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

www.searching4zen.com

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.

View full recipe on www.searching4zen.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.searching4zen.com.

Share this recipe:

Cooking tools:

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