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Casserole-Roasted Chicken
with Garlic Cream
(Poulet Roti en Cocotte à l'Ail Nouveau)



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“...But Parisians still want to know where their chickens are from,
and that the Sunday roast bird was a well-fed and happy lass.”
~ Michael Roberts, 'Parisian Home Cooking'

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La Belle Cuisine


Casserole-Roasted Chicken with
Garlic Cream
(Poulet Rôti en Cocotte à l'Ail Nouveau)

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

“Of the many flavors Parisians give to pot-roasted chicken, one of the most appealing is garlic bathed in a cream sauce. During the few weeks of late
spring when it’s available, many people use cloves of new garlic to make
this dish. The cloves are large and the soft skins can be left intact or are
easily peeled off, like fava beans. They lack the nuttiness of fully mature
cloves and are more volatile when used raw, but they quickly lose their
edge when cooked. In the States, elephant garlic gives a similar
cooked result.”

One 3 1/2- to 4-pound fryer chicken,
brined * if not kosher
Salt and freshly ground black pepper
A couple of springs fresh rosemary
2 tablespoons unsalted butter
1 tablespoon oil
3 shallots, minced
8 cloves elephant garlic, peeled
3/4 cup dry white wine, such as Chardonnay
1/2 cup heavy cream

* Brining Chickens
In Paris, most fresh poultry is free-range and comes to the market plucked
but otherwise intact, with a necklace of feathers and shiny yellow or black
 feet. Since their cavities are not emptied until you buy them, you’re assured
of freshness – a full cavity doesn’t last long before becoming ‘high.’ The
skins have a matte finish, as if they’ve been cured or dried. They cook up
crisp, giving up their fat, basting the bird, and protecting the flesh. Brining
the common American chicken (whole birds only, please) approximates the
texture of French chickens, and rids our birds of the excess water in the
flesh that’s the result of processing:
Dissolve 1/4 cup kosher salt in 1 cup hot water, then add 3 cups cold water.
Place the chicken in a deep container and add the salted water. The chicken
should be completely submerged; add more water as necessary to cover. Place
in the refrigerator for at least 8 hours, and up to 12 hours. Drain the chicken,
pat dry, and proceed with the recipe. This is similar to the process of “kosher-
ing” a chicken, so if you buy a kosher chicken, this trick is unnecessary.

1. Preheat the oven to 475 degrees F.
2. Rinse the chicken and pat dry. Season the cavity with salt and pepper
and insert the rosemary sprigs into the cavity. Turn the wings under the
bird and tie the legs together.
3. Place a Dutch oven on the stove and melt 1 tablespoon of the butter in
the oil. Set the chicken in the casserole on its side; cover, and transfer to
the oven. Roast for 20 minutes. Carefully turn the chicken onto the other breast, cover, and roast for another 20 minutes. Turn the bird on its back,
add the shallots and garlic, cover, and roast for another 15 to 20 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. Add the wine and boil over high heat, stirring, until the liquid is reduced by half, about 5 minutes. Pour
in any collected chicken juices. Add the cream and boil until the sauce is
thick enough to coat a spoon, about 5 minutes longer. Whisk in the
remaining 1 tablespoon butter and remove from the heat. Pour the sauce
into a sauceboat and serve with the chicken.

Le Creuset® Cassis
Round French Ovens

Featured Archive Recipes:
Parisian Casserole-Roasted Chicken
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Daniel Boulud's Chicken Grand-mère Francine

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