Chicken Rousille of the Valley

This is not even a regional specialty of the Alps–it is virtually a local and parochial dish of the Valley of La Grande Chartreuse. The name comes from the local dialect word roussi, meaning “slightly burnt.” This is what is done to the chicken before it is then “soothed” by being poached with an aromatic combination of the freshest of fresh vegetables. This recipe is easy and quick to prepare and the result is a typical country dish with all the attractive freshness of food in a cou