French Chicken In A Pot With Drunken Jus And Mashed Camembert Potatoes
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
77
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 medium
Onion (chopped)1 small
Carrot (peeled and chopped)2 small
Rosemary (sprigs fresh)1 large
Bay Leaf (fresh)1 cup
Milk340 g
Camembert (ripe)680 g
Green Bean (trimmed)1 tbsp
ButterDirections:
1
Remove the giblets, then wash and dry the chicken
2
Tuck the wings back and underneath the backbone until they stay in place
3
Season liberally with kosher salt or sea salt and lots of black pepper
4
Preheat the oven to 275 degrees F
5
Heat a large Dutch oven over medium to medium-high heat
6
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity
7
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan
8
Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally
9
Place the bird atop the vegetables and cover the pot
10
Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird
11
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender
12
Drain, and mash with milk, and ripe camembert cheese
13
Season the potatoes with salt, pepper, and nutmeg, to taste
14
Cover and turn off the heat to keep potatoes warm
15
Place the chicken on a carving board and cover with foil
16
In a large pot, bring a few inches of water to a boil for the green beans
17
Salt the water, and boil the beans 5 to 6 minutes for tender-crisp
18
Drain and dress with butter
19
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat
20
Press down on straining solids to collect all of the pan juices
21
Add the wine to the hot pan, and scrape up the drippings
22
Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors
23
Add the lemon juice and turn off the heat
24
Transfer to a gravy boat or serving dish
25
Carve the chicken and serve with pan juices, potatoes, and beans