I made it this morning using foil. It was very good and the juices were
scary good with bread as advertised. It resembled in no way any chicken
stew, dumplings or pot pie I ever had or made. All in all a walk away and
ignore it easy meal when chicken is on sale.

Giusi wrote:

> I made it this morning using foil. It was very good and the juices were
> scary good with bread as advertised. It resembled in no way any chicken
> stew, dumplings or pot pie I ever had or made. All in all a walk away and
> ignore it easy meal when chicken is on sale.

I once saw a prominent French chef (I think it was Alain Ducasse) prepare
chicken in the pot by lining an oval pot with hay, putting the seasoned
chicken into the "nest", putting the lid on, sealing with the flour-water
paste, and cooking in the oven until the bird was done. I was intrigued by
the idea of using hay as a flavoring agent in place of the "normal"
aromatics.

Bob

"Giusi" > wrote in message
...
> I made it this morning using foil. It was very good and the juices were
> scary good with bread as advertised. It resembled in no way any chicken
> stew, dumplings or pot pie I ever had or made. All in all a walk away and
> ignore it easy meal when chicken is on sale.

Thanks! I shall be trying it out

Bob Terwilliger > wrote:

> I once saw a prominent French chef (I think it was Alain Ducasse) prepare
> chicken in the pot by lining an oval pot with hay, putting the seasoned
> chicken into the "nest", putting the lid on, sealing with the flour-water
> paste, and cooking in the oven until the bird was done. I was intrigued by
> the idea of using hay as a flavoring agent in place of the "normal"
> aromatics.

It appears to be a old idea. Alan Zelt once posted just such a recipe
and I responded with Michel Guérard's "lamb in hay" one.

<http://groups.google.com/group/rec.food.cooking/msg/4ac088f82266c34b>

Victor