Poule Au Pot With Stuffing Balls Garlic Cream Recipes

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POULE AU POT WITH STUFFING BALLS & GARLIC CREAM

Packed with vegetables and aromatic herbs, this classic French dish really delivers

Provided by Mary Cadogan

Categories     Main course

Time 2h40m

Number Of Ingredients 22



Poule au pot with stuffing balls & garlic cream image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the chicken in a flameproof casserole dish and pour over 600ml water and the wine. Stud the onion with the cloves. Add to the pan with the bouquet garni, garlic and seasoning, then bring to the boil. Cover and put in the oven for 1½ hrs.
  • To make the garlic cream, simmer the unpeeled garlic cloves in a small pan of water for 30 mins until soft. When cool enough to handle, squeeze out into a bowl and mash with salt and pepper. Stir in the crème fraîche and tip into a bowl, then keep in the fridge until needed.
  • For the stuffing, mix the meats in a bowl. Heat the oil in a small pan and gently fry the shallots and garlic until softened but not browned. Add to the bowl with the egg, parsley, breadcrumbs, seasoning, then mix well. Shape into 18 balls and put in a shallow baking tray.
  • Remove chicken after 1½ hrs and put it on the hob on medium heat. Place the stuffing in the oven for 25-30 mins until browned and crisp. Add the vegetables to the chicken pot. Cook for 25-30 mins, then lift out the chicken to a plate and keep the veg warm in the stock.
  • Remove chicken's skin, and break the flesh into chunks. Put on a warm platter with the stuffing and the veg. Add a ladle of cooking stock and the parsley. Serve the rest of the cooking juices in a jug.

Nutrition Facts : Calories 745 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 1.31 milligram of sodium

1 ½kg chicken
300ml white wine
1 onion , peeled but left whole
3 cloves
1 bouquet garni (tied bundle of herbs)
2 garlic cloves
12 small potatoes
4 carrots , cut into 5cm lengths
2 turnips , cut into wedges
3 leeks , cut into 5cm lengths
roughly chopped parsley , to serve
200g lean minced pork
100g streaky bacon , cut into dice
100g chicken livers , finely chopped
2 tbsp olive oil
2 shallots , diced
2 garlic cloves , crushed
1 egg , beaten
handful parsley leaves, chopped
100g fresh white breadcrumbs
3 garlic cloves , left whole
200ml tub crème fraîche

POULE AU POT

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 17



Poule au Pot image

Steps:

  • Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
  • Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
  • Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
  • Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.

Stuffing
One 6-pound boiling fowl or chicken
Coarse salt
2 whole cloves
1 medium onion
2 bay leaves
6 sprigs fresh thyme
6 stems fresh flat-leaf parsley
10 black peppercorns
1 rib celery, cut into pieces
1 cinnamon stick
8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces
2 pounds baby carrots, with some of the greens left intact
1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact
1/2 cup vermicelli pasta
Fresh sage sprigs, for garnish
Sea salt, for serving

POULE AU POT

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13



Poule au Pot image

Steps:

  • Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
  • Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

One 3-pound/1.5 kg chicken
About 8 cups/2 litres chicken stock
1 bay leaf
6 cloves garlic, peeled
2 large leeks or 4 small, cleaned, trimmed and thickly sliced
1 fresh tarragon sprig
1 fresh thyme sprig
Kosher salt and freshly ground black pepper
12 pearl onions, peeled
4 carrots, scraped and cut into chunks
3 celery stalks, cut into finger lengths
3 parsnips, scraped and sliced
1/2 small turnip, sliced

HENRI SOULE'S POULE AU POT

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Henri Soule's Poule au Pot image

Steps:

  • Truss the chicken and place it in a kettle. It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery. Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
  • Return chicken to kettle; add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
  • Add rice, salt and pepper. Cook until chicken is tender, about 10 minutes.
  • Untruss chicken. Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl. Garnish with fresh chervil, serve.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 2086 milligrams, Sugar 9 grams, TransFat 0 grams

1 3-pound chicken
3 carrots, scraped, quartered lengthwise and cut into 1 1/2-inch lengths
3 ribs celery, trimmed, split lengthwise and cut into 1 1/2-inch lengths
2 or 3 turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots
1 cup leeks, white section only, quartered lengthwise and cut into 1 1/2-inch lengths
1 fennel bulb, cut into 1/4-inch slices
1 zucchini, trimmed, quartered and cut into 1 1/2-inch lengths
5 cups fresh or canned chicken broth
1/4 cup rice
Salt and freshly ground pepper to taste
Fresh chervil for garnish

POULE AU POT

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 10 servings

Number Of Ingredients 20



Poule au Pot image

Steps:

  • Put the shank in a large saucepan, add the water and bring slowly to the boil, skimming off any scum. Add the onion, bouquet garni, some salt, the peppercorns and celery, and simmer uncovered for 2 hours, skimming as you go.
  • Meanwhile, prepare the stuffing. Soak the bread crumbs in the milk to moisten, then squeeze dry. Mix them with the gammon, garlic and parsley. Chop the chicken liver and heart, and add to the mixture with the beaten egg. Season with pepper and nutmeg (you may not need salt, but taste to see). Beat very well until thoroughly mixed. Stuff the bird and truss it. Add the bird to the pot with the shank and continue to simmer uncovered for 1 hour. Add the carrots, leeks, and turnips. Taste for seasoning, then continue to simmer for another hour or until everything is tender. Be sure that there is always enough liquid to cover everything.
  • If you are going to serve the broth as a first course, strain 2 1/2 pints of the liquid into a separate pan, boil to reduce by one-third, remove as much fat as possible and adjust the seasoning. Either simmer the noodles in it for 5 minutes or serve with the diagonally sliced French bread - toasted in a preheated 350 degree oven for 10 to 15 minutes. (Put the slices of bread in soup bowls and then pour the broth over them.)
  • Transfer the beef and chicken to a board. Meanwhile, cut the shank into medium-thick slices and arrange on a large platter. Untruss and carve the chicken. Pile the stuffing on the platter and arrange the chicken on top. Put the vegetables in pretty array around the meat. Cover and keep hot while you serve the first course.
  • Serve the meat platter as the main course - it may need some coarse salt to go with it.

