|Total Time||2 hours|
Culinate editor’s note: This reliable dish is nothing more than chicken braised in a pot with aromatics. Streamline the recipe by prepping all the vegetables and herbs first and throwing them into the pot along with the olive oil, salt, and pepper; add the chicken and turn it a few times to coat it with the oil. Stuff some of the vegetables inside the bird, add the wine, and cook.
This sounds frighteningly overpowering, but as anyone who has ever roasted garlic knows, the cloves mellow and sweeten in the oven until the creamy flesh that is squeezed from the skins is quite different from the raw clove.
|2||celery stalks, including leaves|
|4||flat-leaf parsley sprigs|
|1||chicken (about 3¼ pounds)|
|40||garlic cloves, unpeeled|
|2||Tbsp. olive oil|
|~||Salt and pepper|
|1||carrot, roughly chopped|
|1||small onion, cut into 4 wedges|
|1||cup white wine|
|1||baguette, cut into slices|
|~||Small herb sprigs, for garnish|
Culinate editor’s notes: A few extra steps, if you have the time: Squeeze all the roasted garlic from the cloves and mix the garlic into a spreadable paste; put it into a little crock for passing at the table. Put about a tablespoon each of butter and flour into the drained Dutch oven and heat it over a medium flame into a light roux, then add the strained juices and, whisking, cook into a light gravy. Serve the chicken and gravy with mashed potatoes; add some of the roasted garlic to the potatoes, if you like.
This content is from the book The Food of France by Sarah Randell and Maria Villegas.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything