French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

Name: French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp butter; 283 grams ripe Camembert or 1 small individual wheel; 1 small carrot, peeled and chopped; 1 rib celery and green tops, chopped; 237 milliliters milk or chicken stock, warmed; 237 milliliters 1/3 bottle dry white wine (about; 1 large fresh bay leaf; 2 small sprigs fresh rosemary; 1 head garlic, cloves peeled and sliced; 567 grams green beans, trimmed; 1 Juice of lemon; 4 servings Kosher salt and freshly ground black pepper; 4 servings Freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 1 medium onion, chopped; 907 grams starchy potatoes, peeled and chunked; 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced; 2 kilograms whole chicken

Need a gluten free main course? French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes could be a super recipe to try. This recipe serves 4. One portion of this dish contains approximately 65g of protein, 58g of fat, and a total of 1081 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up turnip, wine, beans, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Ingredients you will need

Black Pepper

Sea Salt

Whole Chicken

Chicken Wings

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

Heat a large Dutch oven over medium to medium-high heat.

Equipment you will use

Dutch Oven

Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.

Ingredients you will need

Extra Virgin Olive Oil

Chicken Breast

Equipment you will use

Wooden Spoon

Tongs

Pot

Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally.

Ingredients you will need

Vegetable

Bay Leaves

Rosemary

Whole Chicken

Carrot

Celery

Garlic

Pepper

Juice

Onion

Salt

Equipment you will use

Frying Pan

Place the bird atop the vegetables and cover the pot.

Ingredients you will need

Vegetable

Equipment you will use

Pot

Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.

Equipment you will use

Kitchen Thermometer

Oven

About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender.

Ingredients you will need

Potato

Whole Chicken

Turnip

Water

Equipment you will use

Oven

Pot

Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Ingredients you will need

Camembert

Potato

Nutmeg

Pepper

Milk

Salt

Place the chicken on a carving board and cover with foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp.

Ingredients you will need

Green Beans

Beans

Water

Salt

Equipment you will use

Pot

Drain and dress with butter.

Ingredients you will need

Butter

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices.

Equipment you will use

Stove

Sieve