Poulet Poche Aux Aromatics (chicken simmered in white wine and vegetables)

This was my favorite meal growing up, my mom would make it based on a Julia Child recipe: Four in Hand Chicken. One chicken made four ways, “Chicken simmered in white wine and aromatic vegetables gives you four recipes in one. Serve it just as it is, hot or cold and you have a delicious simple main course when you mood is noncaloric. When you are looking for a party dish, turn it into an aspic, serve it augratin, or try the Belgian waterzooi with its smooth cream-and-egg sauce”. I never did try the aspic or the waterzooi, I was too in love with the “a la Bretonne”, with a white sauce heavy on cream and flour. Sigh, it was a sad day when I had to give up my favorite meal…until I realized, wait, maybe I didn’t. I played with a few different combinations until I hit on one that reminds me of the one mom used to make. Make the recipe without the sauce for Julia’s first recipe “Au Naturel”, which is wonderful, or add the sauce for “a la Bretonne”.

Poulet Poche Aux Aromatics

Ingredients

    • 2 medium carrots
    • 2 medium onions
    • 3 celery stalks
    • 3-4 pound chicken, cut up…or 2 packages chicken thighs
    • Tarragon or Italian Seasoning
    • 1 cup dry Vermouth
    • 2 cups chicken broth
    • Ghee
    • Bay leaf
    • 5 TBSP tapioca flour
    • ½ cup coconut milk
    • Salt and pepper

Directions

  • 1. Cut the carrots, celery and onions into julienne matchsticks. Cook them slowly in some ghee, bay leaf and  a little chicken broth for about 10 minutes or until tender.

Cut the carrots, celery and onions into julienne matchsticks
  • 2. Salt and pepper the chicken and add it to the pot.

    3. Add the herbs, vermouth, and the remainder of the chicken broth. The broth should almost cover the chicken.

  • 4. Bring to a simmer, cover, and simmer slowly either over low heat or in a 325 degree oven for about 30 minutes.

    5. If you’re serving “au natural” then you’re done, go eat…this goes well with cauliflower rice and green beans or a salad. If you want “a la bretonne”, then keep reading.

    6. Remove the chicken and vegetables from the cooking liquid, and turn up the heat…boil the liquid until it has reduced to 2 cups.

    7. In another saucepan, cook the flour and ghee slowly together for 2 minutes without coloring. Remove from the heat and let cool a moment.

  • 8. Pour the flour/ghee mixture into the hot chicken stock, and beat it vigorously with a wire whip to blend thoroughly. Boil, stirring for 1 minute.

  • 9. Add the ½ cup of coconut milk a little at a time, while continuing to stir.

  • 10. Pour a few spoonfuls of the sauce into a baking dish, arrange chicken and vegetables on top, and cover with remaining sauce.

    11. Place the dish in the upper part of the oven set at 375 for 30 minutes until bubbling and browned. Serve and eat…just like at mom’s.

Poulet Poche Aux Aromatics
Hand-written-recipe

Recipe by Kristin Clara