Herbed Chicken With Chips

Preparation:

Preparation: Peel and wash the new potatoes and shallots. Clean the chicken, remove the innards, pass it over the flame to remove the fluff, wash and dry it. Rub it internally and externally with salt. wash the sage, thyme and rosemary needles, dry them and chop them finely. In a bowl mix the chopped herbs with plenty of pepper; put a part of it inside the chicken adding a bay leaf. tie the chicken with kitchen twine, brush it with a spoonful of oil and sprinkle it with half of the remaining chopped herbs. Put the chicken in an oven dish, place it in a preheated oven at 180 degrees and cook it for about 15 minutes, turning it from time to time. After this time, add the chips and shallots in the same pan; drizzle with the remaining oil, sprinkle with the remaining chopped herbs, add the other bay leaf and a pinch of sun and pepper. Continue cooking for about 40 minutes, sprinkling from time to time with the cooking liquid. Drain the chicken, divide it into small pieces and place them on a hot serving plate. Add the chips, the shallots and cover the dish with a sheet of metallized paper. Remove the cooking fat from the pan that you will place on the fire; pour in the vinegar and stir to remove the cooking juices. After a few minutes, add half a glass of water and let it reduce by half. Finally, add the butter divided into small pieces, beating it with a fork to thicken the sauce; add the washed and chopped parsley. Remove the foil, pour the sauce over the chicken and serve immediately.