Uses: Le Creuset 5-Quart Oval Enameled Cast-Iron Dutch Oven
1 (3.5 lbs) whole chicken
1 tsp kosher salt, divided
1/4 tsp fresh black pepper, divided
4 sprigs fresh thyme, divided
1 sprig fresh rosemary
1 sprig fresh sage
2 bay leaves, divided
2 Tbsp butter
1 Tbsp canola oil
1/2 onion, large dice
1/2 fennel bulb, large dice
1 parsnip, large dice
1/2 cup white wine
2 Tbsp heavy cream
Preheat the oven to 325°F.
Pat the chicken very dry with paper towels. Season the chicken cavity with 1/2 tsp salt and 1/8 tsp pepper, then stuff the cavity with 2 sprigs thyme, rosemary, sage, and 1 bay leaf. Tie the legs together and tuck the wings behind the back.
Melt the butter and oil in the Le Creuset Dutch oven over medium heat. Set the chicken breast side-down and brown for 3 to 4 minutes. Tilt the chicken slightly to one side and brown the side of breast for 3 to 4 minutes, then tilt to the opposite side and repeat browning on the second breast. Carefully turn the chicken with the help of a large spatula and kitchen towels in order to brown both thighs, about 3 minutes each. Turn the chicken breast side-up.
Scatter the vegetables, 2 sprigs of thyme, and a bay leaf around the chicken and season chicken and vegetables with 1/4 tsp salt and 1/8 tsp pepper. Cover the Dutch oven with the lid and roast in the oven for 45 minutes to 1 hour, or until the chicken is cooked through to 165°F. Remove the lid, turn on the broiler, and broil the chicken for 2 minutes. Remove the chicken to a platter.
Skim the fat from the sauce and reduce the drippings on the stove over medium heat. Deglaze with white wine, scraping brown bits from the bottom and sides of the pan. Allow liquid to reduce by about half. Add cream and simmer until thickened slightly. Strain the sauce, or remove the solids with a spoon, and serve warm sauce alongside carved chicken.
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