Braised Country French Chicken

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¼ pound Johnston County Country Ham
1 leek, cleaned and chopped
2 shallots, peeled and chopped
6 carrots, peeled and sliced at opposite diagonals or peeled baby carrots
12 waxy round potatoes, halved or quartered
1 tablespoon thyme, removed from stem and minced
2 teaspoons fresh rosemary, removed from stem and minced
2 teaspoons fresh sage, minced
1 head garlic, cut in half
4 tablespoons butter, divided use
¼ cup chicken stock
1 cup Fess Parker Santa Barbara Chardonnay
1 chicken, 3½-4 pounds

You'll Need:


1. Preheat oven to 425 degrees.
2. On medium heat, place the country ham in a dutch oven or other large oven-safe pot and sauté for 5 minutes or until warm to the touch.
3. Remove the country ham from the potand add 2 tablespoons butter.
4. Add the vegetables and cook for 10 minutes until softened.
5. Add the herbs and the garlic to the vegetable mix, season with salt and pepper, and then cook for three additional minutes until fragrant.
6. Rub the chicken with the remaining butter. Season the inside and outside of the chicken with salt and pepper.
7. Truss the chicken with bakers twine or string, taking extra care to ensure that the legs are elevated and the body cavity is nicely tied shut.
8. Place the chicken in the pot with the vegetables. Add the chicken stock and wine.
9. Place the uncovered pot in the oven and roast for approximately 40 minutes, or until the chicken is brown.
10. Baste the chicken with the juices from the bottom of the dutch oven.
11. Cook for an additional 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
12. Let the chicken rest for 10 minutes.
13. While the chicken is resting, boil the remaining liquid in the pot on the stovetop until reduced by half, approximately 7 to 10 minutes.
14. Serve the chicken alongside the vegetables.

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