Sorry to hear you didn’t enjoy the recipe. I assure you the recipe is 100% French though. The flavor of this dish is subtle, it’s not a super fragrant “chicken noodle soup” type broth, but it definitely should have flavor from the slow cooked chicken and aromatics.

While I have never seen this made with an alcohol reduction, there’s no doubt it would add flavor to the dish, if you wanted that taste profile.

Again, sorry this recipe wasn’t for you.

So glad you enjoyed it, Michele. I don’t have any experience with an Instant Pot (though I know people swear by them). I’m not sure, as you said, if you’ll get the same depth of flavor that a slow cook provides, but I’m sure it’d still be great!

Hello, Jennifer. The chicken will likely need an additional 30min or so to get to the same tenderness. It’d be cooked in the same time as a 3-4pnd chicken, but not tender.

What I’d do is simmer the chicken an extra 30min before adding all the veggies, and you should be good to go!

Thanks for the review, Chuck, it’s much appreciated! Nothing wrong with preferring another dish at all – in fact, my husband would likely agree with you. Except for on a cold winter’s day, he may prefer this dish. Glad you enjoyed it and impressed with learning the art of trussing… It isn’t easy, but once you get it, you get it!

The only issue I see with a crockpot, is it being large enough to house all the ingredients and chicken. I also wonder how much time it would take for all that water to come to a simmer in a crock pot. I’d only be guessing, but I’d assume a full 8hrs on low would be required for this recipe, if not more.

If by chance you do give it a try, I’d start early on a day off so I could see the doneness after about 6hrs (and raise to HIGH if needed for the last few hours). Would love to know how it went if you did give it a go!