Provençal-Style Chicken In The Pot

Name: Provençal-Style Chicken In The Pot
Ingredients: 1 4 -pound free-range, organic chicken, whole; sea salt and freshly ground black pepper; Bouquet garni (include thyme, parsley stems, rosemary, marjoram, bay leaf); 1 cup fruity extra-virgin olive oil; 40 unpeeled cloves of garlic; bed of fresh herbs for the pot (should include: 1 bay leaf, the leafy top of a whole bunch of celery, a whole bunch of flat-leaf parsley, several sprigs each of marjoram, rosemary, sage and thyme (and lavender greens and summer savory, if you can find th; 1 cup dry white wine (Loire Valley whites are great for this); 12 small all-purpose potatoes (about the size of a silver dollar) (WFM sells bags of multi-colored potatoes that add pizzaz); 12-16 small white onions, peeled; 4 carrots, peeled and cut into chunks; 1 pound fresh peas, shelled (or 1 10-ounce package frozen); 2 tablespoons flour and 1 tablespoon water for paste to seal the lid; toasted French bread slices (for serving)

13 ingredients

1 steps

Ingredients

1 4 -pound free-range, organic chicken, whole
sea salt and freshly ground black pepper
Bouquet garni (include thyme, parsley stems, rosemary, marjoram, bay leaf)
1 cup fruity extra-virgin olive oil
40 unpeeled cloves of garlic
bed of fresh herbs for the pot (should include: 1 bay leaf, the leafy top of a whole bunch of celery, a whole bunch of flat-leaf parsley, several sprigs each of marjoram, rosemary, sage and thyme (and lavender greens and summer savory, if you can find th
1 cup dry white wine (Loire Valley whites are great for this)
12 small all-purpose potatoes (about the size of a silver dollar) (WFM sells bags of multi-colored potatoes that add pizzaz)
12-16 small white onions, peeled
4 carrots, peeled and cut into chunks
1 pound fresh peas, shelled (or 1 10-ounce package frozen)
2 tablespoons flour and 1 tablespoon water for paste to seal the lid
toasted French bread slices (for serving)

Directions

1

["Preheat oven to 350 degrees F. Make a mixture of salt and pepper in a small bowl. Use this to generously season the interior and exterior of a 4-pound fryer. Tie a bouquet garni together with string and put it inside.", "Pour 1 cup of olive oil into a large (about 9 quarts) Dutch oven with a lid. Add the bed of herbs and all of the garlic.", "Set the cleaned and trussed chicken on this bed and turn it over and over in the already perfumed oil. Add the dry white wine. Scatter the vegetables around on top of the bed of herbs.", "Then with all the oil, wine and aromatics below and the chicken and vegetables on top, put the lid on and seal it \"hermetically\"" with a band of flour and water paste. Bake 1 hour and 30 minutes in the preheated oven.""