<p><strong>Chef Way:</strong> 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.</p>
<p><strong>Easy Way:</strong> For home cooks, dried chamomile flowers — loose, or in tea bags — can replace the hay Bouley uses.</p>
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<p>Before baking, Bouley seals chicken inside a pot using homemade bread dough, a very old French technique. Store-bought pizza dough works well, too.</p>
<p><b>Recipe: </b><a href="http://gogonow.org/recipefinder/pot-roasted-chicken-mushrooms-recipe-fw0911%22 target="_blank"><b>Pot-Roasted Chicken with Mushrooms</b></a></p>
John Kernick