I made a couple local meals this week, but, by far, the best one was this one:
Poulete Saute with Roasted Rosemary Potatoes
2 Tbsp butter
1 Tbsp oil
2 1/2 to 3 lbs. of cut up frying chicken
1 Tbsp minced shallot or green onion
3/4 to 1 c. chicken stock
1 Tbsp softened butter
salt and peper to taste
Optional: green herbs such as thyme, basil or tarragon
and 1/2 c. dry white wine or 1/3 c. dry white vermouth
Rinse the chicken and dry each piece thouroughly with paper towels. Place a heavy skillet or casserole over medium heat and add the 2 Tbsp butter and oil. When the butter foam has almost subsided, add the chicken, skin-side down and brown for 2 to 3 mintues until the skin is a nice golden brown. Continue turning the chicken until the pieces are browned on all sides. Season with salt and pepper and optional herbs. If the browning fat becomes burnt, pour it out and add fresh butter. Cover and cook slowly for 8 to 9 minutes. Chicken is done when juices run clear. Remove the chicken to a hot serving platter and keep warm.
Remove all but 2 or 3 Tbsp of fat from the skillet. Add the shallots and onions and cooks slowly for 1 minute. Pour in the optional wine and stock. Raise heat, boiling rapidly, scraping the browned bits from the bottom of the skillet. Reduce to about 1/3 cup. Off heat and just before serving, swirl in the 1 Tbsp of softened butter. Pour over chicken pieces.
Roasted Rosemary Potatoes
Pre-heat oven to 400 degrees. Dice 1 1/2 potatoes per person into 1 inch pieces. Toss with olive oil and sprinkle with sea salt and rosemary. Roast 25 to 30 minutes, turning once half-way through baking.
This recipe is from Mastering the Art of French Cooking by Julia Child. For the record, I had the cookbook before the movie came out. I’d recommend this cookbook to anyone because the directions are very thorough, most of the recipes take only a few ingredients (which most likely you already have on hand) and the food is simple and delicious. I love it. Everything I’ve made from it has ended up being ridiculously delicious–but, maybe it’s just all the butter.
My chicken is from Almost Heaven Farm and the rosemary was from Spangler’s Greenhouse, both sold by the Monroe Market. The potatoes were from my father-in-law’s garden. The butter was from Homestead Creamery in Wirtz, Virginia. The olive oil and spices were from far away. I didn’t have any shallots or green onions, so I used some organic pearl onions, which weren’t local, but I had in the fridge.