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Poule-au-pot

Published: December 19, 2014 at 2:30 PM

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serves 6

Easy

Total time: 2 hrs and 45 mins

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This is a great one-pot dish for feeding a crowd from John Torode. Serve with some of the cooking liquid - the rest makes a delicious broth or stock.

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Ingredients

Nutrition

• 1 stick celery

  halved

• 3 sprigs thyme

• 3 bay leaves

• 1 large chicken

  about 2kg

• ½ a bottle white wine

• 8 shallots

  peeled and halved

• 3 cloves

• 4 small carrots

  peeled and sliced

• 2 leeks

  cleaned and sliced

• 750g peeled new potatoes

  halved if large

• 200g self-raising flour

• 100g (pre-prepared suet is fine) suet

stuffing

• 200g pork mince or sausage meat

• 100g thick-cut bacon

  diced

• 3-4 chicken livers

  chopped (optional)

• a few leaves sage

  chopped

• 1 egg

  beaten

• 2 cloves garlic

  finely chopped

• 6 shallots

  diced

• a bunch flat-leaf parsley

  chopped

• 2 big handfuls fresh breadcrumbs

Nutrition: per serving

• kcal971
• fat52.6g
• saturates0g
• carbs62.5g
• sugars0g
• fibre4.4g
• protein61g
• salt1.6g

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Method

• step 1

  Tie the celery together with the thyme and the bay leaves to make a bouquet garni.

• step 2

  Heat the oven to 190c/fan 170c/gas 5. To make the stuffing, put all the ingredients into a bowl and mix together really well.

• step 3

  Trim the chicken cavity of any excess fat and fill with the stuffing. close up and secure with a couple of skewers. Put the chicken in a large casserole dish. Add the wine, water, shallots, bouquet garni, cloves and seasoning. Cover and cook for 1 hour.

• step 4

  Add the carrots, leeks and potatoes to the pot and put back in the oven for an hour.

• step 5

  Combine the flour, suet and seasoning. Add in enough cold water to make a firm but pliable dough. Divide into 12 dumplings.

• step 6

  Remove the casserole from the oven. Carefully move the chicken to a plate, cover with foil and keep warm. Add the dumplings to the pot, replace the lid and put back in the oven for 20-25 minutes until the dumplings are cooked. To serve, take the skin off the chicken and remove the meat from the bones.

• step 7

  Divide the chicken, stuffing, veg and dumplings between warmed bowls. Spoon over some of the cooking juice and serve.

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