Poule au Pot

Henri IV of France wanted all households in his kingdom to be able to relish in this great dish every Sunday… There are lots of variations on this recipe, I imagine stemming from whatever products were available locally. This one uses the best Normandy has to offer – chicken (or traditionally, hen) leeks, carrots, turnips and, bien sûr, crème fraîche. 
Ingredients Serves 4 – 6
1 large chicken
2 onions, studded with cloves
3 carrots, peeled and chopped into large chunks
3 leeks, chopped and thoroughly washed (usually full of sand!!)
3 cloves of garlic, peeled and left whole
3 turnips, peeled
2 sticks of Celery, cut into long batons
Bouquet garni – Bay leaves, parsley, thyme etc…
Salt and pepper
Tub of crème fraîche
Place broiler/chicken in a large saucepan and cover with water. Add onions, garlic and bouquet garni. Season well. Bring to the boil and simmer for about 2 1/2 hours (1 hour for chicken).

Meanwhile, prepare vegetables.poule au pot (1 of 1)
Add to chicken and continue simmering until vegetables are soft – about 45 mins.
Add a little of the water from the chicken pot to crème fraîche and heat gently.

Serve the meat from the broiler (minus the skin) on a large platter surrounded with vegetables. Pour the crème fraîche into a sauceboat and place all in the centre of the table. Basmati rice is great with this one.

Bon App

(The remaining stock may be used for soups, risottos etc. )