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Ingredients
- 3/4 c. extra virgin olive oil
- 6 sprg fresh rosemary
- 8 x garlic cloves coarsely minced
- 1 sm onion coarsely minced
- 2 x chickens - (abt 2 1/2 lbs ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x lemons halved horizontally
- Â Â Extra virgin olive oil as needed
- 3 c. freshly-squeezed lemon juice
- 2 x carrots coarsely minced
- 2 stalk celery coarsely minced
- 1 med onion coarsely minced
- 1 c. red wine
- 1/2 c. port
- 4 c. chicken stock
- 2 Tbsp. cool unsalted butter
- 2 Tbsp. capers liquid removed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 lrg Idaho potatoes
- 1 Tbsp. finely-minced rosemary
- 1 Tbsp. finely-minced fresh thyme
- 1 Tbsp. finely-minced flat leaf parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
Directions
- Chicken: Combine oil, rosemary, garlic and onion in a large bowl. Add in the chickens and turn to coat, cover and chill at least 2 hrs or possibly overnight.
- Preheat oven to 400 degrees. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 min. Reduce the heat to 350 degrees and continue roasting, basting with the pan juices till the chicken is cooked through and golden, 30 to 35 min more.
- Roasted Lemon And Caper Sauce: Preheat oven to 350 degrees. Heat a medium saute/fry pan over high heat till almost smoking. Rub the cut side of the lemon with extra virgin olive oil and sear in the warm pan cut-side down. Turn the lemons over and place the pan in the oven and cook till almost soft. Reserve and serve as a garnish.
- Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 c..
- Heat 2 Tbsp. of extra virgin olive oil in a medium saucepan over medium heat. Add in the carrots, celery and onions and cook till soft. Raise the heat to high and add in the wine and the port and cook till dry. Add in the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add in the reduced lemon juice and cook for 2 to 3 min. Add in the capers and butter and season with salt and pepper to taste.
- Herbed Potato Galette: Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, fold in the herbs and season with salt and pepper to taste.
- Heat the oil in a 10-inch nonstick skillet over medium high heat till almost smoking. Add in the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 min, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 min. Cut into wedges.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette."
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