Poule au pot with vegetables

The great traditional French dish: hen (or free-range chicken) slowly poached with plenty of vegetables in a fragrant broth. Complete, nourishing and light, it is the ultimate comforting family meal.

Preparation: 25 min  |  Cooking: 90 min  |  Servings: 6  |  Difficulty: Easy

Estimate per portion: 320 kcal · 36 g protein · 18 g carbohydrate · 10 g fat

Ingredients

• 1 free-range chicken
• 4 carrots
• 3 leeks
• 3 turnips
• 2 sticks of celery
• 1 onion
• 1 bouquet garni

Method

1. Put the chicken in a large pot of water and skim.
2. Add the onion and bouquet garni and simmer for 1 hour.
3. Add the vegetables and continue for 45 minutes.
4. Serve the chicken and vegetables with the broth.

Nutritional benefits

Poule au pot is naturally balanced: chicken for lean protein, a profusion of vegetables for fibre and vitamins, all in a light broth. By removing the skin and skimming the fat from the broth, it becomes a complete, nourishing dish that suits weight loss. Naturally gluten-free and lactose-free.

Variations and substitutions

• Stuffed (bread and herb stuffing, the Henri IV version).
• The broth served as a starter with vermicelli.
• With potatoes for a more hearty dish.
• Leftovers in a salad or a hash.

Storage and making ahead

Keeps for 3 days; the broth freezes well. It improves when reheated.

💡 Good to know

Remove the chicken skin and skim the fat from the cooled broth (the fat sets on the surface): you end up with a very lean dish.

Read also

Discover more high-protein recipes · weight-loss recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: chicken · carrots · leeks · turnips · celery.

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