Savoury recipe - 2-cook roast chicken

Here's a perfect dish for Sunday lunch! The chicken is first poached, then roasted: two cookings, twice the flavor.

Use a 22x22cm square tin for a fluffy focaccia.

Serve with a nice green salad or baked potato for those with a sweet tooth.

The white stock obtained from poaching the chicken can be reheated the next day with the remaining chicken on the carcass and some pasta such as cornette. 

- Chef Julian


Roast chicken and herb focaccia  


Portions Preparation time
4 1h20



320g Water
5 + 3 tablespoons olive oil
500g Flour
10g Salt
14g Fresh yeast
- Fresh herbs of your choice
1 Whole chicken
1 Onion
1 Leek
1 Carrot
2 Garlic cloves
1 tablespoon Provençal herbs
1 tbsp Coarse salt



Step 1/4

In the bowl of a food processor with the hook, combine the water, 80g olive oil and flour. for about 5 minutes, until the dough is smooth.

Add the salt on one side, the yeast on the other, and knead for a further 5 minutes. Leave to rest for 15 minutes.


Step 2/4

Add the remaining 30g of olive oil and continue kneading at low speed, then increase the speed a little until the dough is smooth and sticky.

Place the dough in an oiled baking tin, cover with oiled cling film and leave to rise for 1h30 to 2h00 in a warm place. The dough should double in height. 


Step 3/4

Meanwhile, peel the onion, leek, carrot and garlic cloves. Chop roughly and place in a large pot.

Add the chicken, coarse salt, a drizzle of olive oil, herbes de Provence and cover with water.

Cover and cook on a low simmer for 25 minutes.

Once cooked, drain the chicken and reserve the stock.


Step 4/4

Preheat oven to 180°C.

Place the salted, peppered and spiced chicken in the center of the focaccia.

Sprinkle with fresh herbs and bake for 30 minutes.


And there you go, telling us all about it!


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