Chicken in a Pot

This chicken in a pot is like an easy French pot au feu made with a whole chicken and vegetables, such as carrots, leeks, and turnips. A healthy and quick soup.

Chicken in a Pot

Chicken in a pot is essentially a French technique that creates a tender, soupy braise known as chicken pot au feu. You simply simmer a hen and some vegetables and out comes a satiating soup. It’s subtly flavored and soothing as heck. Although before you ignore the recipe below and toss in random veggies and liquid and chicken in a pot and walk away, kindly note that the amounts and timing in the eminently reliable recipe below, taken from the also eminently reliable cookbook The Food Lover’s Cleanse, are pretty precise. As such, they turn out beautifully cooked components. We can’t guarantee that if you haphazardly toss in items. So start with the proportions that follow, and then if you feel comfortable, vary the vegetables or add a little more liquid or tweak it in any other way according to personal preference. And if you’re one of those types who craves insane amounts of flavor in every spoonful, look just below to How To Add Some Bling To This Chicken In A Pot for ideas on imparting even more flavor to this simple recipe.–Renee Schettler Rossi

How To Add Some Bling To This Chicken In A Pot

Some people like things simple and subtle so they are able to discern the pristine flavors of each ingredient. Other people crave hot sauce on everything so as to ramp up the decibel level. If you’re the latter sort, you’re going to want to impart some additional flavor to this lovely but nuanced chicken in a pot recipe. Try any of the following and let us know how it goes.

Toss in a bouquet garni;
Vary the veggies;
Add a squeeze of lemon at the end;
Grind copious amounts of black pepper on just before serving.

Chicken in a Pot

  • Quick Glance
  • 25 M
  • 2 H, 30 M
  • Serves 4 to 6
Print RecipeBuy the Bon Appétit: The Food Lover's Cleanse cookbook

Want it? Click it.


  • 1/2 cup pearled barley (sometimes labeled hulled or hull-less barley)
  • 1 whole chicken (3 1/2 to 4 pound)
  • Fine sea salt and freshly ground black pepper, to taste
  • 3 garlic cloves
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup brandy or dry white wine
  • 3 large carrots (about 350 grams), cut into 3 inch pieces
  • 2 large leeks (about 150 grams), white and light greens, well-rinsed, trimmed, and cut into 3-inch chunks
  • 1 bunch peeled whole baby turnips or 1 large turnip (about 200 grams), peeled and cut into 1 inch wedges
  • 2 cups well-washed baby spinach
  • 1 tablespoon chopped chives


  • 1. Bring a large pot of salted water to a boil. Add the barley and cook until chewy yet tender, 40 to 50 minutes. Drain the barley, discarding the cooking water or reserving it for watering your garden.
  • 2. While the barley cooks, season the chicken inside and out with salt and pepper. Place the garlic, thyme sprigs, and bay leaf inside the chicken. In a Dutch oven or other 4-quart or larger pot, heat the oil over medium-high heat. Pat the chicken dry and place it breast side down in the pot. Cook until browned, 5 to 7 minutes per side, then transfer the chicken to a plate. Pour the brandy or wine into the pot and scrape up any browned bits from the bottom of the pan. Add the carrots, leeks, and turnips and nestle the chicken among the vegetables. Add 3 cups water and bring to a gentle boil. Reduce the heat to low and gently simmer, covered, until the thighs pull easily away from the bone, 50 to 75 minutes, depending on the size of your chicken. (Do not at any point allow the water to boil or your resulting broth will be cloudy. If you need to regulate the heat, simply turn down the heat and/or leave the lid slightly ajar.)
  • 3. Remove the chicken from the pot and let it cool slightly. Meanwhile, gently spoon the vegetables into a large shallow serving dish. Skim any foam or fat from the cooking liquid and strain it through a fine-mesh sieve lined with cheesecloth or paper towels. Stir the barley into the liquid and season with salt and pepper. Carve the chicken, cutting the breast into wide slices, deboning the thighs, and cutting each thigh into two pieces, reserving the wings and drumsticks for another use. (Alternatively, for chicken that’s easier to eat, if desired, remove and discard the skin and bones from the chicken and shred the meat.) Place a handful of spinach in each bowl, then spoon in the chicken, vegetables, and stock. Serve topped with chives.

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