Poulet DG – Immaculate Bites

Poulet DG (simple chicken, plantains, and vegetables) delivers a cross between stir-fried chicken and fricassee. This classic French chicken and vegetable stew is perfect for holidays and gatherings!

For those of us who speak French, the name of this dish is clear because poulet means chicken. It may not be so apparent for English speakers, though poultry comes close.

So, let me do the honor of introducing you to Poulet DG, a cross between stir-fried chicken and fricassee. Enjoy an African twist on the classic French chicken and vegetable stew cooked in white wine and finished with a touch of cream. No cream or wine, but you could add them if so desired. Every Grandma has her own variation and style of preparation.

What Is Poulet DG?

This French-inspired one-pot meal uses native African spices, vegetables, and plantains for this ultimate chicken recipe. Genuinely nurturing and delicious, not to mention visually appealing.

The name Directeur Général (DG) implies it’s superior to other chicken dinners because it’s for the boss. It has evolved from fine restaurant fare to special occasions at home during festivities for honored guests.

This easy Poulet DG recipe traditionally enjoys a whole skin-on, bone-in chicken cut up for easy frying. However, I love it with boneless chicken thighs for fool-proof, moist chicken. Then, adding the African holy trinity (well, our green sauce with onion, parsley, and celery) spices it up.

How to Make Poulet DG

1. Cut the whole chicken into pieces.
2. Season both sides with salt and pepper.
3. Heat a Dutch oven or large, heavy pot over medium-high heat. Add the cooking oil.
4. Sear your chicken, turning once, until golden brown on both sides (about 10 minutes total or until internal temperature reads 165℉/73℃). Transfer to a plate and set aside.
5. Sauce – Blend the onions, parsley, celery, tomato, and garlic in a food processor or blender into a fine paste. Pour it into the pot, scraping any browned bits off the bottom (fond) with a wooden spoon. Add Maggie or chicken bouillon, occasionally stirring, for 8-10 minutes. Add water as needed.
6. Vegetables – Mix the carrots and green beans into the pot and simmer for 2-3 minutes. Finally, add the green peppers, stir well, and turn off the stove.
7. Plantains – Cut both ends off the unripe plantains with a sharp knife to make it easier to peel. Cut a shallow line down the length of the plantain as deep as the peel. Remove the peels by pulling them back. Then cut the plantains into 1-inch rounds.
8. Heat a large cast-iron skillet with about ½ inch of oil on medium-high heat. The oil should shimmer but not smoke.
9. Fry the plantains until golden brown.
10. Serve – Add the chicken and plantains to the vegetables, stir to coat both with the sauce, and serve immediately.

Recipe Notes and Tips

• Many tropical countries use green plantains instead of potatoes. The greener they are, the more neutral the flavor.
• Assemble the dish immediately before serving so the plantains retain their crunchiness.
• Chicken and plantains are 100% better hot; another reason to serve immediately.

Make-Ahead and Leftovers

Fried chicken and plantains are best fresh because they’re crispier. I usually remove the skin and bones from the chicken for leftovers and save them for homemade chicken broth. Then, refrigerate the stew for 3-4 days or freeze it for up to 6 months. It makes an easy dinner on a crazy weeknight.

More Fabulous African Main Dishes to Try

By Imma

Watch How to Make It

This blog post was originally published in January 2013 and has been updated with additional tips, new photos, and a video