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Poule au pot

Tradition has it that King Henry IV, anxious for the welfare of his least subjects, has repeatedly said: "If God gives me life again, I will make that there will be no plowman in my Kingdom, which can have a hen in her pot. The chicken in the pot is a dish belonging to the French gastronomic tradition. It consists of accompanying a hen stuffed with vegetables (carrots, turnips, leeks, onions, cloves) and beef, and bring everything to a boil, then simmer in the manner of a stew.

Course: Main course
Preparation: 40 minutes
Cooking: 120 minutes
Cost per serving: 1,75 €
Energy: 311 kcal / serving
Nutritional score:
This recipe has been translated automatically from french


  • 1.   Prick each onion with 2 cloves.
  • 2.   Clean all vegetables, peel them.
  • 3.   Place the chicken in a large pot and cover with water. Bring to boil and skim.
  • 4.   Add the vegetables (bend the leeks in half), sauteed onions, herbs, salt and pepper.
  • 5.   Cover and cook for 2 hours to 2 hours 30 minutes. The flesh of the chicken should come off.
  • 6.   Skim. Serve first the defatted broth, then the meat surrounded by vegetables. You can also serve with white rice and mushroom supreme sauce (see my recipe).


  • Especially keep your chicken stock well, you will find what to do with, the saying of the day "one always needs a little chicken stock in his fridge" (risotto, sauce, juice ...).
  • You can keep the broth 2 days in the refrigerator and for domestic purposes you can freeze it and keep it between 3 and 6 months.
  • Note that the common "broth" will take the Noble name of "white poultry background" at the end of cooking.
  • The white background bound to the roux (white) will then take the name velouté which is then promoted to the rank of the sauces mothers.



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Ingredients for servings

  • 1 chicken
  • 800 g of carrot
  • 300 g of turnip
  • 4 leeks
  • 1 onion
  • 2 cloves
  • 1 tablespoon of thyme

Informations nutritionelles *

    Par personne
    % AJR
  • Valeur énergétique
    311 kcal
    16 %
  • Matières grasses
    7,85 g
    11 %
  • dont saturés
    1,78 g
    9 %
  • Glucides
    15,95 g
    6 %
  • dont sucres
    12,48 g
    14 %
  • Protéines
    41,23 g
    82 %
  • Fibres
    6,66 g
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.