Mme. Lascourreges's Chicken with Shallots

Mme. Lascourreges's Chicken with Shallots
Mme. Lascourreges's Chicken with Shallots
This is an interpretation of a recipe given to me by Denise Lascourreges, whom our son christened "Madame Chataigne." It was she who revealed to us the marvelous Gascon woods, which were so full of chestnuts we had to dodge those falling from the trees. Mme. Lascourreges raises her own chickens and ducks, and they appear frequently on her table. At her house I found ways of preparing chicken that departed from the norm. This recipe, which relies on the sweet heat of shallots and the bite of vinegar, intrigued me most of all, and I've made it often since I returned from her farm. I use the oven most often, though occasionally I cook it on the grill, which is the way Mme. Lascourreges usually makes it. In general, French farm cooks use a lot of shallots, which here turn dark and caramelized — some turn almost black — but they don’t get bitter. Instead, their flavor intensifies. The vinegar adds a pleasant tartness; the oil smooths all. At the last minute I like to add parsley, which scents the whole dish with its slight anise flavor. Consider it an option — it is my addition to Mme. Lascourreges’s recipe. Try this with a lightly chilled dry red Bordeaux, or a Chinon.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
French Chicken Onion Poultry Roast Fall Healthy
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • Carbohydrate 10 g(3%)
  • Cholesterol 115 mg(38%)
  • Fat 30 g(46%)
  • Fiber 2 g(9%)
  • Protein 30 g(60%)
  • Saturated Fat 8 g(38%)
  • Sodium 120 mg(5%)
  • Calories 434

Mme. Lascourreges's Chicken with Shallots: A Taste of the Gascon Woods

The aroma of roasting chicken, caramelized shallots, and a hint of parsley fills my kitchen, transporting me back to the sun-drenched hills of Gascony. It's a memory sparked by a simple recipe, a gift from a remarkable woman I met years ago – Mme. Lascourreges, or as my son affectionately dubbed her, "Madame Chataigne," a name as warm and inviting as her home. Her farmhouse, nestled amongst chestnut trees laden with their prickly bounty, was a culinary haven, a place where the freshest ingredients were transformed into simple yet unforgettable meals.

Mme. Lascourreges’s approach to cooking was as unpretentious as she was. No fancy techniques, no complicated ingredients, just fresh, seasonal produce expertly prepared. Her chicken dishes were legendary, each one a testament to her deep understanding of flavour and texture. But it was this particular recipe – the poulet aux échalotes – that captured my heart. The sweet, almost black caramelized shallots, the tang of the red wine vinegar cutting through the richness of the chicken, the delicate fragrance of the parsley… it was a perfect symphony of flavours, a taste of the Gascon countryside itself.

What truly makes this dish special isn't just the exquisite blend of ingredients, but the memories it evokes. I recall the warmth of her kitchen, the laughter shared over countless meals, the simple pleasure of enjoying a delicious home-cooked meal in the heart of the French countryside. The chicken itself, raised on Mme. Lascourreges’s own farm, was unlike any I'd tasted before – plump, juicy, and bursting with flavour. It was a stark contrast to the mass-produced poultry available back home. The taste is so deeply ingrained in my memory that I often find myself recreating this dish, reliving those cherished moments every time.

The recipe itself is surprisingly straightforward, requiring minimal ingredients but maximum attention to detail. The shallots are the star of the show, transforming from humble bulbs into intensely sweet and flavourful companions to the chicken. The secret, Mme. Lascourreges revealed, lies in their slow caramelization in the oven, coaxing out their deep, earthy tones without allowing them to become bitter. The red wine vinegar adds a vibrant touch of acidity, balancing the richness of the chicken and oil. And a final sprinkling of fresh parsley adds a fragrant lift, a subtle anise note that completes the experience.

More than just a meal, this dish is a journey. A journey to a sun-dappled Gascon farmhouse, to a time of simple pleasures and shared meals, to the warm embrace of a woman who shared her culinary secrets and her heart with a grateful visitor. It's a reminder that the most memorable meals are often the simplest ones, infused with love, laughter, and the essence of a place and a time.

Preparing this chicken is a small act of culinary homage, a way for me to connect with the memory of Mme. Lascourreges and her generous spirit. It's a dish that never fails to bring a smile to my face and a warmth to my heart, a culinary legacy passed down from one cook to another, a testament to the enduring power of simple, heartfelt cooking.

So, gather your ingredients, preheat your oven, and let the aroma of Mme. Lascourreges's chicken transport you to the beautiful Gascon countryside. This is more than just a recipe; it’s a story, a memory, and a taste of something truly special.

Step-by-step

    • Preheat the oven to 425°F (220°C).
    • Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper.
    • Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked (the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes.
    • Mince the parsley.
    • Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve.
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