French-Style Chicken and Stuffing in a Pot

From America's Test Kitchen Season 14: French-Style Dutch Oven Dinners

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.

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French-Style Chicken and Stuffing in a Pot

The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

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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

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