In December, my mother and her friends came over for brunch. I made this chicken for them.
Post-browning the bird, he perched on top of slices fennel and parsnips to be finished in the oven (in my treasured Le Creuset cast iron skillet.)
A sprinkling of fresh herbs, a slightly torn skin, and he was good enough to eat. And thus I completed my year-long project of making at least one recipe per month from my issue of Bon Appetit.
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