Poulet-au-pot from French Country Cooking: Meals and Moments from a Village in the Vineyards (page 188) by Mimi Thorisson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • seanwebelos on October 08, 2017

    This came out very nicely, my French husband was surprised with this "fancy" poule au pot. Definitely more of a project-cooking dish, which is what I was expecting. A few things: I had entirely too much stuffing and was upset that I had wasted so much ham and bacon. More importantly, I feel like there's a mistake with the mushroom sauce or I am doing something completely wrong: how does 6 tbsp butter, 1/3 cup of broth, and a whopping 3/4 cup of flour make a sauce!? This immediately thickened up into a pasty dough. Mimi says to add a bit more broth to thin if needed-- I needed at least 4 more cups before it would thin enough to be considered a sauce! Still ended up tasty though :)

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