Poulet Antiboise - A Timeless Classic from the 1950s

Slice 1 kilo of onions relatively thin.

Add 100 ml of olive oil to a large enough pot for the onions and chicken.

Season the onions with salt, black pepper, and cayenne pepper, and add a couple of sprigs of thyme.

Mix the onions to prevent burning.

Season the chicken inside and out with salt (0.6% if seasoned the night before).

Place the lid on the pot and put it in a preheated oven at 170°C for 90 minutes.

After 90 minutes, let the chicken rest for 10 minutes outside the oven.

Carefully take the chicken out and keep all the juices.

Fish out the thyme from the onions, which should be tender and falling apart.

Tilt the pan and skim off the excess fat from the onions.

Add a couple tablespoons of olive brine to the onions to balance the sweetness, or use a dash of lemon juice if olive brine is unavailable.

Carve the chicken by pulling the legs until they crack and separating the joints, then pull the drumsticks off.

Carve the breast by cutting either side of the wishbone and pulling it out to leave a clean carcass.

Add black olives to the dish for brightness and to balance the sweetness of the onions.

Equipment Needed

Spice Level:

Allergens