Brickhouse Chicken


Not to fall into the food blogger cliché here, but I adore autumn.  Always have, always will. It is time for fingerless gloves, jeans and scarves. Time for mugs of hot tea and tall glasses of fresh apple cider.  Time to curl up under a quilt to watch some fall TV premiers, to go to Harvest and Apple Festivals, to pull up the beans and tomatoes in the garden in favor of garlic and arugula. And it is time to cook roasts and braises and stews again, letting the stove warm the house.

I made this chicken last week, adapted from Poulet.  It uses the best of the end-of-summer produce in a wonderful beginning-of-autumn way.  I recommend serving it with some orzo tossed with an arugula pesto to make it a complete meal…and to sop up the delicious juices!

Chicken Orzo

Brickhouse Chicken

Prep Time: 40 minutes

Cook Time: 1 hour

1 hour, 40 minutes

Yield: 6-8

Brickhouse Chicken

Serve this chicken with orzo or other small pasta. Between the pasta, chicken, vegetables and sauce, you'll be able to feed 2 people for at least 3 nights. Adapted from Poulet: More Than 50 Remarkable Recipes That Exalt the Honest Chicken .


  • 1 3-4 lb whole chicken
  • 1 tablespoon canola oil
  • 4 ounces chorizo sausage
  • 2 leeks, thinly sliced
  • 2 red, yellow or orange bell peppers, chopped
  • 6 medium carrots, peeled and cut into 1/4" slices
  • 1 head garlic, cloves peeled and thinly sliced
  • 3 ounces button mushrooms, quartered
  • 1 cup dry white wine
  • 1 cup water or chicken stock


  1. Preheat the oven to 450F.
  2. Rinse the chicken and pat it dry.
  3. Warm the oil over medium-high heat in a large oven-safe pot or Dutch oven. Add the chicken to the pan and brown the back and sides. Remove the chicken and set it aside.
  4. Add the chorizo, leeks, peppers, carrots and garlic to the Dutch oven and cook for 5-7 minutes, or until the chorizo is cooked through and the leeks are turning translucent.
  5. Stir in the mushrooms and pour in the wine and water/stock and cook for an additional 3-5 minutes. Place the chicken on top of the vegetables, breast-side up.
  6. Roast the chicken at 450F for 30-40 minutes, or until the temperature of the thickest part of the thigh is 175F. Allow to rest for 5 minutes before carving the chicken. Serve the chicken with the cooked vegetables and sauce.


  1. says

    Made this last night and it was AMAZING! Thanks so much, Julie, for this recipe! My only question is, how on earth do you lift the bird out of the Dutch oven once it is browned in order to start the veggies? Afraid I’m showing my relative kitchen inexperience here, but what the heck!