Poulet ala Mailly la Ville Serves 8
This recipe is a recreation of a lovely chicken dish enjoyed in France some years ago, so good it could never be forgotten and in a setting that also could never be forgotten. It takes some time to prepare, mostly just cooking time, but is so worth the effort that you’ll be delighted to serve it to both family and company. If you are a small family, you won’t have any complaints about the leftovers!
If you have the chance, Mailly la Ville is worth enjoying, too. A small scenic community (commune) of less than a thousand population strung out along Canal du Nivernals (off the L’ Yonne) it whispers of peace and beauty and rural contentment in the Bourgogne countryside.
- 8 chicken thighs, bone in with skin (excess skin & fat chunks removed)
- 4 chicken half-breasts, boneless with skin (cut in half to make 8 pc.)
- 1 tsp. kosher salt
- 3 tbsp. extra-virgin olive oil (fruiter the better)
- 8 carrots, peeled (if desired) cut to half-lengths
- 5 celery stalks, split to half widths, then in third-lengths.
- 1 large onion, peeled and roughly chopped
- 3 medium shallots, peeled and quartered
- 6 large cloves garlic, peeled, smashed and chopped
- ½ tsp. each crushed dried tarragon, thyme and lavender
- 1 tbsp. parsley
- 1 sprig fresh rosemary
- 2 tsps. Kosher salt
- 1 tsp. freshly ground black pepper
- 3 c. chicken stock
- ½ c. good sherry
- 10 oz. fresh haricot vert, ends snipped
- 4 cups garlic croutons wrap in foil and warm on stove nearby the cooking chicken or in the oven for a few minutes.
- fresh tarragon and parsley for garnish (optional)
- Heat olive oil in Dutch oven over medium high heat to HOT
- Salt chicken pieces and place skin side down in hot oil, no more than 5 pieces at a time and brown well on both sides, about 5 minutes total, remove to a plate and keep warm while browning all other pieces.
- Add onion then chicken pieces back to pot, and stir together until onion begins to brown. Remove any loose chicken skin.
- Add celery, shallots, garlic, carrots and herbs, and stir together and cook until heat returns to pot (about 10 minutes).
- Add salt and pepper, chicken stock and sherry
- Bring to a boil, cover with Dutch oven lid, then reduce heat to lowest setting stove top, or place in oven at 250° F.
- Cook for 2 hours, remove lid, increase heat to medium (350° oven) and continue to cook for about an hour more to condense cooking broth. Skim off extra fat. Again, remove any loose chicken skin.
- Check seasonings and add more salt to taste if necessary. Add Haricot Vert. Cook an additional 10 minutes. Pull out the rosemary sprig.
- Serve in heated wide bowls over ½ cup warmed garlic croutons
© 2014 Barbara A. Ziegler ~ All rights reserved