Poule-au-pot recipe | olivemagazine

Ingredients

• 1 stick celery halved
• 3 sprigs thyme
• 3 bay leaves
• 1 large chicken about 2kg
• ½ a bottle white wine
• 8 shallots peeled and halved
• 3 cloves
• 4 small carrots peeled and sliced
• 2 leeks cleaned and sliced
• 750g peeled new potatoes halved if large
• 200g self-raising flour
• 100g (pre-prepared suet is fine) suet
• 200g pork mince or sausage meat
• 100g thick-cut bacon diced
• 3-4 chicken livers chopped (optional)
• a few leaves sage chopped
• 1 egg beaten
• 2 cloves garlic finely chopped
• 6 shallots diced
• a bunch flat-leaf parsley chopped
• 2 big handfuls fresh breadcrumbs