French-Style Chicken and Stuffing in a Pot

Published January 1, 2013. From Cook's Illustrated.

Why this recipe works:

We love the flavors of the French classic, poule au pot, but without the time and, more important, the chickens that French peasants use in this dish, we had to find another way to make the simple but full-flavored dish. Instead of simmering the stuffed chicken, we used browned chicken pieces… read more

We love the flavors of the French classic, poule au pot, but without the time and, more important, the chickens that French peasants use in this dish, we had to find another way to make the simple but full-flavored dish. Instead of simmering the stuffed chicken, we used browned chicken pieces and decreased the amount of liquid to increase flavor. We rolled the stuffing into cylinders and steamed them along with the chicken, to decrease the cooking time and produce a moist and tender chicken. A simple herb sauce adds bright flavors to this one-pot meal.

less

Serves 4 to 6

A neutral bulk sausage is best, but breakfast or sweet Italian sausage can be used. You’ll need a Dutch oven with at least a 7 1/4-quart capacity. Use small red potatoes, measuring 1 to 2 inches in diameter. Serve this dish with crusty bread and cornichons and Dijon mustard or Herb Sauce (see related content).

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection