Tuesday, July 26, 2011

poule au pot

Poule au Pot, literally "chicken in a pot," is typical Sunday dinner fare in the French countryside. It's usually cooked using a whole chicken,but tonight I made mine using chicken pieces. This recipe is crazily easy!
So yummy & comforting for the cold winter nights,serve with fresh crusty bread to mop up the leftover soupy goodness.

Poule Au Pot

+ freerange chicken pieces [approx. 1.4kg]
+ 300g of smoked streaky bacon
+ 5 white onions,peeled & sliced thinly
+ 1 tin of whole peeled organic tomatoes
+ 375ml of white wine [I used a cheapy at only $6, The Accomplice;which is a          semillon sauvignon blanc & is dry,but sweet]
+ 6 kipfler potatoes,washed & cut in half lengthways
+ 3 bay leaves
+ a hand full of fresh thyme
+ cracked pepper & sea salt

how to make.
Preheat the oven to 180c.Put half the onions & tomatoes in the bottom of a heavy,lidded cast-iron pot or casserole dish.
Arrange the chicken pieces on top followed by potatoes,then bacon.
Top with the rest of the tomato & onions,then the herbs.
Pour wine over the top and season with salt & pepper.
Cover & cook in the oven for one hour.
Remove the lid & cook for another hour.
Serve immediately with a yummy crusty bread to mop up the leftover soupy goodness.

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