Dinner ideas

Poule-au-pot

A traditional Sunday dinner dish in the French countryside that literally means, 'chicken in a pot'.
poule-au-pot
6
8H 20M

Ingredients

Method

1.

Peel onions, leaving root ends intact. Wash and scrub potatoes well.

2.

Place chicken in 4.5-litre (18-cup) slow cooker; place carrot, turnip and onion around chicken. Add bay leaf, thyme and peppercorns; top with potatoes. Pour the water into cooker. Cook, covered, on low, 8 hours.

3.

Serve chicken and vegetables with a little of the broth; sprinkle with extra thyme.

For best results use an old chicken, as they are more suited to long cooking times; they are available from Asian butchers. Leftover broth can be used as chicken stock in soup or stews.

Note

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