Poule au pot with stuffing balls & garlic cream

Poule au pot with stuffing balls & garlic cream
You can never have too many main course recipes, so give Poule au pot with stuffing balls & garlic cream From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Thanksgiving will be even more special with this recipe. If you like this recipe, you might also like recipes such as Chicken in a Pot (Poule au Pot) With Potatoes and Squash, Poule au Pot, and Poule Au Pot.

Instructions

1
Heat oven to 180C/160C fan/gas
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OvenOven
2
Put the chicken in a flameproof casserole dish and pour over 600ml water and the wine. Stud the onion with the cloves.
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Whole ChickenWhole Chicken
CloveClove
OnionOnion
WaterWater
WineWine
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Casserole DishCasserole Dish
3
Add to the pan with the bouquet garni, garlic and seasoning, then bring to the boil. Cover and put in the oven for 1 hrs.
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Bouquet GarniBouquet Garni
SeasoningSeasoning
GarlicGarlic
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Frying PanFrying Pan
4
To make the garlic cream, simmer the unpeeled garlic cloves in a small pan of water for 30 mins until soft. When cool enough to handle, squeeze out into a bowl and mash with salt and pepper. Stir in the crme frache and tip into a bowl, then keep in the fridge until needed.
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Salt And PepperSalt And Pepper
GarlicGarlic
CreamCream
WaterWater
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5
For the stuffing, mix the meats in a bowl.
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StuffingStuffing
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BowlBowl
6
Heat the oil in a small pan and gently fry the shallots and garlic until softened but not browned.
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ShallotShallot
GarlicGarlic
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add to the bowl with the egg, parsley, breadcrumbs, seasoning, then mix well. Shape into 18 balls and put in a shallow baking tray.
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8
Remove chicken after 1 hrs and put it on the hob on medium heat.
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Whole ChickenWhole Chicken
9
Place the stuffing in the oven for 25-30 mins until browned and crisp.
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StuffingStuffing
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OvenOven
10
Add the vegetables to the chicken pot. Cook for 25-30 mins, then lift out the chicken to a plate and keep the veg warm in the stock.
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VegetableVegetable
Whole ChickenWhole Chicken
StockStock
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PotPot
11
Remove chickens skin, and break the flesh into chunks. Put on a warm platter with the stuffing and the veg.
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ChickenChicken
StuffingStuffing
12
Add a ladle of cooking stock and the parsley.
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ParsleyParsley
StockStock
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LadleLadle
13
Serve the rest of the cooking juices in a jug.
DifficultyExpert
Ready In2 hrs, 40 m.
Servings6
Health Score76
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