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Receta Red Roasted Chicken

by Global Cookbook

Ingredientes

1 x Chicken - (abt 3 lbs) 3 x Garlic cloves finely minced 2 Tbsp. Paprika     Coarse salt to taste     Freshly-grnd black pepper to taste 1/4 c. Red wine vinegar 1/3 c. Spanish extra virgin olive oil

3 Tbsp. Unsalted butter 2 med Onions finely minced 6 x Italian Roma tomatoes cored, seeded,     and minced - (or possibly use canned) 1/2 c. Water 1/2 bn Italian parsley, leaves only roughly minced,     for garnish

Direcciones

1. Rinse the chicken, remove any excess fat, and pat dry with paper towels. In a small bowl, mix together the garlic, paprika, 2 tsp. salt, 2 tsp. pepper, and the vinegar. Rub the vinegar mix all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour.
2. Preheat the oven to 350 degrees.
3. Heat a large cast-iron skillet over medium-high heat and add in the extra virgin olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the warm oil. Transfer to a plate and set aside.
4. Heat the butter in the skillet over medium-high heat. Saute/fry the onions, with 1 tsp. salt and 1/2 tsp. pepper, 3 to 5 min. Add in the tomatoes and cook 2 to 3 min. Add in the water and set the chicken on top of the vegetables. Roast 1 hour, till the leg moves easily when twisted. Transfer the chicken to a serving platter and cover loosely with aluminum foil.
5. Tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pcs, and arrange on a platter with the vegetables and juices from the pan. Sprinkle with the parsley and serve.
6. This recipe yields 4 to 6 servings.

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