The origin of this traditional dish of French cuisine is closely linked to that of the good King Henri IV.
After several decades of destructive and ruinous religious wars, he aspires to restore the prosperity of the Kingdom of France and its subjects, and democratizes the chicken in the pot in the 17th century as a “French national dish” in order to fight famine.
Today, the hen in the kitchen still has a bad press, yet it is cheaper than chicken and, well prepared, it is tender and delicious.
We cook it according to the rules of the art with Isabelle Bonnard, cook at the Ferme-Auberge “The Little Red Hen” in Doizieux.