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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Chicken Recipe

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This recipe for French Chicken, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti Sullivan


1 whole chicken cut up with skin on (approx. 8 pieces) [Tip: I cut the whole breast into 4 pieces and toss out wings, but it's your call.]
1 large onion, peeled, then lay it on its side and cut into 3 large slices
6 carrots, peeled and cut on the diagonal into 1-inch pieces
6 medium to large potatoes, peeled and quartered
2 tsp. Spice Island Beau Monde or any brand Herbs de Provence (divided)
1 Tbsp. dried parsley
1 stick of butter
4 slices of bacon, chopped
salt and pepper

Aluminum Foil
Dutch Oven large

Preheat the oven to 325.
Parboil the carrots (Place in a saucepan with cool water, then bring to a boil and drain).
Lay the carrots at bottom of a Dutch oven.
Put chopped bacon in a cold frying pan and brown it over medium heat until crispy, but not overcooked.
Remove bacon and set aside.
Add butter to the bacon drippings and melt.
Brown the chicken pieces in drippings over medium heat.
When chicken pieces are browned, lay them on top of the carrot pieces in the Dutch oven.
Brown potato quarters in the drippings over medium heat. Be careful not to let them stick to the bottom of the pan.
When potato quarters are browned, shove them between the chicken pieces in the Dutch oven.
Sprinkle the bacon pieces (set aside), salt, pepper, parsley, and 1 tsp. Beau Monde or Herbs de Provence over the chicken and vegetables.
Lay 3 large slices of onion on top of the chicken and vegetables.
Sprinkle the remaining herbs on top of the onion.
Pour the drippings over everything in the Dutch oven.
Seal the Dutch oven with aluminum foil and cover it with the lid.
Bake in the oven at 325 for 90 minutes.

Serve the meal in the Dutch oven with a slotted spoon and a ladle.
Diners should spoon chicken pieces and vegetables on to their plate.
Smash the potato pieces and ladle some of the juices over the food on the plate.

Number Of Servings:
Number Of Servings:
6 - 8 servings
Preparation Time:
Preparation Time:
2 hours, including baking
Personal Notes:
Personal Notes:
"This was Mike's favorite. It's my sister's recipe." _Patti




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