Poulet Rôti En Crapaudine Roast Chicken Breasts Matou Recipes

Steps:

• Preheat oven to 450 degrees F.
• Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade.
• Stuff chicken breasts under the skin with the butter panade.
• Roast chicken breasts for 25 minutes at 450°.
• Serve with pan juices.
• Note: This is VERY buttery--you can cut back on the butter, sub some olive oil for the butter. You can also double up on the panade (but not the butter) and roast any excess stuffing in a baking dish beside the chicken.

Steps:

• Preheat oven to 400 degrees.
• Stuff the cavity of the chicken with the thyme, garlic and bay leaf. Do not truss the chicken. Place the chicken in a Pyrex baking dish, breast side up. Distribute onions, tomatoes and margarine or butter and oil around and on top of the chicken. Add salt and freshly ground black pepper to taste.
• Roast the chicken in the preheated oven for 45 minutes or so, basting every now and then.
• Turn the bird breast side down. Add the potatoes and mix well with the juices in the pan. Add more margarine or butter - 1 or 2 ounces, if necessary. Lower the heat to 350 degrees. Cook another 45 minutes, basting occasionally. Serve. The skin should be very, very crisp. The chicken may be garnished with the potatoes.