Bistro Bundt-Pan Chicken with Shallots and Potatoes · Faith Middleton's Food Schmooze

Name: Bistro Bundt-Pan Chicken with Shallots and Potatoes · Faith Middleton's Food Schmooze
Ingredients: 3 tablespoons olive oil; 1 tablespoon smooth Dijon mustard; 1 teaspoon dried thyme; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; One 3- to 3-1/2 pound whole chicken (any giblets and neck removed, the small wing tips removed, and trimmed of excess fat); 8 large whole shallots ((preferably long, single-lobed shallots), peeled); 2 large Yukon Gold potatoes ((about 1/2 pound each), cut into 6 wedges each)

foodschmooze.org

There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat.

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Ingredients

3 tablespoons olive oil
1 tablespoon smooth Dijon mustard
1 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
One 3- to 3-1/2 pound whole chicken (any giblets and neck removed, the small wing tips removed, and trimmed of excess fat)
8 large whole shallots ((preferably long, single-lobed shallots), peeled)
2 large Yukon Gold potatoes ((about 1/2 pound each), cut into 6 wedges each)