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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment