{"id":14757,"date":"2026-03-06T16:23:02","date_gmt":"2026-03-06T15:23:02","guid":{"rendered":"https:\/\/www.coeurdebearn.com\/las-especialidades-del-bearne-que-tienes-que-probar\/receta-tradicional-de-la-gallina-al-horno-de-enrique-iv\/"},"modified":"2026-10-21T10:44:24","modified_gmt":"2026-10-21T08:44:24","slug":"receta-tradicional-de-la-gallina-al-horno-de-enrique-iv","status":"publish","type":"page","link":"https:\/\/www.coeurdebearn.com\/es\/gastronomia-del-bearn-sabores-locales-y-delicias-de-la-tierra\/las-especialidades-del-bearne-que-tienes-que-probar\/receta-tradicional-de-la-gallina-al-horno-de-enrique-iv\/","title":{"rendered":"Receta tradicional de la gallina al horno de Enrique IV"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La \u00abPoule au Pot\u00bb de Enrique IV es un plato t\u00edpico de la <strong>cocina francesa,<\/strong> m\u00e1s concretamente de Bearne y los Pirineos. Este plato abundante, elaborado con pollo y verduras de invierno cocidas a fuego lento, se suele disfrutar sobre todo en los d\u00edas frescos de fin de a\u00f1o. Esta receta tradicional, ideal para compartir y que te llena de calidez, encarna a la perfecci\u00f3n la <strong>cocina bearnesa.<\/strong>  <br\/><\/p>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-group alignfull has-blue-background-color has-background\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><div id=\"ts-block-69aaf681e98bc\"  class=\"title-bloc-container\">\n\t\t<div class=\"title-bloc-content\">\n\t\t<div class=\"title-bloc\" >\n\t\t\t<div class=\"acf-innerblocks-container\">\n\n<p class=\"suptitle wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-white-color has-text-color has-link-color wp-elements-1\">La Poule au Pot: una especialidad del Bearne, s\u00edmbolo de la regi\u00f3n y leyenda real<\/h2>\n\n<\/div>\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n\n<div style=\"height:31px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-white-color has-text-color has-link-color wp-elements-2 wp-block-paragraph\">La <strong>\u00abPoule au Pot\u00bb<\/strong>, un plato popular que se ha convertido en un cl\u00e1sico, est\u00e1 \u00edntimamente ligada a la historia del Bearn y a su soberano m\u00e1s famoso: <strong>Enrique IV<\/strong>, nacido en Pau. Seg\u00fan cuenta la leyenda, el rey quer\u00eda que todas las familias de su reino pudieran <em>\u00abponer la gallina en la olla los domingos<\/em> \u00bb, como se\u00f1al de prosperidad, de paz recuperada y de bienestar para todos. <\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-3 wp-block-paragraph\"><br\/>En la <strong>tradici\u00f3n bearnesa<\/strong>, esta receta es mucho m\u00e1s que un simple plato: es un <strong>s\u00edmbolo de convivencia y de compartir.<\/strong> Tras cocerse a fuego lento durante mucho tiempo con<strong> verduras de invierno<\/strong> como<strong>zanahorias, nabos, puerros y cebollas, la gallina queda <\/strong>tierna y arom\u00e1tica. <strong>El caldo<\/strong>, por su parte, suele servirse como entrante, mientras que la carne y las verduras se comen como plato principal.  <\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-4 wp-block-paragraph\"><br\/>La receta puede variar seg\u00fan los gustos de cada uno, o complementarse con otros ingredientes. A veces, el relleno de la gallina, preparado con pan, hierbas, carne de salchicha o jam\u00f3n, le da un toque a\u00fan m\u00e1s delicioso a esta <strong>receta tan tradicional. <\/strong>  <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1778\" height=\"1334\" src=\"https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited.jpg\" alt=\"\" class=\"wp-image-2196\" srcset=\"https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited.jpg 1778w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited-800x600.jpg 800w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited-1600x1200.jpg 1600w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited-300x225.jpg 300w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited-768x576.jpg 768w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/specialite-recette-bearn-poule-au-pot-edited-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1778px) 100vw, 1778px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-white-color has-text-color has-link-color wp-elements-5 wp-block-paragraph\">A\u00fan hoy, la \u00abPoule au Pot\u00bb sigue siendo <strong>un plato imprescindible en las mesas del Bearne, donde se sirve <\/strong>en comidas familiares, fiestas de invierno o en algunos restaurantes que mantienen viva esta tradici\u00f3n culinaria local. Sobre todo en <strong>diciembre,<\/strong> en <strong>Pau<\/strong>, donde toda la ciudad, los restauradores, los habitantes de Pau y los bearneses celebran este plato durante todo el mes, con motivo del aniversario del rey Enrique IV. <\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><div id=\"ts-block-69aaf681e99bb\"  class=\"title-bloc-container\">\n\t\t<div class=\"title-bloc-content\">\n\t\t<div class=\"title-bloc\" >\n\t\t\t<div class=\"acf-innerblocks-container\">\n\n<p class=\"suptitle wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00a1La receta del equipo de la Oficina de Turismo!<\/h2>\n\n<\/div>\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de este viaje al coraz\u00f3n de la tradici\u00f3n bearnesa, te proponemos ponerte a los fogones. Aqu\u00ed tienes la <strong>receta tradicional de la \u00abPoule au Pot\u00bb de Enrique IV<\/strong>, sencilla, aut\u00e9ntica e ideal para deleitar a toda la familia en una comida acogedora. <br\/><\/p>\n\n\n\n<div style=\"height:51px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Los ingredientes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 gallina buena de entre 1,5 y 2 kg<\/li>\n\n\n\n<li>4 zanahorias<\/li>\n\n\n\n<li>3 nabos<\/li>\n\n\n\n<li>3 puerros  <\/li>\n\n\n\n<li>2 cebollas<\/li>\n\n\n\n<li>1 manojo de hierbas arom\u00e1ticas<\/li>\n\n\n\n<li>Sal, pimienta<\/li>\n\n\n\n<li>(opcional) un relleno: carne de salchicha, pan remojado, perejil, ajo, jam\u00f3n, huevo<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1125\" src=\"https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited.jpg\" alt=\"\" class=\"wp-image-9730\" srcset=\"https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited.jpg 2000w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited-800x450.jpg 800w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited-1600x900.jpg 1600w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited-300x169.jpg 300w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited-768x432.jpg 768w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/04\/preparation-recette-poule-au-pot-specialite-bearn-edited-1536x864.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepara el pollo<\/strong>: si vas a hacer un relleno, mezcla todos los ingredientes y rellena la cavidad del pollo. \u00c1talo con hilo. <br\/><br\/><\/li>\n\n\n\n<li><strong>Dorar el pollo<\/strong>: en una cacerola grande, pon el pollo y d\u00f3ralo un poco para potenciar los sabores.<br\/><br\/><\/li>\n\n\n\n<li><strong>A\u00f1ade las verduras<\/strong>: pela las zanahorias y los nabos y c\u00f3rtalos en trozos grandes. Pela las cebollas y c\u00f3rtalas por la mitad. Corta los puerros en tiras finas. A\u00f1ade todas las verduras a la cazuela, alrededor del pollo.   <br\/><br\/><\/li>\n\n\n\n<li><strong>Cubre con agua<\/strong>: en la cacerola, a\u00f1ade el manojo de hierbas, salpimienta y cubre por completo el pollo y las verduras con agua fr\u00eda.<br\/><br\/><\/li>\n\n\n\n<li><strong>Cocina a fuego lento durante mucho tiempo<\/strong>: tapa la cazuela y deja que se cocine <strong>entre 2 horas y media y 3 horas<\/strong> a fuego lento, hasta que la carne est\u00e9 tierna. <br\/><em><strong>Consejo: <\/strong><\/em> si el caldo se reduce demasiado, puedes a\u00f1adir un poco de agua caliente mientras se cocina para mantener el nivel.<br\/><br\/><\/li>\n\n\n\n<li><strong>Para servir<\/strong>: sirve el caldo como primer plato y, despu\u00e9s, la gallina troceada acompa\u00f1ada de sus verduras.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<section class=\"wp-block-group alignfull has-white-background-color has-background\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><div id=\"ts-block-69aaf681e99fa\"  class=\"title-bloc-container\">\n\t\t<div class=\"title-bloc-content\">\n\t\t<div class=\"title-bloc\" >\n\t\t\t<div class=\"acf-innerblocks-container\">\n\n<h3 class=\"wp-block-heading\">Consejo del chef C\u0153ur de B\u00e9arn<\/h3>\n\n<\/div>\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-style-default has-blue-background-color has-background has-large-font-size is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:45%\">\n<div style=\"height:18px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list has-white-color has-text-color has-link-color wp-elements-6\">\n<li>Puedes a\u00f1adir una salsa \u00absupr\u00eame\u00bb o una salsa de tomate para acompa\u00f1ar la carne.<\/li>\n\n\n\n<li>Opta por productos locales frescos y de calidad, acerc\u00e1ndote a los productores de la zona, para conseguir un plato lleno de sabor.<\/li>\n\n\n\n<li>Para rematar esta comida, \u00bfpor qu\u00e9 no a\u00f1ades un postre igual de delicioso, como una <a href=\"https:\/\/www.coeurdebearn.com\/es\/las-especialidades-del-bearne-que-tienes-que-probar\/receta-del-pastel-vasco-de-melocoton-roussanne\/\" data-type=\"page\" data-id=\"2246\">tarta vasca con mermelada de melocot\u00f3n Roussanne<\/a>?<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1.jpg\" alt=\"\" class=\"wp-image-2743\" srcset=\"https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1.jpg 2000w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1-800x534.jpg 800w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1-1600x1067.jpg 1600w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1-300x200.jpg 300w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1-768x512.jpg 768w, https:\/\/www.coeurdebearn.com\/wp-content\/uploads\/2026\/03\/recette-poule-au-pot-coeur-de-bearn-1-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/div>\n<\/div>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"<p>La \u00abPoule au Pot\u00bb de Enrique IV es un plato t\u00edpico de la cocina francesa, m\u00e1s concretamente de Bearne y los Pirineos. Este plato abundante, elaborado con pollo y verduras de invierno cocidas a fuego lento, se suele disfrutar sobre todo en los d\u00edas frescos de fin de a\u00f1o. Esta [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2185,"parent":14749,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Receta de la \u00abPoule au Pot\u00bb de Enrique IV, especialidad de B\u00e9arn","_seopress_titles_desc":"Descubre la receta de la gallina al cazo de Enrique IV, una especialidad del B\u00e9arn, con su carne tierna y su caldo arom\u00e1tico, muy f\u00e1cil de preparar.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"ambos","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"class_list":["post-14757","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/pages\/14757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/comments?post=14757"}],"version-history":[{"count":3,"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/pages\/14757\/revisions"}],"predecessor-version":[{"id":14760,"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/pages\/14757\/revisions\/14760"}],"up":[{"embeddable":true,"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/pages\/14749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/media\/2185"}],"wp:attachment":[{"href":"https:\/\/www.coeurdebearn.com\/es\/wp-json\/wp\/v2\/media?parent=14757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}