Pot roasted corn-fed landes chicken, basquaise jus and garnish

Credit: Didier Loire

Corn-fed Landes chicken is an exceptional bird raised in South of France. In this Basque recipe, it’s served with tomatoes and peppers.



Step 1: Preparing and cooking the chicken

Dress the chicken. 
Crush the garlic cloves. Carefully stuff the chicken with the garlic cloves, thyme, rosemary, and a tablespoon of fleur de sel. Heat a little olive oil in a cast-iron pot. 
Brown the chicken on all sides. 
Cover and bake in the oven for 45 minutes at 350 degrees F.

Step 2: Preparing the basquaise vegetables

Peel, wash and finely slice the onions. 
Char the bell peppers, then remove the skin and seeds. Cut them into ½ inch by 1 ½ inch strips. 
Prepare a bouquet garni.
 Blanch the tomatoes and quarter and deseed them. Heat a drizzle of olive oil in a cast-iron pot. Add the onion and bell pepper and sweat. 
Add the bouquet garni.
 Bake at 280 degrees until it cooks down.
 Add the peeled tomatoes and the roasted garlic, and cook until it has a sauce-like consistency. Remove the bouquet garni.
 Add half of the chicken jus and bind the sauce.
 Season with the salt and Espelette pepper.
 Add the basil leaves at the last minute.

Step 3: Finishing and presentation

Serve the chicken with the basquaise jus.
This chicken can be served with panissa and crisp lettuce hearts.

Base needed for the recipe : roasted garlic

Break the head of garlic into individual cloves. Discard any that are too small. Select only the best cloves and keep one layer of skin on each. Place them in a pot. Add the thyme, pepper, olive oil, and salt. Heat at 150-175 degrees F and cook for 45 minutes–1 hour, then let cool. Drain and refrigerate.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits