Anna Olson's Poule au Pot

  • serves 0
Anna Olson
Anna Olson

This French dish makes a full meal out of a chicken. As it cooks, it builds a flavourful broth and the chicken and vegetables are hearty and tender.

From “Michael & Anna Olson Cook at Home”, Whitecap Books, 2005

Photo by Michael Olson

34 Ratings
Directions for: Anna Olson's Poule au Pot


1 large roasting chicken, cut into 8 pieces

8 cup water

1 cup dry white wine

2 cooking onions, quartered

2 ribs celery, washed and diced

2 parsnips, peeled and diced

2 carrots, peeled and diced

4 small white turnips, peeled and quartered

2 clove garlic, peeled

4 sprig fresh thyme

2 bay leaves

¼ tsp ground nutmeg

4 new potatoes, quartered

¼ cup chopped fresh parsley


1. Rinse the chicken pieces and place them in large casserole or stewing pot and cover with water and wine. Bring to boil, skim off froth that has collected at the surface and reduce heat to simmer.

2. After 15 minutes, skim again and add the onions, celery, parsnips, carrots, turnips, garlic, thyme, bay and nutmeg. Cook 10 minutes, add potatoes and simmer another 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.

3. To finish, add the chopped parsley, and season with salt and pepper. Serve piping hot in soup bowls with plenty of broth.

See more: Chicken, French, Main, Lunch, Dinner, Vegetables, Herbs, Cocktails/Alcohol, Winter, Fall, Spring, Summer

More Recipes You'll Love