French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

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Total Reviews: 4

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  • on August 21, 2011

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    Just an FYI on this dish....you will NOT get crispy skin with this type of preparation, but you will get an incredibly juicy roast chicken; the bird basically bastes itself. So it is important to get the best quality chicken, preferably an organic chicken.

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  • on August 16, 2011

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    This was amazing and super easy! I made this dish for my sister and her family on a recent visit to my home and she told me that this was her favorite supper she has had in her entire life. It is now a must-make when she comes to visit. Thanks Rachel!

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  • on May 22, 2011

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    Made this in a dutch oven and the chicken was done beautifully. I did not get crispy skin though, our dutch oven has the little peaks at the top that concentrate the steam and drips it back down over the bird. Didn't matter though, the meat was tender and juicy and we really don't eat the skin anyway. The drunken jus was INSANELY good!!! Rachael, I love your "Week in a Day" recipes so much, thank you!!!

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  • on May 04, 2011

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    This recipe was my last attempt at a whole chicken. The skin came off on the bottom of the pot when I was attempting to sear it and it did not turn out anywhere near what Rachel's looked like! I give up!

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