This chicken in pot with gribiche sauce is a French classic that combines tender poached poultry with a zesty, creamy egg-based sauce. It’s a comforting dish perfect for cold weather or festive meals. Chicken in pot with gribiche sauce is simple to prepare, elegant on the plate, and packed with deep, traditional flavors.
Why You’ll Love This Recipe
It’s comforting and flavorful with minimal effort. The chicken becomes incredibly tender, infused with aromatic vegetables and herbs. The gribiche sauce adds a unique, tangy finish that balances the richness of the meat. This recipe can be made ahead, making it perfect for family gatherings or holiday dinners.
Recipe Origins
This dish comes from the heart of French home cooking, where simple techniques elevate quality ingredients. A close cousin to pot-au-feu, it uses a whole chicken gently simmered with vegetables. Gribiche sauce — made from hard-boiled eggs, mustard, pickles, and capers — adds a bright contrast. It’s a traditional Sunday or holiday dish in many regions of France.
Nutrition Information
Calories: 550
Fat: 34g
Carbohydrates: 12g
Protein: 45g
Sodium: 690 mg
Quick Facts
Preparation Time: 20 min
Cooking Time: 2 h 40
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pot with a bit of broth to maintain moisture. The gribiche sauce should be served cold and kept refrigerated separately.
Serving Suggestions
Serve with boiled potatoes or crusty bread to soak up the broth. A green salad adds freshness. For a festive touch, accompany it with a glass of dry white wine like Chardonnay or Sauvignon Blanc.
Common Mistakes
Overcooking the chicken: Makes the meat dry and stringy
Skipping the stuffing: Reduces depth of flavor
Serving the sauce warm: Gribiche should be cold
Not seasoning the broth: Leads to bland meat
Recipe Variations
Turkey: Replace chicken with turkey for a bigger gathering
No Liver: Skip the livers for a milder stuffing
Herb Twist: Add chives or dill to the gribiche
Low-Fat: Use Greek yogurt instead of mayonnaise
Frequently Asked Questions
Can I use store-bought mayonnaise for the sauce?
Yes, good-quality mayo works perfectly and saves time.
Do I need to stuff the chicken?
It adds flavor but you can skip it if preferred — cook the stuffing separately as a terrine.
Is this dish good for holidays?
Absolutely. It’s festive, elegant, and ideal for make-ahead meals.
Ingredients
- 1 whole chicken (about 2 kg)
- 1 chicken breast
- 3 chicken livers
- 2 onions
- 3 celery stalks
- 6 baby leeks
- 6 carrots
- 100g white mushrooms
- 1 shallot
- 1 garlic clove
- 1 slice white bread
- 100ml heavy cream
- 1 egg
- 2 hard-boiled eggs
- 100g mayonnaise
- 200g plain yogurt or fromage blanc
- 6 pickles
- 2 tbsp capers
- 1 tbsp Dijon mustard
- 2 sprigs flat-leaf parsley
- 6 sprigs tarragon
- 1 bouquet garni
- 2 cloves
- 8 black peppercorns
- 1 tsp pink peppercorns
- Salt
- Pepper
Instructions
1- Cut the crust off the bread, cube it, and soak in cream
2- Chop garlic and shallot, clean and chop mushrooms and parsley
3- Dice the chicken breast and blend with livers, mushrooms, shallot, garlic, parsley, egg, and soaked bread into a smooth stuffing
4- Stuff the chicken with the mixture and tie it closed
5- Stick the cloves into one onion
6- In a large pot, place the stuffed chicken, onions, celery, bouquet garni, peppercorns, and cover with cold water
7- Bring to a boil, reduce to low, cover, and simmer for 1h15
8- Trim and clean carrots and leeks
9- Add them to the pot and simmer for 45 more minutes
10- Boil and peel the eggs, chop them
11- Chop the tarragon and combine with mayo, yogurt, pickles, capers, mustard, and eggs for the gribiche sauce
12- Slice and serve chicken with vegetables and gribiche sauce
13- Crush pink peppercorns and sprinkle on top
