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Roasted Baby Chicken and Garlic Sauce

10

Apr
2015

Roasted Baby Chicken and Garlic Sauce

On 10, Apr 2015 | In | By admin

Nothing like a roasted chicken with a crispy skin and juicy, tender meat.

 

4 ea. baby chicken, butter-flied through the back & marinated with olive oil, garlic, shallot, & thyme

1 1/2 cups cooked shell beans

1 cup roasted chicken sauce

1/4 cup garlic confit (slow cooked in olive oil until soft)

1/2 cup wild arugula leaves

 

Tomato soffrito: 3/4 cup

1 ea. onion (minced)

2 ea. carrots (minced)

4 ea. celery stalks (minced)

3 ea. roasted garlic cloves

½ tsp. smoked paprika

8 oz. cherry tomatoes, canned

*Sweat the vegetables in olive oil until very soft. This will take some time. Be careful not to brown the vegetables. Add in the garlic and break up with the back of a spoon. Add the paprika and mix to combine. Add the tomatoes and braise slowly. Add water a tablespoon or two if the soffrito becomes too dry. When all is very tender, cool and reserve.

 

* Make a chicken sauce by blending roasted chicken sauce with garlic confit until smooth and emulsified. Combine soffrito and beans. Cook until heated and combined. Finish with a tablespoon of garlic chicken sauce. Meanwhile roast chicken skin side down until golden and crispy. Baste with thyme and butter. Dress arugula leaves with olive oil and sherry vinegar. Place a bed of beans on serving platter. Top with chicken. Drizzle sauce over chicken and top with arugula.

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