Chicken: Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil

posted by RisaG 02-04-100 5:59 PM

Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil
Recipe By : From My Kitchen to Your Table by Bobby Flay, p. 58-59
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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Roasted Garlic Sauce:
1/4 tsp. butter
1/4 tsp. pure olive oil
1/2 shallots -- roughly chopped
1/4 cup port wine
2 cups chicken broth -- * see note
1/2 head roasted garlic
salt

The Chicken:
1/2 cup pure olive oil
2 tbsp. garlic -- finely chopped
2 tbsp. fresh thyme leaves -- roughly chopped
2 tbsp. fresh rosemary -- roughly chopped
2 tbsp. fresh tarragon -- roughly chopped
1 chicken -- 2.5 lb.
salt and pepper

To serve:

Roasted Garlic Sauce:
1 1/2 tsp. white truffle oil -- ** see note



To make chicken: Combine the olive oil, garlic, and herbs in a very large bowl. Stir well. Add the chickens and coat them with the marinade. Cover and refrigerate 2 hours or overnight.

Preheat the oven to 400F. Truss the chickens, and season to taste with salt and pepper. Brush generously with the marinade.

Place in the oven and roast 10 minutes. Reduce the heat to 350F and continue roasting, basting regularly with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.

To make roasted garlic sauce: In a large saute pan, heat the butter and oil over high heat until almost smoking and saute the shallots until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Remove from the heat and strain into a saucepan.

Over medium-high heat, reduce until the sauce coats the back of a spoon, 5-7 minutes. Season to taste with salt and keep warm, or refrigerate up to 2 days and rewarm over low heat. Makes 3 cups.

To serve: If necessary, reheat the roasted garlic sauce over low heat. Cut the chickens in half, arrange on a large platter, and drizzle with the truffle oil. Spoon the garlic sauce around the chicken.
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Notes: Do not substitute canned broth for the chicken broth. Use only homemade.

From Bobby Flay's From My Kitchen To Your Table, by Bobby Flay and Joan Schwartz. Clarkson/Potter Publishers, NYC.

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