Kind of looks like my chicken is doing a Martial Arts stance- its flavor is kicking!!! (I'll get me coat)
It's flipping cold, so warm comforting dishes are staple around these parts. Recently I bought Cook's Illustrated's Holiday recipe special. How could I not with the AMAZING Stuffed Beef Tenderloin on the cover calling my name whenever I glance at the magazine section at the shoppette?
While relaxing in the tub, where I do my best thinking, I read through this issue and decided to use most of the recipes in my Christmas Day meal and some for baking. There was also this amazing French Chicken in a Pot recipe that I had to try. What I love about Cook's Illustrated is that they test everything and write all about it. Not only do I love reading about the history of a dish, I also love to read about different techniques that makes recipes work; one of the many reasons why I love this magazine.
When I saw the French Chicken in the pot recipe I was intrigued by the subtitle: Taking cues from a French technique for cooking chicken in a covered pot we forgo crisp skin for succulent meat and unforgettable flavor.
I must say my favorite thing about Roast Chicken is the crispy skin. My 5 year-old's too. He always ask for plenty of skin whenever I roast chicken. With this chicken, what you get is a wonderfully aromatic dish full of bold flavor. Nothing bland, but the lack of of tan *zig zag snap*! The amazing flavor of this chicken will make you forget all about crispy golden skin. Heck, I lost my summer glow (all of my base make up is a shade darker! Don't buy foundation in the summer) my chicken did, too!
French Chicken in a Pot
Adapted from: Holiday Entertaining From Cook's Illustrated, pg 12-13
1 (4 1/2 to 5 pound) whole chicken (mine was about 3 pounds) giblets remived and discarded, wings tucked under the back
2 t of kosher salt or 1 t of table salt
1/4 t black pepper
1 T olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small celery rib, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 sprig fresh rosemary- optional (i used thyme!)
Directions
Adjust the oven rack to lowest position and heat oven to 250 degrees Fahrenheit. Pat Chicken dry with paper towels and season with salt and pepper.
(dont forget to tuck those wings!)
Heat oil in a Dutch oven over medium heat until just smoking.
Add chicken breast side down; scatter onion, celery, bay leaf, and thyme (if using) around chicken. and vegetables are well browned, about 5 minutes.
Using a wooden spoon inserted into cavity of the bird, flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant read thermometer registers 160 degrees Fahrenheit when inserted into thickest part of the breast and 175 degrees in the thickest part of thigh. It took my chicken about 50 minutes as it it was smaller!
Transfer to a carving board, tent with foil, then allow to rest for 20 minutes.
Meanwhile, strain juices from pot. Allow to stand then skim fat from top of sauce with a spoon.
Allow liquid to settle, then simmer over low heat. Add any accumulated juices from rested chicken and lemon juice. Douse chicken in delicious sauce!
I hope you try this delicious dinner. It's so fragrant full of flavor. Not your typical roast chicken with crispy skin, but the taste is just as amazing, if not more!! This was loved by everyone in my family! Serve it with a veg and my Skillet Potatoes and you're golden! Bon Appetit!
