French Country Roast Chicken And Vegetables Recipes

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Steps:

• Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
• Preheat oven to 180C or 360°F.
• Grease a sturdy roasing tin or tray with a little of the olive oil.
• Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
• Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
• Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
• Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
• Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
• N.B.
• I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

Steps:

• In a large skillet, melt margarine over medium high heat.
• Add chicken and saute for 5 minutes.
• Stir in water, soup mix and lemon.
• Bring to a boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Remove chicken and discard lemon.
• In small bowl, combine sour cream, corn starch and dill weed.
• Add to skillet, stirring constantly.
• Bring to a boil over medium high heat.
• Reduce heat, simmer 1 minute.
• Serve over chicken.

Steps:

• 1. Make the Stuffing
• Pulse sandwich bread in food processor until medium fine breadcrumbs
• Add egg, parsley, marjoram, shallot, garlic, mustard, and black pepper to food processor. Pulse 8 times until mixed.
• Add 1 lb ground pork to processor. Pulse until mixed (4-5 pulses)
• Lay out 2 pieces of parchment paper. Add half of stuffing mixture to bottom third of each. Shape into 8"x2" logs, roll into log, and twist ends of paper to seal. Tie ends with kitchen string.
• 2. Brown the chicken
• Pat chicken dry
• Heat 2 tbsp oil in dutch oven
• Season chicken with salt and pepper
• Brown chicken 4-7 minutes on skin side only until brown. Remove to a plate. Put fat out of dutch oven
• 3. Make bouquet garnis
• Halve celery ribs crosswise. Stack parsley, marjoram and bay leaf in a tight pile. Encase the pile between celery ribs and tie securely with kitchen string
• 4. Build the Meal in the Pot and Cook It
• Add whole potatoes, quartered fennel bulb and chopped carrots to bottom of dutch oven in a single-ish layer.
• Lay bouquet garnis on top of vegetables
• Add peppercorns, garlic cloves, salt
• Add chicken broth to pot, leaving the top 1/2 inch of vegetables uncovered
• Lay chicken legs on veggies (they will not be covered)
• Lay stuffing rolls beside legs
• Lay chicken breasts on top of chicken legs
• Increase heat to high and bring to a boil
• Cover dutch oven and place in 300 degree oven until breast meat reaches 160 degrees, about 60-70 minutes
• 5. Make the Sauce
• Combine all ingredients in a bowl, whisk, set aside for 15 minutes. EVOO, parsley, marjoram, fennel fronds, cornichon, shallot, mustard, lemon zest, lemon juice, black pepper
• 6. Remove Ingredients and Serve
• Remove chicken and stuffing to a plate. Remove all skin from chicken. Carve breasts into thick slices. Separate legs from thighs. Carve stuffing into large slices.
• Remove veggies to serving platter
• Strain and defat broth
• Add stuffing to side of platter beside veggies
• Add chicken to platter atop veggies and stuffing
• Sprinkle with parsley and moisten platter with reserved broth
• Serve into individual bowls, adding more broth and cornichon sauce to each bowl

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Steps:

• Preheat oven to 425.
• Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
• Truss and dry the chicken, and rub the skin with the other half of the butter.
• Baste: Melt butter in a small saucepan with cooking oil.
• Leave on stovetop with a basting brush for later use.
• Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
• Scatter the veggies around it, and set it on the rack in the preheated oven.
• Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
• Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
• Reduce heat to 350.
• Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
• Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
• Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
• Continue to baste regularly.
• 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
• Continue to baste regularly.
• Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
• Let sit on a platter 5 to 10 minutes before carving.
• Remove all but 2 tablespoons of fat from the roasting pan.
• Stir in shallot or onion and cook slowly for 1 minute.
• Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
• reduce to about 1/2 cup.
• Season with salt and pepper.
• Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
• Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.