Casserole Roasted Chicken
By Le Creuset
Casserole Roasted Chicken
By Le Creuset
Yield/Serves:
Makes 2 to 4 servings
- 1 whole chicken, 3 lbs.
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 6 sprigs fresh thyme, divided
- 4 sprigs fresh parsley
- 2 bay leaves
- ½ lemon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1½ large yellow onions, thin sliced
- 4 cloves garlic
- ¾ cup cream
- Optional flavorings:
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons lemon zest
- 1 tablespoon chopped fresh herbs
Preheat oven to 325°F.
Pat chicken very dry with paper towels. Season chicken cavity with ½ tsp. salt and 1/8 tsp. pepper, then stuff cavity with 4 sprigs thyme, parsley, one bay leaf, and lemon. Tie the legs together with kitchen twine and tuck the wings behind the back.
Melt butter and oil in 6 ¾ quart enameled oval cast iron oven over medium heat. Set chicken breast side down and brown for 3 to 4 minutes, tilt chicken slightly to one side and brown side of breast for 3 to 4 minutes, then tilt to opposite and repeat browning on second breast. Carefully turn chicken with help of large spatula and kitchen towel to brown both thighs, about three minutes each. Turn chicken back to breast side up.
Scatter onions, garlic, remaining thyme and bay leaf around chicken, and season chicken and vegetables with ¼ tsp. salt and 1/8 tsp. pepper. Cover dutch oven with lid and roast in oven for 45 minutes, or until chicken is cooked through to 165°. Remove lid, turn on broiler, and broil chicken for 2 minutes to crisp skin. Remove chicken to platter.
Remove thyme sprigs and bay leaf, then skim a few tablespoons of fat from onions and heat on stove over medium heat. Add cream and bring to a simmer, scraping brown fond from bottom of pan. Cook for 2 to 3 minutes until starting to thicken, stirring occasionally. Ladle into a blender and blend until smooth, taste and season with salt if necessary. Add any other additional flavoring as desired, blend to combine.
Serve chicken with onion soubise sauce.
Pat chicken very dry with paper towels. Season chicken cavity with ½ tsp. salt and 1/8 tsp. pepper, then stuff cavity with 4 sprigs thyme, parsley, one bay leaf, and lemon. Tie the legs together with kitchen twine and tuck the wings behind the back.
Melt butter and oil in 6 ¾ quart enameled oval cast iron oven over medium heat. Set chicken breast side down and brown for 3 to 4 minutes, tilt chicken slightly to one side and brown side of breast for 3 to 4 minutes, then tilt to opposite and repeat browning on second breast. Carefully turn chicken with help of large spatula and kitchen towel to brown both thighs, about three minutes each. Turn chicken back to breast side up.
Scatter onions, garlic, remaining thyme and bay leaf around chicken, and season chicken and vegetables with ¼ tsp. salt and 1/8 tsp. pepper. Cover dutch oven with lid and roast in oven for 45 minutes, or until chicken is cooked through to 165°. Remove lid, turn on broiler, and broil chicken for 2 minutes to crisp skin. Remove chicken to platter.
Remove thyme sprigs and bay leaf, then skim a few tablespoons of fat from onions and heat on stove over medium heat. Add cream and bring to a simmer, scraping brown fond from bottom of pan. Cook for 2 to 3 minutes until starting to thicken, stirring occasionally. Ladle into a blender and blend until smooth, taste and season with salt if necessary. Add any other additional flavoring as desired, blend to combine.
Serve chicken with onion soubise sauce.