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Tender chicken "poule au pot" casserole


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Rate this recipe 3.9/5 (36 Votes)


  • 2 chicken cutlets
  • 2 swedes
  • 3 carrots
  • 1 leek
  • 1 yellow onion
  • 1 tsp Espelette pepper
  • salt & pepper
  • thyme
  • bay leaf


servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 1mins
Cost Budget Friendly


Step 1

Chop the onion. Clean and scrape the carrots and swedes. Slice the leek finely.

Step 2

Start cooking the veg in 1.5 litres of water and add the thyme and bay leaf.
Bring to a simmer, then reduce the heat and cook for 30 minutes. Salt and pepper.

Step 3

Remove any pieces of fat from the chicken breasts then slice into strips.

Step 4

Remove the vegetables from the pan with a slotted spoon and place in a Pyrex dish. Add a ladleful of the stock juice, the rest can be used for another dish or to cook pasta for example.

Step 5

Place chicken strips on the bed of vegetables making sure they don't overlap. Salt lightly and sprinkle with Espelette pepper.

Step 6

Cover with the lid of the dish or, failing that, a pieces of aluminium foil and bake for 30 minutes at 180 °. Uncover and cook another 10 minutes.

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