This is a simplified version of the poule-au-pot. It’s not stuffed. It’s not poached. It’s roasted. But it’s not really roasted because it’s sealed in a pot. Confused? Just go with it. It’s really, really good. The amazing thing about this dish is how the flavours from the aromatics permeate the chicken. It’s not like anything you’ve ever had. And the sauce. The sauce is nothing more than the juices of the chicken and aromatics. Complex and simple at the same time. To top it off, the aromatics are meltingly tender. It all just comes together in a most unexpected and wonderful way. Browning the chicken before it goes into the oven is key. It won’t take on colour after it goes into the pot. If you don’t take the time to brown it well, you will have one sorry looking (but still delicious) bird. The sauce will be a lot richer as well. Browning it well renders most of the fat. Making French chicken a pot takes a leap of faith. But if you get French food, take that leap. You will be glad that you did.
