Mastering Chicken Danoise: A Pot Roasted Delight
Indulge in the rich flavors of our Chicken Danoise pot roast recipe! Join us as we take you on a culinary journey to discover the secrets behind this deliciously tender and juicy chicken dish. In this step-by-step tutorial, we'll show you how to create a mouthwatering Chicken Danoise infused with Greek-inspired seasonings and cooked to perfection in a pot. Whether you're a seasoned chef or a cooking enthusiast, our easy-to-follow instructions will help you recreate this savory masterpiece at home.
Ingredients
- 1 whole chicken
- 1 lemon in chalks
- ½ bottle of white wine
- ½ L of chicken broth
- 4 bay leaves
- fresh thyme
Boiled potatoes
- 1½ kg baby potatoes
- a handful of tarragon
Gravy
- 200 ml heavy cream
- 1 tbsp tapioca starch
- salt to taste
Instructions
- in a bowl cut 1 lemon in chalks
- add a pinch of salt in the bowl with the lemon
- staff the salted lemon in the chicken
- add some olive oil on the chicken and spread it evenly
- season the chicken with a pinch of salt
- season the chicken with fresh thyme
- in a big pot running on medium high temperature add 6 tbsp clarified butter
- add the chicken -breast side down- in the pot until it gets brown, then move it around and flip it so all sides are cooked
- add a couple slices of lemon for 30 seconds
- add half a bottle of white wine
- add ½ L of chicken broth
- add 4 bay leaves
- add the fresh thyme and bring it to a simmer
- transfer the pot to the middle rack of your oven running at 200℃ - 392℉ and cook it until internal temperature of the chicken reaches 69℃ - 156℉
- once ready cooked transfer the chicken into a pot and cover it with aluminum foil to rest for 10-15 minutes
- add 2 tbsp of tarragon infused vinegar
Boiled Potatoes
- in a pot with heavily salted water boiling add a hint of chicken broth
- add 1½ kg of baby potatoes
- add a handful of tarragon
- boil them for 10 minutes
Gravy
- strain the remaining fluids to another pot
- place it on the stove at medium heat and bring it up to a simmer
- add 200 ml of heavy cream
- whisk it around and
- add 1 tbsp of tapioca starch for thickening the sauce
- taste it and add salt if necessary
- ready to serve