PouleAu Pot with a ‘Cacio e Pepe’ Butter Beans
John and Lisa are feeling celebratory in their Christmas Kitchen - with a menu perfect for a special night in. The main course is a one pot wonder - Poule au Pot - a delicious chicken dish packed with French flavours.
PouleAu Pot with a ‘Cacio e Pepe’ Butter Beans
PouleAu Pot
1 chicken about 1.3-1.5kg
Olive oil
4 banana shallots, quartered at the root
2 leeks, sliced into 1 cm thick rings
2-3 sticks celery, diced
Fresh thyme, roughly chopped
200g mushrooms, sliced
1 clove garlic, smashed
1 sachet bouquet garni
1 tbsp fresh tarragon, chopped
1 handful of parsley, chopped
300ml chicken stock
300ml white wine
1tbsp wholegrain mustard
A squeeze of half a lemon
French bread, to serve
Green beans, to serve
‘Cacio e Pepe’ Butter beans
1 tin butter beans
50g butter
50g parmesan or pecorino, grated
A really good few grinds of black pepper
Method
PouleAu Pot
1. Preheat the oven to 220c / 200c fan.
2. Heat the olive oil in the casserole dish and fry the shallots and leeks with the thyme until golden.
3. Add the rest of the veg and the smashed garlic clove, give it a good stir and let these brown for a few minutes.
4. Place the chicken on top of the veg, drizzle with a little more olive oil, salt and pepper and roast in the oven for about 20-25 minutes.
5. Mix together the stock, wine, mustard and a good squeeze of lemon juice in a jug.
6. Pour some into the cavity of the chicken, along with a few of the tarragon branches, the bouquet garni and the lemon half.
7. Pour the rest of the liquid into the pot around the chicken and add the rest of the tarragon and the parsley.
8. Turn the oven down to 200c / 180 fan, cover and cook for about an hour.
9. Remove the lid, add the rest of the tarragon and the parsley.
10. Serve
‘Cacio e Pepe’ Butter beans
1. Heat the beans in their water over a medium heat until they are simmering.
2. Remove a couple of spoons of the bean water, ensuring that there is enough still coating them.
3. Add the butter and sprinkle over the cheese and pepper.
4. Stir to combine and let bubble away.
5. Serve steaming hot.