• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hip Foodie Mom
  • Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Pot-Roasted Chicken with Mushrooms

January 13, 2012 by hipfoodiemom Leave a Comment

Facebook
Pinterest
Twitter
Jump to Recipe Print Recipe

This recipe will help you appreciate roasted chicken and the time it takes to make a bird taste good! If you have a dutch oven and love chicken, you must try this recipe!

 

From Food & Wine Magazine, September 2011. The article showed the “chef way” of making this dish and the “easy way”. . I loved that they showed you doable alternatives for everyday cooks at home.  Chef Way: David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary French chef Roger Vergé, who cooked on a bed of lavender.  Easy Way: For home cooks, dried chamomile flowers—loose, or in tea bags—can replace the hay Bouley uses. Before baking, Bouley seals chicken inside a pot using homemade bread dough, a very old French technique. Store-bought pizza dough works well, too.

 

I hope you enjoy!

 

 

Print Recipe

Pot-Roasted Chicken with Mushrooms

Course: Main
Author: Hip Foodie Mom, adapted from Food & Wine

Ingredients

  • 20 thyme sprigs
  • 4 bay leaves
  • 2 tablespoons chamomile flowers or the contents of 4 chamomile tea bags
  • One 3 1/2-pound chicken patted dry
  • Salt and freshly ground pepper
  • 4 tablespoons unsalted butter softened
  • 1 1/2 pounds fresh or thawed frozen pizza dough
  • 3/4 pound brussels sprouts thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves smashed
  • 3/4 pound mixed wild mushrooms such as shiitake and oyster, stemmed and thickly sliced
  • 1/2 cup veal demiglace mixed with 1/2 cup of water

Instructions

  • Preheat the oven to 375°. Spread the thyme, bay leaves and chamomile in the bottom of a large, deep, enameled cast-iron casserole. Season the chicken inside and out with salt and pepper and set it directly on the aromatics. Rub the top of the bird with 3 tablespoons of the butter.
  • Roll the pizza dough into a rope that is long enough to encircle the casserole. Press the dough onto the rim of the casserole and cover with the lid, pressing it into the dough. Pinch the dough up onto the lid slightly to seal the pot completely. Roast the chicken in the center of the oven for 1 hour and 10 minutes. Remove the lid, cracking the dough, and pierce the thigh to make sure the bird is cooked through. Replace the lid and let the chicken rest for 5 minutes.
  • Meanwhile, in a large skillet, melt the remaining 1 tablespoon of butter. Add the brussels sprouts, season with salt and pepper and cook over moderate heat until just wilted. Transfer the brussels sprouts to a platter.
  • Heat the olive oil in the skillet. Add the garlic and cook over moderate heat until golden, about 5 minutes; discard the garlic. Add the mushrooms, season with salt and pepper and cook over moderately low heat until softened and lightly browned, about 10 minutes. Add the demiglace mixture and simmer until slightly reduced, about 5 minutes.
  • Transfer the chicken to a cutting board and strain the pan juices into a measuring cup. Discard the fat from the juices, then add the juices to the mushrooms. Remove the chicken skin and slice the breast meat. Cut off the legs, cutting them into two pieces each. Arrange the chicken on the brussels sprouts on the platter, spoon the mushrooms and sauce on top and serve with chunks of the baked pizza dough, for dipping.

 

 


Served with orzo with spinach and tomatoes

Recipe can be found here at FoodandWine.com.

 

 

 

 

 

You might also like...

  • Linguine with Mushrooms and Clam Sauce!!! Who doesn't love seafood pasta?! And be sure to serve this with some toasted, grilled or crusty bread!

    Linguine with Mushrooms and Clam Sauce

  • Homemade Chicken Noodle Soup

    Homemade Chicken Noodle Soup

  • Baked Veggie Taquitos

    Baked Veggie Taquitos

Facebook
Pinterest
Twitter

Related

Filed Under: Meals Tagged With: brussels sprouts, david bouley, everyday cooks, garlic cloves, pot roasts, thyme sprigs

Previous Post: « Farfalle with Roasted Peppers, Onions, Feta, and Mint
Next Post: Parmesan Tuiles with Heirloom Tomato Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • TikTok
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Facebook

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Chopped Salad with Honey Mustard Dressing! This salad is my new current fave! You are going to love this light honey mustard dressing!
Burrata Cheese Board with nectarines and roasted tomatoes. Make something easy and special to snack on. Enjoy with friends and family. 
White bean farro salad! When you need a little more than greens! Arugula, cannellini beans, farro, shallots and a oil and vinegar dressing!
Baked Salmon Cucumber Bites with Spicy Mayo! Delicious bites of goodness and so easy to make! Make them and enjoy!
Miso Mushroom Pasta! This recipe is from Malaysian food blogger, Jun. Courtesy of Food52.com. Savory, creamy and so delicious!
Simple Mushroom Pasta! Loaded with mushrooms, delicious and so flavorful, if you are a mushroom lover, you have to try this!
Summer Tortellini Pasta Salad + A Giveaway!! Pan fried five cheese tortellini cooked with cherry tomatoes, corn and a spinach pesto! So good! Plus, enter for a chance to win a Demeyere Industry5 Skillet!
The most fabulous salad with biscuit croutons! Yes, you heard that right! Biscuit croutons! Take your salad up a few notches and try this!



Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2025 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

Copyright © 2025 Hip Foodie Mom on the Foodie Pro Theme

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.