Paired wonderfully with a glass of wine and the awesome confit’d onion jam I made earlier yesterday, is the newest winner winner chicken dinner. With a few little twists on a classic French dish, this simple recipe was all but inhaled by The Boyfriend last night. It made a perfect dinner for two, but I think this recipe would be equally wonderful for a dinner party or impressing your family, hope you enjoy!
So I made this a little later in the day after I made the onion jam and used the same pot. I “deglazed” the Dutch oven with some olive oil to stir up whatever bits of onion jam were left behind and it came out wonderful. I highly recommend making the two dishes on the same day so you can use the onion remnants.
1 whole chicken, 4-5 lbs
6-8 garlic cloves, chopped
2 stalks celery, scrubbed well and ends removed
1/2 cup dry white wine
1 cup confit’d onion jam
2 tbsp rice vinegar
3 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp rosemary
Rinse the chicken under cool water, removing any blood, giblets, and/or other organs still attached (my bird’s kidneys were still intact). Move to cutting board and pat dry. Remove any overly large pieces of fat (usually just by the tail or neck) and lightly season both sides with salt and pepper; tuck the wings.
Pre-heat oven to 280*F and check to make sure your oven rack is on one of the lower two rungs. Re-heat your Dutch oven on the stove at medium heat. Deglaze the pot with 2-3 tbsp of high quality olive oil, mixing well to make sure the onion pieces do not burn. Place the chicken in your Dutch oven breast-side down and allow to brown for 5-10 minutes, this will make the skin a little crisper (my favorite).
Using a wooden spoon, or other similarly shaped kitchen utensil, flip the chicken over so it sits breast-side up. Add the celery, rice vinegar, and wine to your pot. Add some garlic to the pot and the rest inside the chicken cavity (I did about 50/50). Add the rosemary, trying to spread it out a bit so it isn’t just sitting in a clump on the chicken (I put some in the liquid and some on top of the bird). At this point, take the cup of onion jam and pour over the chicken so that it runs down into the liquid below. Turn off the stove.
Cover Dutch oven with lid, place in oven, and roast for 1 hour and 10-20 minutes (70-80 minutes total) or until internal temperature for the breast reads 160*F and juices run clear. If you’re feeling adventurous, use a kitchen torch to crisp up the skin to desired state. Remove to board or plate and let rest for 5-10 minutes before carving.
I served this with sautéed spinach and some additional onion jam on the side.