Ah yes, another good chicken dinner. I wen to the store today and they had roasting chicken on sale – $0.69 per pound. I got two right around 5 3/4 pounds and froze one. Here is what we did with the other one. Actually a really good baked chicken. I added the onions to the potatoes and mushrooms.
Recipe Adapted From: Melissa d’Arabian. Food Network
Cooking Time: 1½ hours
Oven Temperature: 425 ºF, 325 ºF
½ c Dried Mushroom Mix rehydrated
2 T Oyster Sauce
2 c warm Water
1(3 to 4 pound) Chicken, rinsed and patted dry
6 T Unsalted butter, softened
2 T Rosemary, minced and fresh
2 T Thyme, minced and fresh
1 clove Garlic, minced
Kosher Salt and freshly ground Black Pepper
¾ c White Wine – 2009 Syringa Winery Fume Blanc
1½ lbs Red Potatoes
1 med Onions, cut into 1/8 pieces. Walla Walla Sweet or Vidalia
2 T Extra-Virgin Olive Oil
Juice of ½ Lemon
Allow the chicken to rest at room temperature for 30 to 60 minutes. Rehydrate the mushrooms in the warm water mixed with the oyster sauce. Do not discard the liquid.
Preheat the oven to 425 ºF.
Dice the mushrooms into small pieces. In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Add the diced mushrooms and blend by hand. Pat the chicken dry with paper towels, and then rub the chicken all over with 3 tablespoons of the herbed butter.
Cook’s Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes and onions to the bottom of the pan and place the chicken on top. Adjust the liquid with some of the reserved mushroom water or white wine.
Lower the oven temperature to 325 ºF, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
Return the roasting pan to the stove top over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both. Serve with a good Fume Blanc wine. We served an Idaho 2009 Syringa Winery Fume Blanc. It really went quite well with the dinner.
Garlicky Sauteed Swiss Chard
Recipe Adapted From: Melissa d’Arabian, Food Network
2 T Olive Oil
3 cloves Garlic, smashed
1 t Red Pepper Flakes. Use as much as you like.
1 lg bunch Swiss Chard, ribs removed and chopped. Leaves roughly chopped.
Sea salt and fresh ground White Pepper
Splash of Red Wine Vinegar
Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden brown. Remove the garlic and discard.
Add the chopped Swiss chard ribs and saute until soft, about 4 minutes.
Add the Swiss chard leaves and season with the salt and pepper to taste. Cook until the leaves are wilted. Stir in the vinegar. Serve immediately.
There is a good dinner. Price for the dinner per serving for Robin and I? About $3.00. Cheers and enjoy!