This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 09/01/2015
Poussin in a pot
Print this page
International recipe

Share:  Facebook Twitter More...

About this recipe

The French classic poule-au-pot was originally associated with King Henri IV of France, who famously wanted every Frenchman to be able to afford to eat this dish every Sunday.  This version uses a poussin, baby vegetables and aromatic herbs.

Recipe - Poussin in a pot

Serves: 2

Preparation time: about 1 hour

In this recipe:

  • poussin
  • carrot
  • leek
  • celery
  • chicken stock





Principal ingredients
1 poussin (about 550 g)
50 g vegetables (carrot, leek and celery), cut into mirepoix
1 l chicken stock
salt and pepper
1/2 bunch asparagus
6 new pearl (spring) onions
150 g baby new season's carrots
150 g baby new season's turnips
1 new season's cabbage
100 g shelled fava (broad) beans
100 g shelled peas
5 g tarragon
5 g thyme
2 bay leaves

Return to top



  1. Poussin: Preheat oven to 160°C. Check offal has been removed from poussin and that the cavity is clean. Wrap mirepoix in muslin cloth secured with string. Transfer mirepoix into a large casserole dish and place poussin on top of mirepoix. Pour over the stock, cover with a lid and bake in oven until the poussin is cooked through, about 30 minutes
  2. Garniture: Peel asparagus and baby onions. Wash and scrub carrots and baby turnips to remove any dirt. Discard outer leaves of cabbage, cut into quarters, remove and discard core and separate leaves. Bring salted water to a boil in a saucepan. Separately boil each type of vegetable until just soft, transferring to iced water each time; about 5 minutes for the turnips, carrots and cabbage, 3 minutes for the asparagus, 2 minutes for the fava (broad) beans and 1 minute for the peas. Drain, refresh and set aside. Gently squeeze the broad beans from their skins and discard the skins.
  3. Once the poussin is cooked, remove the casserole dish from the oven and discard mirepoix. Remove cooking liquid by straining through a fine sieve into a clean pan leaving the poussin in the casserole dish. Add the tarragon, thyme and bay leaves to the poussin, re-cover with a lid to keep warm and allow the meat to rest and the herb flavors to infuse, about 10 minutes. Meanwhile reduce the cooking liquid over a high heat to concentrate the flavor, about 5 minutes and season. Add all the vegetables into the hot concentrated stock and continue to cook until reheated.
  4. To serve: Return the hot cooking liquid and vegetables to the casserole dish with the poussin and herbs. Serve in casserole dish.

Return to top


Find out more...

More recipes

  • Madagascan vanilla cream, blackberry jelly and sugar match stick
  • On a hot summer’s day, nothing beats a fresh and light dessert with fruit. Vanilla cream, blackberry jelly, fresh fruits and a crispy element, this summer recipe, which is not only easy but can also be made in advance, will provide the perfect finale to your dinner!
  • Red mullet fillets, fennel compote, baby vegetables stuffed with black olive tapenade and saffron potato ball
  • In France, the summer vegetable season is in full swing in August and we love to prepare them in different ways. Le Cordon Bleu Paris Chefs have chosen to stuff the baby vegetables with a black olive tapenade and plate with red mullet fillets to produce a very summery dish with Mediterranean flavors. The addition of fennel and saffron potatoes adds an extra sunny note to this dish.
  • Velvety fromage blanc with cherries, pistachio crisp
  • Le Cordon Bleu Paris Chefs have prepared a summer dessert where cherries are the stars of the show. Elegant and packed full of summer sun, this recipe, which is fruity and light, will be sure to surprise your guests in terms of both flavor and presentation.

Quick Links



Back Bookmark and Share