Chicken in a Bread Crust (Poulet Cuit Dans du Pain)

Name: Chicken in a Bread Crust (Poulet Cuit Dans du Pain)
Ingredients: 4 pounds (2 kg) Simple Bread (multiply the recipe on page 324 by 4) or use your favorite french bread recipe.; 2 large egg; 2 teaspoons water; 1 chicken (3½ to 4 pounds; 1¼ to 2 kg), with giblets; ½ lemon; Sea salt; freshly ground black pepper; 10 sprigs fresh thyme, or ½ teaspoon dried; 2 imported bay leaves; 1 to 2 tablespoons olive oil, more as needed; 8 ounces (250 g) carrots, peeled and cut into ¼ inch (½ cm) rounds; 1 pound 10 ounces (800 g) leeks, white and pale green parts only, well rinsed and diced; 2 small waxy potatoes, peeled and diced; 2 cloves garlic, peeled, green germ removed, and minced; 1 tablespoon fresh thyme leaves, or 1½ teaspoons; 1 cup (160 g) fresh green peas

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Impressively tender chicken encased in a golden bread crust, infused with herbs and vegetables. Perfect for sharing and serving with a red Burgundy.

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Ingredients

4 pounds (2 kg) Simple Bread (multiply the recipe on page 324 by 4) or use your favorite french bread recipe.
2 large egg
2 teaspoons water
1 chicken (3½ to 4 pounds; 1¼ to 2 kg), with giblets
½ lemon
Sea salt
freshly ground black pepper
10 sprigs fresh thyme, or ½ teaspoon dried
2 imported bay leaves
1 to 2 tablespoons olive oil, more as needed
8 ounces (250 g) carrots, peeled and cut into ¼ inch (½ cm) rounds
1 pound 10 ounces (800 g) leeks, white and pale green parts only, well rinsed and diced
2 small waxy potatoes, peeled and diced
2 cloves garlic, peeled, green germ removed, and minced
1 tablespoon fresh thyme leaves, or 1½ teaspoons
1 cup (160 g) fresh green peas