Ingredients for Chicken in a Pot

Series Summary

Arguably the world's most refined cuisine, French food evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food, but the era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques. Ingredients and dishes vary by region but many significant regional dishes have become nationally known. Cheese and wine are also a major part of the cuisine.

In this free video series, our expert Brandon Sarkis will teach you how to cook poule au pot, translated from the French, chicken with pot, or chicken in a pot. Brandon will show you the ingredients & equipment you will need, how to peel & chop the onions and garlic, and how to stuff and crisp the chicken. Brandon will also teach you how to brown the chicken, reduce the wine, cook the chicken, and remove the chicken and potatoes. He will even teach you how to separate the chicken & thicken the sauce before show you how to serve and present your newly cooked chicken in a pot.

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the traditional French classic dish poule au pot, or chicken in a pot. Okay, let's go down our ingredient list for our recipe today. First thing we're going to need is one whole chicken, which I have back here. Woo, it's and heavy, something in the three and a half, four pound range. This one is actually just a little bit over four pounds, but it's alright. Like four, four ten, something like that. We're going to need a whole chicken. We're going to make sure that we've already got it all rinsed off and cleaned out too. And of course you want to make sure that it's completely thawed, if you're using a frozen chicken, although I recommend using fresh only. We're also going to need a bit of salt and pepper. I always use fresh ground for both. I'm also going to need, I've got these in a packet because it's kind of hard to get them in the winter time. I have two sprigs of marjoram here. And I also have ten sprigs of thyme as well, fresh thyme. I use fresh stuff, the dried stuff that you get out of the seasoning jars isn't going to have the same flavor, and it's not going to work for this recipe. So you have to use the fresh ingredients in this one. I also have two whole heads of garlic here, this is a whole thing, two of those. And it's also very important in this one that you use the whole heads of garlic because the recipe calls for the whole heads and not for just pureed minced garlic. I also have four tablespoons of butter which is a half a stick, and I've got one third of a cup of olive oil here. I have one cup of chicken stock. You could also use chicken bullion if you had that. I've also got an extra tablespoon of olive oil here, which you want to keep separate from the third of a cup because they go in two different times in the recipe and they both have their own place. So, make sure you keep those separate. I also have a yellow onion here. We're only going to use about half of it though, but still I brought you the whole onion out so that you can see that we're using that. And I've got six small red new potatoes here that we're going to use. And with that being said, let me go through our ingredient list, or quick what we're going to need real quick, and we'll get started making this. "