Ma véritable POULE AU POT HENRI IV à l'ancienne - Grand Mère Mitraille - Gourmandises TV

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

Prepare the chicken by removing any excess fat and patting it dry.

Heat butter in a large pot over medium heat until melted.

Add the chicken and brown on all sides, about 5-7 minutes.

Remove the chicken and set aside.

In the same pot, add chopped onions, leeks, and garlic; sauté until softened, about 3-4 minutes.

Add chopped carrots and celery; cook for another 3 minutes.

Return the chicken to the pot and add potatoes, thyme, bay leaves, and black peppercorns.

Pour in enough water to cover the ingredients, about 6-8 cups.

Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours, skimming foam as necessary.

Check the chicken for doneness; it should be tender and cooked through.

Remove the chicken and vegetables from the pot; strain the broth if desired.

Serve the chicken and vegetables hot, garnished with fresh parsley and a side of mustard.

Cooking Techniques

Spice Level:

Allergens