Poule au pot Henri IV
Preparation
Why this wine?
Good to know
Tips & insights
- Taste the stuffing before filling by frying a small test quenelle, and adjust the seasoning.
- Tie the stuffed chicken with kitchen string so it holds its shape and the stuffing doesn't escape.
- Poach the chicken only gently, never at a rolling boil, so the meat stays tender and the broth turns clear.
- Add the vegetables to the stock in stages according to their cooking time, so they stay firm.
- Serve the clear broth first as its own course, then the chicken, stuffing and vegetables follow.
Frequently Asked Questions
Which wine pairs with Poule au pot Henri IV?
The poached chicken and the hearty stuffing of ham and herbs call for a white with substance and quiet minerality that accompanies the clear stock without disturbing it. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc aged in clay amphorae. Its calm body carries the stuffing and stays fresh with the vegetables.
Why is the chicken only poached?
Gentle poaching at barely simmering heat keeps the meat juicy and the broth clear. A rolling boil makes the chicken stringy and clouds the stock. Let the liquid only tremble lightly and rest the chicken briefly in the warm broth before carving.
Can I prepare the stuffing ahead?
Yes. It can be mixed a few hours in advance and kept cool. Fill the chicken, however, only just before poaching, so the raw stuffing doesn't sit in the meat too long. A small test quenelle in boiling water helps to check the seasoning beforehand.
What side dish suits this?
The classic is rice that soaks up the broth, with the vegetables cooked alongside. A sauce blanche, or some coarse salt and cornichons, also work. Keep the side plain so the tender chicken, the stuffing and the clear stock set the tone.
