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madbakerThis week's Resolution Recipe: Roast Chicken on Ragoût.
1 large whole chicken
olive oil
salt and pepper
6 rashers streaky bacon, cut into 1/2" pieces (I used house-made)
3.5 oz mixed mushrooms, cut roughly into 3/4" pieces
no garlic (Ha! I used... more.)
10 new potatoes, cooked and halved (I used raw fingerlings, sliced in 1/2" slices)
2 Tbsp onion jam
300 ml / 10 fl oz chicken stock
2 sprigs fresh thyme
1 sprig fresh rosemary
parsley leaves
1 3/4 oz butter
Heat the oven to 350. Put the chicken in a roasting dish, breast side up. Drizzle a little olive oil over and season with salt and pepper. Roast for 30 minutes, or until it starts to colour. (I went 45 min, because we've historically had issues with chickens undercooking.)
Meanwhile, heat a pan over medium heat and add a splash of olive oil. Add the bacon and cook for 5-6 minutes, until it starts to colour and the fat is released. Add the mushrooms and garlic and cook for a further 5 minutes, until they soften. Add the potatoes, onion jam, chicken stock, thyme, and rosemary, and stir together. Bring to the boil, then pour into a large casserole.
Remove the chicken from the oven and carefully lift it out of the tray and onto the potato mix in the casserole - pour over all the juices too. Pop back into the oven for a further 30 minutes. When the time is up, lift the chicken on to a plate to rest.
Put the casserole dish on the hob and turn the heat to medium. When the juices come to the boil, allow to reduce by half, then add the parsley and the butter. Stir in so the butter melts and enriches the sauce. Turn off the heat and allow it to sit while you carve the chicken.
Cut the legs and the breast off the chicken, and cut each one in half. Place the chicken back on the potato ragoût and serve the casserole in the middle of the table.
What worked: This was not as much work as it sounds like. It was absolutely delicious: similar in unctuousness to a good coq au vin. The chicken probably would have been cooked in an hour rather than the 75 minutes I gave it, but it wasn't dry.
I cooked the chicken in my Le Creuset roaster (top off), then removed the chicken and the trivet underneath, and poured the ragoût back into it. It worked well but we were baking a smallish chicken. If it had been larger I don't think it would have fit.
I used the last of the turkey stock from Thanksgiving; it was rich enough that I didn't need to add butter.
What didn't: Not a quick meal. I'd reserve this for weekends. I forgot to add parsley, which would have brightened up the otherwise beige appearance.
Will I make it again? It'll go into the occasional rotation.
1 large whole chicken
olive oil
salt and pepper
6 rashers streaky bacon, cut into 1/2" pieces (I used house-made)
3.5 oz mixed mushrooms, cut roughly into 3/4" pieces
no garlic (Ha! I used... more.)
10 new potatoes, cooked and halved (I used raw fingerlings, sliced in 1/2" slices)
2 Tbsp onion jam
300 ml / 10 fl oz chicken stock
2 sprigs fresh thyme
1 sprig fresh rosemary
parsley leaves
1 3/4 oz butter
Heat the oven to 350. Put the chicken in a roasting dish, breast side up. Drizzle a little olive oil over and season with salt and pepper. Roast for 30 minutes, or until it starts to colour. (I went 45 min, because we've historically had issues with chickens undercooking.)
Meanwhile, heat a pan over medium heat and add a splash of olive oil. Add the bacon and cook for 5-6 minutes, until it starts to colour and the fat is released. Add the mushrooms and garlic and cook for a further 5 minutes, until they soften. Add the potatoes, onion jam, chicken stock, thyme, and rosemary, and stir together. Bring to the boil, then pour into a large casserole.
Remove the chicken from the oven and carefully lift it out of the tray and onto the potato mix in the casserole - pour over all the juices too. Pop back into the oven for a further 30 minutes. When the time is up, lift the chicken on to a plate to rest.
Put the casserole dish on the hob and turn the heat to medium. When the juices come to the boil, allow to reduce by half, then add the parsley and the butter. Stir in so the butter melts and enriches the sauce. Turn off the heat and allow it to sit while you carve the chicken.
Cut the legs and the breast off the chicken, and cut each one in half. Place the chicken back on the potato ragoût and serve the casserole in the middle of the table.
What worked: This was not as much work as it sounds like. It was absolutely delicious: similar in unctuousness to a good coq au vin. The chicken probably would have been cooked in an hour rather than the 75 minutes I gave it, but it wasn't dry.
I cooked the chicken in my Le Creuset roaster (top off), then removed the chicken and the trivet underneath, and poured the ragoût back into it. It worked well but we were baking a smallish chicken. If it had been larger I don't think it would have fit.
I used the last of the turkey stock from Thanksgiving; it was rich enough that I didn't need to add butter.
What didn't: Not a quick meal. I'd reserve this for weekends. I forgot to add parsley, which would have brightened up the otherwise beige appearance.
Will I make it again? It'll go into the occasional rotation.
no subject
Date: 2019-02-12 07:20 am (UTC)Do you remove organs from chicken? I assumed you do, but what do I know.
no subject
Date: 2019-02-12 03:01 pm (UTC)This chicken came organ-free, but otherwise yes. I save the organs for making stock with the carcass.
no subject
Date: 2019-02-12 07:21 am (UTC)no subject
Date: 2019-02-14 12:24 am (UTC)