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Roasted Chicken Bordelaise

I love the combination of flavors in this dish, so classically French. The marriage of the thyme and tarragon create the subtle layered flavors that French food is know for.


  • I whole chicken, 2.5-3 lbs

  • 1/2 lb small starchy potatoes, cut in half

  • 2 tablespoons olive oil

  • 1 whole leek, washed and chopped

  • 3 cloves garlic, minced

  • 3-4 sprigs fresh thyme, leave whole

  • 1/2 cup red wine

  • 1 teaspoon dry tarragon

  • 4oz butter

  • 6 whole button mushrooms, sliced thick

  • Kosher salt and black pepper for seasoning

  1. Pre heat oven to 350 degrees

  2. Remove excess skin from around the chicken, pat dry and liberally season the inside and outside of the bird, set aside

  3. Bring a cast iron (or heavy pan) to temp over high heat. Add olive oil

  4. Add leeks and then garlic, sauté briefly to soften, about 2 mins

  5. Add potatoes and mushrooms, sauté for 5 mins to add color. Add red wine and reduce for 2 mins

  6. Remove pan from heat, and evenly distribute the potato and leek mixture

  7. Place whole chicken on top of mixture and add whole butter, thyme and tarragon, place pan in oven.

  8. With a large spoon, baste the bird every 15-20 mins until cooked through, do not be afraid to overcook, the basting will protect the juiciness. You need the dark meat to braise in the juices

  9. Roast until internal temperature reaches 180 degrees or the the leg and thigh joint gives easily when pinched Let rest for 30 mins prior to serving

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