A Chicken in Every Pot

I’ve been listening to the records that came with my newly refurbished Victrola and noticed that many of the records date from the war years.  I’m especially pleased with the Decca label that recorded swing, blues and jazz.  I’m now desperately searching for 78s recorded by the eminent pianist and composer, Fats Waller.

I’m also looking for 78s by the Andrew Sisters.  One more than we’ll get to the chicken 😀

I’m having so much fun!  Anyway.

I had a cute little 3lb kosher chicken that reminded me a bit of a French poussin.  Normally I would have spatchcocked and grilled this but the grill is out of commission and until we decide what we want to buy, it’s oven or stove top for us 😦

I combined some fresh thyme with onions, carrots and potatoes to braise with the chicken.  Afraid that my deep Creuset casserole wouldn’t brown the chicken adequately, I first put the chicken on a rack in a very hot oven for 30 minutes before adding it to the casserole with the vegetables.   Good idea.  White chicken has little appeal for us unless it’s poached with soy sauce and ginger.

I suppose I could have used a smaller casserole but I do like to use this one 🙂  This made a fairly simple Sunday lunch with a flavorful sauce and perfectly cooked vegetables.

Braised Roasted Chicken with Vegetables

3 lb whole chicken

Salt and pepper

Olive oil

1 small onion, halved

1 small carrot, cut into 3 pieces

5 sprigs thyme

3 medium carrots, sliced

1 medium onion halved, then each half quartered

1 lb small new potatoes

1 1/2 cup chicken broth

1/2 cup white wine

Season the chicken inside and out with salt and pepper. Rub all over with olive oil.  Put the small onion,  small carrot and 2 sprigs of thyme inside of the chicken cavity and tie the legs together.  Preheat the oven to 450 F and roast the chicken on a rack for 30 minutes.

In the meantime, strip the leaves from the remaining thyme sprigs and add to a bowl with the medium onion, potatoes, carrots, salt, pepper and a splash of olive oil, stir together well and place in a oven proof casserole with the broth.

When the chicken has browned, remove it from the rack and place in the casserole on top of the vegetables.  Pour the white wine on top of the hot chicken.

Lower the oven to 400 F and roast uncovered for 1 hour.

 

 

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

9 Responses to A Chicken in Every Pot

  1. Mad Dog says:

    That sounds great that you are having so much fun with the Victrola. Your chicken looks perfect – I love the little salt and pepper pots!

  2. Rita says:

    The music, the Sunday chicken…all sounds good to me!

  3. Great music with great food. Sounds perfect.

  4. Jon says:

    From the looks of the photo, I have the same blue Creuset casserole. Works wonders with a whole chicken!

  5. Sabrina says:

    Lovely recipe!

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