Thursday, April 21, 2011

Sunday Chicken

I love Sunday's for family dinners, when the whole family gets together and sit around the table swapping stories of the week. This is a roasted chicken (which gives the cook time to gab) that practically cooks itself and tastes very fancy. I love one pot meals too. Save room for cake! This is a great alternative for Easter.


Ingredients:

  • 2        Large Yukon Gold potatoes-cleaned and cubed
  • 1        Big red-skinned sweet potato-cleaned, peeled and cubed
  • 2        Large carrots, peeled, and halved lengthwise and crosscut,
             or cut at an angle
  • 3        Medium parsnips, peeled and cut into 1 1/2 inch pieces
  • 6-8     Large mushrooms of choice kept whole or cut in half
  • 1 1/2  Tablespoons extra-virgin olive oil
  • 3        Tablespoons unsalted butter or butter of choice
  • 2        Tablespoon finely chopped fresh sage
  • 1        Large garlic clove, pressed or chopped fine
  • 1        4 Pound chicken
  • 1        Teaspoon coarse kosher salt or coarse sea salt
  • 8        Cups of torn red or green mustard greens
  • 1        Shallot, minced
  • 1/2     Cup dry white wine
  • 1/4     Cup water

Directions:

  1. Spray the bottom and sides of roaster with olive oil, or oil of choice. Put in the first six ingredients in the pan.
  2. Mix butter, sage, and garlic in small bow. Separate the chicken skin using fingertips. Spread one tablespoon of sage butter under the  (breast) skin on both sides.
  3.  Place in roaster and rub one tablespoon of sage mixture all over bird. Put the rest of the mix over the veggies. Lightly sprinkle everything with salt.  [This can be done up to 4 hrs. ahead]. Cover and chill.
  4. Preheat oven to 400. Roast chicken and veggies 15 minutes.
  5. Reduce oven temperature to 375 and continue roasting until vegetables are tender and chicken leg moves easily. (about 167 F with an instant read thermometer)
  6.  Stir vegetables at least once during the hour and baste.
  7. Place greens and shallots on large deep platter. Spoon 3 tablespoon of fat from juices in pan and drizzle over green and toss. Season with salt and pepper.
  8. Transfer roasted vegetables to platter, placing on top of greens.
  9. Tilt chicken so that the juices stay in the pan and transfer chicken to a work surface. Let rest 10 minutes.
  10. You can serve this whole or cut it up in serving pieces.
  11.  Add the wine and water to roasting pan. Bring to a boil over medium high heat. Stir to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Serve with either a gravy boat or something with a handle as it will be hot.
*Add extra garlic and salt to the cavity and slide in some mushrooms with a dab of butter.

Source: Unknown

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