Reviews (2) Add Rating & Review Martha Stewart Member Rating: Unrated 11/11/2010 Thanks DessertAlan for letting us know about the missing ingredients. We've gone ahead and fixed the recipe. Martha Stewart Member Rating: Unrated 05/14/2008 Step 2 mentions adding vegetables, but they are not listed in the ingredients list. Has anyone made this dish? If so, what proportions of vegetables were used. I will admit you can add of much of anything you want, but the vegetables should be listed to at least to the cook an idea what to purchase. Thanks!
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Gallery Poached Chicken and Vegetables (Poule au Pot) Credit: James Merrell Recipe Summary Servings: 6
Ingredients For The Stock 4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 1 teaspoon whole black peppercorns 2 bay leaves 4 cloves 2 teaspoons extra-virgin olive oil 1 carrot, cut into 4 pieces 1 stalk celery, cut into 4 pieces 1 onion, peeled and quartered 1/4 cup dry white wine 2 fifteen-ounce cans low-sodium chicken stock, or homemade, skimmed of fat For Serving 3 sixteen-ounce chicken breasts on the bone, split, skin removed 4 ounces button mushrooms, cut in half 8 ounces small red potatoes, cut into 1-inch pieces 4 ounces white or green asparagus, stems peeled, cut into 1-inch pieces 1 carrot, peeled, cut into 1/4-inch slices 1 stalk celery, peeled, cut into 1/4-inch slices 4 ounces pearl onions, peeled 8 ounces baby turnips, peeled, or medium turnips, peeled and cut into wedges 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper
Gallery Poached Chicken and Vegetables (Poule au Pot) Credit: James Merrell
Recipe Summary Servings: 6
Gallery
Poached Chicken and Vegetables (Poule au Pot) Credit: James Merrell
Poached Chicken and Vegetables (Poule au Pot)
Credit: James Merrell
Poached Chicken and Vegetables (Poule au Pot)
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 1 teaspoon whole black peppercorns 2 bay leaves 4 cloves 2 teaspoons extra-virgin olive oil 1 carrot, cut into 4 pieces 1 stalk celery, cut into 4 pieces 1 onion, peeled and quartered 1/4 cup dry white wine 2 fifteen-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
3 sixteen-ounce chicken breasts on the bone, split, skin removed 4 ounces button mushrooms, cut in half 8 ounces small red potatoes, cut into 1-inch pieces 4 ounces white or green asparagus, stems peeled, cut into 1-inch pieces 1 carrot, peeled, cut into 1/4-inch slices 1 stalk celery, peeled, cut into 1/4-inch slices 4 ounces pearl onions, peeled 8 ounces baby turnips, peeled, or medium turnips, peeled and cut into wedges 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper
Directions
Wrap parsley, thyme, peppercorns, bay leaves, and cloves in a piece of cheesecloth; tie with kitchen twine. Heat oil in a stockpot over medium-low heat. Add carrot, celery, and onion; cook, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Add wine; cook until liquid has evaporated, 5 to 6 minutes. Add stock, herb bundle, and 4 cups water. Bring to a boil; reduce to gentle simmer. Cover; cook 30 minutes.
Strain stock through a fine-mesh strainer; discard vegetables; return stock to stockpot. Bring to a simmer. Add chicken, mushrooms, potatoes, asparagus, carrot, celery, onions, and turnips. Simmer gently over medium heat until chicken is cooked through, skimming occasionally, 30 to 40 minutes. Season with salt and pepper, and serve immediately.
Reviews (2)
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/11/2010 Thanks DessertAlan for letting us know about the missing ingredients. We've gone ahead and fixed the recipe. Martha Stewart Member Rating: Unrated 05/14/2008 Step 2 mentions adding vegetables, but they are not listed in the ingredients list. Has anyone made this dish? If so, what proportions of vegetables were used. I will admit you can add of much of anything you want, but the vegetables should be listed to at least to the cook an idea what to purchase. Thanks!
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/11/2010 Thanks DessertAlan for letting us know about the missing ingredients. We've gone ahead and fixed the recipe.
Martha Stewart Member Rating: Unrated 05/14/2008 Step 2 mentions adding vegetables, but they are not listed in the ingredients list. Has anyone made this dish? If so, what proportions of vegetables were used. I will admit you can add of much of anything you want, but the vegetables should be listed to at least to the cook an idea what to purchase. Thanks!
Martha Stewart Member
Rating: Unrated 11/11/2010
Thanks DessertAlan for letting us know about the missing ingredients. We’ve gone ahead and fixed the recipe.
Rating: Unrated
Rating: Unrated 05/14/2008
Step 2 mentions adding vegetables, but they are not listed in the ingredients list. Has anyone made this dish? If so, what proportions of vegetables were used. I will admit you can add of much of anything you want, but the vegetables should be listed to at least to the cook an idea what to purchase. Thanks!
All Reviews for Poached Chicken and Vegetables (Poule au Pot)
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Chicken and Vegetables (Poule au Pot)
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
