Flattened Chicken with Maple Bacon

Ingredients

• 1 flattened chicken (1.25 kg) by Maillard
• 1/2 cup butter
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon freshly chopped rosemary
• 1 freshly chopped fresh thyme
• 2 tablespoons maple syrup
• 1.5 lb baby potatoes, cut in half
• 6 Nantes carrots, cut in half lengthwise then in large pieces
• 1 fennel bulb, heart removed, cut into large pieces
• 1 yellow onion, cut into large pieces
• 3 garlic cloves, finely chopped
• 1 teaspoon Provence herbs
• Olive oil
• 375 g maple bacon
• 1 cup chicken broth
• 1 cup white wine
• Salt and pepper from the mill

Preparation

1. Preheat the oven to 400°F.
2. In a small saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring, for 3 to 4 minutes.
3. Add rosemary, thyme and maple syrup, then season with salt and pepper. Cook for 1 minute, stirring. Pour into a bowl and set aside.
4. In a large saucepan filled with boiling water, add the potatoes and carrots. Blanch for 3 to 4 minutes. Drain and pour into a large bowl.
5. Add the fennel, onion, garlic, Provence herbs and then drizzle with olive oil. Season with salt, pepper and toss.
6. In a large roasting pan with the grill in the bottom, place the chicken in the center and coat with maple bacon. Brush with the herb butter.
7. Pour the chicken broth and white wine at the bottom of the pan and add the vegetables around the chicken.
8. Place in the oven and cook for 1 hour to 1h15 or until the internal temperature of a breast reaches 165°F and the bacon is golden brown. Brush the chicken regularly with the rest of the herb butter!