Country Chicken

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a simple and tasty way of cooking young chickens, and works very well with rice or pasta.


  • 2 small chickens, cut into 6 pieces each (ask your butcher to do it)
  • 12 shallots, peeled
  • 5 bay leaves


Trim the chicken pieces of fat and place them in a bowl. Add the whole shallots, bay leaves, bacon, olive oil and seasoning. Mix well, cover and leave to marinate in the fridge overnight.

Heat the oven to 180°C/gas 4.

Transfer the marinating chicken to a large roasting tin