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Wilde Kitchen French Cookery School

2 jours

It’s a day for ‘poule au pot’ 🥶🥶🥶Henri IV of France - a decent King it seems - wanted all households in his kingdom to enjoy 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
Water
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.

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 #pouleaupot #chickenrecipe#cremefraiche #seasonal #local #comfortfood #winteriscoming #dinner #frenchfood ... OuvrirFermer

Wilde Kitchen French Cookery School

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Wilde Kitchen French Cookery School

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Wilde Kitchen French Cookery School

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Hunting season has started. Spotted this at the market this morning 🤨#marché #lesPieux #cotentin #pheasanthunting #cookeryschool #normandy #myfrenchlife #faisan #game ... OuvrirFermer