jglass
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Poule au Pot with Tarragon
P R E P 15 minutes C O O K 1 hour MA K E S 4 main-dish servings
3 medium leeks (about 1 pound)
1 chicken (31⁄2 pounds), cut into
8 pieces
1 pound small red potatoes
1 bag (16 ounces) carrots, peeled
and cut into 3-inch pieces
4 cups water
1 can (141⁄2 ounces) chicken broth or
13⁄4 cups Chicken Broth (page 9)
1⁄2 teaspoon salt
1⁄4 teaspoon dried thyme
1⁄4 teaspoon ground black pepper
1 large sprig plus 1 tablespoon
chopped fresh tarragon
1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise
in half, then crosswise into 3-inch pieces. Rinse in large bowl of cold
water, swishing to remove sand; transfer to colander to drain, leaving sand
in bottom of bowl.
2. In 6- to 8-quart Dutch oven, combine leeks, chicken, potatoes, carrots,
water, broth, salt, thyme, pepper, and tarragon sprig. Heat to boiling over
high heat. Reduce heat; cover and simmer until chicken loses its pink
color throughout, about 45 minutes.
3. With slotted spoon, transfer chicken and vegetables to serving bowl.
Remove and discard skin from chicken. Skim and discard fat from broth.
Pour 1 cup broth over chicken. Refrigerate remaining broth for another
use. To serve, sprinkle chopped tarragon on top.
P R E P 15 minutes C O O K 1 hour MA K E S 4 main-dish servings
3 medium leeks (about 1 pound)
1 chicken (31⁄2 pounds), cut into
8 pieces
1 pound small red potatoes
1 bag (16 ounces) carrots, peeled
and cut into 3-inch pieces
4 cups water
1 can (141⁄2 ounces) chicken broth or
13⁄4 cups Chicken Broth (page 9)
1⁄2 teaspoon salt
1⁄4 teaspoon dried thyme
1⁄4 teaspoon ground black pepper
1 large sprig plus 1 tablespoon
chopped fresh tarragon
1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise
in half, then crosswise into 3-inch pieces. Rinse in large bowl of cold
water, swishing to remove sand; transfer to colander to drain, leaving sand
in bottom of bowl.
2. In 6- to 8-quart Dutch oven, combine leeks, chicken, potatoes, carrots,
water, broth, salt, thyme, pepper, and tarragon sprig. Heat to boiling over
high heat. Reduce heat; cover and simmer until chicken loses its pink
color throughout, about 45 minutes.
3. With slotted spoon, transfer chicken and vegetables to serving bowl.
Remove and discard skin from chicken. Skim and discard fat from broth.
Pour 1 cup broth over chicken. Refrigerate remaining broth for another
use. To serve, sprinkle chopped tarragon on top.