Jun 12, 2009 11:42 pm US/Pacific
Roasted Chicken With Creamy Yukons
2 free range chicken breast & leg pieces
6 oz. unsalted butter at room temperature
Tbsp. chopped fresh herbs, such as thyme, tarragon, parsley, oregano
Kosher salt
Freshly ground pepper
1 cup dry white wine
6-8 baby carrots, peeled
Tbsp minced garlic
Preheat the oven to 400 degrees.
Rinse the chicken and pat dry.
Mix 4 oz. butter and herbs together.
Loosen the skin on the breast and leg and stuff about a tbsp. of the herb butter under the skin. Season the chicken pieces with salt and pepper.
Place the chicken skin side up in oven safe sauté pan with ½ cup of the white wine, baby carrots, and garlic.
Roast in oven until skin starts to brown and internal temperature reaches 160 degrees. (Check chicken after about 10 minutes to see is additional liquid is needed. If pan is dry add the additional cup of wine.) Remove from oven and cover with foil.
Creamy Yukon Potatoes
1-1½ lbs. medium sized Yukon potatoes
Kosher salt
1 cup half & half, heated
3 tbsp unsalted butter
Place Yukon potatoes in sauce pan and add cold salted water to cover by an inch. Bring potatoes to a boil and cook until easily pierced with a fork and very tender. Drain and either rice or mash your potatoes while still hot. Add dairy and mix thoroughly. Taste for salt and adjust as needed. Set aside and keep warm.
Remove chicken from pan and heat juices in sauté pan. Whisk in tbsp butter and taste pan jus. Add additional salt if needed and ground pepper.
Serve chicken and carrots with potatoes and pan jus.
Click to enlarge
Stumble It!
Comments