Classic Poule au Pot

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Poule au Pot

Chicken in a Pot

Serves 4


Poule au Pot is a traditional French country recipe that translates into English as “chicken in a pot.” It is this dish that France’s King Henry IV referred to when he declared that each working peasant should never lack the means of having a chicken in the pot, every Sunday. Under Henry’s leadership, the plight of the French worker and peasant were clearly understood, with peace and prosperity restored to France after decades of religious wars. 


INGREDIENTS

1 whole chicken with the cavity cleared and cleansed

1 quart of chicken stock

4 medium sized white or waxy potatoes

2 leeks

6 large carrots

2 turnips

1 stalk of celery including the branches

3 onions

1 lemon

2 cloves of garlic

6 buds of cloves

a bouquet of fresh herbs consisting of

3 bay leafs, 1 branch of rosemary and a few branches of thyme

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PREPARATION

•• Place the chicken in a large pot filled with cold water. •• Over a medium heat, bring to a boil and blanchir for 3 minutes. •• Remove the chicken from the pot and reserve to the side. •• Discard the water. •• Peel and leave whole, the potatoes, turnips, carrots, onions and garlic. •• Insert 6 buds of clove into one of the onions. •• Prepare your leeks by first removing the area of roots. •• Cut each leek lengthwise in half, then turn over in a 1/4 direction and cut again, allowing the leek to open up. •• Under running water, rinse well all the residual sand and dirt burrowed between the leaves. •• Using 1/2 of the lemon, citronner the exterior of the chicken. •• Fill the cavity with fresh herbs and the remaining lemon half, if desired. •• With the pot empty, place the carrots at the bottom. •• Introduce the chicken and arrange the leeks and remaining vegetables around it. •• Immerse the chicken with 1 quart of chicken stock and top with cold water. •• Add salt and pepper to taste and cover. •• Over a medium heat, bring the chicken to a boil and control it for 1 1/2 to 2 hours.  •• Stir regularly to remove excess vegetable foam, observing that the chicken remains in tact. •• Once you’ve determined that your Poule au Pot is properly cooked, remove the chicken and vegetables from the pot. •• Using a chinois, filter the remaining broth to clarify, for serving. •• To present, gently remove the skin, which should fall away effortlessly. •• Formally serve the chicken alongside the vegetables or carve and serve in individual soup bowls with a generous amount of the clarified broth ladled over. •• Pair with a light dry Sancerre from the Loire or a Chablis from the Burgundy region. ••

•• Fantastique ••


•• Tip •• For any next day leftovers, de-bone the chicken and combine with the remaining vegetables into a large skillet. Add 1 cup of the clarified chicken broth reserved from the day prior. Warm over a low heat for approximately 10 minutes. Present and top with a delectable sautéed mushroom sauce supreme.


 

Baked Artichokes Anyone?

Artichauts Cuits au Four

Baked Artichokes

Serves 2

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INGREDIENTS

2 large fresh artichokes

(best in season from March through May)

3 cloves garlic

3-4 sprigs of fresh parsley

1 cup fresh gluten free bread crumbs or gluten free crackers

2 tbsp olive oil

1/2 cup white wine, Chardonnay

herbed sea salt & pepper to taste

4 tbsp butter

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PREPARATION

•• Warm the oven to 350°. Using a serrated knife, remove the stems and approximately 1/4 of the leaves from the top. •• Steam the artichokes in a pot of boiling water for 5-6 minutes for medium sized and 15 minutes for large. •• Once the leaves become tender, remove from the steam and retain a cup of the water for later use. •• On a plastic cutting board, finely chop the garlic and parsley while mixing together as the parsley absorbs some of the strength of the garlic. •• Mix in the bread crumbs, herbed sea salt and pepper to taste. •• Place the artichokes in a large bowl and pour the bread crumb mixture over the tops of the artichokes. •• Gently spread the leaves apart allowing the crumbs to trickle down inside, filling the leaves. •• Place the artichokes in a baking dish and lightly drizzle olive oil over the top. •• Mouiller the artichokes with some of the reserved steamed artichoke water and white wine to moisten. •• Top with pats of butter. •• Pour additional water into the bottom of the baking dish and cover with foil. •• Bake for approximately 20 minutes until golden brown. ••

•• ooh la la ••


Miettes de Pain Sans Gluten

Gluten Free Breadcrumbs

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PREPARATION

Slice dried gluten free bread into small cubes.

••

Using a hand-held masher or mortar and pestle, grind the bread cubes until fine.

••

For later use, add herbed sea salt.

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Gluten free crackers can also be substituted.

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