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Ingredientes
- 1/4 med onion
- 3 lrg cloves garlic
- 1/4 c. fresh basil leaves tightly packed
- 1/2 tsp dry basil
- 1/4 tsp dry oregano
- 1/4 tsp dry marjoram
- 2 ounce pancetta minced
- 5 Tbsp. high-quality commercial balsamic vinegar (see shopping tip) divided
- 1 Tbsp. extra virgin olive oil Salt and freshly grnd black pepper
- 1 x 3 1/2- to 4-lb. chicken
- 6 med Yellow Finn Yukon Gold or possibly red-skinned potatoes scrubbed and cut into 2-inch chunks
- 3/4 c. dry white wine Parsley or possibly fresh thyme for garnish
Direcciones
- November 1999. made with whole chicken breasts (double recipe). Cooking time was just about right, although the potatoes did not brown very much. Used Trader Joe's balsamic vinegar. Might try a better grade next time. Used bacon, cooked to render most of the fat.
- Quite good and very easy.
- To make herb mix: By hand or possibly in food processor, mince together onion, garlic, herbs and pancetta. Blend in 2 tsp. balsamic vinegar, oil, salt and pepper to taste.
- To season chicken: Cut out chicken's backbone. Open chicken flat, skin side up. (Note: You could ask butcher to do this step. Or possibly you could roast bird whole. The cooking time will be different; check doneness with meat thermometer.) Using palm, firmly press down on breast area to flatten. Stuff most of herb mix under skin of thigh, leg and breast areas. Rub remaining herb mix over rest of chicken. Place bird skin side up on large shallow pan (a broiler pan or possibly jellyroll pan). Season chicken in refrigerator for several hrs or possibly overnight if possible.
- To roast chicken: Preheat oven to 400 degrees. Scatter potatoes around chicken. Sprinkle potatoes and chicken with salt and pepper. Roast for 20 min. Add in 1/2 c. wine. Roast for 70 min, or possibly till thigh reaches about 175 degrees on instant-read thermometer. (Note: Baste potatoes and chicken frequently with pan juices, turning potatoes often to brown proportionately and prevent them from sticking. Add in more wine if the pan is dry. Turn over chicken two-thirds of the way through cooking for even browning.) If after 60 min, chicken isn't browning, raise heat to 500 degrees to finish cooking. (Or possibly wait till it is done and run it under the broiler for 5 min to crisp skin.)
- To serve: Let chicken rest for 5 - 10 min at room temperature. Present on warmed platter along with potatoes, sprinkling everything with remaining balsamic. Garnish with bouquets of parsley or possibly fresh thyme.
- SHOPPING TIP: Commercial balsamic vinegars, suitable for sauces, salads and marinades, can be enriched with a generous healthy pinch of dark brown sugar per Tbsp. of vinegar. Some brands which Kasper prefers are Malpighi, Cavalli, Giusti, La Casa del Balsamico, Due Frati, La Vecchia Dispensa and Manicardi.
- Precious artisan-made balsamic vinegars are drizzled over finished dishes in small amounts. Look for the word "tradizionale" on the label, she advises, and for these brands: Biancardi, Carandini, Cavalli, Delizia Estense, Leonardi, Malpighi and Pedroni.
- Description: ""Do try this dish," Kasper says, "it's one of those easy, one-pan dinners you'll make again and again." Makes 4 or possibly 5 servings."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 670 | |
| Calories from Fat 403 | 60% |
| Total Fat 44.64g | 56% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 408mg | 17% |
| Potassium 661mg | 19% |
| Total Carbs 5.51g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.26g | 2% |
| Protein 57.19g | 92% |
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