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Le Creuseted Chicken
Posted By Kerri
On Sunday, we use our new casserole dish to roast a chicken.
We began by browning the chicken on all sides and removing if from the pot. Next, we sweated off some carrot, celery, onion and garlic. We then added the chicken back to the pot with some sage, thyme and bay. We added about a pint of water, a little stock, some wine and salt and pepper. The chicken cooked for about an hour and fifteen minutes.
Once the chicken was cooked, we removed it from the pan and reduced the cooking liquid until it had thickened. We added three types of mustard and a little cream to make a really tasty sauce.
We served the chicken with crushed Jersey Royals, and some baby vegetables.
May 8th, 2007
This was really good, especially the sauce. It was one of those dishes that makes me think “why do we ever bother cooking anything else?”. We had a 1996 Meursault Les Tessons with it, which was very concentrated and could probably even take another couple of years.
Stephen’s right, it was really good – so good, I actually ate some leftover sauce from the jug when he wasn’t looking!