Ok, I'll admit it, I made this once before when I first got the book. This time, I thought I'd go the purist route - only chicken! no vegetables! Also, I learned a few things from reading others' posts: mainly "keep the lid off when baking"; which lead to another try at "the bread trick". When I made this the first time, I put the bread in the bottom of the pan, but covered my chicken as it roasted (it calls for a Dutch oven), so I ended up with a lot of wonderful juice in the bottom and a barely distinguishable piece of bread.
I was in Sedona over the weekend, and remembered to bring home a bunch of wonderful, fresh herbs from the garden. As Simon & Garfunkle prompted me, I ended up with parsley, sage, rosemary & thyme. (corny, yes, true, yes...). Dorie suggests rosemary, thyme and oregano. But it's fall, and I love sage, and then there was still some lovely fresh parsley...
|My ingredients ready to prep. |
Beautiful herbs from up north, along with garlic, chicken, salt, pepper, olive oil...
does not get a lot simpler that that!
|Afore-mentioned bread in the bottom of the oiled Dutch oven|
|Everything ready to put together. Chicken salted and peppered, check. |
Liver ready to put back inside the chicken, check.
Herbs & split garlic, check, check, check...
|ready to bake!|
|The lovely chicken as it comes out of the oven.|
Here's what I learned: With the lid off, the herbs and garlic got overly crisp. But the skin was great, and there was at least the option of the bread. When I made this before, with the lid on (and the optional vegetables), everything stayed nice and softened, and there was still some crispiness to the chicken skin. I know the garlic was yummy... but both were terrific, which is why I'll make this again.