1798

Poule-au-pot

  • serves 6
  • Easy

This is a great one-pot dish for feeding a crowd from John Torode. Serve with some of the cooking liquid - the rest makes a delicious broth or stock.

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Ingredients

  • celery 1 stick, halved
  • thyme 3 sprigs
  • bay leaves 3
  • chicken 1 large, about 2kg
  • white wine ½ a bottle
  • shallots 8, peeled and halved
  • cloves 3
  • carrots 4 small, peeled and sliced
  • leeks 2, cleaned and sliced
  • new potatoes 750g peeled, halved if large
  • self-raising flour 200g
  • suet 100g (pre-prepared suet is fine)

stuffing

  • pork mince or sausage meat 200g
  • thick-cut bacon 100g, diced
  • chicken livers 3-4, chopped (optional)
  • sage a few leaves, chopped
  • egg 1, beaten
  • garlic 2 cloves, finely chopped
  • shallots 6, diced
  • flat-leaf parsley a bunch, chopped
  • fresh breadcrumbs 2 big handfuls

Method

  • Step 1

    Tie the celery together with the thyme and the bay leaves to make a bouquet garni.

  • Step 2

    Heat the oven to 190c/fan 170c/gas 5. To make the stuffing, put all the ingredients into a bowl and mix together really well.

  • Step 3

    Trim the chicken cavity of any excess fat and fill with the stuffing. close up and secure with a couple of skewers. Put the chicken in a large casserole dish. Add the wine, water, shallots, bouquet garni, cloves and seasoning. Cover and cook for 1 hour.

  • Step 4

    Add the carrots, leeks and potatoes to the pot and put back in the oven for an hour.

  • Step 5

    Combine the flour, suet and seasoning. Add in enough cold water to make a firm but pliable dough. Divide into 12 dumplings.

  • Step 6

    Remove the casserole from the oven. Carefully move the chicken to a plate, cover with foil and keep warm. Add the dumplings to the pot, replace the lid and put back in the oven for 20-25 minutes until the dumplings are cooked. To serve, take the skin off the chicken and remove the meat from the bones.

  • Step 7

    Divide the chicken, stuffing, veg and dumplings between warmed bowls. Spoon over some of the cooking juice and serve.

Nutritional Information

  • Kcals 971
  • Carbs 62.5g
  • Protein 61g
  • Fat 52.6g
  • Salt 1.6g
  • Fibre 4.4g
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