Flattened chicken with maple bacon and fine herbs butter
- Preparation 30 min
- Cooking 1 h 30 min
- Servings 4
- Freezing Absolutely
- 1/2 cup butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon freshly chopped rosemary
- 1 freshly chopped fresh thyme
- 2 tablespoons maple syrup
- 1.5 lb baby potatoes, cut in half
- 6 Nantes carrots, cut in half lengthwise then in large pieces
- 1 fennel bulb, heart removed, cut into large pieces
- 1 yellow onion, cut into large pieces
- 3 garlic cloves, finely chopped
- 1 teaspoon Provence herbs
- Olive oil
- 1 flattened chicken (1.25 kg) by Maillard (https://en.maillard.co/products/flattened-chicken)
- 375 g maple bacon
- 1 cup chicken broth
- 1 cup white wine
- Salt and pepper from the mill
- Preheat the oven to 400°F.
- In a small saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring, for 3 to 4 minutes.
- Add rosemary, thyme and maple syrup, then season with salt and pepper. Cook for 1 minute, stirring. Pour into a bowl and set aside.
- In a large saucepan filled with boiling water, add the potatoes and carrots. Blanch for 3 to 4 minutes. Drain and pour into a large bowl.
- Add the fennel, onion, garlic, Provence herbs and then drizzle with olive oil. Season with salt, pepper and toss.
- In a large roasting pan with the grill in the bottom, place the chicken in the center and coat with maple bacon. Brush with the herb butter.
- Pour the chicken broth and white wine at the bottom of the pan and add the vegetables around the chicken.
- Place in the oven and cook for 1 hour to 1h15 or until the internal temperature of a breast reaches 165°F and the bacon is golden brown. Brush the chicken regularly with the rest of the herb butter!