Houston’s favorite new restaurant isn’t a restaurant. Or rather, it’s not one restaurant. La Table is actually multiple dining destinations within one building. The space includes a Parisian style bakery, offering an incredible selection of house-baked breads and pastries, a fine dining restaurant, a more casual restaurant, and two private dining rooms. La Table additionally features a library from French book publisher Assouline, serving as the brand’s first Houston bookshop.

Today they are sharing the recipe for one of their signature dishes, available in both the fine dining and casual restaurants. It’s not a quick weeknight meal, but if you are entertaining guests, they’ll be very impressed. It would also make a great replacement for turkey at Thanksgiving.

Ingredients for the Chicken
3lbs. Chicken
1lb. Yellow Onion
4oz. Tricolor Baby Carrots, peeled
8oz. Button Mushrooms, halved
4oz. Marble Potatoes
4oz. Baby Zucchini
1 Liter of Red Wine
1oz. Rosemary
1oz. Thyme
2oz. Garlic
Salt and Pepper to taste

Ingredients for the Stuffing
8oz. Ground Chicken
4oz. Chicken Liver
3oz. Onions
4oz. Brioche
8oz. Portobello Mushrooms
1oz. Garlic
1 each Green Apples
1.25 cups of White Wine
1.25 cups of Red Wine
4 Eggs
1 oz. Apple Cider Vinegar
1 pinch of Cayenne Pepper
1 pinch of Paprika
1 pinch of Pepper

Prepare Stuffing
Start by cutting the mushrooms and apples into half inch pieces. Cut onions and garlic as well and place in a pan. Sauté mushrooms, onions and garlic for 30 seconds on low heat. Slowly add the wines and vinegar, then place into the oven and allow the vegetables to cook. When onions get translucent, take the pan out and place in the refrigerator to cool.

As it cools, grind the chicken and liver, whip eggs for 30 seconds then pour into the ground chicken mix, add the brioche and all other ingredients then mix by hand. Add salt, pepper, paprika and cayenne.

Prepare the Chicken
Turn oven on to 250F.

Cut onions in quarters but leave the root to hold the onion together. Place all of the vegetables in a container. Add wine to the vegetables.

With a butcher’s twine, pass the twine under the chicken, tie the wings then tie the legs firmly. Lightly coat the skin of the chicken with butter. Stuff the chicken with stuffing mixture. Wrap the entire dish with aluminum foil without touching the chicken.

Once the dish is wrapped, place the chicken into the oven for 2 to 2:30 hours. Check the chicken after 2 hours to see if more time is needed. When chicken is almost ready, uncover the dish and turn the heat up to 450F to caramelize the skin but making sure the chicken does not dry or burn.

When ready to serve, place roasted vegetables on the base of a platter and place roasted chicken on top of the vegetables. Drizzle sauce and serve immediately.