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Poulet Au Pain

This won't come as a surprise to those who know me but I often wake up thinking about dinner. Food is never far from my mind (George and I have a lot in common) and in this case, I woke up thinking about chicken wrapped in puff pastry. I saw a recipe somewhere but when I set out to make this for dinner, I couldn't find it anywhere so I turned to Google....and that's how I discovered poulet au pain, or it's decidedly unromantic English name, chicken bread. I had no idea it was a French recipe; I just remember thinking that chicken wrapped in puff pastry had a lot of potential and I wanted to eat it for dinner.  

I've made quite a few poulet au pains this winter and like the cheddar and apple galette, it never got old. I thought my roasted chicken days were over because the weather is warming up, the crocuses are blooming and I've put all the snow gear away for the summer but Mother Nature threw us a curve ball and there was talk of possible snow showers tonight (which didn't materialize) and that means I had another crack at roasted chicken before spring really takes root.

Looking back at the winter of 2016, we ate a lot of puff pastry and I'm not sure exactly what got into me. I was wrapping, layering, galetting and tartleting all sorts of stuff and it was a buttery, flaky season....and this chicken is my swan song to cold and snow.

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Poulet Au Pain

1 whole chicken (about 4 pounds)
1 sheet of puff pastry, thawed
1/4 cup of butter, melted
2 garlic cloves, chopped
1/4 cup Parmesan, shredded
1 tablespoon preserved lemon, chopped
1 teaspoon salt
1/2 teaspoon fresh thyme, shopped
1/2 teaspoon fresh rosemary, chopped
Egg wash (1 egg and 3 tablespoons water, beaten)
Herb salt (recipe here)

Preparation 
Preheat oven to 400 degrees. In a small bowl, mix the butter, herbs, preserved lemon, garlic, and salt and combine thoroughly. Loosen the chicken skin and place the herb butter under both breasts, thighs, and legs. Spread any remaining butter over the chicken breast and set aside.

On a floured board, Roll out the puff pastry to about a 14 -16 inch square-isa shape and place the chicken, breast side down, on the puff pastry. Wrap the dough around the chicken and seal all the seams with the egg wash. Place the chicken on a roasting rack or a parchment-lined sheet tray, brush the entire chicken with the egg wash and sprinkle with herb salt. Place in oven and cook for about 1 1/2 hours, depending on the size of your chicken. The chicken is done when the puff pastry is golden brown and the chicken thighs register 175 degrees. Let sit for about 10 minutes before carving.