Step 2

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.

Step 4

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.

Step 5

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.

Step 6

Also try: Adam Liaw's leeks vinaigrette

Step 7

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

Step 8

Buy Now