- 2 chickens cut in half and backbone removed (set the bones aside to make broth)
- Salt and pepper
- 2 onions cut in large pieces
- 3 carrots cut in large pieces
- 2 stalks of celery cut in large pieces
- 4 cloves of garlic smashed and peeled
- 3 branches of fresh thyme
- 1lb of small yukon gold potatoes
- 1/4 cup Wine or Broth or Water
- 2 tablespoons of butter
- 3 tablespoons of flour
- 1 1/2 to 2 cup of liquid (wine Red or White or Broth)
- Cut the chickens in half in the middle of the back to remove the backbone and through the middle of the breast. (reserve the backbone to make a chicken stock – recipe to come in a later post).
- Season the the four pieces of chicken with salt and pepper.
- Preheat the over at 400F
- Heat a large cast iron pan over medium to high heat (the larger the better – mine has a diameter of 15 inch and will easily accommodate 2 chickens or a large leg of lamb if need be)
- Brown the pieces of chicken in the pan with 4 tablespoon of canola oil until the meat stop sticking to the pan (about 5 minutes per side).
- Turn off the heat under the pan.
- Set the pieces chicken aside.
- Add the onions, carrots, celery and garlic to the hot pan and stir to collect the little pieces of caramelized chicken and seasoning to coat the vegetables.
- Add 1/4 cup or so of liquid to deglaze the bottom of the pan while the vegetables are in the pan.
- Add the branches of thyme, the reserved pieces of chicken and the potatoes to the pan and put in the preheated oven.
- The chickens are ready when the internal temperature reaches 185F, thus the cooking time will greatly vary depending on the size of the chickens. Generally, the cooking time in the oven is likely to vary around 40 minutes to 1 hour.
- Display the chicken pieces and potatoes on a serving dish and cover with aluminium foil.
- While the chicken rests, make the gravy.
- Place the pan (containing the vegetables) on the stove over medium heat.
- Add the butter and sprinkle the flour over the vegetables and let heat through and stir to avoid lumps.
- Add the liquid and stir gently and constantly until the gravy simmers and thicken (the flour will release its full thickening power after 5 to 10 minutes of simmering).