Poule au Pot with Truffle Broth

A classic French dish of chicken simmered in a flavorful broth with vegetables, elevated with a luxurious truffle-infused broth for serving.

Prep Time

30 minutes

Total Time

3 hours

Calories

475

Level

Medium

Yields

6 servings

Cost

£5.10

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

1Whole Chicken(About 3-4 lbs)

£6.50

2Yellow Onion(Peeled and quartered)

£0.50

3Carrots(Peeled and roughly chopped)

£0.40

3Celery Stalks(Roughly chopped)

£0.75

1Leek(White and light green parts only, thoroughly cleaned and sliced)

£0.80

4Garlic Cloves(Peeled and crushed)

£0.30

2Bay Leaves

£0.20

4Fresh Thyme Sprigs

£0.60

6Fresh Parsley Stems(Save the leaves for garnish)

£0.15

1tablespoonBlack Peppercorns(Whole)

£0.25

2teaspoonSalt(Or to taste)

£0.05

12cupsWater(Or enough to cover the chicken)

1lbSmall Potatoes(Peeled or scrubbed, left whole or halved)

£1.00

2Turnips(Peeled and quartered)

£0.60

2tablespoonsTruffle Oil(High-quality)

£3.00

0.3cupFresh Parsley Leaves(Chopped, for garnish)

£0.50

OptionalOptionalFresh Truffle(Thinly sliced (for garnish - a little goes a long way))

£15.00

Total Cost

£30.60

£5.10 per serving

The Method

1
Place the whole chicken in a large stockpot. Add the onions, carrots, celery, leek, garlic, bay leaves, thyme sprigs, parsley stems, peppercorns, and salt.
2
Pour in enough water to completely cover the chicken and vegetables.
3
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the chicken is very tender and cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).
4
About 30 minutes before the end of cooking time, add the potatoes and turnips to the pot. They should be tender when the chicken is ready.
5
Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board to rest for 10-15 minutes.
6
Remove the vegetables from the broth with a slotted spoon and set aside.
7
Strain the broth through a fine-mesh sieve lined with cheesecloth, if desired, to remove any solids for a clearer broth. Discard the solids.
8
Carve the chicken into serving pieces. Remove and discard the skin if desired.
9
Stir the truffle oil into the strained broth.
10
To serve, place a portion of chicken and vegetables in each serving bowl. Ladle the truffle-infused broth over the chicken and vegetables.
11
Garnish with chopped fresh parsley and optional shaved fresh truffle.

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My Notes

Nutrition Information

Nutrition per serving (550g)

475 kcal / 1987 kJ

Carbs

21g

8% of RDA

Fat

23g

33% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer broth, you can brown the chicken in the pot before adding the vegetables and water.

If you don't have truffle oil, you can omit it or substitute with a small amount of mushroom broth or porcini powder for an umami boost.

Leftover Poule au Pot can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Serve with crusty bread for dipping into the delicious broth.

Add other vegetables, such as parsnips or green beans, to the pot during the last 30 minutes of cooking.

For a more intense truffle flavor, consider using truffle salt in addition to or instead of regular salt.

Cooking Equipment

Large Stockpot

Ladle

Serving Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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