Roast Chicken With Fava Beans Recipes

Steps:

• For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
• Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
• For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
• For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

Steps:

• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Starting at each cavity end, slide hand between skin and breast meat to loosen, being careful not to tear skin. Arrange lemon slices under skin to cover breast meat.
• Season each cavity with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stuff each with halved lemons, garlic, rosemary, and oregano.
• Flip wings of each chicken back and tuck under body. Using pastry brush, brush 3 tablespoons oil over skin of each chicken, then sprinkle each with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Tie legs together loosely with kitchen string.
• Roast chickens, basting with pan juices every 15 minutes, until skins are crisp golden-brown and juices run clear when thighs are pierced, about 55 to 60 minutes. (Instant-read thermometer inserted into thickest part of breast should register 170°F.) Remove from oven, then remove lemons, herbs, and garlic from cavities and discard. Reserve pan drippings. Transfer chickens to carving board and tent with foil to keep warm.
• In 2-quart pot of boiling water, blanch fresh fava beans 1 minute. Drain, then immediately transfer to medium bowl of ice water to stop cooking. Drain. Slip outer skin off each bean and discard skin; place beans in medium bowl. Add radishes, arugula, mint, parsley, celery leaves, and cheese, and toss to combine. Stir in lemon juice and remaining 2 tablespoons olive oil.
• Divide fava bean and radish salad among 10 plates. Carve chickens and arrange pieces atop each portion of salad. Spoon pan drippings over.

Steps:

• Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
• Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
• Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
• Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

Steps:

• Saute leek in butter. Add fava beans and chicken stock. Simmer for 1 minute. Stir in heavy cream. Simmer for 2 minutes. Season with lemon juice, salt, and pepper. Serve on chicken.

Steps:

• Preheat oven to 425 degrees, with racks in middle and lower thirds. Season chicken with salt and pepper. Drizzle 1 teaspoon oil on a rimmed baking sheet and add chicken, skin side up. Bake on middle rack until chicken is cooked through, 45 to 50 minutes.
• After 25 minutes, toss broccoli rabe and garlic with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Place vegetables on bottom rack and bake 15 minutes. Add beans, tomatoes, and almonds to sheet with broccoli rabe and bake until broccoli rabe is tender when pierced with a knife, 5 to 10 minutes. To serve, divide chicken and vegetables among 4 plates and drizzle with lemon juice.

Steps:

• Prepare an ice-water bath; set aside. Rinse crayfish under cold water. Place Old Bay and lemon in large saucepan; fill with water. Place over high-heat and bring to a boil. Add crayfish and cook until red, about 1 minute. Drain and immediately transfer crayfish to ice water bath until cooled. Separate tails from bodies. Set tails aside.
• Dry crayfish bodies thoroughly. Heat 2 tablespoons grapeseed oil in an 8-quart Dutch oven over high-heat and add crayfish bodies. Cook, stirring, until browned, about 2 minutes. Cut 8 cloves garlic in half. Reduce heat to medium and add garlic, along with onions, carrots, and fennel; cook, stirring constantly, until softened, about 5 minutes. Add Madiera and cook until liquid is almost evaporated.
• Transfer crayfish body mixture to a large stockpot. Cut 4 plum tomatoes in half and add to pot; add enough water to cover. Tie white peppercorns, 4 sprigs thyme, tarragon, parsley stems, and bay leaves in a small piece of cheesecloth to make a bouquet garni; add to pot. Bring to a boil over high heat; immediately reduce heat to low and let simmer for 1 hour, skimming surface as necessary.
• Strain liquid through a fine mesh sieve set over a saucepan, pressing down on solids with a ladle; discard solids. Place saucepan over medium heat and cook until liquid is thickened and reduced, about 20 minutes. Add heavy cream and continue cooking until mixture is thick enough to coat the back of a spoon. Add 1 tablespoon butter and lemon juice; stir until butter is melted and well combined; season with Tabasco and salt. Using an immersion blender, blend until smooth; set aside.
• Bring a large pot of water to a boil; prepare and ice-water bath; set aside. With a paring knife, core remaining 2 tomatoes, and score an X on the bottoms. Add tomatoes to boiling water; cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath to cool. Remove skins, using a paring knife, if necessary, and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes; set aside.
• Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
• Preheat oven to 450 degrees. Using a sharp knife remove the tip and first joint of the wing of each chicken breast, and discard, leaving the second joint still attached to the breast. Season chicken with salt and pepper. Heat remaining 2 tablespoons grapeseed oil in a large heavy-bottomed ovenproof skillet over high heat. Add chicken, skin side down, and transfer to oven; roast until cooked through.
• Crush remaining 2 cloves garlic. Remove skillet from oven and turn chicken. Add remaining 4 tablespoons butter, crushed garlic, and remaining 6 sprigs thyme to skillet. Baste chicken with butter for 2 minutes. Let stand 5 minutes.
• In a medium skillet, heat olive oil over high heat. Add morels and cook until browned, about 2 minutes. Reduce heat to medium and add fava beans, spinach, chopped tomatoes, mint, and reserved tail meat from crayfish; cook, stirring, for two minutes. Season with salt and pepper.
• Divide morel mixture evenly among 4 plates. Top each with a chicken breast; spoon over sauce and serve immediately.

Steps:

• Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
• Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
• Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
• Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
• Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.