In this dish, chef Jean-Michael Lorain seals the pot with a basic bread dough. It’s a technique that dates back several generations, and ensures a tight seal for steaming.
Burgundian Roast Chicken
Ingredients
- 3 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 1/2 cup 1/4-inch dice (or scooped with a 3/8-inch scoop) zucchini
- 1/2 cup 1/4-inch dice (or scooped with a 3/8-inch scoop) celery root
- 1/2 cup 1/4-inch dice (or scooped with a 3/8-inch scoop) yellow carrots
- 1/2 cup 1/4-inch dice (or scooped with a 3/8-inch scoop) orange carrot; plus 1 medium carrot roughly chopped
- 1 medium leek, white part only, roughly chopped
- 1 medium onion, roughly chopped
- 2 cups French sparkling white wine, such as Crémant de Bourgogne
- 1 whole chicken, about 4 lb.
- Kosher sea salt and freshly ground pepper
- 1 large leaf Napa cabbage
- 1 egg yolk
- All-purpose flour, as needed for dusting
- 1 lb. store-bought pizza dough
- 1/2 cup unsalted chicken stock
- 2 cups heavy cream
Instructions
- Position a rack in the lower third of the oven and heat to 425°F. Tie the parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni.
- Bring a medium pot of well-salted water to a boil. add the zucchini and cook until just tender, about 1 minute. Blanch the celery root and diced carrot separately in batches until just tender, about 2-1/2 minutes each. Transfer the blanched vegetables, using a slotted spoon to a large bowl filled with ice water, as they become done. Then again, using a slotted spoon, transfer the vegetables to a paper towel-lined plate to drain.
- Combine the chopped carrot, leek, onion, 1/4 cup of the Crémant, and the bouquet garni together in a large Dutch oven. Tuck the wing tips behind the neck of the chicken and loosely tie the legs together with kitchen twine. Season the chicken with 1 tsp. each salt and pepper. Place the chicken breast-side-up on top of the vegetables in the Dutch oven, cover with the cabbage leaf, and cover with the lid.
- In a small bowl, lightly beat the egg yolk with 1 Tbs. of water, to make an egg wash. On a lightly floured work surface, roll the dough into a rope long enough to wrap around the circumference of the pot. Wrap the rope around the seam of the pot where the pot and the lid meet, pressing to seal and cutting to fit. Brush the dough with the egg wash. Place the pot on a large rimmed baking sheet and refrigerate until the dough is chilled, 20-30 minutes. Bake about 1 hour and 15 minutes.
- Meanwhile, in a medium saucepan over medium heat, bring the remaining 1- 3/4 cup of Crémant to a simmer and reduce by half, about 10 minutes. Add the chicken stock, return to a simmer and reduce by half, about 10 minutes. Add the heavy cream, return to a simmer and reduce again until the sauce is thickened, about 10 minutes. Keep warm.
- To serve, break the crust around edge of pot with a spoon and discard. Pry the lid open using a paring knife, transfer the chicken to a cutting board, and discard the cabbage leaf. Tent with foil to keep warm. Strain the cooking liquid through a fine mesh strainer into the cream mixture in the saucepan and while whisking frequently, bring to a simmer over medium heat and reduce to a sauce consistancy. Adjust seasoning, if necessary with salt and pepper. Add half of the reserved blanched vegetables, and keep warm. Carve the chicken.
- To serve ladle 1/4 to 1/3 cup of sauce onto each plate. Put a piece of chicken in the center and ladle 1/4 to 1/3 cup of sauce over the chicken. Garnish with the remaining reserved vegetables and pepper. Serve immediately.
