Recipes » Chicken » Poule au pot (cook's illustrated)

Ingredients

• Sausage stuffing:
• 2 slices bread
• 1 egg
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tbsp parsley
• 2 tbsp fennel fronds
• 2 tsp mustard
• 1 tsp marjoram
• 1/2 tsp sugar
• 1 lb. pork sausage (skin removed)
• Chicken:
• 2 celery ribs
• 8 sprigs parsley
• 8 sprigs marjoram
• 1 bay leaf
• 2 tsp oil
• 2 bone-in split chicken breasts
• 2 bone-in chicken legs quarters
• salt / pepper
• 1 1/2 lbs. small potatoes unpeeled
• 2 carrots, peeled, cut 1/2 inch
• 1 fennel, quartered
• 10 peppercorns
• 2 garlic cloves
• 3 1/2 chicken stock
• Herb Sauce: (Whisk together, let sit 15 minutes)
• 1/3 cup EVOO
• 6 minced cornichons
• 2 tbsp parsley
• 1 tbsp fennel fronds
• 2 tsp minced shallots
• 2 tsp mustard
• 1 tsp marjoram
• 1 tsp lemon zest plus 3 tbsp juice
• 1/2 tsp pepper

Preparation

Oven:300F.  Stuffing: food process bread till fine. Add egg, shallots, garlic, parsley, fennel fronds, mustard, marjoram, and pepper to combine. Add pork to combine.

Make two logs in parchment paper, 8 x 2 inches. Twist ends, compacting to 6 x 2.

Chicken: Tie celery, parsley, marjoram and pay leaf with twine. Set aside. Heat EVOO in a Dutch oven. Dry chicken, salt/pepper, cook skin down 4-7 minutes till brown., Remove. Discard fat.

Remove Dutch oven from heat, arrange celery bundle, potatoes, carrots and fennel on bottom. Sprinkle peppercorns, garlic, salt.
add enough stock to cover up to 1/2 from top of vegetables. Place leg quarters in the center on top of the veggies. Place sausage on either side of the legs. Place breasts on top of the legs. Bring to a simmer. Cover, OVEN, bake till 160F, 60 -70 minutes.

Unwrap sausage and slice 1/2 inch. Remove skin from chicken. Reduce sauce and strain. Serve with herb sauce.