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Casserole-Roasted Chicken with
Aromatic Vegetables
(Poulet en Cocotte au Mirepoix Aromatique)

 
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~ Michael Roberts, 'Parisian Home Cooking'

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Marche Parisien
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Casserole-Roasted Chicken with
Aromatic Vegetables
(Poulet en Cocotte au Mirepoix Aromatique)


Parisian Home Cooking:
Conversations, Recipes, and Tips from
the Cooks and Food Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co.

Makes 3 to 4 servings

One 3 1/2- to 4-pound fryer chicken
Salt and freshly-ground black pepper
1 tablespoon fresh rosemary leaves
1 tablespoon vegetable oil, preferably canola
2 medium onions, diced
3 medium carrots, cut into 1/2-inch dice
2 small turnips, peeled and cut
into 3/4-inch dice
1 large Yukon Gold potato, peeled
and cut into 3/4-inch dice
1 large parsnip, peeled and cut into 3/4-inch dice
1/2 medium celery root [celeriac], peeled
and cut into 3/4-inch dice

1. Preheat the oven to 350 degrees F.
2. Rinse the chicken and pat dry. Sprinkle the cavity with salt and
pepper and the rosemary. Turn under the wings and tie the
legs together. Season the chicken with salt and pepper.
3. Place a Dutch oven over medium-high heat and melt the butter in
the oil. Set the chicken in the casserole on one breast and cook
until browned, about 4 minutes. Carefully turn the chicken onto
the other breast and cook until browned, about 4 minutes longer.
Lay the chicken on its back, scatter all the vegetables around it,
season with salt, and give a few turns of the peppermill. Cover
and place in the oven for 1 1/4 hours, or until the juices run clear
when a thigh is pierced. Stir the vegetables every 20 minutes
during roasting. Transfer the chicken and vegetables to a platter
and keep warm.
4. Skim the fat from the juices in the casserole. Boil over high heat,
stirring, until the juices are reduced to 1/2 cup. Pour the sauce
over the chicken and serve.