What Is Poullet and How to Make It?

A classic of French home cooking, poullet offers a rustic charm and comforting appeal that has persisted for generations. This dish, with its gentle flavors and heartwarming character, represents a classic approach to preparing chicken. It embodies a culinary tradition where simple ingredients are transformed into something satisfying. The name itself hints at a rich history, inviting a closer look into its origins and the specific preparation it signifies.

Defining Poullet

The term “poullet” can be a source of confusion, as it closely resembles the modern French word for chicken, “poulet.” Historically, “poullet” is an older spelling that has become associated with a particular style of dish rather than just the ingredient itself. This dish is a creamy, white stew, most famously known as blanquette de poulet. The name “blanquette” derives from “blanc,” the French word for white, describing the sauce’s appearance.

The dish’s identity is tied to the type of chicken traditionally used. The most tender and flavorful versions of this stew call for a “poulette,” or a young hen under a year old, which results in exceptionally tender meat. Over time, the name of the ingredient, in its archaic form, became a shorthand for the beloved stew itself, representing a classic of French family cooking.

Essential Ingredients for Poullet

At the heart of a traditional poullet is a young, high-quality chicken, which provides both tender meat and the foundation for a flavorful broth that will be used for the creamy sauce. A bouquet garni, a bundle of herbs containing thyme, parsley stems, and a bay leaf, is simmered with the chicken to infuse the poaching liquid with an aromatic depth.

The stew features a simple selection of vegetables that add flavor and texture. Pearl onions and button mushrooms are classic additions, often cooked separately and added toward the end to maintain their integrity. Carrots and sometimes leeks are also included, contributing a subtle sweetness. The sauce’s consistency comes from a rich dairy element, most commonly crème fraîche or heavy cream, which provides a smooth finish.

How to Make Classic Poullet

The preparation of a classic poullet begins with gently poaching a whole chicken or chicken pieces in water or a light stock with aromatics. The chicken is cooked over low heat, never boiled, to ensure the meat becomes tender and the resulting broth is clear and flavorful. Once cooked, the chicken is removed from the pot, and the broth is strained and reserved.

A common method involves making a “white roux,” a mixture of butter and flour cooked briefly to thicken the liquid without adding color. The warm chicken broth is gradually whisked into the roux to create a smooth, velvety sauce known as a velouté. This sauce is then simmered gently to allow it to thicken properly.

The velouté is enriched to create the blanquette sauce through a technique called a liaison, where egg yolks and heavy cream are whisked together in a separate bowl. A small amount of the warm velouté is slowly added to the egg mixture to temper it, preventing the eggs from scrambling. This tempered mixture is then stirred back into the main pot of sauce, which is gently heated but not boiled, before the cooked chicken and vegetables are returned to the pot to be coated in the finished sauce.

Serving and Pairing Suggestions

Poullet is traditionally served hot. Classic accompaniments are simple, allowing the stew to remain the centerpiece of the meal. Fluffy white rice is a common choice for absorbing the sauce. Simple boiled or steamed potatoes are another excellent option, as are slices of crusty baguette for dipping.

When it comes to wine pairings, the creamy and delicate nature of the dish calls for a white wine with good acidity to cut through the richness. A white Burgundy, such as a Chablis, is a classic choice, offering crisp citrus and mineral notes that complement the sauce. An Alsace Pinot Gris also works beautifully, providing a balance of body and freshness that refreshes the palate.