Provencal Chicken in the Pot
Posted: August 23, 2009 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's 3 CommentsThis is one of the most tender and aromatic roast chicken recipes you’ll ever taste! Since I published an article yesterday on cast iron cookware, I figured I would post a great recipe using my Dutch oven!
Chicken Provencal in the Pot
4 pounds whole organic chicken
kosher salt and freshly ground black pepper
bouqquet garni or use 1 teaspoon tarragon, 1 t. basil, 1 t. thyme.
1 cup dry white wine
12 small red potatoes
40 cloves of garlic- do not peel!
12 small white onions
4 carrots- chunked
1 pound fresh peas- shelled or 10 oz. frozen
2 T. white flour mixed with 1 T. water
Preheat oven to 350 degrees F. Make a mixture of salt and pepper in a small bowl. Use this to generously season the interior and exterior of a 4-pound fryer. Tie a bouquet garni together with string and put it inside.
Pour ½ cup of butter into a large (about 9 quarts) Dutch oven with a lid. Add the bed of herbs and all of the garlic. Set the prepared chicken on this bed and turn it over and over in the already perfumed oil. Add the dry white wine.
Scatter the vegetables around on top of the bed of herbs. Then with all the oil, wine and aromatics below and the chicken and vegetables on top, put the lid on and seal it hermetically with a band of flour and water paste.
Bake 1 hour and 30 minutes in the preheated oven.
Remove from oven and allow the Dutch oven to sit undisturbed for 15 to 20 minutes. Do not lift the lid!
In preparation for serving, put a small serving bowl (for the garlic) and a slotted spoon on the table.
A pair of poultry shears is the easiest tool to use for cutting the hot chicken into serving pieces.
A pair of tongs will help you hold the chicken still for cutting without burning your fingers.
Carry the Dutch oven to the table and lift off the lid at the moment of serving and take a deep breath. The aroma is incredible!
Serve with toasted slices of Ezekiel Bread, which each diner will spread by squeezing out the incomparable garlic puree. Don’t be surprised. The chicken will not be browned.
PS- save the stock from this and use it all week to flavor your green leafy veggies. I’d sauté some onions in in and top with kale or Swiss chard and stir, cover and cook gently for about 4 or 5 minutes..mmmm
Save the carcass and make stock. – Chicken Stock 101. Chicken stock, made correctly, is your best source of iron and calcium. So, drink stock each day, cook with it, season with it.
Meal Delivery Service by Millie Barnes 
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What a lovely sounding recipe. I would very much like to know roughly what amount of butter and “bed of herbs” composition fits in this section of your directions, as they’re not listed in the ingredients list above:
”
Preheat oven to 350 degrees F. Make a mixture of salt and pepper in a small bowl. Use this to generously season the interior and exterior of a 4-pound fryer. Tie a bouquet garni together with string and put it inside. ~~Pour ½ cup of butter into a large (about 9 quarts) Dutch oven with a lid. Add the bed of herbs and all of the garlic. Set the prepared chicken on this bed and turn it over and over in the already perfumed oil.
“.
Thanks SO much.
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Just cooked this recipe with a whole pasture raised chicken I bought from a local farmer. It was fantastic. We will be cooking this one often. My wife says I could really impress with this recipe. Thank you.
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