Poulet au Chou

This is one of my most favorite one-pot cool weather dishes. No fancy ingredients and not time consuming; my version is a combined inspiration of recipes from the book, French Feasts by Stephane Reynaud.


  • 1 whole chicken

  • 1 medium green cabbage

  • 1 large leek

  • 3 carrots

  • About 1 cup of chopped lardon 'bacon' (also called Pancetta)

  • White wine; about 1 cup

  • Sage leaves

  • Tarragon leaves

  • Duck fat

  • Chicken stock; 4 cups

  • Rabbit Hill 'Sel de Mer aux Herbes'--Classic blend


In a large heavy pot melt the duck fat (if you don't have duck fat just use a few tbs. of olive oil). Brown the chicken evenly on all sides. Add the lardon, chopped leeks, and diced carrots. The chicken should rest on top of most of this. Add the chopped cabbage on top and then cover with the white wine and stock and add the sage and tarragon, salt and pepper.

Cover and cook on the stove-top (at a medium-high simmer) for 45 minutes to an hour (depending on the size of the chicken) stirring around the chicken occasionally.

The chicken should almost fall of the bone and I serve this is a shallow soup bowl with all the veggies and lots of broth.


About the Author

Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.

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Main Course, One PotCat