Poule au pot

January 23, 2012January 23, 2012by Pauline
Poule 4
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Chicken with white sauce is a nice way to eat chicken. Moreover it is a really traditional French dish.

SERVES: serveserve
PREPARATION: 35 minutes
COOK: 120 minutes
DIFFICULTY: StarStar

What do you need?

  • 2 chicken thighs
  • 2 carrots
  • 1 leek
  • 2/3 vegetable cube
  • salt
  • thyme

For the white sauce:

  • 25 g butter
  • 20 g corn flour
  • 1 egg yolk
  • 20 cl bouillon
  • 1 tablespoon Creme Fraiche
  • salt
  • pepper

How to make Poule au pot – Chicken with white sauce?
For cooking the chicken:

  • Peel the carrots
  • Wash the leek
  • Bringing 1 litre of water to boiled
  • Put the boiled water in a large pan
  • Add the chicken tights
    ! Tip: boiled water has to cover the chicken tights
  • Add the vegetable cube
  • Add salt and Thyme
  • Simmer it for 1h30
  • Add carrots
  • Add leek
  • Simmer it for 30 minutes more

Making the white sauce:

  • In a small pan, put the butter with corn flour and 20 cl of bouillon. Allow the mixture to thicken
  • Add the egg yolk and creme fraiche, salt, pepper. Allow the mixture to thicken again
  • Serve the chicken with vegetable and top all with the white cream

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