POULET à LA JUIVE

Poulet à la Juive image

Yield 4 to 6 servings

Number Of Ingredients 13

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1 large onion, peeled and quartered
2 leeks, halved and rinsed
2 large carrots, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 8 pieces
1 stalk celery, cut into 1-inch pieces
3 tablespoons vegetable oil
Salt to taste
One 3 1/2-to-4-pound chicken, cut into 8 pieces
3 large shallots, finely diced
1 clove garlic, minced
2 tablespoons flour
Freshly ground pepper to taste
1 tablespoon chopped parsley

Steps:

Sauté in a large saucepan or small stockpot the onion, leeks, carrots, turnip, and celery in 2 tablespoons of the vegetable oil. Season with salt to taste, and cook, stirring occasionally, until the vegetables are golden brown. Add 3 cups water, bring to a boil, and reduce the vegetable stock to a simmer, then cook for 40 minutes.
Rinse the chicken pieces and pat dry. Heat the remaining tablespoon of oil in a Dutch oven, and sear the chicken in batches on all sides until it is a deep golden brown. Set aside.
Pour off all but 2 to 3 tablespoons of the fat. Lower the heat, and add the shallots and garlic. Stir constantly for 2 to 3 minutes. Sprinkle the flour over the shallots and garlic, and cook, stirring, for about 3 minutes, or until light brown.
Add the vegetables and their stock, and, using a wooden spoon, scrape up all of the bits that have stuck to the bottom of the pan. Return the chicken to the pot, season with salt and freshly ground pepper, cover, and simmer slowly for 1 hour. Just before serving, garnish with the fresh parsley.