3 pounds beef or veal shank
9 pints (1 gallon plus 2 cups) water
1 onion studded with 2 cloves
1 large bouquet garni
Salt and freshly ground black pepper
12 black peppercorns
1 stick celery
1 large chicken or boiling fowl, about 4 to 5 pounds, with the liver and heart
1 1/2 pounds medium carrots
2 pounds leeks, trimmed and halved lengthways
1 pound medium turnips
Noodles for 8, about 4 ounces, or 1 small loaf French bread, sliced diagonally
Coarse sea salt, to serve
2 ounces fresh bread crumbs
1/4 pint (1/2 cup) milk
8 ounces raw gammon (bacon), chopped
1 clove garlic, finely chopped
4 tablespoons chopped parsley
1 egg, beaten
Pinch freshly grated nutmeg

POULE AU POT WITH GROS SEL SAUCE

Poule au pot, a favorite dish of Henri IV, is the pride and joy of many mothers in southwestern France. Their recipes are often fiercely guarded secrets passed down only to daughters. In restaurants the dish is served in three courses: the rich, elixir-like poaching broth first, with a spoonful of red wine in the last sip (called le chabrot); next the vegetables and stuffing; and finally the sliced bird with a sauce made with coarse sea salt (gros sel). At home, all of the dishes are placed on the table, but the broth is always eaten first. We suggest a capon rather than the old hen, or poule, that is traditionally braised. It is served with an emulsified sauce made with mustard, hard-cooked eggs, some of the broth, plus oil, and vinegar.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 37



Poule au Pot with Gros Sel Sauce image

Steps:

  • To Finish:
  • Prepare the stuffing: blend liver, sausage, ham, and foie gras in a bowl. Add shallot, parsley, eggs, Armagnac, garlic, salt, and pepper. Soak the bread in milk until softened, then remove and gently squeeze to remove excess milk. Add soaked bread to the meat mixture, and mix well. Cover and refrigerate until needed.
  • Season inside of capon well with salt and pepper. Fill the cavity with stuffing and sew closed with butcher's twine, making sure twine is very tight. (Or, roll stuffing into a log in a double layer of cheesecloth and tie ends closed. Add to bouillon about 1/2 hour before bird is done cooking, and poach until firm.)
  • Add turnips, onions, carrots, celery, and leeks to a large, deep pot. Place stuffed capon on vegetables, add bay leaves, thyme, and garlic. Add a generous sprinkling of salt and pepper and pour in the stock. It should completely cover bird and vegetables. Add a little water, if needed. Bring liquid to a boil, reduce heat, and simmer gently until meat is very tender and almost falling off the bone, at least 2 1/2 hours. Cook the cabbage in the bouillon for the last 30 minutes of cooking time. Reserve 1 cup of the bouillon for the Gros Sel Sauce.
  • While the capon cooks, prepare the Gros Sel Sauce.
  • Carefully remove capon and vegetables from the pot with a large, slotted spoon. Place on a platter and lightly tent with foil. Strain broth, return to pot, and bring to a boil for 5 minutes. Taste to adjust seasoning. Add pasta, and cook until tender, about 8 to 10 minutes. While pasta cooks, cut capon into serving portions. Remove the stuffing from the cavity and cut into slices (or unwrap and slice). Arrange vegetables around capon and cover with foil. Keep in a warm oven.
  • Ladle the broth with vermicelli into bowls and serve. Don't forget to pass a bottle of red wine for the chabrot. Following the broth, serve the stuffing, vegetables, and capon, pouring some of the hot broth over them before serving. Garnish with capers, pickled onions, cornichons, and mustard. Serve with Gros Sel Sauce.
  • Combine eggs, mustard, vinegar, and herbs in a bowl. Slowly stir in oil, then add the broth. Season, to taste, with sea salt.

1 capon liver or 2 chicken livers, chopped
6 ounces chopped pork sausage meat
3 ounces unsmoked, cured dry ham, such as Jambon de Bayonne or prosciutto, diced
3 ounces Grade B foie gras, diced, optional
1 shallot, chopped
1/2 cup chopped flat-leaf parsley
2 eggs, beaten
2 tablespoons Armagnac
1 tablespoon chopped garlic
Salt and freshly ground black pepper
2 to 3 slices day old bread, about 2 ounces, torn into small pieces
1 cup milk
1 (8 pound) capon, giblets, neck, 2 wing joints, and extra fat removed
Salt and freshly ground black pepper
8 medium turnips, quartered
3 onions, each studded with 3 whole cloves
3 carrots, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
2 leeks, trimmed and washed, cut into 2-inch pieces
3 bay leaves
2 bunches fresh thyme
1 head garlic, separated into cloves, with skin left on
4 quarts chicken stock
1 head Savoy cabbage, large ribs removed, cored, quartered, and blanched
Gros Sel Sauce, recipe follows
8 ounces dried vermicelli pasta
Capers, for garnish
Pickled onions, for garnish
Cornichons, for garnish
Mustard, for garnish
4 hard-cooked eggs
2 tablespoons Pommery mustard
1/2 cup sherry vinegar
1/4 cup mixed chopped tarragon, flat-leaf parsley, chives, and chervil
2 cups grapeseed or canola oil
1 cup warm broth (reserved from above)
2 to 3 tablespoons coarse sea salt

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