A Perfect French Roasted Chicken
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteFollow David Allen Scott on his virtual recipe journey of this French comfort cuisine dish and his review of Maria Zihammou’s cookbook. While a primarily renowned region for their abundance of fresh seafood, this classic roast chicken dish could rival those anywhere.
As David’s explains, “This is the first time I have reviewed a cookbook without holding it in my hands, to feel its heft, and how it actually reads with (and without) my glasses.” French Bistro, by Maria Zihammou with photographs by Åsa Dahlgren, is a real beauty, at least in the online proof sent to me by Skyhorse Publishing.
More on David’s delicious journey…
Poulet Bonne Femme
A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.
Ingredients
- 1 whole chicken or the equivalent in your favourite cuts
- 2 tbsp flour
- salt and freshly ground black pepper to taste
- 2 tbsp butter
- 100 gr / 3.5 oz pork belly lightly salted
- 10 whole pearl onions if you count mine I used 13
- 300 ml / 1 1/4 cups dry apple cider try fresh from the farmer's market
- 1 bouquet garni sprigs of thyme, parsley & bay leaf
- 100 ml / 1/2 cup cream
- 1 tbsp Fresh Parsley
Instructions
- Divide the chicken into eight pieces. (I used 8 chicken thighs, skin on and bone in.)
- Flour, salt, and pepper each piece.
- Sear them in a pan with half of the butter, so the chicken gets a nice colour all around.
- Transfer the chicken to a large pot.
- Slice the pork belly into small cubes and sauté it in the pan in the remaining butter.
- Peel the onions and add them to the pan when the pork begins to take on some color and become crispy. Continue sautéing until the onion, too, has browned.
- Pour in the cider and bring to a boil, without covering.
- Tie together with cooking twine, the parsley, thyme, and a bay leaf to make a small bouquet garni.
- Place the bouquet garni in the bottom of the pot and cover.
- Simmer for about 30 minutes.
- Add the cream and cook, uncovered, for about 10 more minutes, then garnish with parsley.
- Serve with salad and rustic sourdough bread.
Notes
Serve this easy, satisfying chicken with a crusty hunk of bread, a salad, and glass of wine, I can think of no meal more satisfying.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
353 Shades of RoséRelated Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment