Chicken Marvalasala And Pappardelle With Rosemary Gravy Recipes

Steps:

• Preheat the oven to 475 degrees F.
• Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
• Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
• Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
• For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.

Steps:

• Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente. While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes. While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste. To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm. Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

Steps:

• Flatten chicken between 2 pieces wax paper then salt and pepper and give light dusting of flour on both sides. Heat a large nonstick skillet with two tablespoons EVOO, over medium to medium-high heat. Add the chicken to the pan and brown the cutlets lightly on both sides. Remove to a platter and cover with foil to hold in the heat. To the same skillet, add two tablespoons EVOO and one clove of garlic. Cook the garlic one minute or so, then add the mushrooms. Let the mushrooms brown evenly, until tender, about 8-10 minutes. While the mushrooms cook, start the gravy for the pasta. In a deep, medium-size skillet, melt two tablespoons butter with one tablespoon of EVOO. Add remaining clove of crushed garlic and cook 1-2 minutes. Add the tomato paste and cook over medium heat for 1-2 minutes, so it develops a rich tomato-y flavor. Add rosemary, cook for one minute, then add the flour and whisk it into the tomato-butter. Cook flour for one minute, then whisk in the stock and Worcestershire sauce. Simmer to thicken, about five minutes. Season gravy with salt and pepper to your taste. To the cooked mushrooms, add capers and Marsala and let reduce for one minute or so. Add two tablespoons of butter in small bits to finish the sauce, shaking the pan to incorporate it. Slide the chicken back into the sauce and warm. Drain the pasta and toss it with the gravy and a handful of cheese. Serve the pasta alongside Chicken Marvalasala, and scatter arugula across both the chicken and pasta to garnish.