Servings: 4 to 6
Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It’s a bit reminiscent of chicken pot pie.
Video: Watch a step-by-step demonstration of how to wrap the chicken.
Make Ahead Tips
You can wrap the chicken in dough up to 1 day ahead; wrap it in parchment and refrigerate. Brush with egg wash just before baking.
You can let the fully baked chicken rest at room temperature for up to 3 hours before serving (though the meat and vegetables will be closer to room temperature after resting this long).
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Made this for Easter dinner, with a side of glazed rainbow carrots. The chicken was moist and delicious, and the whole thing super easy to make. The presentation at the dinner table was just gorgeous. This will be a go-to for smaller holiday gatherings from now forward.
This was delicious! I made it as written except I added some fennel and parsnips to the vegetable stuffing. The chicken stayed moist and the stuffing was so good. My seventeen year old son loves chicken-pot-pie, he loved this dish! (Much better than any "frozen box" food trash from the store) It was actually easy to make, and I will make it again, and looks pretty enough for company!
I made this exactly as the recipe was written. The chicken was moist, the vegetables 'to die for' and the crust crisp. It would be great for company or a weekend meal. I will make this again, and SOON.
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