Going out to dinner always inspires me to cook. This rustic dinner for two was inspired by a meal I had at a charming French bistro in New York City named Frenchette. 

Enamored by the Le Creuset serving pieces that were brought to the table, I immediately thought, “I can do this!” I have these in my cabinet at home. 

This self-serve dinner for two is the perfect simple meal to share on a cold winter night. The Frenchette version came with whipped potatoes, which were delicious—but since I’m trying to eat lighter after the holidays, I decided to do a brown rice pilaf instead. Either would work and be delicious with the chicken. 

Farmhouse Chicken for Two

Serves 2 

1 tablespoon butter

1 tablespoon olive oil, plus extra for roasting

2 split fryer chicken breasts, bone-in with skin

1 medium onion, cut in 2 or 3 (½-inch) slices

1 bunch organic carrots, unpeeled

8 ounces mushrooms, cut in half if large

¼ cup dry white wine

1 lemon, cut in half

1 garlic pod, cut in half

Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine 

Salt and pepper

Olive oil (to drizzle on top)

Preheat oven to 400 degrees.

Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat. Remove chicken onto a plate. 

Add onion slices, chicken, and remaining ingredients to the Dutch oven. Cover and bake 45 minutes. Baste chicken with the juices, and bake uncovered for 15 minutes more. Remove bouquet garni, and serve with brown rice pilaf and crusty French bread. Garnish with chopped parsley.

Brown Rice Pilaf: Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan. Saute 2 finely chopped shallots in butter for a minute or two until translucent. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.

Leslie Byars Register

Yields 2 Servings

Farmhouse Chicken for Two

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil, plus extra for roasting
• 2 split fryer chicken breasts, bone-in with skin
• 1 medium onion, cut in 2 or 3 (½-inch) slices
• 1 bunch organic carrots, unpeeled
• 8 ounces mushrooms, cut in half if large
• ¼ cup dry white wine
• 1 lemon, cut in half
• 1 garlic pod, cut in half
• Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine
• Salt and pepper
• Olive oil (to drizzle on top)
Brown Rice Pilaf
• 1 tablespoon butter
• 2 finely chopped shallots
• Zest of 1 lemon
• 1 ¾ cups low-sodium chicken broth
• 1 cup brown Basmati rice.

Instructions

1. Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat.
2. Remove chicken onto a plate.
3. Add onion slices, chicken, and remaining ingredients to the Dutch oven.
4. Cover and bake 45 minutes.
5. Baste chicken with the juices, and bake uncovered for 15 minutes more.
6. Remove bouquet garni, and serve with brown rice pilaf (see recipe below) and crusty French bread. Garnish with chopped parsley.
Brown Rice Pilaf
7. Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan.
8. Saute 2 finely chopped shallots in butter for a minute or two until translucent.
9. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice.
10. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.

7.8.1.2

36

https://dearpartydiary.com/farmhouse-chicken-for-two/

Quote for the Day

I never see any home cooking. All I get is fancy stuff.

Prince Philip