Paris, 1924
Paris, 1924
Art Print

De Villeneuve,...
Buy at


WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Casserole-Roasted Chicken with
Peas and Bacon
(Poulet Roti en Cocotte aux Petits Pois
et aux Lardons)



Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

“...But Parisians still want to know where their chickens are from,
and that the Sunday roast bird was a well-fed and happy lass.”
~ Michael Roberts, 'Parisian Home Cooking'

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Shopping in Paris I
Shopping in Paris I
Art Print

Avis, Roy
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Nighttime View of Eiffel Tower and Champs Elysees, Paris, France
Nighttime View of Eiffel Tower and Champs Elysees, Paris, France
Photographic Print

Zuckerman, Jim
Buy at


La Belle Cuisine


Casserole-Roasted Chicken with
Peas and Bacon
(Poulet Rôti en Cocotte aux Petits Pois
et aux Lardons)

Parisian Home Cooking:
Conversations, Recipes, and Tips from
the Cooks and Food Merchants of Paris

by Michael Roberts, 1999, William Morrow and Co.

“The friend who shared this recipe with me is an unabashed Italophile who was inspired to add prosciutto and cream to a French roast chicken. What I like best about his improvisation is the sorrel, which tips the balance away from salty
bacon and rich cream, cutting through and lightening the dish. Balance and subtlety is what French cuisine is all about.”

Makes 4 to 5 servings

One 5-pound boiling hen, with feet if possible
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
2 cups fresh or frozen peas
4 shallots, thinly sliced
1/4 cup dry vermouth or herbaceous dry
white wine, such as Muscadet or Vouvray
1/4 cup crème fraîche or heavy cream
1/4 pound prosciutto, finely diced
12 sorrel leaves, center ribs removed
and leaves chopped

1. Preheat the oven to 475 degrees F.
2. Rinse the chicken and pat dry. Season the chicken inside and out with
salt and pepper. Turn the wings under the bird and tie the legs together.
3. Melt 1 tablespoon of the butter in the oil in a Dutch oven. Lay the bird
on one breast, cover, and transfer to the oven. Roast for 30 minutes. Carefully turn the chicken onto its other breast, cover, and roast for
another 20 minutes. Turn the bird on its back, cover,, and roast another
20 to 30 minutes, or until the juices run clear when a thigh is pierced. Transfer the chicken to a platter, cover, and keep warm.
4. Skim the fat from the juices in the casserole and return it to low heat.
If using fresh peas, add them now. Add the shallots and cook until
soft but not browned, about 2 minutes. Add the vermouth, crème
fraîche, and prosciutto, and cook until the liquid is reduced by half,
about 4 minutes. Pour any juices that have collected around the bird
into the pot. Add the frozen defrosted peas, which only need to
warm through, and the sorrel.

5. Remove from the heat, swirl in the remaining 2 tablespoons butter,
and pour the sauce into a sauceboat. Serve immediately with
the chicken.

Le Creuset® Cassis
Round French Ovens

Featured Archive Recipes:
Parisian Casserole-Roasted Chicken
Casserole-Roasted Chicken with
Garlic Cream

Casserole-Roasted Chicken with
Aromatic Vegetables

Gordon Hamersley's Roast Chicken
with Garlic and Lemon

Roast Chicken with Turnips,
Carrots and Mushrooms

Wolfgang Puck's Roast Chicken with
Root Vegetables


Index - Poultry Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 10, 2010.