A very easy rendition of a French classic baked chicken. Every French home cook knows how to make one or more versions of this super-tender and juicy chicken dish, most often served on Sundays when the family typically gathers ‘round the table.
Have you ever been in Paris, or anywhere else in France for that matter, on a Sunday? They roll up the sidewalks in most places. It’s nearly impossible to find a restaurant open (except in hotels). Stores are closed. Businesses are closed, and most definitely cafes and restaurants are buttoned up tight. At home the matriarch is leisurely making a big lunch for the family, and often it’s this dish, or something similar.
We’d purchased a whole chicken from a meat purveyor at one of our local farmers’ markets. It was grown in the old-fashioned natural way without hormones and not treated with antibiotics. She was a small bird – about 3 1/2 pounds. Since I’d recently purchased a lidded ceramic dish that is mostly made for this kind of meal, I wanted to do this birdie in the new pot. First I went to some of my French cookbooks and didn’t find much to help me. Then I pulled out Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours. Sure enough, she had several recipes and she told the same story I did above – about the Sunday chicken supper. She offers about 3-4 recipes for chicken done whole in either a ceramic pot (like I was using) or in a cast iron covered pan. One was made with Armagnac. Another was for lazy people, she said. It used a nice piece of bread set on the bottom underneath the bird, and that bread is her reward that she eats when the chicken is just done. That one used a whole head of garlic and was roasted dry. Yet another is called “hurry-up-and-wait roast chicken” – it’s roasted half the time on one side, turned over and roasted some more, and once removed from the oven you must impale the bird on something to allow the juices to gravitate to the breast. That sounded like too much trouble that evening since I was late starting dinner. But I do know, now, where to go for inspiration for more whole bird recipes to do in my pottery pot.
Here below is the chicken before baking. This recipe is loosely based on a recipe by the same name in Dorie’s group. It called for preserved lemon. I don’t have any of that, so I just improvised with several things in this recipe. I was ever-so pleased with the results. I had an orange-fleshed sweet potato, a Russet potato, some organic carrots, shallots, mushrooms, garlic and the fresh herbs (rosemary, thyme and parsley) in our kitchen garden. There above you can see the chickie in the pot – turned sideways. I’d browned her on several sides in a nonstick skillet first so she wouldn’t be pale. I nestled all the veggies and aromatics around the bird, added chicken broth and vermouth and on went the lid and it baked in a 450° oven for 55 minutes. I’m glad to know that the ceramic pot can withstand that kind of heat. In my naïveté, I’d have never thought to roast the chicken that hot – I’d probably have used my usual 350° oven. But it was superb.
At right you can see the finished chicken. Not much difference in appearance, huh? The juices in the bottom were SO flavorful, so that’s why I served a piece of bread with it. Ideally it should have been toasted, but it was already 7:30 when I got dinner on the table, so I waived the need to toast. We dipped pieces of the bread in the juice in our individual bowls. I served the left overs in the same way. I’d removed all the chicken meat from the carcass and just piled a mixture of everything into the same bowls. It was just as good the 2nd time around.
What’s GOOD: every single, solitary thing about this was wonderful, including the soft morsels of garlic. There’s nothing quite like a eating a naturally-grown chicken with lots of simple ingredients.
What’s NOT: can’t think of a thing!
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Chicken in a Pot
Recipe By: My own concoction, but very loosely based on a recipe in Around My French Table by Dorie Greenspan
Serving Size: 4
2 tablespoons grapeseed oil
More oil for rubbing on the bird
3 1/2 pounds chicken
2 whole carrots — cut in chunks
1 stalk celery — halved
4 large shallots — peeled
1 whole Russet potato — peeled, large chunks
1 whole yam — peeled, cut in large chunks
1 1/2 cups crimini mushrooms — left whole, cleaned
8 whole garlic cloves — peeled, left whole
1 whole lemon — cut in thirds, seeded
1 cup chicken broth
1/3 cup vermouth
1 sprig fresh rosemary — about 6″ long
2 sprigs fresh thyme
6 sprigs parsley
1. In a large nonstick skillet heat oil over medium-high heat. Using your hands, rub more oil on all the surfaces of the chicken (washed and paper towel dried first). Place chicken in the pan and brown on as many surfaces as you are able to, using a set of tongs to help hold the chicken in place. The more golden brown you can make the chicken at this phase, the nicer it will look when served.
2. Use a large lidded ceramic dish or clay cooker and place the chicken in the middle. Ideally the dish will be just big enough to hold all the ingredients. Place one chunk of lemon in the chicken cavity. Add all the vegetables, garlic, shallots, lemon around the outside of the bird. Nestle the fresh herbs all over the top. Pour the chicken broth and wine down the side (not on the chicken).
3. Cover the pot and bake for 55 minutes. Remove from oven and allow to cool for 5 minutes. Remove lid and remove the herbs (discard). Remove chicken to a carving board and cut serving pieces or slices and place in heated bowls. Discard the 2 lemon chunks and discard. Divide vegetables (including garlic) into bowls and spoon at least 1/4 cup of the juices into each bowl. Serve with a slice of toasted baguette (or two) to dip into the juices in the bowl.
Per Serving (the recipe assumes you eat all the fat, so that’s why the calorie and fat content are so high): 867 Calories; 53g Fat (56.6% calories from fat); 57g Protein; 34g Carbohydrate; 7g Dietary Fiber; 261mg Cholesterol; 479mg Sodium.

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