Poule-au-Pot www.chezfrancois.net
Poule-au-Pot www.chezfrancois.net
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  • Create Date November 24, 2021
  • Last Updated January 22, 2026

CHEZ FRANCOIS COOKING: Poule-au-Pot Béarnaise

🇫🇷 Get ready for haute couture — we’re sewing this bird!

Let’s travel to the heart of French regional cuisine, where comfort food reigns supreme.
This is real, authentic French home cooking you can experience right from your own kitchen:
POULE-AU-POT BÉARNAISE 🇫🇷🍲

Last year’s class was phenomenal—and here’s a little secret…
I can’t wait to cook it again. It was soooo good!

🎥 Watch the video HERE—this is the kind of dish that makes everyone gather around the table.

💬 Stella, New York (Manhattan):

“The Poule-au-Pot was exceptional. Thank you!! Everyone loved it. I learned so much. I love to cook, and these classes are magnificent.”

In this live online class, we’ll prepare this timeless French classic the traditional way: a whole chicken deliciously stuffed, sewn, and slow-cooked in my homemade, aromatic bouillon. As it simmers, we’ll progressively cook a variety of vegetables and potatoes right in the broth—layer by layer, flavor by flavor.

🕰️ The class lasts about 2 hours, and every minute is worth it.
When we’re done… you can tuck in 😋

I truly can’t wait to share this dish with you again because this is how French families have been cooking for generations

Join me. You’ll make this recipe again and again. Trust me.

Group cooking classes are limited to 10 guests. The fee is only $40 per person. Reserve your seat now! Click HERE for the next scheduled class

Private cooking classes can be booked at a time that suits your schedule. The fee is only $89.99. Click HERE to book a 1:1 online cooking class!

LIST OF INGREDIENTS:

1 whole medium chicken with giblets • 4 carrots • 3 leeks • 2 lemon • 3 celery stalks • 2 large turnips or rutabagas • 2 gold potatoes • 1 small green cabbage or savoy cabbage •1 shallot and 1 yellow onion • 6 garlic cloves • 1 large onion poked with 9 whole cloves • salt & pepper  • olive oil • 1 cup of milk • 1 egg • whole black pepper • 1 bouquet garni (bay leave, fresh rosemary, fresh thyme sprig, oregano or/sage, parsley) • 1 pack of prosciutto (7 oz) • 1/2 of sausage or pork mince or ground • 1 bread loaf/sourdough or similar

Garnish and Serving:

Butter • all-purpose flour • 1 egg • sour cream • my recommendation is to eat the dish with rice on the side (optional)

LIST OF COOKWARE AND ACCESSORIES:

• 1 large saucepan and lid (or large dutch oven) • Meat Trussing Needle and Butchers Cooking Twine Kit for Sewing Up Chicken • 1 medium saucepan • 1 small bowl • 1 chopping board  • 1 Frying Pan • 1 Pastry brush

Bring a French Touch to Your Lifestyle!

Chez François

The password to download the Poule-Au-Pot Béarnaise recipe will be provided after the class

Stella, New York
“Thank you. The Poule-au-Pot was exceptional. Everyone loved it. I learned so much. I love to cook. And these classes are magnificent“
  CHEZ FRANCOIS     CHEZFRANCOIS     CHICKEN     cooking class     cooking lesson     FRENCH CLASSIC DISH     online cooking class     POULE AU POT