POULE AU POT

This comforting chicken stew dates back to rural France and was championed by King Henry IV as food for all.

Ingredients:

(Serves 4):

1 Turnip (cut into 8 wedges)

2 Leeks (cut into 8 pieces)

12 Baby onions

2 Celery sticks (cut into 8 pieces)

2 Carrots (cut into 8 pieces)

1 Savoy cabbage (cut into 8 pieces)

4 Garlic cloves

Bouquet garni

1.4kg Whole chicken (approx.)

Dijon mustard

Cornichons

Fresh bread

1. Truss the chicken to get it ready for poaching. Place the chicken into a large stockpot and cover with cold water. Add the vegetables, bouquet garni and a good pinch of salt. Bring slowly to a gentle simmer and skim any impurities from the
surface.

2. Continue to simmer very gently for 1–1.5 hours, until the chicken is fully cooked and tender but not falling apart. The liquid should never boil, just tick over quietly.

3. Carefully lift out the chicken and rest briefly before carving. Serve the chicken and vegetables in bowls with some of the broth, alongside Dijon mustard, cornichons and plenty of fresh bread.