Rainy Sunday and Roasted Chicken

February 15, 2009 at 5:16 pm (Good Eats & Drinks, Napa Valley) ()

I am completely loving the rain! 

The Pitter, Patter sound on the windows.  The clean smell.  The gray clouds rolling over the Mayacamas mountains…NVS anyone?

The rain hasn’t stopped all day, and I really hope it doesn’t anytime soon!  Because of the rain I am actually inspired  to stay at home and get stuff done.  Things that seem so awful to do when it is sunny and bocce is calling my name. 

And when the rain is coming down in buckets and buckets, what is more fun than roasting a little chicken?  Not much, unless it is Pot Roast, or Lasagna, or short ribs.

But, today i roasted a chicken and it was ABSOLUTELY DELICIOUS!  So delicious that I was actually inspired to share it with you…so here it goes…

Special Sunday Roast Chicken
Bon Appetit, February 2009

2  12-oz unpeeled russet potato, cut into 1″ cubes
1 12 oz yam, peeled and cut into 1 1/2″ cubes
2  Large carrots, peeled and cut into 1 1/2″ pieces
3  medium parsnips, peeled and cut into 1 1/2″ pieces
1 1/2 T EVOO
3 T unsalted butter, @ room temp
2 T finely chopped fresh sage
2  garlic cloves, pressed
1 4# chicken
1 lemon, quartered
1 t kosher salt
8 C torn mustard greens
1 shallot, minced
1/2 C dry white wine
1/4 C water

1.  Toss first 5 ingredients in large roasting pan.  Mix butter, sage and garlic in small bowl.  Place chicken in center of vegetables.  Spread sage butter under skin as well as on top.  Sprinkle with salt and freshly cracked pepper.  Stuff lemons in the cavity.
2.  Preheat oven to 400F.  Roast chicken and veggies for 15 minutes.  Reduce oven to 375F; continue roasting until instant read thermometer reads 165F and veggies are tender.  Stirring veggies once after about 1 hour.
3.  Place greens and shallot on large deep platter.  Spoon 3 T fat from juices in pan and drizzle over greens; toss to coat.  Using slotted spoon, transfer roasted veggies to platter placing atop greens.  Tilt chicken, allowing juices to flow from cavity into pan.  Transfer chicken to work surface.  Cut into serving pieces and arrange with veggies atop the greens.
4.  Add wine and 1/4 C stock or water to roasting pan.  Bring to boil over medium-high heat, stirring to scrape up browned bits.  Simmer until slightly reduced
(about 3 minutes).  Season sauce to taste with S&P.  Transfer to a small pitcher and serve alongside chicken.

WaLa – dinner on a rainy Sunday!

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