 | You can help expand this article with text translated from the corresponding article in French. Click [show] for important translation instructions.
|
Poule au pot is a traditional French recipe, as well as a specialty of Gers and Béarn cuisine, based on a pot-au-feu or chicken stew cooked in broth, in a casserole dish, with vegetables (carrots, turnips, leeks, onions, cloves, etc.).
Like coq au vin, it became one of the emblems of France. In the 17th century, the King of France Henry IV to instituted and democratized the poule au pot as a "French national dish" by quoting: "If God gives me more life, I will make sure that there will be no ploughman in my Kingdom who does not have the means to have a chicken in his pot",[1] or "I want every ploughman in my kingdom to be able to put the chicken in the pot on Sunday."