Or... "chicken in a pot", but that doesn't sound very exotic now does it? The recipe is another Cook's Illustrated one that I happen to have in their International cookbook. I've made it before, but never blogged it, and that basically fits my mood... it's a fairly simple recipe that is both delicious and unique. The basic idea is "casserole roasting", which is very popular in France (or so they tell me) and virtually unknown on this side of the Atlantic... the bird goes into an oven safe pot with aromatics, you pop on the lid, and cook it at low temperature for an hour or so. You don't get crisp skin, but you do get supper moist meat, and you get it fast.
The ingredient list is thus:
4.5-5lb chicken
2 large shallots, halved and sliced thin
6 garlic cloves, peeled and trimmed
1/2 cup white wine
1/2 cup chicken broth
2 bay leaves
1 teaspoon minced fresh thyme
2 tablespoons butter in two pieces, chilled
So, pretty easy right? You're only putting the shallots and garlic in with a chicken, and using the rest to make a sauce/gravy from the chicken drippings.
I'll let you know how it turns out.
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