You may think we don’t need yet another recipe for roasting a chicken, but you might reconsider once you try this one for Chicken with Roasted-Garlic Pan Sauce in the September 2017 issue of Food and Wine magazine.
I am still recovering from my broken wrist, but feeling more like myself these days.
So, with basically the use of my right hand only, and a helpful husband who has been willing to open cans and packages, slice and dice, and lift heavy pots and pans when needed, I am finding myself getting back to the kitchen, challenging as it may be.
Needless to say I am looking for simple dishes, and this one fit the bill.
The sauce is made from the roasted garlic and pan drippings which remain in the ovenproof skillet used to roast the chicken.
With the addition of some white wine, dried thyme, minced onion and pepper (the recipe calls for a green pepper, but I had a red pepper), your sauce is made in the pan while the finished chicken rests.
I must admit the chicken is delicious as is, crispy on the outside and very moist on the inside.
I made the sauce, though, and served the chicken with some brown rice and green beans.
Here’s the recipe…
Chicken with Roasted-Garlic Pan Sauce (Food and Wine, Sept, 2017)
one 4 and ½- to 5- pound chicken, rinsed and patted dry
Kosher salt and pepper
1 head of garlic, halved crosswise, plus 2 cloves, minced
1 tablespoon extra virgin olive oil
½ cup minced yellow onion
½ cup minced green bell pepper (or red)
½ cup dry white wine
1 bay leaf
pinch of dried thyme
1. Preheat the oven to 425 degrees. Season the chicken all over with salt and pepper and place in a large ovenproof skillet along with the head of garlic, cut sides down.
Roast for about one hour and fifteen minutes, until an instant-read thermometer inserted in the thickest part of the chicken breast registers 160 degrees.
Transfer the chicken and garlic to a cutting board and let rest for 15 minutes.
Pour the pan drippings into a heat-proof bowl.
2. Meanwhile,in the skillet heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt.
Cookover moderate heat, stirring occasionally, until softened, about 10 minutes.
Add the wine, bay leaf, thyme and the reserved pan drippings. Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
Discard the bay leaf. Transfer to blender, add 2 tablespoonfuls of water and puree until very smooth.
Season the sauce with salt and pepper.
3. Carve the chicken and transfer to a platter. Serve with the roasted-garlic pan sauce.
