A quicker way to get the same delicious French flavor in this dish.  Many thanks to my brother for the inspiration and guidance in this recipe - based on what he enjoyed eating during his two recent years spent in France.  The more traditional method is to boil a whole chicken on the bone in a broth first, before adding the vegetables, then serving with the bechamel sauce over rice.  This method is faster, and tastes very similar, since the same spices are used in the broth.  Yum. 

A delicious meal - vegetables, chicken over rice with the tasty bechamel sauce on top. 

Poule au Pot

In a large pot, place the following: 

3 carrots, peeled & coarsely chopped

1 parsnip, peeled & coarsely chopped

1 lb. red, thin-skinned potatoes, coarsely diced (if small, just slice each in half)

1 celery root & stalks, peel bulb, dice (I prefer to use only 1/2 the tops/stalks/leaves)

1 onion, coarsely diced with 3 whole cloves pressed into the onion

2 tsp freeze-dried diced garlic, diced OR 2 cloves garlic, each sliced in half

2 bay leaves

1 tsp dried ground thyme

1 Tbsp freeze dried parsley OR 2 tsp dried parsley

1 tsp dried rosemary

~10 whole peppercorns

Cover with water, about 1" above all the ingredients.  Heat over medium-high heat to a boil.  Lower heat and simmer for ~90 minutes.  

Add and simmer for the last 15 minutes of cooking: 

1-2 cups roast chicken, coarsely diced

While the vegetables are simmering, cook rice of your choice to serve.  I love a nice brown jasmine rice.  The long simmer time in this recipe makes it easy to make a brown rice which requires ~45 minutes to simmer and 15 minutes to rest before serving.  

Whip together an easy bechamel sauce after you add the chicken.  This will be served over the vegetables and chicken. 

Bechamel sauce:

In a medium saucepan over medium heat melt: 

3-4 Tbsp butter

Add: 

1 cup broth from vegetables above

3/4 cup milk

pinch salt

pinch fresh ground pepper

In a separate bowl, mix together: 

1-2 Tbsp cornstarch

1/4 cup cold milk

Once broth/milk is bubbling, add the cornstarch mixture, whisking/stirring constantly until mixture thickens slightly and bubbles for a minute.  Adjust salt and pepper, to taste.  Remove from heat. 

To serve your poule au pot: 

In a wide, low-sided bowl place a scoop of cooked rice.  Use a slotted spoon to serve a mixture of vegetables and chicken from your large pot.  Remove any bay leaves or cloves that end up in the bowl.  Top with a spoonful of Bechamel sauce.  Enjoy! 

Each bowl looks beautiful - and different.