Denial. It’s usually bandied about in such a negative context, but I happen to think that denial is unfairly maligned. As part of my work I’ve attended many courses on Organizational Change and Elisabeth Kübler-Ross’s 5 Stages of Grief is often one of the classic models to be discussed. After studying the effects of death and dying on her psychiatric patients, Kübler-Ross posited that most humans faced with a significant life change will go through at least 2 of the 5 Stages of Grief, namely: denial, anger, bargaining, depression, and acceptance.
Now, some of you will probably try to remind me that this week’s French Fridays with Dorie recipe, Chicken in a Pot, is our LAST ONE. In which case, I would refer you to the above, no, it’s not, I’m in denial, we still have 4 more weeks to go. Plenty of time to work through the remaining stages!
I will, however, ever so bravely acknowledge that this week’s recipe is the last in Dorie’s Chicken and Duck chapter (see, I’m making slow progress into acceptance) and I have to say that it has been among my favorites. Did I just say that last week when we finished the fish chapter? Entirely possible, I loved pretty much all of the recipes from both. Dorie’s Lazy Chicken is made at least once a month in my house, her Chicken Basquaise got my fussy husband to eat bell peppers, and I now not only know what the word spatchcock means, I also use the technique on a fairly regular basis with absolutely delicious results.
On the surface, Dorie’s Chicken in a Pot looks like it’s closely related to my favorite Lazy Chicken recipe, in that both are cooked in a pot with a lid instead of in a roasting pan, and both have a generous dose of root veggies thrown in to keep the chicken company. But upon closer inspection (which didn’t happen for me until I actually started cooking the thing) the two recipes are actually quite different. In her Chicken in a Pot recipe, Dorie has us browning the whole chicken, adding a generous amount of liquid, and then sealing the whole thing off with an airtight seal of dough. Oh, and holy garlic! Vampires will be giving my place a wide berth for years to come after using 4 entire bulbs in this one little recipe.
As you can see, my supposedly airtight seal sprang a leak, but otherwise this recipe came together as promised. The chicken was juicy and delicious and with the veggies thrown in, made for a wonderful one-pot meal. I did find that browning the whole chicken was a bit unwieldy, and would likely stick with chicken pieces in the future. Otherwise, this was a fun recipe and a new technique to add to my arsenal.
Still in denail here, we will have to wait until later to say our goodbyes.