Poule-au-pot

A traditional Sunday dinner dish in the French countryside that literally means, 'chicken in a pot'.

Serves 6

Cook

8H 20M

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Ingredients

12 brown pickling onions (480g)

750 gram kipfler potatoes, unpeeled

1.8 kilogram whole chicken

3 carrots (660g), chopped coarsely

2 turnips (460g), halved

1 dried bay leaf

3 sprigs fresh thyme

1 teaspoon black peppercorns

1 litre (4 cups) water

2 teaspoon fresh thyme leaves, extra

Method

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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