Traditional Recipe of Henri IV’s Poule au Pot

Occitan: Recèpta tradicionau de la Pola al Poishon d’Enric Quate

An emblematic recipe of French cuisine, symbol of prosperity and conviviality, Henri IV’s Poule au Pot embodies the spirit of local gastronomy: simplicity, sharing, and the excellence of farm products.

Other names:

• Occitan (Gascon/Béarnais): Pola al poishon, Pola farcida al poishon, La pola deu Henric Quart

• French: Poule au bouillon, Poule farcie au bouillon, Poule farcie d’Henri IV

Anecdote or Saying

"I want every farmer in my kingdom to be able to put a chicken in the pot on Sundays." — Henri IV

In Old French: “Chascun laboureur doibt avoir sa poule en la pote.”

This phrase became a symbol of prosperity and the good life that King Henri IV wanted for his subjects. The “poule au pot” was not just a dish but an ideal: peace and well-being in the French countryside.

Legend

It is said that Henri IV, passing through a Béarn village, saw peasant tables lacking meat. Touched, he promised his minister Sully that he would ensure every household could enjoy a poule au pot on a festive day. This promise made the dish a symbol of well-being and social justice, celebrating peace and rural prosperity.

Tale: The Poule des Amoureux of Monein

In the hills of Monein, there once lived a young winemaker named Baptiste and a spinner named Maridòu. They had loved each other since childhood, but their families were feuding over a small plot of land and opposed their union.

Every evening, Baptiste went to the washhouse where Maridòu washed wool. He brought her eggs from a white hen he raised behind the barn. It was said to be a “heaven-blessed” hen, born on an Easter Sunday, that always laid eggs before dawn.

When winter scarcity arrived, his hungry family begged Baptiste to give them his hen to eat. Out of love—and so that no one went hungry—he agreed, provided the broth was shared equally among everyone. Maridòu, in tears, blessed the poultry before it was put in the pot.

It was said that those who tasted the broth saw their love last a lifetime.

Since that day, in Monein, when a young girl shares her poule au pot meal with her fiancé, it is said she “puts her heart in the pot.”

Geographic Origin and Status

• Country: France

• Region: Béarn / Southwest

• Inventor: Passed down orally, popularized at Henri IV’s court

• Codified recipe: Yes

  • Unofficial specifications: Farm chicken, stuffing made of pork or veal, clear root vegetable broth, served with soup or white sauce

History

Renaissance and Culinary Codification

• 16th–17th century: The chicken became a symbol of nobility and prosperity in France.

• François Pierre La Varenne (1615–1678) describes recipes for poule au pot, fricassee chicken, and stuffed chicken in Le Cuisinier François.

• Henri IV popularized “poule au pot” for all his subjects.

The Poule au Pot originates from medieval rural traditions, where poultry was a festive dish reserved for special occasions. Under Henri IV (1589–1610), the dish became a political symbol of prosperity and peace after the Wars of Religion.

• 17th century: The recipe spread among noble and peasant households, codified by La Varenne with slow, gentle cooking in aromatic broth.

• 19th century: Mentioned in most domestic and bourgeois cookbooks, with regional variations:

  • Gers: foie gras stuffing

  • Béarn: broth with cloves

  • North: assorted vegetables

Today, it remains a classic in culinary competitions and inns, symbolizing a generous France rooted in local tradition.

Iconic Chefs and Contributions

• La Varenne (17th c.) – Cooking method in aromatic broth

• Antonin Carême (19th c.) – Presentation with supreme sauce and pilaf rice

• Auguste Escoffier (early 20th c.) – Codified bourgeois garnishes in Le Guide Culinaire

• Paul Bocuse (20th c.) – Emphasis on Bresse poultry and simplicity of broth

• Joël Robuchon (20th c.) – Mousse-like stuffing for airy texture

• Hélène Darroze (21st c.) – Landes poultry and heirloom vegetables, contemporary gourmet version

Presentation of the Dish

• Appearance: Whole poached chicken, tender meat, clear golden broth

• Texture: Tender meat, melting stuffing, slightly crisp vegetables

• Aromas: Poultry, pot-au-feu herbs, clove, celery

Particularities: Gentle cooking, aromatic broth skimmed regularly, stuffing combining pork, bread, and herbs

Necessary utensils: Pot or Dutch oven, skimmer, string, knife, cutting board, fine sieve, ladle, thermometer, chinois

Ingredients (for 6 people)

For the Poultry

• 1 farm-raised pullet (1.5–2 kg)

• 2 garlic cloves, chopped

• 2 carrots

• 2 turnips

• 2 leeks

• 1 onion studded with 2 cloves

• 1 bouquet garni (thyme, bay leaf, parsley, celery)

• 2.5 liters chicken broth

• 1 marrow bone

• Salt, pepper

For the Stuffing

• 200 g veal mince

• 3 slices brioche

• 200 ml semi-skimmed milk

• 2 shallots

• 150 g mushrooms (button or porcini)

• ½ bunch chervil

• 1 small truffle

• 50 g candied chestnut pieces

• 300 g raw duck foie gras

• Grapeseed oil (or neutral oil)

