Poule-au-pot
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 1 stick celeryhalved
- 3 sprigs thyme
- 3 bay leaves
- 1 large chickenabout 2kg
- ½ a bottle white wine
- 8 shallotspeeled and halved
- 3 cloves
- 4 small carrotspeeled and sliced
- 2 leekscleaned and sliced
- 750g peeled new potatoeshalved if large
- 200g self-raising flour
- 100g (pre-prepared suet is fine) suet
stuffing
- 200g pork mince or sausage meat
- 100g thick-cut bacondiced
- 3-4 chicken liverschopped (optional)
- a few leaves sagechopped
- 1 eggbeaten
- 2 cloves garlicfinely chopped
- 6 shallotsdiced
- a bunch flat-leaf parsleychopped
- 2 big handfuls fresh breadcrumbs
Nutrition: per serving
- kcal971
- fat52.6g
- saturates0g
- carbs62.5g
- sugars0g
- fibre4.4g
- protein61g
- salt1.6g
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.
