Henri VI portrait by

Henri VI portrait by Frans Pourbus le Jeune Domaine public, Commons WikimediaThis particular text was called Histoire duRoy Henry le Grand and was written in 1661by Hardouin de Péréfixe, future Archbishopof Paris and tutor to Henry’s grandson, LouisXIV. Hardouin’s purpose was to show Louiswhat an exemplary king his grandfather wasso he could emulate the same considerationfor the people. So, was the quote true, or wasit fabricated as a gentle nudge for the currentking to learn from example? Allegedly it wasn’tuntil the 20th century when progress in poultryfarming meant the whole population hadaccess to chicken - even though 100 yearsprior, Louis XVIII adopted and garnished thisphrase with “every Sunday” – a clear case ofmisinformation, all to promote the monarchy’seternal closeness to its people! And theappropriation doesn’t end there. In 1928, theUS Republican Party won the election with theslogan “A Chicken in Every Pot”.Even so, what we can gather from Good KingHenry’s words – if he did in fact say them –“Taste it and become convinced of KingHenry the Fourth’s solicitude for thewell-being of the peasants of France” -Babet, 19 th century cookery book authorwas his aim to restore the country’s wealthand self-sufficiency by promoting agriculture.This he did, as farming was revived, with thefamous line “Ploughing and grazing are thetwo breasts of France,” said by his financeminister tasked with its reorganisation.But with all this historical cachet, what evenis poule au pot? It is chicken stewed with rootvegetables in a light broth. Ideally you want aflavourful chicken that’s lived a bit of life or afemale (une poule). Traditionally, the chickenis stuffed – with bacon, sausage, the giblets,and breadcrumbs – then poached in brothmade with a clove-studded onion and othervegetables on hand, possibly carrots, turnips,and leeks, until the meat falls from the bone.In 1893, cookery book author Babet famouslywrote, “It is a succulent dish too muchneglected in these days, when dainty living istending to replace the rustic cooking of thegood old days.” And that, I suppose, is whatthis dish’s history is all about, beyond thepolitical propaganda – fuelling the stomach,bringing communities together, and eatingfrom the bountiful land. With advents inculinary progress, both the good and bad,this taste of real unadulterated home cookingcould become lost, so maybe we should learnfrom Good King Henry and proudly hold pouleau pot up as the country’s national dish.Try this dish at home,recipe for classic pouleau pot from the FerrandiSchool of Culinary Artson The Good LifeFrance website.Experience FranceFrance Travel - Savoir fairewww.ophorus.com15% off sharedtour day tripsbooked online -use code:FRANCEWITHOPHORUSDay tours, packages, shore excursionsand private group tours across France82 | The Good Life France The Good Life France | 83