Madame Douazan's Poule au Pot

This centuries-old dish remains one of the simplest and most traditional methods of cooking chicken. Its patron is King Henri IV, who, concerned at the general poverty of his people, declared that under his reign even the poorest family should be able to have pouLe au pot every Sunday. Many people still use this sixteenth-century recipe


serves 6
1 x 2 - 2.5 kg free-range chicken
900 ml water
300 ml white wine
8 shallots, peeled
2 bay leaves
3 sprigs of thyme
6 cloves
sea salt
freshly ground black pepper
12 small potatoes
4 carrots, cut into 5 cm lengths, or 12 baby carrots
1 turnip, cut into wedges, or 6 baby turnips
3 leeks, cut into 5 cm lengths, or 6 baby leeks
4 sticks of celery, cut into 5 cm lengths
1 small cabbage, cored and cut into wedges

for the stuffing:

200 g lean pork meat, minced
100 g thick-cut bacon, diced
100 g chicken livers, roughly chopped
1 Egg
2 cloves of garlic, crushed, peeled and chopped
4 shallots, diced
a bunch of flat-leaf parsley, chopped
50 g breadcrumbs, made from a dried loaf
sea salt
freshly ground black pepper


1. First prepare the stuffing. Put the pork, bacon and chicken livers in a bowl. Add the egg, garlic, shallots, parsley, breadcrumbs and seasoning and mix everything together. You get a really good, even mix if you do this with your hands.
Heat the oven to 180°C/gas 4.

2. Trim the chicken cavity of any excess fat and fill with the stuffing. Close up the neck and tail end of the chicken with a poultry needle and thread or by weaving cocktail sticks through.

3. Place the chicken in a large casserole dish and add the water and wine, shallots, bay leaves, thyme, cloves and seasoning. Cover with a lid and cook in the preheated oven for 1 1/2 hours.

4. When the hour and a half has elapsed, add the potatoes, carrots and turnip to the chicken in the pot, immerse them in the cooking juices and cook the casserole for a further 15 minutes. Then remove the pot from the oven.

5. Carefully lift out the chicken and rest it on a wire rack to drain off excess cooking juices. Return these juices to the pot, place the pot over a moderate heat on the hob, add the leeks, celery and cabbage, cover with a lid and simmer for 10 minutes.

6. While the vegetables are simmering, remove and discard the skin from the chicken, and carve the meat and stuffing.
Scoop the vegetables out of the cooking stock and serve them in individual, deep bowls with the chicken and the stuffing, and a generous ladle of the cooking stock.

What did you think?

5 people have helped to review this recipe. Thankyou!

This is a delicious meal!!
posted by Poule Au Pot Groupie @ 09:56AM, 7/23/09
I just cooked this exact recipe tonight and it was unbelievably good!
I found this particular recipe in the cookbook "the French kitchen". The book was written by the woman who the novel the movie "Chocolat" was based on.

The French kitchen is full of delicious easy to make recipes.

Find it, enjoy it.
Madame Douazan's Poule au Pot
posted by AnnieH @ 07:30AM, 12/08/10
This is a marvellous and totally delicious recipe which I have made many times in the past. My recipe was from a Sunday Telegraph supplement from many years ago which is now sadly lost. Thank you so much for this copy. Other versions are just not the same!
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