FRENCH COUNTRY ROAST CHICKEN AND VEGETABLES

French Country Roast Chicken and Vegetables image

Number Of Ingredients 34

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Ingredients

2 tablespoons Chopped Fennel fronds
2 slices White sandwich bread (crust removed)
1 Egg
1 Minced shallot
2 cloves Minced garlic
2 tablespoons Chopped parsley
1 teaspoon Fresh marjoram
2 tablespoons Ground mustard
1/4 teaspoon Black pepper
2 sheets Parchment paper
2 Chicken breasts (12 oz each), skin on, boneless
2 Chicken thigh/leg combo (12 oz each), skin on, bone in
2 tablespoons Oil
2 Celery ribs
8 Parsley sprigs
6 Marjoram sprigs
1 Bay leaf
1/2 pound Small red potatoes
1 Fennel bulb, quartered
2 Carrots (chopped in 1/2 inche pieces)
8 Peppercorns
2 Whole garlic cloves
1/4 teaspoon Salt
4 cups Chicken broth
1/3 cup EVOO
6 Cornichon, minced
2 tablespoons Parsley, minced
1 tablespoon Fennel fronds, minced
1 teaspoon Marjoram
2 teaspoons Ground mustard
2 teaspoons Shallot, minced
1/2 teaspoon Lemon zest, grated
2 tablespoons Lemon juice
1/4 teaspoon Black pepper

Steps:

1. Make the Stuffing
Pulse sandwich bread in food processor until medium fine breadcrumbs
Add egg, parsley, marjoram, shallot, garlic, mustard, and black pepper to food processor. Pulse 8 times until mixed.
Add 1 lb ground pork to processor. Pulse until mixed (4-5 pulses)
Lay out 2 pieces of parchment paper. Add half of stuffing mixture to bottom third of each. Shape into 8"x2" logs, roll into log, and twist ends of paper to seal. Tie ends with kitchen string.
2. Brown the chicken
Pat chicken dry
Heat 2 tbsp oil in dutch oven
Season chicken with salt and pepper
Brown chicken 4-7 minutes on skin side only until brown. Remove to a plate. Put fat out of dutch oven
3. Make bouquet garnis
Halve celery ribs crosswise. Stack parsley, marjoram and bay leaf in a tight pile. Encase the pile between celery ribs and tie securely with kitchen string
4. Build the Meal in the Pot and Cook It
Add whole potatoes, quartered fennel bulb and chopped carrots to bottom of dutch oven in a single-ish layer.
Lay bouquet garnis on top of vegetables
Add peppercorns, garlic cloves, salt
Add chicken broth to pot, leaving the top 1/2 inch of vegetables uncovered
Lay chicken legs on veggies (they will not be covered)
Lay stuffing rolls beside legs
Lay chicken breasts on top of chicken legs
Increase heat to high and bring to a boil
Cover dutch oven and place in 300 degree oven until breast meat reaches 160 degrees, about 60-70 minutes
5. Make the Sauce
Combine all ingredients in a bowl, whisk, set aside for 15 minutes. EVOO, parsley, marjoram, fennel fronds, cornichon, shallot, mustard, lemon zest, lemon juice, black pepper
6. Remove Ingredients and Serve
Remove chicken and stuffing to a plate. Remove all skin from chicken. Carve breasts into thick slices. Separate legs from thighs. Carve stuffing into large slices.
Remove veggies to serving platter
Strain and defat broth
Add stuffing to side of platter beside veggies
Add chicken to platter atop veggies and stuffing
Sprinkle with parsley and moisten platter with reserved broth
Serve into individual bowls, adding more broth and cornichon sauce to each bowl