Best 4 Henri Soules Poule Au Pot Recipes
**Experience the Culinary Delights of Poule au Pot: A Classic French Dish with a Rich History**
Poule au pot, a timeless French dish that translates to "chicken in the pot," is a hearty and flavorful stew that has been enjoyed for centuries. This classic dish is not only a culinary delight but also holds a significant place in French history and culture. As you embark on this culinary journey, discover the essence of poule au pot and explore the enticing recipes featured in this article.
Indulge in the traditional version of poule au pot, where a whole chicken is simmered in a flavorful broth along with vegetables, herbs, and spices. Experience the rich and comforting flavors of this classic recipe, perfect for a cozy family meal or a special occasion.
For a variation that adds a touch of rustic charm, try the poule au pot en cocotte. This recipe utilizes a Dutch oven to create a succulent and tender chicken stew. The combination of chicken, vegetables, and herbs slow-cooked to perfection results in a dish that is both comforting and unforgettable.
If you prefer a lighter version, explore the poule au pot au citron. This recipe incorporates the refreshing flavors of lemon, adding a delightful citrusy twist to the classic dish. The bright and vibrant flavors of lemon zest and juice elevate the stew, making it a perfect choice for a summer meal.
For those who enjoy a creamy and luxurious texture, the poule au pot à la crème is a must-try. This variation adds a rich and velvety sauce made from cream, butter, and egg yolks, creating a decadent and indulgent dish that is sure to impress.
Embark on this culinary adventure and discover the diverse and delectable world of poule au pot. With its rich history and tantalizing flavors, this classic French dish is sure to become a favorite in your kitchen.
POULE AU POT
Steps:
- Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
- Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.
POULE AU POT
Steps:
- Put the shank in a large saucepan, add the water and bring slowly to the boil, skimming off any scum. Add the onion, bouquet garni, some salt, the peppercorns and celery, and simmer uncovered for 2 hours, skimming as you go.
- Meanwhile, prepare the stuffing. Soak the bread crumbs in the milk to moisten, then squeeze dry. Mix them with the gammon, garlic and parsley. Chop the chicken liver and heart, and add to the mixture with the beaten egg. Season with pepper and nutmeg (you may not need salt, but taste to see). Beat very well until thoroughly mixed. Stuff the bird and truss it. Add the bird to the pot with the shank and continue to simmer uncovered for 1 hour. Add the carrots, leeks, and turnips. Taste for seasoning, then continue to simmer for another hour or until everything is tender. Be sure that there is always enough liquid to cover everything.
- If you are going to serve the broth as a first course, strain 2 1/2 pints of the liquid into a separate pan, boil to reduce by one-third, remove as much fat as possible and adjust the seasoning. Either simmer the noodles in it for 5 minutes or serve with the diagonally sliced French bread - toasted in a preheated 350 degree oven for 10 to 15 minutes. (Put the slices of bread in soup bowls and then pour the broth over them.)
- Transfer the beef and chicken to a board. Meanwhile, cut the shank into medium-thick slices and arrange on a large platter. Untruss and carve the chicken. Pile the stuffing on the platter and arrange the chicken on top. Put the vegetables in pretty array around the meat. Cover and keep hot while you serve the first course.
- Serve the meat platter as the main course - it may need some coarse salt to go with it.
POULE AU POT WITH GROS SEL SAUCE
Poule au pot, a favorite dish of Henri IV, is the pride and joy of many mothers in southwestern France. Their recipes are often fiercely guarded secrets passed down only to daughters. In restaurants the dish is served in three courses: the rich, elixir-like poaching broth first, with a spoonful of red wine in the last sip (called le chabrot); next the vegetables and stuffing; and finally the sliced bird with a sauce made with coarse sea salt (gros sel). At home, all of the dishes are placed on the table, but the broth is always eaten first. We suggest a capon rather than the old hen, or poule, that is traditionally braised. It is served with an emulsified sauce made with mustard, hard-cooked eggs, some of the broth, plus oil, and vinegar.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 37
Steps:
- To Finish:
- Prepare the stuffing: blend liver, sausage, ham, and foie gras in a bowl. Add shallot, parsley, eggs, Armagnac, garlic, salt, and pepper. Soak the bread in milk until softened, then remove and gently squeeze to remove excess milk. Add soaked bread to the meat mixture, and mix well. Cover and refrigerate until needed.
- Season inside of capon well with salt and pepper. Fill the cavity with stuffing and sew closed with butcher's twine, making sure twine is very tight. (Or, roll stuffing into a log in a double layer of cheesecloth and tie ends closed. Add to bouillon about 1/2 hour before bird is done cooking, and poach until firm.)
