French Chicken in a Pot with Drunken Jus
Serve the chicken on
: your reward at the end of a long day of cooking. Leftover chicken makes a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, cheddar cheese, and chutney. Suggested sides: Mashed Camembert Potatoes and cooked green beans tossed with a little butter.
- 1 whole chicken (4 to 5 pounds)
- Kosher salt and pepper
- 1 tablespoon EVOO
- 1 medium onion, chopped
- 1 rib celery with leafy top, chopped
- 1 small carrot, chopped
- 1 head garlic, cloves peeled and sliced
- 2 small sprigs fresh rosemary
- 1 large fresh bay leaf
- 1/3 bottle dry white wine (about 1 cup)
- Juice of 1 lemon
Preheat the oven to 275°F with a rack in the lowest position.
Discard the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with salt and lots of pepper.
Heat a large Dutch oven (preferably oval) over medium to medium-high heat. Pour the EVOO (1 turn of the pan) in to the hot pot. Lift the chicken, using a wooden spoon or closed tongs placed in cavity, and place in the pan breast side down. Brown the breast side, then flip and brown the back. Transfer the chicken to a plate.
Add the onion, celery, carrot, garlic, rosemary, bay leaf, and salt and pepper to the pan. Cover the pan and sweat the vegetables to make a little pan juice, 5 to 6 minutes; stir occasionally. Place the bird on top of the vegetables and cover the pot. Roast the chicken until it reaches 165°F on an instant-read thermometer inserted in the thickest part of the bird, about 1 1/2 hours.
Transfer the chicken to a cutting board and cover loosely with foil.
Strain the pan juices through a sieve into a bowl, pressing down on the solids to get as much juice as possible. Return the pan to the stovetop over medium heat. Deglaze the pan with the wine. Pour in the strained pan juices and reduce at a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices.