La Poule
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Martin, Patricia
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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
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"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

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Picnic in Chablis
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Michaels, Eric
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Gigi's Baked Chicken with
Wine-Soaked Vegetables

1/4 cup chopped onion
1/4 cup diced carrots
1/4 cup diced yellow squash
1/4 cup sliced mushrooms
1/4 cup English peas
2 tablespoons diced celery
1 tablespoon chopped parsley
1/2 cup Chablis
3 1/2-pound broiler-fryer, skinned
1/2 cup (1 stick) butter, melted
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon paprika

Combine all vegetables in small bowl. Pour wine over vegetables and toss lightly. Set aside.
Rinse the chicken with cold water and pat dry. Stuff the vegetable mixture
into cavity of chicken and close cavity with skewers. Tie leg ends together
and tuck wing tips under bird securely.
Combine the butter, lemon juice and paprika. Brush the entire bird with
the butter mixture. Place the chicken, breast side up, on rack in roasting
pan. Bake 1 1/4 - 1 1/2 hours at 375 degrees F. Baste often with the remaining butter mixture. Serves 4 to 6.
 

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