Our dishThe recipe:
Petit Poulet aux Légumes
or Little Chicken with vegetables
for 2 people or 1 with left overs!

First, things first, I split open (butterflied) the chicken, splitting it along the breast bone.

I peppered and lightly salted both sides of the chicken and coated the pan with some olive oil. I let the pan get nice and hot before putting in my chicken. I let the skin of the chicken get just barely golden before removing the chicken.

The mix of veggies

I put the chicken on a plate, and sautéed 3 slices of bacon, 1 small onion, 1 carrot, 1 small turnip, 4 green onions, 1 russet potato. This isn’t a specific recipe, it’s just what vegetables I had leftover in my fridge. You can add what you have in your fridge: celery parsnips, cabbage, even a few olives wouldn’t be a bad idea. I topped it off with a glass of white wine.

I then returned the chicken top of the veggies… so that the chicken juices can make our veggies delicious, and I put the pan in the oven.

The chicken in the oven

My oven has been preheated to 350º. I have a very convenient pan, I can remove the handle easily. Make sure that your pan can handle the oven before you start this dish, a tell-tale sign is a handle made of wood or plastic.

I covered with the lid and I let it be for 20/25 minutes. Afterwards, I removed the lid for the final five minutes of baking, to let the skin brown a bit (and get a little crispy).

My dinner with a little glass of wine.

Voilà!
Mon Petit Poulet aux Légumes is ready.
I fed myself two delicious dinners. This is one of those meals that’s even better as a leftover,as the potatoes will come a little apart and thicken the sauce with their starch.

Enjoy.
-Nicole