-
Roast Chicken And Potatoes With Balsamic Black Pepper Sauce
Ingredients
- 9 Tbsp. extra virgin olive oil
- 3/4 c. minced shallots
- 1 Tbsp. minced fresh thyme
- (or possibly 1 tspn dry thyme)
- 2 Tbsp. all-purpose flour
- 3 1/2 c. chicken stock
- (or possibly canned low-salt chicken broth)
- 1 3/4 c. beef stock or possibly canned beef broth
- 2 1/2 Tbsp. balsamic vinegar
- 1/2 tsp freshly-grnd black pepper
- 2 lb large red potatoes - (abt 6) each cut
- lengthwise into 1" wedges
- 1 1/2 Tbsp. minced garlic
- 1 Tbsp. minced fresh rosemary
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 x fryer chicken - (5 to 5 1/4 lbs) halved lengthwise,
- backbone removed
Directions
- Heat 2 Tbsp. oil in heavy large saucepan over medium-high heat. Add in shallots and thyme and saute/fry till shallots begin to brown, about 4 min. Add in flour and stir 1 minute. Gradually whisk in both stocks. Boil till liquid is reduced to 1 1/2 c., stirring occasionally, about 20 min. Add in vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and chill.)
- Position 1 rack in top third of oven and another in bottom third; preheat to 375 degrees. Toss potatoes, 1 Tbsp. oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded-side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.
- Season chicken lightly with salt and pepper. Heat remaining 6 Tbsp. oil in heavy large ovenproof skillet over medium-high heat. Add in chicken halves, skin-side down; cook till very brown, about 15 min. Using tongs, turn chicken over; cook 5 min longer.
- Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken till cooked through, about 45 min. Rewarm sauce. Cut each chicken half into 2 pcs. Arrange chicken and potatoes on platter. Serve with sauce.
- This recipe yields 4 servings.
Share Recipe
Similar Recipes
Leave a review or comment
