Saturday, February 23, 2008
Easiest roast chicken:
Preheat oven to 450. Wash a whole chicken with water, inside and out. Pat dry with paper towels. Place chicken on rack in a roasting pan and rub with olive oil. Season with salt and pepper, and also toss some salt into the cavity. Roast for 20 minutes, then add water to the pan, enough to cover the bottom in a thin layer. Roast for 40 more minutes, or until thigh meat reads 180 degrees.
For sauce - remove chicken from the pan and let rest. Place the pan over stove burners and reduce by half, then add 1/4 cup chicken broth and 1/4 cup dry white wine (we had a Vernaccia). Reduce, add 1/4 cup heavy cream and season with salt and pepper. Add chopped fresh herbs - I used cilantro and arugula. Serve over carved chicken.
We also had green beans sauteed with bacon and creamy mashed potatoes, which Alex made. A super easy, yummy dinner.
Alex: This was a good simple comfort food type meal. The Chicken came out perfectly moist and succulent and was complimented well with the sauce. The sides wern't too shabby either. I stuffed myself and passed out on the couch (as usual).