Pot-Roasted Chicken with Mushrooms
Chef Way: David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary French chef Roger Vergé, who cooked on a bed of lavender. Easy Way: For home cooks, dried chamomile flowers—loose, or in tea bags—can replace the hay Bouley uses. Before baking, Bouley seals chicken inside a pot using homemade bread dough, a very old French technique. Store-bought pizza dough works well, too.