Buvette is defined as a refreshment stall, café, bar or pump room. It is what the French would call a gastrothèque, the English a gastropub, and what the great American West would term a saloon. Like any good mahogany hued, low lit, cacophanous establishment, the food should be comforting, simple and above all delicious allowing the customers to relax in their enjoyment of a freshly pulled pint and a good conversation.
Case in point, this pulled chicken recipe is almost unimpressive at first glance – another roasted edition to decorate the culinary library shelves. However, Buvette’s chosen technique of layering flavors transforms a simple dish into a delicate revelation! In an era of extravagance and expense, many of the recipes, tips and tricks presented within the pages of Jody Williams’ cookbook Buvette are so unexpectedly rustic in their appeal that you can’t help but want to give them a try.
A memorable start to a shared meal with family and friends, Buvette’s Pulled Poulet Rôti is “a simple roast chicken and that is why it is so good.” As a single cook, I rarely make more than one serving, but like a warm cup of coffee enjoyed with a good friend, this dish is best when shared. Cheers!
- 1 skin on, bone in chicken breast
- 2 tablespoons softened butter
- 2 tablespoons Extra Virgin Olive Oil
- A generous sprinkling of Sea Salt, Freshly Cracked Pepper and Herbes de Provence
- Thoroughly wash and dry the chicken.
- Generously coat both sides of the chicken with butter.
- Sprinkle with sea salt, freshly cracked pepper and Herbes de Provence ensuring that the chicken is evenly seasoned.
- Marinate the chicken by allowing it to sit at room temperature for at least an hour prior to baking. Conversely, if preparing in advance, enclose in a sealed plastic bag and store in the refrigerator for up to 2 days.
- Preheat the oven to 350° and bake for 35-40 minutes until a rich golden brown in color and the chicken is cooked through at the center.
- With two forks, shred the chicken into large pieces. Add it to your favorite soup, salad, sandwich...or just eat it out of the pan. It's pretty tasty!