Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pizza
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Featured recipe categories
30-Minute Recipes
BBQ
Budget Recipes
Eat local
For Kids
Freezer Recipes
Healthy
Homemade Recipes
Lunch
Pizza
Sheet Pan Recipes
Summer Cocktails
Snacks
Summer Cooking
Sous Vide
The Best
Vegan
Vegetarian
Weekday Recipes
Winter Cottage Entertaining
World Cuisine
Zero Waste
View All Categories
Read
Watch
Quick
Poule au Pot
(0)
Rate this recipe
Preparation
15 min
Cooking
30 min
Servings
4
Sans noix
Sans gluten
Sans oeufs
Categories
Ingredients
4 skinless, boneless chicken breast halves, cut into thirds
2 tbsp unsalted butter
3/4 lb (340 g) baby potatoes
1/2 lb (224 g) Nantes carrots
1/2 lb (225 g) small turnips, peeled and quartered
1 cup (95 g) leeks, sliced into rounds
2 garlic cloves, halved
2 cups (500 ml) low-sodium chicken broth
2 cups (500 ml) water
1 tbsp (15 ml) whole-grain mustard
1/2 lb (225 g) green beans, sliced into chunks
1 cup (150 g) frozen peas, thawed
Preparation
In a large non-stick skillet over medium-high heat, brown the chicken in 1 tbsp of butter, about 6 minutes. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the potatoes, carrots, turnips, leek and garlic in the remaining butter. Season with salt and pepper. Add the chicken broth, water and mustard. Bring to a boil, then cover and let simmer over medium heat for 8 minutes.
Add the chicken and green beans. Cover and continue cooking for 6 to 8 minutes or until the meat is cooked and the vegetables are tender. Add the green peas to the skillet and continue cooking for 1 minute.
Divide the chicken, vegetables and broth among 4 shallow bowls.
Personal Note