Poule au Pot with Tarragon
Instructions:
- Stewed chicken and vegetables is a favorite Sunday supper in France. Use the leftover broth as the base for a soup.
- 3 medium leeks (about 1 pound)
- 1 chicken (31â„2 pounds), cut into 8 pieces
- 1 pound small red potatoes
- 1 bag (16 ounces) carrots, peeled and cut into 3-inch pieces
- 4 cups water
- 1 can (141â„2 ounces) chicken broth or
- 13â„4 cups Chicken Broth
- 1â„2 teaspoon salt
- 1â„4 teaspoon dried thyme
- 1â„4 teaspoon ground black pepper
- 1 large sprig plus 1 tablespoon chopped fresh tarragon
- Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 3-inch pieces. Rinse in large bowl of cold water, swishing to remove sand; transfer to colander to drain, leaving sand in bottom of bowl.
- In 6- to 8-quart Dutch oven, combine leeks, chicken, potatoes, carrots, water, broth, salt, thyme, pepper, and tarragon sprig. Heat to boiling over high heat. Reduce heat; cover and simmer until chicken loses its pink color throughout, about 45 minutes.
- With slotted spoon, transfer chicken and vegetables to serving bowl. Remove and discard skin from chicken. Skim and discard fat from broth. Pour 1 cup broth over chicken. Refrigerate remaining broth for another use. To serve, sprinkle chopped tarragon on top.
- P R E P 15 minutes
- C O O K 1 hour
- MA K E S 4 main-dish servings