French Country Chicken Recipe Video

This recipe is great for a small dinner party or family dinner. The chicken is roasted along with the vegetables, some mushrooms, bacon and white wine!


Preparation Time20 MinCooking Time1 Hr 40 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientInterest Group


For the mushroom and garlic mixture
 Sliced bacon12 Ounce, chopped (Thick bacon)
 Mushrooms2 Pound, sliced (Crimini Mushrooms)
 Garlic cloves2 Medium
For the vegetables with the chicken
 Whole chicken6 Pound
 Carrots1 Pound, peeled, thickly sliced
 Red potatoes1 1⁄2 Pound, cut in fourths
 Onions2 Medium, quartered
For the gravy
 Organic chicken broth1 Cup (16 tbs)
 Dry white wine2 Cup (32 tbs)
 Kosher salt To Taste
 Pepper To Taste
For the slurry
 Cornstarch1 Tablespoon
 Cold water/Broth2 Tablespoon

Nutrition Facts

Serving size

Calories 985 Calories from Fat 512

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 16.6 g83.1%

Trans Fat 0 g

Cholesterol 266.4 mg

Sodium 622.3 mg25.9%

Total Carbohydrates 33 g11.1%

Dietary Fiber 4.8 g19.3%

Sugars 7.9 g

Protein 73 g145.8%

Vitamin A 199% Vitamin C 52.4%

Calcium 9.6% Iron 26.1%

*Based on a 2000 Calorie diet

Things You Will Need

1. Large Roasting Pan
2. Basting bulb


1. Wash, rinse and pat dry the whole chicken.
2. Put into a large roasting pan and let sit for 30 minutes before you begin preparing the rest of the ingredients.
3. Preheat the oven to 425 F.

4. In a saute pan over medium-high heat, cook the sliced bacon until browned, but not crisp.
5. Add mushrooms and garlic. Cook about 5 minutes or until mushrooms are lightly browned. Once done, set the pan aside.
6. Into the roasting pan with the chicken, place the carrots, red potatoes and onions.
7. Add mushroom mixture, organic chicken stock, dry white wine and season with salt and pepper.
8. Bake in the preheated oven in the lowest rack for about 60 - 90 minutes, basting every 30 minutes.
9. Remove chicken into another plate and remove the vegetables into a casserole with a lid to keep it warm.
10. Pour drippings from pan into measuring cup. Siphon off fat with basting bulb.
11. Return the de-fatted drippings to the roasting pan, kept over two burners of the stove, turned on to a medium-high heat.
12. Make slurry of water and cornstarch and add to drippings. Stir constantly until gravy thickens. Once done, pour into a gravy bowl and set aside.
13. Carve the chicken and cut the leg and thigh separate, slice the breast into nice pieces and the chicken is ready to serve.

14. Serve the chicken with the gravy and the roasted vegetables.

Editors Review

Confused about what culinary delight to serve at the upcoming dinner party? Then watch this video and learn to cook a yummy chicken that everyone is bound to love!