Chicken Poêlé



U.S. Metric Ingredients
1 1 Whole chicken, about 4 lb (2 kg)
to taste to taste Salt
to taste to taste Pepper
3 large sprigs 3 large sprigs Parsley
1 sprig 1 sprig Fresh thyme
2 sprigs 2 sprigs Fresh tarragon
    Raw matignon:
4 oz 120 g Onion, brunoise
2 oz 60 g Carrot, brunoise
2 oz 60 g Celery, brunoise
1 oz 30 g Lean ham, cut paysanne
2 oz, or more 60 g, or more Butter, melted
as needed as needed  
1 fl oz 30 mL Madeira
1 pt 500 mL Brown stock
to taste to taste Salt
to taste to taste Pepper



  1. Season the cavity of the chicken with salt and pepper. Stuff the herbs into the cavity.
  2. Truss the chicken. Season the skin with additional salt and pepper
  3. Place the matignon in the bottom of a brazier or casserole just large enough to hold the chicken.
  4. Place the chicken, breast up, on the matignon and baste generously with butter.
  5. Cover the brazier or casserole and place in an oven preheated to 350°F (175°C). Let cook 1 hour. Two or three times during this period, uncover and brush the chicken with the butter and fat at the bottom of the pan.
  6. After 1 hour of cooking, uncover the pan so the chicken will brown slightly. Continue to cook until the chicken is done, about 30 minutes more.
  7. Remove the chicken to a platter or another pan, cover, and keep warm while preparing the sauce.
  8. Add the Madeira to the matignon and juices in the pan and simmer until the liquid is reduced slightly.
  9. Add the brown stock. Bring to a boil and reduce by half.
  10. Strain the liquid through a china cap lined with several layers of cheesecloth (see Note).
  11. Degrease the liquid (see Note). Season to taste with salt and pepper.
  12. Carve the chicken. Plate as desired. Serve the juices in a sauceboat on the side.

Per serving: Calories, 750; Protein, 71 g; Fat, 46 g (56% cal.); Cholesterol, 250 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 540 mg.