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Casserole-Roasted Chicken with
Peas and Bacon
(Poulet Roti en Cocotte aux Petits Pois
et aux Lardons)

 
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Casserole-Roasted Chicken with
Peas and Bacon
(Poulet Rôti en Cocotte aux Petits Pois
et aux Lardons)


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

“The friend who shared this recipe with me is an unabashed Italophile who was inspired to add prosciutto and cream to a French roast chicken. What I like best about his improvisation is the sorrel, which tips the balance away from salty
bacon and rich cream, cutting through and lightening the dish. Balance and subtlety is what French cuisine is all about.”

Makes 4 to 5 servings

One 5-pound boiling hen, with feet if possible
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
2 cups fresh or frozen peas
4 shallots, thinly sliced
1/4 cup dry vermouth or herbaceous dry white wine,
such as Muscadet or Vouvray
1/4 cup crème fraîche or heavy cream
1/4 pound prosciutto, finely diced
12 sorrel leaves, center ribs removed and leaves chopped

1. Preheat the oven to 475 degrees F.
2. Rinse the chicken and pat dry. Season the chicken inside and out with
salt and pepper. Turn the wings under the bird and tie the legs together.
3. Melt 1 tablespoon of the butter in the oil in a Dutch oven. Lay the bird
on one breast, cover, and transfer to the oven. Roast for 30 minutes. Carefully turn the chicken onto its other breast, cover, and roast for
another 20 minutes. Turn the bird on its back, cover,, and roast another
20 to 30 minutes, or until the juices run clear when a thigh is pierced. Transfer the chicken to a platter, cover, and keep warm.
4. Skim the fat from the juices in the casserole and return it to low heat.
If using fresh peas, add them now. Add the shallots and cook until
soft but not browned, about 2 minutes. Add the vermouth, crème
fraîche, and prosciutto, and cook until the liquid is reduced by half,
about 4 minutes. Pour any juices that have collected around the bird
into the pot. Add the frozen defrosted peas, which only need to
warm through, and the sorrel.
5. Remove from the heat, swirl in the remaining 2 tablespoons butter,
and pour the sauce into a sauceboat. Serve immediately with
the chicken.

  
Featured Archive Recipes:
Parisian Casserole-Roasted Chicken
Casserole-Roasted Chicken with Garlic Cream
Casserole-Roasted Chicken with Aromatic Vegetables
Gordon Hamersley's Roast Chicken with Garlic and Lemon
Roast Chicken with Turnips, Carrots and Mushrooms
Wolfgang Puck's Roast Chicken with Root Vegetables
 

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