- Add turnips, onions, carrots, celery, and leeks to a large, deep pot. Place stuffed capon on vegetables, add bay leaves, thyme, and garlic. Add a generous sprinkling of salt and pepper and pour in the stock. It should completely cover bird and vegetables. Add a little water, if needed. Bring liquid to a boil, reduce heat, and simmer gently until meat is very tender and almost falling off the bone, at least 2 1/2 hours. Cook the cabbage in the bouillon for the last 30 minutes of cooking time. Reserve 1 cup of the bouillon for the Gros Sel Sauce.
- While the capon cooks, prepare the Gros Sel Sauce.
- Carefully remove capon and vegetables from the pot with a large, slotted spoon. Place on a platter and lightly tent with foil. Strain broth, return to pot, and bring to a boil for 5 minutes. Taste to adjust seasoning. Add pasta, and cook until tender, about 8 to 10 minutes. While pasta cooks, cut capon into serving portions. Remove the stuffing from the cavity and cut into slices (or unwrap and slice). Arrange vegetables around capon and cover with foil. Keep in a warm oven.
- Ladle the broth with vermicelli into bowls and serve. Don't forget to pass a bottle of red wine for the chabrot. Following the broth, serve the stuffing, vegetables, and capon, pouring some of the hot broth over them before serving. Garnish with capers, pickled onions, cornichons, and mustard. Serve with Gros Sel Sauce.
- Combine eggs, mustard, vinegar, and herbs in a bowl. Slowly stir in oil, then add the broth. Season, to taste, with sea salt.
POULE AU POT WITH STUFFING BALLS & GARLIC CREAM
Packed with vegetables and aromatic herbs, this classic French dish really delivers
Provided by Mary Cadogan
Categories Main course
Time 2h40m
Number Of Ingredients 22
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the chicken in a flameproof casserole dish and pour over 600ml water and the wine. Stud the onion with the cloves. Add to the pan with the bouquet garni, garlic and seasoning, then bring to the boil. Cover and put in the oven for 1½ hrs.
- To make the garlic cream, simmer the unpeeled garlic cloves in a small pan of water for 30 mins until soft. When cool enough to handle, squeeze out into a bowl and mash with salt and pepper. Stir in the crème fraîche and tip into a bowl, then keep in the fridge until needed.
- For the stuffing, mix the meats in a bowl. Heat the oil in a small pan and gently fry the shallots and garlic until softened but not browned. Add to the bowl with the egg, parsley, breadcrumbs, seasoning, then mix well. Shape into 18 balls and put in a shallow baking tray.
- Remove chicken after 1½ hrs and put it on the hob on medium heat. Place the stuffing in the oven for 25-30 mins until browned and crisp. Add the vegetables to the chicken pot. Cook for 25-30 mins, then lift out the chicken to a plate and keep the veg warm in the stock.
- Remove chicken's skin, and break the flesh into chunks. Put on a warm platter with the stuffing and the veg. Add a ladle of cooking stock and the parsley. Serve the rest of the cooking juices in a jug.
Nutrition Facts : Calories 745 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 1.31 milligram of sodium
Tips:
- Use a whole chicken: A whole chicken will give you more flavor than just the breast or thighs. If you don't have a whole chicken, you can use a Cornish game hen or a few chicken breasts.
- Brown the chicken before simmering: Browning the chicken will add flavor and color to the dish. You can brown the chicken in a large pot or Dutch oven over medium heat. Just be sure to not overcrowd the pot, or the chicken will steam instead of brown.
- Use a variety of vegetables: The vegetables in this dish are not only for flavor, but they also help to thicken the broth. Feel free to use any vegetables that you like, such as carrots, celery, onions, potatoes, leeks, or turnips.
- Season the broth well: The broth is the key to this dish, so be sure to season it well. You can use salt, pepper, garlic, thyme, bay leaves, or any other herbs or spices that you like.
- Simmer the chicken and vegetables until tender: The chicken and vegetables should be cooked through but still tender. This will usually take about 1 hour.
- Serve the poule au pot with crusty bread or rice: This dish is traditionally served with crusty bread or rice, which can be used to soak up the delicious broth.
Conclusion:
Poule au pot is a classic French dish that is perfect for a cold winter day. The combination of tender chicken, flavorful vegetables, and rich broth is sure to warm you up from the inside out. This dish is also relatively easy to make, so it's a great option for a weeknight meal. So next time you're looking for a hearty and delicious soup, give poule au pot a try. You won't be disappointed.
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