French-Style Chicken and Stuffing in a Pot

Name: French-Style Chicken and Stuffing in a Pot
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 2 slices, hearty white sandwich bread, crusts removed, torn into quarters; 1 , large egg; 1 , shallot, minced; 2 , garlic cloves, minced; 2 tablespoons minced, fresh parsley; 2 tablespoons minced, fennel fronds; 2 teaspoons, whole-grain mustard; 1 teaspoon minced fresh, marjoram; 1/4 teaspoon, pepper; 1 pound bulk pork, sausage; 2 , celery ribs, halved crosswise; 8 sprigs plus 1 tablespoon minced, fresh parsley; 6 sprigs fresh, marjoram; 1 , bay leaf; 2 teaspoons, vegetable oil; 2 (12-ounce) bone-in split, chicken breasts, trimmed; 2 (12-ounce) bone-in, chicken leg quarters, trimmed; , Salt and pepper; 1 1/2 pounds, small red potatoes, unpeeled; 2 , carrots, peeled and cut into 1/2-inch lengths; 1 , fennel bulb, stalks trimmed, bulb quartered; 8 whole, peppercorns; 2 , garlic cloves, peeled; 3 - 3 1/2 cups, low-sodium chicken broth

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Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

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.

SERVES4 to 6

TIME2¼ hours

has video

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 simmerin...

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