Sunday, September 16, 2012
Poulet Au Pot
What a dish, a one pot wonder bags of flavour and so simple. I have been eating this for years from my happy days living in France so many moons ago when I couldn't cook.
Start by peeling Button Onions and Carrots which I do in two batches , whole Carrots and chopped Carrots. Peel some Potato and cut into various shapes
After maybe five minutes add 280mls of White Wine, let it reduce and pour a glass for yourself, I always have a drink whilst I cook! Then add the Chicken stock add the Large Carrots and Onions and Bring to the boil adding the Bouquet Garni. Obviously return the Chicken to the pot
Once its brought to the Boil add to a pre heated Oven with a little foil to cover the Breast a couple of Black Peppercorns and an extra Bay Leaf, cook at 200c
Keep basting ever so often, after 30 minutes take off the foil and add the chopped Carrots and Leeks and return to the Oven for another 30 minutes.