Petit poulet au prosciutto

Integrate the creativity of Jacques Faucher with random produce from Quebec's terroir and you have the appealing dishes of Pour 2.  The simplicity of Pour 2 (For 2) is bold just as the cover is unceremonious yet I felt compelled to flip through the pages of the slim volume and read on.  When I did, I was easily beguiled by recipes which just made sense.  It was like I was almost embarrassed I hadn't thought of the ingredient pairings before.

The cookbook instruction itself can be frustrating yet not entirely the negligence of the chef.  The editing team may have forgotten to add in a few oven temperatures or incorporate the odd ingredient but all can be forgiven when our common sense prevails because it is truly that simple.

The first recipe I attempted from Pour 2 was for a whole chicken wrapped in prosciutto.  As the oven temperature was not disclosed I deduced to preheat at 350 degrees, a safe assumption for poultry.  The recipe turned out perfectly in a little more than an hour with a juicy and succulent meat.  The prosciutto took on an almost naughty Poulet Frit Kentucky (KFC) like quality and the vegetables were garden of eatin' good.  This is my favourite roast chicken recipe to date.  Enjoy! 

Petit poulet au prosciutto

(Adapted from Pour 2 by Jacques Faucher)

1 carrot, peeled and cut in chunks
1 parsnip, peeled and cut in chunks
1 leek, cleaned and cut in chunks
4 small blue potatoes
1 head of garlic, peeled and separated
6 green olives
salt and pepper
1 tbsp. olive oil
1 chicken (2-3 lbs.)
zest of 1 lemon
1 branch rosemary
3 thin slices prosciutto

In a bowl, mix the carrot, parsnip, leek, garlic cloves, olives, salt and pepper.  Wrap the mixture in aluminum foil and place on a baking sheet.  Bake in a preheated 350 F degree oven for 60 minutes.

Clean chicken with cold water and dab dry with paper towels.  Pat whole chicken with olive oil and deposit the bird in a roasting pan.  Season with salt and pepper.  Add zest of lemon.  Cut rosemary branch in two and tuck under legs or wings.  Cover the top and sides of the chicken with prosciutto slices and place in the oven for about 60 minutes or just until chicken is golden and prosciutto is crisp.  Serve chicken with vegetables.  Serves two generously with enough leftovers for a quick lunch the next day.

Comments

[Damon]

You have shared just a wonderful recipe! It was very easy to make and everyone loved it. I think adding some more vegetables would make it tastier. However, it's great the original way too! I will definitely make this over and over!

[Sorina]

I like the sound and look of this. I shall mark this on my to do list.

[Sorina]

This looks delicious...I might have to try that soon. Tanks for posting

[Diego]

That chicken was incredible. I loved it. Keep posting! This is one of my favorite blogs.