French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Total:
2 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium to medium-high heat.

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.

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. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. 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.

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. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Place the chicken on a carving board and cover with foil.

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.

Carve the chicken and serve with pan juices, potatoes, and beans.

Cook's Note

Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.

IDEAS YOU'LL LOVE

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian

Individual Chicken Pot Pies

Recipe courtesy of Trisha Yearwood

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking