Mastering the Art of French Cooking…Week four
Whoa. Falling behind! It’s been two whole weeks since posting my last French Meal. It’s just been so busy here at Casa DoughMesstic with cakes, cookies, parties, etc. that I just haven’t had the time it takes to execute a full on Julia Recipe.
But sit back and relax, dear readers, this one was worth the effort.
Poulet en Cocotte Bonne Femme, on page 252 of Mastering the Art of French Cooking by Julia Child. Apparantly this translates as Casserole roasted Chicken with Bacon, Onions and Potatoes. Huh. I don’t speak a lick of French, but I would have guessed this would have translated as Chicken in a Pot with a Good Woman. Or Chicken and Pot Makes a Good Woman. Something like that. But that’s just me.
Whatever it translates as, it’s good. Yes, it’s a bit of work. I’ll admit I have never cooked a whole chicken. Never even touched one if we’re being entirely honest. I had no idea they left all those spare parts shoved inside the dear bird. So, after that little surprise (which involved a bit of gagging and shaking the chicken until aforementioned parts exited the cavity) I went to work. Unafraid, Julia-style.
Instead of just dumping the bird and veggies in a pot and putting it into the oven, there are a few extra steps. Sauteing the bacon, saving the fat, and then browning the chicken in that fat is one additional step. Even cooking the veggies a bit in advance is a step which I believe is only to aggravate me, as I detest having extra dishes to wash. But Julia didn’t know that, so I assume that mustn’t be the case.
What did make it worth it was pulling a beautifully browned, crispy skinned and juicy chicken out of the oven. It was perfectly cooked, as were the vegetables. And the taste? Surely you know the answer to that already…divine. That Julia really knew what she was doing. Pick up a copy of the book if you haven’t already. I’ve even made it easy for you – click the link below.
Now, help time. I had to borrow a lidded casserole dish from my grandmother in order to cook this recipe. i am in love with Le Creuset, though I own nary a piece of it, as money is a little too tight to be spending it on cookware these days. However, I am in the market for a long lasting, good quality lidded casserole dish. I am thinking 5 quarts or larger would suit me best. Any suggestions? Please?
Thanks in advance, kids…I know I can always count on you guys.
Poulet en Cocotte Bonne Femme
- 1/2-pound piece bacon
- 4 tablespoons butter
- 3-pound roasting chicken, trussed and buttered
- 15 to 25 peeled white onions (about 1-inch diameter)
- 1 to 1 1/2 pounds boiling potatoes
- 1/4 teaspoon salt
- Herb bouquet made with 4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in washed cheesecloth
1. Remove the rind and cut the bacon into lardons (strips 1/2 inch wide and 1 1/2 inches long). In 2 quarts water, simmer the bacon for 10 minutes. Rinse in cold water and dry. In a fire-proof casserole, saute the bacon for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish.
2. Brown the chicken in the hot fat, breast side down. Brown for 2 minutes, regulating heat so the butter is always very hot but not burning. Turn the chicken on another side using 2 wooden spoons or a towel. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil, if necessary, to keep the bottom of the casserole filmed.
3. Remove the chicken from the pan. Pour the fat out of the casserole. Set the oven at 325 degrees.
4. Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.
5. Peel the potatoes and trim them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.
6. In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent their sticking to the casserole. Spread them in the pan. Salt the chicken and place it breast up in the casserole. Place the bacon and onions on the potatoes and add the herb bouquet. Baste all the ingredients with the butter in the casserole, lay a piece of foil over the chicken, and cover the casserole.
7. Heat the casserole on top of the stove until the contents are sizzling. Transfer to the oven and roast for 1 hour and 10 to 20 minutes or until the chicken leg registers 180 degrees on an instant-read thermometer. Baste once or twice with the juices in the pan.
Adapted from “Mastering the Art of French Cooking” Volume One, printed in the Boston Globe.
