Whole chicken, slow-roasted in a covered Dutch oven, with bacon, onion & potatoes. Add a nice garden salad & a loaf of warmed French bread for sopping up those marvelous pan juices.
Chicken in a Pot
I happened to catch whole chickens on sale for 67 cents a pound recently, so of course I stocked up on a few and had in mind one of them would land as another form of roasted chicken for the Sunday Supper series for sure. But, as I do sometimes, about mid-stream of beginning to prep the chicken for roasting, I decided to pull down Julia Child's cookbook Mastering the Art of French Cooking {affil link} and do something different.
Though it's been around forever, Dorie Greenspan sort of brought Chicken in a Pot back to the forefront with the release of her cookbook Around My French Table {affil link} and the gorgeous pastry sealed version that graces the cover. Julia Child called this type of trussed chicken, first browned in butter and then roasted in a covered casserole with a mixture of vegetables, herbs and seasonings, Casserole-Roasted Chicken. There are several versions in her cookbook, including this one with bacon, onion and potatoes.
Though I admittedly took quite a few liberties with her recipe, she was still the inspiration behind this dish, sometimes also known more simply as Pot Roasted Chicken. Remember the Braun Bon Smothered Potatoes I posted not long ago? The potatoes that accompany this roasted chicken are somewhat reminiscent of those, except that these are cooked alongside a casserole roasted chicken, and smothered with onions and bacon, instead of the smoked sausage. The potatoes are infused with several layers of flavors and are simply marvelous.
I've actually made this pot roasted chicken a couple of times, even once remembering about 20 minutes after I stuck everything in the oven that I'd forgotten to brown it! The browning adds color, but truth is, it's kind of awkward to brown the whole chicken, I don't have a lot of patience, and I really didn't see a significant difference between the two in the finished product anyway, so I think either way would work fine. Even if a tad bit pale in color, the chicken will still be delicious. I do think browning it in a separate shallow skillet is easier, though you will lose the fond, unless you deglaze the pan and add it to the chicken roasting pot.
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| Chicken in a Pot - cut into ten pieces and served with the potatoes, onion and bacon on the side on my Blue Willow platter - time to eat! |
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Adapted from Julia Child's Mastering the Art of French Cooking, Poulet en Cocotte Bonne Femme
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