Chicken in a Pot (Poule au Pot) With Potatoes and Squash Recipe
This classic French 'Poule au Pot' recipe features a whole chicken gently simmered in a flavorful broth with bacon, onions, garlic, white wine, potatoes, and butternut squash. It’s a comforting, hearty dish perfect for a family meal, showcasing simple ingredients transformed into a deeply satisfying one-pot wonder. The process involves browning, deglazing, and slow cooking to achieve tender meat and vegetables infused with rich aromatics.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot with Lid Essential for simmering and braising evenly.
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the bottom of the pot.
- 1 Slotted Spoon or Tongs For removing bacon and handling chicken.
Ingredients
Main
- 4 ounces bacon diced
- 2 tablespoons olive oil
- 4 small onions peeled and halved
- 12 cloves garlic whole
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped sage divided
- 1/2 cup white wine
- 1 1/4 cups homemade or store-bought low sodium chicken stock
- 1 whole small chicken about 3 pounds
- 1 pound small waxy potatoes peeled, left whole
- 1 1/2 pounds butternut squash cut into 1 1/2 inch pieces
Instructions
- Dice the bacon and render it in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add olive oil to the pot. Sauté the halved onions and whole garlic cloves until softened and fragrant, about 5-7 minutes. Season lightly with salt and freshly ground black pepper.
- Season the whole chicken generously with salt, pepper, and half of the finely chopped sage. Place the chicken in the pot with the aromatics and brown it lightly on all sides for about 5 minutes total.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce slightly, about 2-3 minutes.
- Add the chicken stock to the pot. Ensure the liquid mostly covers the chicken. Bring the liquid to a gentle simmer.
- Add the whole peeled small potatoes to the pot, nestling them around the chicken. Cover the pot and continue to simmer gently for 20 minutes.
- Add the cut butternut squash pieces to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the chicken and vegetables are fork-tender.
- Carefully remove the chicken from the pot and let it rest for a few minutes before carving or shredding, if desired.
- Stir the reserved crispy bacon and the remaining fresh sage into the pot with the vegetables and broth.
- Taste the broth and adjust seasoning with salt and pepper as needed. Serve the chicken alongside the vegetables and a generous ladle of the flavorful broth.
Notes
Achieving deep flavor begins with rendering the bacon slowly to extract maximum richness, then sautéing the aromatics until fragrant but not browned, which prevents bitterness. Using a whole, small chicken ensures even cooking and contributes more collagen to the broth, enriching the final dish. Select waxy potatoes, as they maintain their integrity during prolonged simmering, unlike starchy varieties which can break down. Cut butternut squash into uniform pieces to ensure it cooks through simultaneously with the potatoes. Always taste and adjust seasoning, especially salt and pepper, throughout the cooking process. Fresh sage is crucial for its distinct aromatic profile; avoid dried if possible.