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I teased this dish on Instagram on Sunday night, because it was so very good, and I was excited to share it with as many people as possible. My friend Shaun “slid into my DMs” and asked me if it was Poulet Gaston Gerard? I had to fess up and let him know, that in fact, I wasn’t familiar with his friend Gaston, nor the dish, but after reading the recipe, I completely understand why he thought it might be the same! Mine is very French-inspired and also uses chicken and crème fraîche. He also told me that once I made the Poulet Gaston (which I plan on doing very soon), I’d want to eat it every Saturday night, which got me thinking… My recipe too is actually perfect for a Saturday night, which is when I host most friends over, so I named her Dinner Party Chicken.
This chicken remains as crispy as it does creamy and comes together in about 45 minutes. You’ll notice there is no fat called for other than the pancetta, which is rendered out in the first step. The chicken is browned in the very same fat, so you do not need additional oil. If you do not eat pork, leave it out and brown the chicken in a couple glugs of olive oil instead. Because the chicken is finished in the oven uncovered, it retains is crispy, crackling skin (I know, right?!), and the sauce is velvety and lush. A perfect counterbalance.
Truthfully, this is a simple dish to assemble, but with the addition of the leeks, mushrooms and cream, it feels extra elegant and worthy of a celebration. I’d serve it over rice pilaf or wild rice and a bright green salad. Here is a link the the wonderful
’s The Department of Salad, which features my Escarole Salad with Red Onion, Walnuts & Apple and a Sherry Vinaigrette - which would be truly perfect with this dish.To drink, I’d go with something bubbly to start and then move to a chillable red. As of late, I’m very into La Patience, a French wine, which is a blend of Merlot and Carignan, which are two varietals I never thought I’d be wowed by, but indeed I am. Also, look at that price! I’m getting a case for February…
Setting the Table
While we’re on the topic of dinner parties, I’ve included a few of my favorite items to set the table to inspire you to set yours.
I have been a big fan of the Atelier Saucier brand for a while now. Their napkins and dish towels are beautifully crafted and of incredible quality. They make any dinner party instantly chicer. In fact, I just got these, which are denim. The pattern was seen on the peaked caps of train conductors and overalls on butchers and oil workers in the Old West. I can’t wait to use them. They have so many different, beautiful colored textiles to fit any occasion. Please use the code COLU-20 at checkout to get 20% off your first order!
I also love these plates from TOAST. They are exclusively for TOAST by Wonki Ware in George, South Africa and made from locally dug clay that has been worked into shape by hand. Each piece is left to dry in the sun for five days, naturally hardening before firing.
While you’re at it, these Material dinner knives are also wonderful and would look great paired with those napkins!
And finally, these Duralex tumblers are my go-to for wine. They are durable, stack easily and transport you to France without the price of a plane ticket.
Please note, that some of these items are affiliate links and I may earn a small commission from them at no cost to you! I don’t recommend anything I don’t truly love and it helps keep this newsletter afloat! xx
OK, here is your Dinner Party Chicken!
Dinner Party Chicken
Serves 4
Time 45 minutes
INGREDIENTS
4 to 6 bone-in, skin-on chicken thighs, about 2 pounds
Kosher salt and freshly ground black pepper
2 ounces pancetta, cut into 1/4 inch dice
1 medium leek, rinsed to remove grit, thinly sliced into rounds, the whole thing
1 medium fennel bulb, cored and thinly sliced
4 ounces, mushrooms torn or thinly sliced - use whatever kind you like, I used shiitakes
6 cloves garlic, crushed well with the back of a knife
1 tablespoon flour
1 ½ cups chicken stock
¼ cup dry vermouth or white wine
7 ounces crème fraîche.
2 tablespoons Italian parsley, finely chopped
Pilaf or wild rice for serving
METHOD
Preheat the oven to 375 degrees.
Season your chicken well with salt and pepper and set aside.
In a deep-sided, 12-inch oven safe skillet add the pancetta in the cold pan over medium heat. Cook, stirring frequently, until it is golden and crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate.
Add the chicken thighs directly to the pan skin side down and cook undisturbed until the skin is golden and brown, 10 to 12 minutes. Transfer to a plate, skin side up.
Add the leek, fennel, mushrooms and garlic to the pan and season with salt. Cook, stirring often, until they have softened and the garlic is beginning to turn golden, 4 to 5 minutes. Stir in the flour until it evenly coats the vegetables.
Add in the chicken stock and the vermouth or white wine and bring to a boil. Lower to a simmer and cook until the mixture has reduced by about a third, 3 to 4 minutes. Turn off the heat and stir in the crème fraîche. Taste and adjust seasoning with salt and pepper as needed.
Nestle the chicken back into the pan skin-side up and transfer to the oven. Cook, until the internal temperature of the chicken reads 165 degrees, about 20 minutes more.
Top the chicken with the reserved pancetta and the parsley and serve directly from the pan over rice pilaf or wild rice.
I hope you make and enjoy the chicken. If you do make it for a dinner party or otherwise, please let me know!
Have a good rest of your week.
With love,
Colu xx
I just might!
Great recipe! Looks like the perfect date dinner. 😘