1 chicken of about 1.5 kg
1 small bunch of tarragon
3 sprigs of fresh thyme
400 g small potatoes
400 g small carrots with tops
300 g of small turnips
250 g fresh and cleaned peas,
250 g fresh beans, shelled and skinless
Fleur de sel, salt,
freshly ground black pepper
Peel the carrot and onion. Garnish the inside of the chicken with the thyme and tarragon. Add salt and pepper and place it in a large casserole dish and cover with cold water. Add the carrot and onion and season with salt. Bring to a boil then cook over low heat (simmering) for 45 minutes.
Meanwhile, peel the carrots and turnips. Add them to the casserole dish and continue cooking for 45 minutes: the chicken meat should easily come off the bones.
Add the peas and beans 2 minutes before the end of cooking and adjust the seasoning.
Cut the chicken and serve it with the vegetables and broth in bowls
or soup plates. Drizzle with a bit of olive oil and sprinkle with fleur de sel.