Poulet Grand-Mère

Poulet Grand-Mère
Print Recipe
This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It's also lovely served over pasta, rice or quinoa.
Poulet Grand-Mère
Print Recipe
This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It's also lovely served over pasta, rice or quinoa.
Servings Prep Time Cook Time
6servings 15minutes 60min
Servings Prep Time
6servings 15minutes
Cook Time
60min
Ingredients
  • 1 whole chicken split in half
  • 2 lb small new potatoes
  • 1 lb whole cremini mushrooms
  • 2 large carrots roughly chopped
  • 2 onions peeled and cut into wedges
  • 10 cloves garlic
  • 1 1/2 cup white wine
  • 1/2 cup Frescolio Herbes de Provence Infused EVOO
  • 4 inch sprig fresh rosemary
  • salt to taste
  • pepper to taste
Servings: servings
Units:
Ingredients
  • 1 whole chicken split in half
  • 2 lb small new potatoes
  • 1 lb whole cremini mushrooms
  • 2 large carrots roughly chopped
  • 2 onions peeled and cut into wedges
  • 10 cloves garlic
  • 1 1/2 cup white wine
  • 1/2 cup Frescolio Herbes de Provence Infused EVOO
  • 4 inch sprig fresh rosemary
  • salt to taste
  • pepper to taste
Servings: servings
Units:
Instructions
  1. Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.
  2. Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.
  3. Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 F.
Recipe Notes

Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with.

 

This recipe uses Frescolio's Herbes de Provence Infused EVOO. You could also try it with the either of the following EVOO for a different taste: