French Chicken in a Pot
Easy, mostly hands-off roast chicken in the Le Creuset. Moist and flavorful with a sauce instead of a gravy, though a little cornstarch could change that. First made: November 22, 2015
Cooking time: 2 hours
- Preheat oven to 275 with rack in lower position.
- Pat chicken dry with paper towels, remove any gizzards or packaged bits from the inside and save for something else. Season with salt and pepper. Tuck the wings under.
- Heat oil in a large Dutch oven over medium until just smoking. Place chicken in, breast side down. Sprinkle the onion, celery, garlic and herbs. Cook until chicken is lightly browned, about 5 minutes.
- Use a wooden spoon to jab inside the cavity with one hand, tongs in the other, to carefully flip the bird. Stir the vegetables a bit. If they're getting too dark, turn down the heat. Cook until the other side of the chicken is brownd, about 5 minutes.
- Off heat, place a large sheet of foil over the pot and cover snugly with the lid. Place in the oven and roast for 1 hour 20 minutes to 1 hour 50, depending on bird size, until the breast is 160 and the thigh is 175. Or when the legs are about to fall off.
- Transfer chicken to a cutting board and tent with foil for 20 minutes.
- Pour the juices from the pot to a fat separator and let cool for 5 minutes. Pour all but the fat into a small saucepan on low to keep warm. Add lemon juice to taste.
- Slice chicken and serve with sauce. A nice side of mashed root vegetables and a green salad is fab, with a crisp Sauvignon blanc.
Submitted by: Liz
Thanks to: The Science of Good Cooking