Poule au pot (pot-roast chicken)

Step by Step

Step 1

Season the chicken, leaving the string intact (if present). Heat a very large, heavy-based stock pot or casserole dish (big enough to hold the chicken) over a medium-high heat. Add the oil and put the chicken in breast-side down. Cook for 2-3 minutes until golden brown and crisp, repeating on the legs and underside until browned all over. Pour in 500ml water and put the vegetables and potatoes on top. If needed, add more water to cover the chicken and vegetables.

Step 2

Add the peppercorns, bay leaves, thyme sprigs and parsley stalks (tie the herbs with kitchen string if you have any). Partially cover with a lid and slowly bring to the boil, then reduce the heat and bubble gently for 50 minutes to 1 hour, until the vegetables are tender, the chicken is cooked through with no pink meat remaining and the juices run clear; you can check at the thickest part with a meat thermometer (it should read 75°C). Skim off any excess scum from the surface as it cooks.

Step 3

Once cooked, scoop up the herbs and as many black peppercorns as you can from the surface and discard. Taste and season the broth. Roughly chop the reserved parsley leaves and scatter on top. Carefully transfer the chicken to a board to carve it and serve with the vegetables and broth. Serve with dollops of Dijon mustard, if liked.