This chicken in pot with gribiche sauce is a comforting French classic made with poached whole chicken and a creamy, tangy egg-based sauce. Slow-simmered with herbs and vegetables, it’s elegant enough for holidays yet simple enough for a Sunday meal. Chicken in pot with gribiche sauce is perfect when you want flavor, comfort, and tradition in one dish.
Why You’ll Love This Recipe
It’s hearty and refined at the same time. The poached chicken stays juicy, infused with herbs and aromatics. Gribiche sauce adds a unique creamy-tangy note that elevates every bite. You can make it ahead and reheat easily, making it ideal for family gatherings or festive dinners.
Recipe Origins
This dish hails from traditional French cuisine, drawing inspiration from pot-au-feu and classic bistro cooking. The chicken is gently poached with vegetables and spices, while the gribiche sauce — made from eggs, mustard, pickles, and capers — brings brightness and contrast. It’s a staple in home kitchens and special-occasion tables across France.
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 crust from the bread, cube it, and soak in cream
2- Chop garlic and shallot, clean mushrooms and parsley
3- Dice chicken breast and blend with livers, mushrooms, shallot, garlic, parsley, egg, and soaked bread
4- Stuff the chicken with this mixture and tie it shut
5- Stick cloves into one onion
6- Place chicken, onions, celery, bouquet garni, and peppercorns in a pot, cover with cold water
7- Bring to a boil, lower heat, cover, and simmer 1h15
8- Trim carrots and leeks, add to pot, simmer 45 more minutes
9- Boil, peel, and chop the hard-boiled eggs
10- Chop tarragon and mix with mayo, yogurt, pickles, capers, mustard, and chopped eggs for the gribiche
11- Slice and serve chicken with vegetables and cold gribiche sauce
12- Crush pink peppercorns and sprinkle over the dish
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
Store leftovers in the fridge for up to 3 days. Reheat the chicken and vegetables in a covered pot over low heat with a splash of broth. Keep the gribiche sauce chilled and serve it cold — never warm it up.
Serving Suggestions
Pair with boiled potatoes or crusty bread to soak up the broth. A crisp green salad adds freshness. For a festive touch, serve with a chilled glass of dry white wine such as Chardonnay or Sauvignon Blanc.
Common Mistakes
Overcooking chicken: Can make it dry
Skipping stuffing: Reduces depth of flavor
Serving sauce warm: Gribiche is meant to be cold
Underseasoning broth: Results in bland flavor
Recipe Variations
Turkey: Use turkey instead of chicken for larger groups
No Liver: Omit livers for milder taste
Herb Swap: Try chives or dill in the sauce
Low-Fat: Replace mayo with Greek yogurt
Frequently Asked Questions
Can I use store-bought mayo?
Yes. Good-quality mayonnaise works great and saves time.
Is stuffing the chicken necessary?
It adds flavor, but you can cook the stuffing separately if preferred.
Is this dish holiday-worthy?
Absolutely. It’s elegant, delicious, and easy to prepare ahead.