Casserole-Roasted Chicken. I added some tarragon.
I’ve been wanting to try out this recipe since I read it in Mastering the Art of French Cooking (page 252)by Julia Child. I don’t expect a crispy skin as on a “regular” roast chicken. I know the bacon is a bit much…but it really is just a bit. You brown the chicken on all sides in the hot bacon fat. Add some par-boiled potatoes, small boiling onions and the crisp bacon. Cover with tin foil and cover the casserole (in my case a Le Cruset) and pop it in the oven.
First impressions are that I may miss the crispy-brown of a roast chicken and roast vegetables. The covered pot creates a lovely moist atmosphere. The smell is delighful…taragon and onions with a slight under note of bacon. But appearance does count for a lot and I suggest a more aggressive browning at the start of the recipe. I was going to show a picture, but it’s so beige…white onions, white potatoes and white/yellow chicken. While delicious, it doesn’t make for pretty pictures! So I leave you with this…the progress on my Discovery Sock. I took the Rib and Welt Diagonals pattern from Barbara Walker’s A Second Treasury of Knitting Patterns. This pattern was used in the Darkside Cowl and I loved it…and still love it on this sock. So my “Discovery” sock is going to become a pair of new socks…
