Go Back
Print

French Style Chicken in a Pot

Fall off the bone roast chicken surrounded by tender vegetables cooked in the traditional French way.
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • 1 6-8 quart Dutch oven with tight fitting lid
  • 1 quart sized zip top bag
  • Kitchen twine

Ingredients

  • 1 5-6lb Roasting Chicken
  • 3 ribs Celery, large cut pieces
  • 5 Carrots, large cut pieces
  • 5 Garlic cloves, minced
  • 2-3 cups Potato chunks (or baby potatoes)
  • 1 large Onion, cut into 6 wedges
  • 2 tbsp Lemon juice
  • 1 tbsp herb de Provence
  • 1/2 tbsp Salt, Kosher
  • 1/2 tsp Pepper, course ground
  • 3 tbsp Cold butter, cut into 1/4" cubes
  • 2-3 tbsp Olive Oil
  • 1/2 cup White White
  • 1/4 cup All purpose flour
  • 1/4 cup Water

Instructions

  • Rinse and pat dry the chicken, removing anything from inside. Run your finger between the flesh of the chicken and the skin. Set aside
  • Preheat the oven to 450°
  • You will need to cook the chicken for 13 minutes per pound

Seasoning

  • In the zip top bag place: herb de Provence, salt, pepper, garlic and cold butter cubes.
  • Shake until the dry seasonings are sticking well to the butter. Add the lemon juice and shake again.
  • Push the butter cubes between the chicken skin and meat (front and back and down into the thighs)
  • Push as many onion wedges into the chicken cavity and tie the legs. Fold the wings over the back.

Searing

  • Heat the olive oil in the Dutch oven over medium heat and brown the chicken on all sides.
  • Remove heat when you have achieved the desired brownness and remove the chicken to a tray or sheet pan.

Prep the Dutch Oven

  • Place the rest of the onion and celery in the bottom of the pot.
  • Put the chicken on top of this mixture (breast up)
  • Put the carrot pieces and potatoes around the chicken
  • Pour 1/2 cup of white wine over the vegetables.

Playing with your food

  • Mix enough of the flour and water together to make a simple dough that is strong enough to make a long snake.
  • Press the dough snake all around the top edge of the Dutch oven. You want it to be about 1" in diameter. You may need to make two snakes and pinch them together.
  • Press the lid tightly down into the dough

Place the Dutch oven in a 450° oven for 13 minutes per pound

    Notes

    You may need to chisel the dough away from the pot to get the lid off.
    You will be able to make gravy from the drippings left from the pot.