Poulet au Pot
Recipe by Naomi Crisante, author of 'Tasteful'
Some of the most wonderful family memories are made around the table. For Mother's Day lunch or dinner, this Poulet au Pot is just the thing.... one pot, no fuss, and oh so tasty! This delicious recipe has kindly been shared with us by Melbourne-based Cooking Teacher, Food Stylist and Author, Naomi Crisante; whose beautiful book 'Tasteful' is available to purchase in store.
This French classic ‘Chicken-in-a-Pot’ was a regular Sunday family feast as my kids were growing up. Whenever we gather and I bring it to the table, it still makes their hearts smile to this day!
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients
1/4 bunch continental parsley
1.8kg whole free range chicken
sea salt and pepper, to taste
kitchen string
1/4 cup pure olive oil
150g pancetta, prosciutto or bacon, chopped
8 baby onions, peeled or 1 leek, sliced
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 stalks celery, sliced, and leaves
8 small potatoes, cut in half
4 cloves garlic, crushed
2 cups white wine
2 cups chicken stock
1 bay leaf
2 tablespoons butter, softened
2 tablespoons plain flour
Method
Pick parsley leaves and chop stalks. Season chicken and tie legs together with kitchen string. Heat olive oil in a large flameproof casserole pot such as a French oven. Brown chicken on both sides until golden and remove.
In the same pot, sauté pancetta and onions until golden. Add carrots, parsnips, celery and leaves, potatoes and garlic, and sauté for 2 minutes.
Nestle chicken, breast side up, into the centre of the vegetables. Add wine, stock, bay leaf and parsley stalks and bring to the boil. Simmer covered for 30 minutes, then simmer uncovered for a further 20 minutes.
Mix butter and flour together to make a paste. Remove bay leaf. Bring casserole to the boil over high heat and whisk the butter mixture into the juices of the casserole until thickened.
Season to taste. Sprinkle with parsley and serve at the table with crusty bread.
VARIATION If there are any saucy leftovers, stir some peas and/or spinach leaves through it for another meal the next day.
Tips
This can also be cooked in the oven instead of the stovetop. Bake covered at 180°C for 30 minutes, then uncovered for 30 minutes.
Styling
Spoon the thickened sauce over the chicken before sprinkling with parsley leaves and pepper and bringing to the table.
Drink Match
Chardonnay or farmhouse ale.
Naomi recently visited us in store to sign some copies of her book. With so many great recipes inside, it's easy to see why 'Tasteful' is one of our most popular cookbooks in store. Pick up a signed copy for Mother's Day in store or online.
With thanks, and credits to:
Naomi Crisante, Cooking Teacher, Food Stylist and Author www.foodcentric.com.au
Photography by Joshua Lynott
