The poule au pot is often associated with Henri IV, King of France from 1589 to 1610. This dish symbolizes the prosperity and well-being of the people. Legend has it that Henri IV declared, "I want every farmer in my kingdom to be able to put a chicken in the pot on Sundays." Although this phrase is likely apocryphal, it reflects his desire to improve the living conditions of his subjects.

At the time, poule au pot was a family-oriented and hearty dish, often prepared for special occasions. It became an emblem of traditional French cuisine, blending simplicity and generosity.

Recipe for Henri IV's Poule au Pot
Ingredients (for 6 people):

• 1 hen (or a large poultry) weighing about 1.5 to 2 kg
• 200 g of sausage meat or stuffing (pork or veal)
• 200 g of stale bread (for the stuffing)
• 1 egg (for the stuffing)
• 2 carrots
• 2 turnips
• 2 leeks
• 2 stalks of celery
• 1 onion studded with 2 cloves
• 1 bouquet garni (thyme, bay leaves, parsley)
• 2 cloves of garlic
• Salt and pepper
• 2 liters of water

Preparation:
Prepare the stuffing:
Soak the stale bread in a bit of milk or water, then squeeze it out.
In a bowl, mix the sausage meat, soaked bread, egg, chopped garlic, salt, and pepper. You can add herbs (parsley, chives) for extra flavor.

Stuff the hen:
Fill the cavity of the hen with the stuffing. Sew up the opening with kitchen twine or secure it with toothpicks.

Prepare the broth:
In a large pot, place the stuffed hen and cover it with cold water.
Add the peeled and chopped vegetables (carrots, turnips, leeks, celery), the onion studded with cloves, the bouquet garni, salt, and pepper.
Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours (until the hen is tender).

Serve:
Remove the hen from the pot and cut it into pieces.
Serve with the vegetables and a little broth.
You can serve this dish with rice, potatoes, or bread.

Tips:
For a richer broth, you can add a marrow bone or a piece of veal shank.
The poule au pot tastes even better the next day, as the flavors have had time to develop.

This recipe is a true winter comfort dish and a tribute to French culinary tradition. Bon appétit!

Drinks to accompany the poule au pot:
Wines:

• A dry white wine: A Burgundy white (like Meursault or Pouilly-Fuissé) or a Sancerre pairs perfectly with the light broth and rich stuffing.
• A light red wine: If you prefer red wine, choose a Beaujolais or a Pinot Noir (like a Burgundy red). These wines won’t overpower the dish and complement its flavors.
• A rosé wine: A Provence rosé or Tavel can also be an excellent choice, especially if you're serving the poule au pot in summer.

Beers:
A light blonde beer or an amber beer (such as a French or Belgian craft beer) pairs well with the flavors of the broth and poultry.

Cider:
A dry or semi-dry cider adds a refreshing, tangy touch that contrasts nicely with the richness of the dish.

Non-alcoholic drinks:
Apple juice or grape juice can accompany the dish for those who don’t drink alcohol.
Sparkling water with a slice of lemon or an infusion of thyme or rosemary can also be a refreshing option.

The poule au pot is so emblematic that it is celebrated every year in Nay, in the Pyrénées-Atlantiques, during the Fête de la Poule au Pot. This event honors Henri IV and this traditional dish.