Chicken “Cafe de Paris”
Chicken “Cafe de Paris”
Ingredients
For the Cafe de Paris Butter
- 200 g unsalted butter, softened
- 1 shallot, very finely chopped
- 1 garlic clove, grated
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon chives, finely chopped
- 1 teaspoon fresh tarragon
- 1/2 lemon, zest of
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pinch paprika
- 1 pinch curry powder
- 1 pinch Espelette pepper, or chili powder
- as needed salt
- as needed black pepper
For the Chicken and Potatoes
- 1 whole chicken
- 4 potatoes, medium, peeled and quartered
- as needed salt
- as needed black pepper
For the Sauce
- 1 shallot, finely chopped
- as needed salt
- as needed pepper
- 100 ml white wine
- 100 ml heavy cream
- as needed cooking juices, from the chicken
- 2 tablespoons Cafe de Paris butter
- 1 squeeze lemon juice
For Finishing
- as needed fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200
- 2
Prepare the Cafe de Paris butter: In a medium bowl, combine the softened unsalted butter, very finely chopped shallot, grated garlic clove, chopped fresh parsley, finely chopped chives, fresh tarragon, lemon zest, lemon juice, Dijon mustard, Worcestershire sauce, paprika, curry powder, and Espelette pepper (or chili powder). Season generously with salt and black pepper to taste. Mix all ingredients thoroughly until well combined and homogenous. Set aside.
⏱️ 10 min - 3
Prepare the chicken: Pat the whole chicken dry with paper towels. Season the chicken generously inside and out with salt and black pepper. Carefully lift the skin over the breast and thighs and spread about 2 tablespoons of the prepared Cafe de Paris butter underneath the skin. Rub the remaining butter all over the outside of the chicken.
⏱️ 10 min
- 4
Place the chicken in a large roasting pan. Arrange the quartered potatoes around the chicken. Drizzle the potatoes with a little olive oil (if desired) and season with salt and pepper.
⏱️ 5 min
- 5
Roast the chicken and potatoes in the preheated oven for 75-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is golden brown and crispy. The potatoes should be tender and lightly browned. Baste the chicken occasionally with the pan juices.
⏱️ 90 min•🌡️ 200
- 6
Once cooked, remove the chicken and potatoes from the oven and transfer the chicken to a cutting board to rest for 10-15 minutes before carving. Keep the potatoes warm. Reserve all the cooking juices from the roasting pan for the sauce.
⏱️ 5 min
- 7
Prepare the sauce: While the chicken is resting, place the roasting pan (or transfer the cooking juices to a saucepan) on the stovetop over medium heat. Add the finely chopped shallot to the pan and sauté until softened, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
⏱️ 5 min
- 8
Deglaze the pan with the white wine, stirring and scraping to release any remaining fond. Allow the wine to reduce by about half, about 2-3 minutes.
⏱️ 3 min
- 9
Stir in the heavy cream and bring to a gentle simmer. Add the reserved cooking juices from the chicken to the sauce. Whisk in 2 tablespoons of the prepared Cafe de Paris butter until it melts and is fully incorporated, enriching the sauce. Finish the sauce with a squeeze of lemon juice.
⏱️ 5 min
- 10
Carve the rested chicken. Plate the carved chicken pieces alongside the roasted potatoes. Pour the warm Cafe de Paris sauce generously over the chicken and potatoes. Garnish with fresh chopped chives before serving. Bon appétit!
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken “Cafe de Paris”
For the Cafe de Paris Butter
- 200 g unsalted butter, softened
- 1 shallot, very finely chopped
- 1 garlic clove, grated
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon chives, finely chopped
- 1 teaspoon fresh tarragon
- 1/2 lemon, zest of
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pinch paprika
- 1 pinch curry powder
- 1 pinch Espelette pepper, or chili powder
- as needed salt
- as needed black pepper
For the Chicken and Potatoes
- 1 whole chicken
- 4 potatoes, medium, peeled and quartered
- as needed salt
- as needed black pepper
For the Sauce
- 1 shallot, finely chopped
- as needed salt
- as needed pepper
- 100 ml white wine
- 100 ml heavy cream
- as needed cooking juices, from the chicken
- 2 tablespoons Cafe de Paris butter
- 1 squeeze lemon juice
For Finishing
- as needed fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200 - 2
Prepare the Cafe de Paris butter: In a medium bowl, combine the softened unsalted butter, very finely chopped shallot, grated garlic clove, chopped fresh parsley, finely chopped chives, fresh tarragon, lemon zest, lemon juice, Dijon mustard, Worcestershire sauce, paprika, curry powder, and Espelette pepper (or chili powder). Season generously with salt and black pepper to taste. Mix all ingredients thoroughly until well combined and homogenous. Set aside.
⏱️ 10 min - 3
Prepare the chicken: Pat the whole chicken dry with paper towels. Season the chicken generously inside and out with salt and black pepper. Carefully lift the skin over the breast and thighs and spread about 2 tablespoons of the prepared Cafe de Paris butter underneath the skin. Rub the remaining butter all over the outside of the chicken.
⏱️ 10 min - 4
Place the chicken in a large roasting pan. Arrange the quartered potatoes around the chicken. Drizzle the potatoes with a little olive oil (if desired) and season with salt and pepper.
⏱️ 5 min - 5
Roast the chicken and potatoes in the preheated oven for 75-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is golden brown and crispy. The potatoes should be tender and lightly browned. Baste the chicken occasionally with the pan juices.
⏱️ 90 min•🌡️ 200 - 6
Once cooked, remove the chicken and potatoes from the oven and transfer the chicken to a cutting board to rest for 10-15 minutes before carving. Keep the potatoes warm. Reserve all the cooking juices from the roasting pan for the sauce.
⏱️ 5 min - 7
Prepare the sauce: While the chicken is resting, place the roasting pan (or transfer the cooking juices to a saucepan) on the stovetop over medium heat. Add the finely chopped shallot to the pan and sauté until softened, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
⏱️ 5 min - 8
Deglaze the pan with the white wine, stirring and scraping to release any remaining fond. Allow the wine to reduce by about half, about 2-3 minutes.
⏱️ 3 min - 9
Stir in the heavy cream and bring to a gentle simmer. Add the reserved cooking juices from the chicken to the sauce. Whisk in 2 tablespoons of the prepared Cafe de Paris butter until it melts and is fully incorporated, enriching the sauce. Finish the sauce with a squeeze of lemon juice.
⏱️ 5 min - 10
Carve the rested chicken. Plate the carved chicken pieces alongside the roasted potatoes. Pour the warm Cafe de Paris sauce generously over the chicken and potatoes. Garnish with fresh chopped chives before serving. Bon appétit!
⏱️ 7 min