1. Cut between the thighs and drumsticks to separate each Maryland into two pieces. Wrap the herbs in muslin and tie into a bundle. Place the chicken,potatoes,onion,carrots,celery and cabbage in separate areas of a heavy-based pot. Pour over 1 litre of boiling water,add the salt,chicken stock,white wine and herbs. Cook at a very low simmer for 45 minutes,skimming off any scum that rises to the surface in the first 10 minutes or so.
2. Check that the vegetables are softened to your liking,then taste the liquid and adjust seasoning. Serve the chicken,vegetables and broth with buttered bread and Dijon mustard.
Adam's tip: Poule au pot is more traditionally made with a whole chicken,but using Marylands is easier. If you prefer,you can substitute a whole 1.6kg chicken and keep the cooking time the same.
Also try:Adam Liaw's leeks vinaigrette
Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.
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