Poule au Pot & Aioli

An easy, St John poule au pot less the stuffing and other embellishments. The method of first bringing to a boil, then setting the chicken aside, should yield a tender and tasty bird. Of course, the dish isn't really complete without the aioli.....

good quality free range chicken (slit between the leg and breast)

2 carrots

1 onion

head of garlic, skin on

2 celery stalks

bundle of thyme, rosemary and thyme

2 bay leaves

whole peppercorns

maldon sea salt

8 leeks, ends trimmed, left whole

aioli

cornichons

1. make aioli, set aside
2. put all the ingredients in a pot except the leeks, bring to boil; once boiling remove pot from burner, cover and set aside to cool
3. remove chicken from pot, skim broth of any scum; poor some broth into a smaller pot to cook leeks and return chicken to larger pot; simmer latter for a half hour (don't boil!), and cook leeks for latter 10 minutes before the chicken is done
4. to serve, divide chicken breast, legs and thighs among bowls; do the same with leeks and ladle broth over the whole lot; everyone helps themselves to the aioli and cornichons!