Poule au pot with stuffing balls & garlic cream recipe | Good Food
Packed with vegetables and aromatic herbs, this classic French dish really delivers, from BBC Good Food.
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Ingredients
- 1 ½kg chicken
- 300ml white wine
- 1 onion peeled but left whole
- 3 cloves
- 1 bouquet garni (tied bundle of herbs)
- 2 garlic cloves
- 12 small potatoes
- 4 carrots cut into 5cm lengths
- 2 turnips cut into wedges
- 3 leeks cut into 5cm lengths
- roughly chopped parsley to serve
- 200g lean minced pork
- 100g streaky bacon cut into dice
- 100g chicken livers finely chopped
- 2 tbsp olive oil
- 2 shallots diced
- 2 garlic cloves crushed
- 1 egg beaten
- handful parsley leaves, chopped
- 100g fresh white breadcrumbs
- 3 garlic cloves left whole
- 200ml tub crème fraîche
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