Roast Chicken with Leeks and Bread Panade

Ingredients

• 3 Leeks (cleaned and sliced)
• 2 tbsp Unsalted butter (for the base)
• Salt (to taste)
• 4 sprigs Fresh thyme (plus more for seasoning)
• 2 sprigs Fresh tarragon (chopped)
• 0.5 cup Dry white wine (such as Sauvignon Blanc)
• 4 lb Whole chicken (spatchcocked or halved for even roasting)
• 0.5 cup Heavy cream (poured over the chicken)
• 4 cup Stale bread (2-day old bread, torn into bite-sized pieces)
• 2 tbsp Fresh parsley (chopped for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large oven-proof skillet or roasting pan, create a base by adding the sliced leeks, butter, salt, thyme sprigs, tarragon, and white wine.

3. 3

   Season the chicken thoroughly on both sides with salt and pepper, then place it on top of the leek mixture.

4. 4

   Pour the heavy cream over the chicken.

5. 5

   Place the pan in the oven and roast for approximately 1 hour and 15 minutes (or until the internal temperature reaches 165°F).

6. 6

   Baste the chicken with the pan juices every 15 minutes during the cooking process to keep the meat juicy and develop a golden skin.

7. 7

   Once cooked, remove the chicken from the pan and transfer it to a cutting board. Cover loosely with foil and let it rest.

8. 8

   While the chicken rests, remove the spent thyme sprigs from the pan juices. Add the torn pieces of stale bread into the pan, tucking them into the liquid so they soak up the cream and chicken drippings.

9. 9

   Let the bread sit in the warm pan for about 5 minutes to soften and become like a panade or stuffing.

10. 10

    Carve the chicken and serve it alongside the leek and bread stuffing. Garnish with fresh chopped parsley.

Notes

The bread acts as a 'panade' or stuffing, soaking up the concentrated juices and cream. Ensure the bread is at least 2 days old so it holds its structure when added to the liquid.

Nutrition per serving

• main
• dinner
• roast chicken
• one-pan
• French-inspired
• comfort food