Sunday, October 13, 2019

Poule au pot

Saturday morning was a little overcast and damp, so I decided to make my Sunday lunch a day early. I made a classic French dish called poule au pot (chicken in a pot). The recipe is traditionally made with an old laying hen, a tough bird that requires at least a couple of hours in the pot to become tender. Nowadays, many people just use regular chickens (poulet) that can poach in a fraction of that time.

A free-range farm-raised chicken. I used yellow turnips because they looked so pretty. The bay leaves and thyme come from our garden.
I took the picture before I remembered the onion, but it went in.

I got a nice chicken from the supermarket and all the standard vegetables. Leeks, celery, carrots, turnips, parsnips, onion, along with salt, peppercorns, bay leaves, thyme, and some allspice (instead of cloves). I put the chicken in a pot, covered it with water, and brought it to a boil. I skimmed the broth, then added the vegetables and herbs. It all simmered for a little less than an hour before I turned it off and let it sit for ten minutes or so.

Poached chicken with tender vegetables. A chicken in every pot!

The chicken was perfectly poached and the vegetables were all tender. And it was delicious! Of course, now I have a ton of leftovers. I froze most of the broth for later, but I saved some out for today's lunch. I plan to cut up some of the remaining chicken and vegetables, add noodles, and make a chicken noodle soup. I have some Japanese soba (buckwheat) noodles to use, so I'll look for some recipes online for an Asian-style soup.

9 comments:

  1. It's turned chilly here and this dish looks so good. I'm going to make it soon.

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  2. I hope that you are surviving without Ken there. How do you keep in touch with each other? Roderick

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  3. This looks delicious. I'm glad you identified the yellow turnips. I couldn't figure out what they were. We only see the white and purple ones in the stores here.

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  4. Now we know how you roll without Ken in the kitchen! (I know you are a pastry/pizza and other chef, too, Walt!) Looks delish - especially knowing about all of the leftovers for future no-mess meals. I, too, was wondering about those bright yellow tomato-shaped vegies! I've never seen turnips like that anywhere I've been.

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  5. Those yellow turnips are gorgeous. And they're yummy.
    Oh, and parsnips, haven't had those in ages. Such good fall vegetables.

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  6. I love turnips! Pity so few eat them - at least around my parts.

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  7. evelyn, it's a good fall/winter dish!

    judy, :)

    roderick, email, mostly.

    thickethouse, we're lucky to get both kinds of turnips, as well as rutabaga and parsnips.

    mary, come to think of it, I don't think I saw them before moving here.

    emm, I really like parsnips!

    michael, they're good roasted, too.

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  8. My mother used to do this... not as well, i would imagine ... when I was young. I never enjoyed hers, but I have a feeling I would enjoy it now... and yours especially.

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