This is simple, but perfect! The whole free range chicken is cooked in some white wine with salt and pepper for a few hours. The cooking liquid is used to cook the bulgur wheat at the end as it only takes 12 minutes, using the clear and amazing chicken infused wine stock. A simple side dish of a green salad, as in France, you can eat it just after. But you will need a good cast iron casserole dish with lid. (Dutch oven)
I cook a lot with it as it doesn't take up all of the oven. I can get a whole large chicken in, you just have to press down on the upside down chicken to snap the breast bone and flip over. A lager pan is fine but not too big as you want to infuse the flavours with a smaller amount of liquid, it will be more intense.
Firstly colour the chicken in the pan for a few minutes on each side for a little colour using a table spoon of olive oil. I then bake the seasoned chicken with 350ml (one and a half cups) of white wine at 125°C/260°F - low and slow for 2 hours. I use a white wine from Burgundy - use a dry and light wine, but nothing sweet. Don't keep opening the lid as you loose the steam which you want to keep inside. At the end, just remove one and a half cups of the liquid with one cup of water and a cup of bulgur wheat, simmer for 6 minutes and put a lid on and rest for 6 minutes more. While the bulgur is resting, cut the chicken with a knife and fork as it is hot. Serve the bulgur in a bowl with the chicken on top, cut up in pieces or whole breast or leg. Pour over the juices, which is like a soup deliberately unthickened for a taste of simplicity; these three elements just go so well together. If you are thinking herbs and spices - you could, but try it like this first! A light stew to start the season off!!