Poule au Pot
Chicken in a Pot
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.
1 whole chicken with the cavity cleared and cleansed
1 quart of chicken stock
4 medium sized white or waxy potatoes
6 large carrots
1 stalk of celery including the branches
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
•• 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.
Coquilles St. Jacques
8 large scallops rinsed and drained
2 shallots finely chopped
1 garlic clove crushed
1 tbsp butter
1 lemon divided in half
2-3 tbsp white wine (Chardonnay or Sauvignon Blanc)
sea salt on hand
1 sprig of fresh rosemary
1 bay leaf
few sprigs of finely chopped chive
1-2 tbsp crème fraîche
1 tsp Dijon mustard
1/4 bouquet of freshly chopped parsley to garnish
1 cup uncooked brown rice
2 1/2 cups water or vegetable stock
4 boiled potatoes
scallop shells from the poissonnière, fish monger or seafood merchant
The choice and quality of your wine selection for cooking should always be equivalent to the quality of what you would also enjoy with your meal.
Begin by preparing the rice, rinsing the scallops and setting aside. •• In a small-medium size sauté pan, add the shallots, garlic and butter. •• Cook over a low heat for approximately 15 minutes. •• Once golden brown, remove from the pan and set aside. •• Déglacer the same sauté pan with the juice squeezed from half of a fresh lemon, a pinch of sea salt and 2-3 tbsp of white wine. •• Let it reduce until it slightly thickens. •• Add a sprig of rosemary, bay leaf, chive and the onion and garlic mixture back into the sauté pan. •• Let it thicken but not to a paste consistency, leaving some liquid to be absorbed by the rice. •• Add a tbsp or 2 of crème fraîche and a tsp of Dijon mustard. •• In a separate sauté pan, on high heat, cook the scallops until slightly browned, while squeezing another half fresh lemon over the scallops as they cook. •• Add a tbsp of butter and some sea salt while slowly moving the pan about. •• Using tongs and a spurtle, gently flip the scallops once only. •• Remove from the heat and add the scallops to the sauce pan. •• Stir gently to coat. •• Serve over a bed of brown rice with boiled potatoes as an accompaniment. •• Garnish with freshly chopped parsley. ••
•• Bon Appétit ••
When selecting potatoes for this dish, look for small to medium sized, high quality, low-starch varieties such as Charlotte, New, Fingerlings or White Round.
12 young potatoes
2 tbsp butter
herbed sea salt to taste
1 fresh garlic clove crushed
1 pint of whole milk
1/4 bouquet of fresh parsley chopped to garnish
Optional – Gruyère cheese
•• Begin by preheating your oven to 400 degrees. •• With the skins left intact, wash the potatoes with a scrub brush. •• Cut the potatoes in half then thinly slice into smaller segments. •• Place the slices in a large bowl of cold water and then rinse through a colander until the water runs clear. •• Transfer the potatoes to a clean dry dish towel and pat dry to absorb the remaining water. •• In a buttered casserole dish, create layers of potato slices and sprinkle with herbed sea salt and crushed garlic on each layer •• Pour the milk over the potatoes bringing the liquid to approximately 3/4 to the top of the layered potatoes. •• Sprinkle with more herbed sea salt, if desired. ••
•• Cover with a sheet of aluminum foil that has been generously “buttered” on the interior facing side. •• Bake in the oven at 325° for approximately 90 minutes or until the liquid has been absorbed and the top is golden brown.••
•• Garnish with freshly chopped parsley. ••
•• Magnifique ••
Artichauts Cuits au Four
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
•• 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
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.
Gluten free crackers can also be substituted.