A chicken, two heads of garlic, cloves separated, a bunch of Long Island grapes, some cut up red potatoes, terrace thyme and tarragon inside, 2 cups of dry white vermouth, salt etc. Put in pot with lid and cover, in oven of 400'F/200'C. 1 hour and a quarter-ish. Take off lid for 20 minutes to brown. The side effect will be the brown-spattering of the pot-sides that you see above, which you should scrape down by sloshing the juices over them, and scratching with a wooden spoon. No metal on your le Creuset, please.
Toast some hole-y bread and put a slice in the bottom of a bowl. Spoon the chicken and juice and potatoes and soft garlics and grapes on top.
Accompany with a salad of North Fork mizuna and fresh North Fork corn. Mizuna is a bit of a wuss and needs a gentle vinaigrette. I added some cream to mine.* How green was my valley?
wow..Marie...that looks so good..and I bet it smelled so good too !
ReplyDeleteAnd..YES ! that chicken WAS brown.
Beautiful !
Kary
Yummy, this looks delish. not only are you a master gardener, you are an amazing chef too!
ReplyDeleteSwoon. That is all.
ReplyDeleteThat looks absolutely DELICIOUS! Perfectly brown and just the way I like it. Fall roasted chicken...that's what I'll be cooking this weekend!
ReplyDeleteyour cooking makes my knees week same as when maxine and she reads don estorbo's musings.
ReplyDeleteMarie - thank you - thank you! I made this tonight and it far exceeded my expectations. Absolutely delicioso!
ReplyDeletemmmmmmmm. I suppose that Senor Estorbo received a few pieces of this succulent bird?
ReplyDelete