Chicken in a Bread Crust (Poulet Cuit Dans du Pain) | Searching4Zen

Name: Chicken in a Bread Crust (Poulet Cuit Dans du Pain) | Searching4Zen
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 and 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; Let the bread dough rise until not quite double, 1 hour. In a small bowl, whisk together the egg and the water.; Heat the oil in a large heavy skillet or Dutch oven over medium-high heat until it is hot but not smoking. Add the chicken and brown on all sides, 2 to 3 minutes per side.; Season to taste with salt and pepper, and add the thyme leaves. Transfer the vegetables to a large shallow dish, stir in the peas, and leave to cool to room temperature.; Preheat the over to 325°F (165°C).; Lightly oil a 10½ x 14-inch (27 x 35 cm) baking pan.; Carefully lift the wrapped chicken and place it in the prepared baking pan.; Source: French Farm House Cookbook by Susan Herrmann Loomis; If you can not find enough leeks substitute white onions.; Click to share on X (Opens in new window) X; Click to share on Facebook (Opens in new window) Facebook; Bread; Chicken; Dinner; Main Dishes; Yum

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Experience the flavors of Bresse with Chicken in a Bread Crust. A delicious, herb-infused dish that emerges golden and aromatic from the oven, perfect for impressing guests. Servings: 6-8.

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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 and 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
Let the bread dough rise until not quite double, 1 hour. In a small bowl, whisk together the egg and the water.
Heat the oil in a large heavy skillet or Dutch oven over medium-high heat until it is hot but not smoking. Add the chicken and brown on all sides, 2 to 3 minutes per side.
Season to taste with salt and pepper, and add the thyme leaves. Transfer the vegetables to a large shallow dish, stir in the peas, and leave to cool to room temperature.
Preheat the over to 325°F (165°C).
Lightly oil a 10½ x 14-inch (27 x 35 cm) baking pan.
Carefully lift the wrapped chicken and place it in the prepared baking pan.
Source: French Farm House Cookbook by Susan Herrmann Loomis
If you can not find enough leeks substitute white onions.
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Bread
Chicken
Dinner
Main Dishes
Yum