Philippe Picard-Labelle's Boiled Chicken

Name: Philippe Picard-Labelle's Boiled Chicken
Prep time: 1 h 15 min
Cook time: 2 h 30 min
Total time: 3 h 45 min
Yield: 4 to 6 servings
Ingredients: 1 chicken, about 3 1/2 lb (1.6 kg); 8 thyme sprigs; 4 rosemary sprigs; 1/2 lemon; 10 black peppercorns; 10 small Nantes carrots; 10 small fingerling potatoes, peeled; 8 small cipollini onions, peeled; 5 garlic cloves, peeled; 5 small yellow beets, peeled and cut into wedges; 1 small turnip, peeled and cut into wedges; 1 dried bird’s eye chili pepper; 1/2 small green cabbage, cut into wedges; 6 oz (170 g) oyster mushrooms; 8 cups (2 litres) water; 2 large shallots, chopped; 2 small garlic cloves, chopped; 1/4 tasse) de vinaigre de cidre; 3/4 cup (35 g) cilantro, coarsely chopped; 3/4 cup (35 g) flat-leaf parsley, coarsely chopped; 1/3 cup (15 g) tarragon leaves, coarsely chopped; 3 anchovy fillets, coarsely chopped; 2 tbsp capers, coarsely chopped; 1 cup (250 ml) vegetable oil; 1 package (14 g) dried porcini mushrooms; 2 cups (500 ml) broth from the chicken; 2 tbsp butter; 3 tbsp unbleached all-purpose flour; 1/2 cup (125 ml) crème fraîche

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Preparation 1 h 15 min
Cooking 2 h 30 min
Soaking 15 min
Servings 6
Makes 4 to 6 servings

This succulent recipe by Chef Philippe Picard-Labelle from the Au pied de cochon sugar shack is a classic of French cuisine. Cook the chicken in a flavourful broth with aromatics and vegetables and then serve the dish with an herb oil for even more flavour. You can also reuse the broth to make a rich and creamy porcini mushroom soup.

Nut-free
Egg-free

Philippe Picard-Labelle's Boiled Chicken

Categories

Ingredients

Chicken

Herb Oil

Creamy Porcini Sauce (optional)

Preparation

Poule au pot

Herb Oil

Creamy Porcini Sauce

Assembly

Personal Note

To help you with this recipe

RICARDO Silicone Whisk