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Poule au Pot with Sauce Gribiche
A whole chicken poached with leeks, carrots and turnips, served in its own broth with a little vermicelli, plus a cold caper and egg sauce. It is a full meal in a bowl.
- YieldServes 6
- Hands-on50 min
- Total2 h 27 min
- Difficulty
Ingredients
Chicken and broth
- 1onion, trimmed
- 1whole clove
- 2 kgwhole chicken
- 1bouquet garni, thyme, parsley and bay leaf
- 3.3 Lchicken stock, plus extra if needed
- 1 kgleeks, trimmed, halved lengthwise and sliced
- 375 gcarrots, sliced
- 375 gturnips, diced
- 60 gvermicelli
- to tastesalt
- to tasteblack pepper
Sauce gribiche
- 2hard-boiled eggs, shelled
- 1½ tbsplemon juice, from half a lemon
- 1 tspDijon mustard
- 2 tbspdry white wine
- 240 mlvegetable oil
- 1 tbspcapers, drained and finely chopped
- 3gherkins, finely chopped
- 6 sprigsflat-leaf parsley, finely chopped
- 1 bunchfresh chives, finely snipped
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