• 10 g butter

• 50 ml Armagnac

• 2 egg yolks

• Salt, freshly ground pepper

Preparation and Method

Prep time: 45 min
Cooking time: 2 h 30 min – 3 h

Step 1: Prepare Stuffing Ingredients

1. Remove crusts from brioche slices, cut into pieces, soak in milk

2. Peel and finely chop shallots

3. Clean and thinly slice mushrooms

4. Rinse, dry, pluck, and chop chervil

5. Peel truffle and dice finely

6. Cut raw foie gras into 1 cm cubes

Step 2: Prepare the Stuffing

1. Heat a drizzle of oil in a pan, sweat shallots for 5–6 min without browning until soft → transfer to a bowl

2. In the same pan, sweat mushrooms over high heat. Drain immediately, reduce liquid, add butter, return mushrooms and cook 5 min → add to bowl

3. Add veal mince, soaked brioche, Armagnac, and egg yolks → mix well

4. Incorporate chervil, candied chestnuts, foie gras, truffle

5. Season generously, mix gently to avoid crushing foie gras

6. Cover and refrigerate until use

Pro tip: Stuffing must hold together in the bird without dissolving during cooking

Step 3: Prepare Poultry

• Clean and season cavity, optionally debone

• Stuff cavity with prepared filling

• Truss and close carefully with needle and string

Chef’s tip: Proper closure ensures uniform cooking and neat presentation

Step 4: Prepare Broth

• Place stuffed chicken in pot, cover with chicken broth

• Add vegetables, clove-studded onion, marrow bone, bouquet garni

• Bring to gentle boil, skimming repeatedly

Technical tip: Keep liquid just below boiling to keep poultry firm

Step 5: Cooking

• Simmer gently 2 h 30 min – 3 h, monitor broth and vegetables

• Core temperature ~82 °C

• Turn gently at halfway for even cooking

Tip: Slow cooking preserves flavor, texture, and juices

Step 6: Finishing

• Rest poultry 10–15 min under foil for juice redistribution

• Remove vegetables, aromatics, marrow, strain broth through fine sieve or chinois

• For clear consommé, clarify with egg white

• Adjust seasoning, optionally add cream or beurre monté

• Keep broth at 65–70 °C for service, or cool to ≤4 °C for storage

Serving tip: Serve whole or sliced with vegetables and some broth, or serve broth separately for refined presentation

Service, Carving, and Plating

1. Carving poultry – follow natural joints, use sharp knife, stable board

2. Vegetables – cut into uniform portions, glaze with hot broth or butter

3. Cocotte presentation – arrange chicken and vegetables, add some broth

4. Plate presentation – meat center, vegetables around, drizzle broth

5. Broth on the side – serve separately

6. Final tips – start cooking in cold water, never boil, glaze vegetables, alternate colors for visual impact, keep poultry and broth at 65–70 °C

Recommended Wines and Beverages

• White wines: Meursault 2020/21 (buttery, nutty), Pouilly-Fuissé 2021/22 (subtle minerality), Sancerre 2022 (freshness, liveliness)

• Light reds: Beaujolais-Villages 2021/22 (fruity, light), Pinot Noir Burgundy 2020 (elegant)

• Rosé: Tavel 2021, Côtes-de-Provence 2022 (floral, peach notes)

• Cider: Brut or semi-dry 2022 vintage

• Non-alcoholic: Fresh apple juice, thyme-lemon infusion, sparkling lemon water

Culinary Glossary

• Écroûter: Remove crusts from brioche for softer stuffing

• Ciseler: Finely chop herbs or shallots without crushing

• Émincer: Thinly slice mushrooms for uniform cooking

• Brunoise: Dice ingredients into 1–2 mm cubes for flavor

• Faire suer: Gently cook without coloring to concentrate flavor

• Débarrasser: Transfer cooked ingredients to stop cooking

• Cul-de-poule: Rounded stainless bowl for mixing or cooling

• Homogénéiser: Mix thoroughly for uniform texture

• Brider: Truss poultry for even cooking and neat presentation

• Bouquet garni: Aromatic bundle of herbs for broth

• Écumer: Skim impurities from broth surface

• Frémissement: Gentle simmer just below boiling

• Température à cœur: Core temperature (~82 °C)

• Clarifier: Make broth clear by straining or egg white

• Réserver: Set aside ingredients properly

• Rectifier l’assaisonnement: Adjust seasoning at end

• Repos de la viande: Rest cooked poultry under foil

• Consommé: Clarified broth served as starter or side

• Glacer les légumes: Glaze vegetables with broth or butter

• Pochage: Slow gentle poaching in hot liquid

• Farce: Stuffing made with meat, bread, eggs, herbs, garnishes

• Désosser: Remove bones optionally

• Bouillon de volaille: Broth made with carcasses, bones, vegetables, aromatics

• Beurre monté: Cold butter added to hot broth for shine and richness

• Brillance du service: Visual appeal: glazed vegetables, clear broth, neat cuts

• Dressage: Harmonious arrangement on dish with broth

• Hygiène et sécurité: Maintain cold chain, clean utensils, cook poultry ≥82 °C