Sunday, November 7, 2010
You Don't Know Jacques
I just got back from a quick work trip to LA where it was an unseasonable 90˚F. It was a nice respite from the chilly fall days of the northeast, but it made me think about how I'm totally over summer clothes. Now that I'm back in NYC I'm ready to put away my sundresses, cook a bunch of cozy comfort meals...and to finally drag all of my winter clothes out of the bowels of my closet.
I've posted a whole roast chicken recipe before, and since it's so easy to make, there's really no reason to revisit it...except that I really like this super fast method that I found by Jacques Pépin. He has you butterfly the chicken by removing the backbone (which isn't as hard as it might seem because it really doesn't matter if you kind of hack it up a bit) so that it cuts the roasting time in half. (The garlicky-mustard mixture makes the chicken super tasty too.) Throw these fantabulous brussels sprouts into the oven with the bird and then whip up some mashed potatoes while you're waiting with a glass (or two) of wine while wearing your favorite leggings and T. That's pretty comfortable food.
Quick Roast Chicken
(Adapted from Food & Wine)
One 4-pound whole chicken
4 large garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco
1 teaspoon herbes de Provence
1/2 teaspoon salt
1. Preheat the oven to 450°F. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
2. In a small bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet breast side up and spread with the remaining mixture.
3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer to a cutting board, cut it into 8 pieces, and serve. Serves four. (The chicken can be prepared through Step 2 and refrigerated overnight.)