The French Revolution Meal I CAN'T Stop Eating

Break down one whole chicken using a chef knife or boning knife, slicing down the left of the sternum bone to release the breast.

Fold the breast back to expose the wing bone and slice between it to separate it from the chicken.

Pop open the thigh to expose the joint and slice in between it to separate the thigh and drum.

Repeat the process on the other side to fabricate the chicken.

Chop the chicken carcass into 2 to 3 inch pieces for stock.

Roughly chop 1/2 yellow onion, slice 1 rib of celery, and 1 carrot, smash 1 garlic clove, and add a few sprigs of fresh thyme.

In a 34 quart sauce pot, add 2 to 3 tablespoons of olive oil and turn the heat to medium.

Add the chicken pieces, vegetables, and herbs, seasoning with salt, and sauté for 4 to 5 minutes to brown everything.

Add 2 quarts of water and continue cooking over medium heat until reduced by half.

Pat the chicken parts dry with a paper towel and season with coarse salt and freshly cracked pepper.

In an 8 quart cast iron pot, add 3 to 4 tablespoons of olive oil and heat for 60 to 90 seconds.

Place the seasoned chicken skin-side down and sear for 6 to 8 minutes per side until browned.

Quarter 1 pint of button mushrooms and rub off any dirt with a damp paper towel.

Slice 8 to 10 small shallots in half and then in half again, and quarter 6 whole garlic cloves.

Dice 1 cup of fresh vine-ripened tomatoes, removing the core first.

Set the seared chicken aside on a plate and add the mushrooms and shallots to the pot, seasoning with salt.

Sauté the mushrooms and shallots for 6 to 8 minutes until browned, then add the garlic and cook for 30 to 45 seconds until fragrant.

Sprinkle in 1/4 cup of all-purpose flour and cook over low medium heat for 3 to 4 minutes to create a blonde roux.

Add 1 cup of dry white wine and 1 cup of diced tomatoes, cooking for an additional 3 to 4 minutes to break down the tomatoes.

Strain the chicken stock through a fine mesh strainer and add it to the pot along with 1 bay leaf and 4 to 5 sprigs of fresh thyme.

Season with salt and pepper, then add the chicken back in along with any juices from the plate.

Cook for 30 to 35 minutes uncovered on low to medium heat or pop it in the oven at 350°F for the same amount of time.

Equipment Needed

Spice Level: