Suzanne Goin has a penchant for lovely grandmotherly French dishes. She loves to braise meats and loads her plates at Lucques with such pretty roots and greens that even die-hard vegetable haters are tempted to eat them.
A case in point, her ladylike version of the French country dish poule au pot. At the restaurant, it’s a piece of boned chicken, set in a wide rimmed bowl on a cushion of bread stuffing laced with chicken livers, currants and Swiss chard and a bit of hot red pepper. Goin adds a splash of rich, clear broth and a handful of dainty root vegetables from the farmers market. Altogether, it is an immensely satisfying dish.
The boned chicken may be daunting for home cooks, so we excerpted the best part: the stuffing.
We tried cooking it on its own and inside a traditional roast chicken. This recipe is a keeper, for both a casual Sunday supper or for stuffing the holiday bird.