Poule au Pot (Simmered Chicken with Vegetables and Broth)

Poule au pot sits firmly in the French tradition of turning a whole chicken into both supper and broth in the same pot. The bird is gently simmered with onion, garlic, bay and peppercorns, giving a clear, savoury stock that stays light rather than heavy. Carrots, celery and leeks are added later so they become tender without losing their shape, then served alongside carved chicken in the parsley-flecked broth. Its charm is its restraint: soft meat, sweet vegetables and a clean, aromatic broth that feels generous without needing a rich sauce.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style French home cooking
Flavor profile Savoury • Herby • Light and clean
Techniques Gentle simmering • Skimming broth
Key equipment Large stockpot
Cooking style One-pot cooking • Hands-off cooking • Make-ahead friendly
Time commitment Slow-cooked

Why this recipe works

  • Gentle simmering: Keeping the liquid just below a boil helps the chicken stay tender while producing a clearer, cleaner-tasting broth.
  • Quiet depth: Onion, garlic, peppercorns and bay leaves season the broth gradually without overwhelming the delicate chicken flavour.
  • One-pot meal: The chicken, vegetables and broth cook together, creating a complete dish with minimal equipment and a cohesive flavour.

Get the most out of this recipe

Timing notes

  • Rest before carving: Let the chicken rest briefly after lifting it from the pot so the meat firms slightly and carves more cleanly.
  • Serve while the broth is hot: Carve the chicken just before serving and ladle over hot broth so the meat and vegetables stay moist.

Ingredient notes

  • Wash the leeks thoroughly: Leeks often hold grit between their layers, so trim and rinse them well before adding them to the pot.
  • Use a good whole chicken: Because the broth is lightly seasoned, the flavour of the chicken matters; choose one with good natural flavour where possible.
  • Leave the onion skin on: The onion skin helps deepen the colour of the broth without adding extra ingredients.

Common mistakes

  • Boiling too hard: A rolling boil can make the broth cloudy and the chicken tougher; keep the surface barely trembling.
  • Adding vegetables too early: Add the carrots, celery and leeks after the chicken has already simmered so they become tender without collapsing.
  • Forgetting to adjust the broth: Taste the broth at the end and season it carefully; a little salt brings out the chicken and vegetable flavour.

Make-ahead tips

  • Cook ahead and chill: The chicken, vegetables and broth can be cooked ahead, cooled quickly and refrigerated in sealed containers.
  • Keep the texture better: Store the broth separately from the carved chicken and vegetables where possible, then warm them together just before serving.
  • Freeze the broth and chicken: The broth and shredded chicken freeze well; the vegetables are best eaten fresh or refrigerated rather than frozen for the best texture.

Equipment you'll need

Chef’s knife Cutting board Ladle Stockpot Tongs
Ingredients
Instructions
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  1. Put the chicken in a large stockpot and add the water. Halve the onion (leave the skin on for colour), lightly crush the garlic cloves, then add both to the pot with the peppercorns, bay leaves and salt.
  2. Bring the pot up to a gentle simmer over medium heat, then immediately turn the heat down so the surface barely trembles. Skim off any foam for the first 10 minutes to keep the broth clear.
  3. While the chicken simmers, peel the carrots and cut into large chunks. Trim the celery and cut into lengths, then trim and wash the leeks well and cut into thick pieces.
  4. Simmer the chicken gently for 45 minutes, keeping it just below a boil. Add the carrots, celery and leeks, making sure they are mostly submerged.
  5. Continue to simmer for 20 to 30 minutes, until the vegetables are tender and the chicken is cooked through (the juices run clear where the thigh meets the body). Lift the chicken out to a board and rest for 10 minutes, then lift out the vegetables with a ladle or tongs.
  6. Finely chop the parsley and stir most of it into the hot broth, saving a little for serving. Taste the broth and add a pinch more salt if needed, then carve the chicken and serve with the vegetables and parsley-flecked broth.

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Recipe notes

Tips

  • Keep the broth at a bare simmer rather than a rolling boil to stay clear and keep the chicken tender.
  • For extra clarity, skim diligently during the first 10 to 15 minutes, when most of the impurities rise.
  • Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until the juices run clear and the thickest part is piping hot.

Substitutions

  • Replace Fresh parsley with Fresh chives for a milder, oniony finish.
  • Replace Yellow onion with Shallot for a slightly sweeter broth.

Storage

  • Refrigerate up to 3 days
  • Cool the chicken, vegetables and broth quickly, then refrigerate in sealed containers. Reheat the broth to a gentle simmer and warm the chicken and vegetables in the hot broth until piping hot; freeze the broth and shredded chicken for up to 3 months for best texture.

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Recipe overview

  • Servings: 4 servings
  • Total time: 2h (25min active)
  • Difficulty: Medium
  • Cuisine: French
One pot Freezer friendly Kid friendly
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Equipment you'll need

Chef’s knife Cutting board Ladle Stockpot Tongs
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