l'Ile St Louis
Michel Duvoisin
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La Belle Cuisine - More Poultry Recipes

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 Aromatic Vegetables
(Poulet en Cocotte au Mirepoix Aromatique)

 

“...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'

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Les bouquinistes
Michel Duvoisin
Buy This Art Print At AllPosters.com

Casserole-Roasted Chicken with Aromatic Vegetables
(Poulet en Cocotte au Mirepoix Aromatique)


Parisian Home Cooking:
Conversations, Recipes, and Tips from
the Cooks and Food Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co.

Makes 3 to 4 servings

“Dice onions, carrots and celery together and you have what’s called a mirepoix,
the flavor foundation of French cooking. In this dish, the fragrance of celery root, turnip, and parsnip added to the classic trio adds a sweet touch, and the vegetables make this a one-dish main course.”

One 3 1/2- to 4-pound fryer chicken
Salt and freshly-ground black pepper
1 tablespoon fresh rosemary leaves
1 tablespoon vegetable oil, preferably canola
2 medium onions, diced
3 medium carrots, cut into 1/2-inch dice
2 small turnips, peeled and cut into 3/4-inch dice
1 large Yukon Gold potato, peeled and cut into 3/4-inch dice
1 large parsnip, peeled and cut into 3/4-inch dice
1/2 medium celery root [celeriac], peeled and cut into 3/4-inch dice

1. Preheat the oven to 350 degrees F.
2. Rinse the chicken and pat dry. Sprinkle the cavity with salt and pepper and the rosemary. Turn under the wings and tie the legs together. Season the chicken with salt and pepper.
3. Place a Dutch oven over medium-high heat and melt the butter in the oil. Set the chicken in the casserole on one breast and cook until browned, about 4 minutes. Carefully turn the chicken onto the other breast and cook until browned, about 4 minutes longer. Lay the chicken on its back, scatter all the vegetables around it, season with salt, and give a few turns of the peppermill. Cover and place in the oven for 1 1/4 hours, or until the juices run clear when a thigh is pierced. Stir the vegetables every 20 minutes during roasting. Transfer the chicken and vegetables to a platter and keep warm.
4. Skim the fat from the juices in the casserole. Boil over high heat, stirring, until the juices are reduced to 1/2 cup. Pour the sauce over the chicken
and serve.

  
Featured Archive Recipes:
Parisian Casserole-Roasted Chicken
Casserole-Roasted Chicken with Peas and Bacon
Casserole-Roasted Chicken with Garlic Cream
Braised Chicken Breast with Pearl Onions, New Potatoes & Baby Carrots
 

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