Poulet Rouge Recipe

Prepare the Brine

In a large pot, combine water, honey, salt, garlic cloves, black peppercorns, and fresh thyme. Bring the mixture to a boil, then let it cool completely.

Brine the Chicken

Once the brine is cool, submerge the semi-boneless half chicken in the brine. Cover and refrigerate for at least 4 hours or overnight for best results.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

Trim and halve the Brussels sprouts and cut heirloom carrots into sticks. Toss them in a bowl with olive oil, salt, and black pepper.

Roast the Chicken and Vegetables

Remove the chicken from the brine, rinse, and pat dry. Place the chicken on a roasting pan and surround it with the prepared Brussels sprouts and heirloom carrots. Drizzle the chicken with olive oil and season with salt and pepper. Roast in the preheated oven for 50-60 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Cook the Rutabaga

In a pot, bring salted water to a boil and add the cubed rutabaga. Cook until tender, about 20 minutes. Drain and set aside.

Make the Purée

In a blender or food processor, combine the cooked rutabaga, butter, cream, and salt. Blend until smooth and creamy.

Blend the Crema

In a food processor, combine toasted walnuts, grated Parmesan cheese, olive oil, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Plate the Dish

On a serving plate, spread a generous amount of rutabaga purée. Top with the roasted chicken and surround with Brussels sprouts and heirloom carrots. Drizzle with walnut parmesan crema before serving.