This recipe couldn’t be easier!
POULE AU POT
1 chicken (4 pounds, rinsed and patted dry)
4 quarts unsalted chicken stock
1 carrot (peeled, cut into 1-inch wheels)
2 stalks celery (cut into 2-inch chunks)
8 pearl onions (trimmed)
4 cloves garlic (peeled)
8 shiitake mushrooms (stems removed)
8 potatoes (golf ball-sized, such as creamer or german butterball, peeled)
Bouquet garni (bundle of green leek, parsley stems, thyme and bay leaf tied with butcher’s twine)
1 young leek (sliced in half)
Kosher salt and white pepper (to taste)
FINES HERBES CONDIMENT:
3 sprigs parsley (leaves only, roughly chopped)
3 sprigs chervil (leaves only, roughly chopped)
3 sprigs chive (leaves only, roughly chopped)
3 sprigs tarragon (leaves only, roughly chopped)
1 clove garlic (microplaned, grated)
1 shallot (finely minced)
1 tablespoon whole grain mustard
1/4 cup olive oil
Sea salt and cracked white pepper (to taste)
For the Chicken: Truss the chicken with butcher’s twine and season all over with salt and pepper.
Return the chicken to the stock pot and add the chicken stock. Bring to a simmer, then reduce the heat to low, add the carrot, celery, spring onion, garlic, shiitakes, potatoes, bouquet garni and leeks and cover. Cook for 1-1 1/2 hours. Remove the chicken from the liquid and set it on a carving board to rest. With a slotted spoon, remove the vegetables and distribute between 4-6 shallow bowls. Carve the chicken and add to the bowls along with a 2-ounce ladle full of the chicken liquid. Top with the fines herbes condiment over the chicken.
For the Condiment: In a medium bowl, add the parsley, chervil, chive, tarragon, garlic, shallot, mustard and olive oil and whisk to combine. Season with sea salt and freshly cracked white pepper.
Tip: Perfect weekend meal. Use your favorite herbs and vegetables in this dish.