Le Poulet au Jouvence – The Chicken to Youth

This recipe, passed down through generations of my family, is a testament to simple, rustic cooking. It’s a bit of a down-home comfort, and it’s perfect for a chilly autumn evening. It’s deeply rooted in the region, a dish that speaks of hearth and home. Legend has it, it was originally created to help a young boy recover from a nasty bout of illness – a beautiful metaphor for the food’s restorative power! It’s a bit of a time-honored tradition, and it's surprisingly easy to make. Don’t expect Michelin-star perfection, but expect pure, delicious flavor. It’s *toujours* a favorite.

Here’s what you'll need:

• 1.5 lbs Chicken (bone-in, skin-on is best for flavour)
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Dry White Wine (like a Pinot Grigio)
• 1.5 cups Chicken Broth (low sodium is preferable)
• 1 tbsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 Bay Leaf
• 1 tbsp Butter (unsalted)
• Salt and Freshly Ground Black Pepper to taste
• 1 lb Potatoes, peeled and cut into 1-inch chunks
• 1 tbsp Butter (unsalted)
• 1/2 cup Chopped Parsley (fresh)

1. Prepare the Chicken: Pat the chicken dry with paper towels. Season generously with salt and pepper.
2. Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine: Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
4. Add the Broth & Herbs: Add the chicken broth, thyme, rosemary, and bay leaf to the pot. Bring to a simmer.
5. Cook the Chicken: Gently place the chicken in the simmering broth. Cover the pot and cook for 1 hour to 1 hour 30 minutes, or until the chicken is cooked through and the juices run clear. If the liquid reduces too much, add a little more broth.
6. Add Potatoes: Add the potatoes to the pot and cook for 20-25 minutes, or until they are tender.
7. Finish with Butter & Parsley: Remove the bay leaf. Stir in the butter and chopped parsley. Taste and adjust seasoning as needed.

Tips & Variations: For a richer flavour, you can add a splash of Cognac or brandy to the broth. A squeeze of lemon juice at the end brightens the dish. Serve with crusty bread to soak up the delicious juices.

It’s a dish that’s deeply connected to the spirit of Quebec. It’s about warmth, comfort, and simple, honest cooking. I’ve been making this for generations, and it always brings back a feeling of nostalgia.

Would you like me to share a quick video of this recipe?