book) and did Jeffrey’s Roast Chicken (from my new How Easy Is That? book) to make it a suitable supper.The chicken was DELISH – insanely moist and well flavored (do not skip the sauce!!). In fact, this recipe is sometimes called “Engagement Chicken” because every time one of the young women from Glamour magazine makes it for her boyfriend she gets engaged!
As far as the salad, I cut back on the oil by half and was glad I did. I enjoyed it but the rest of my crew wasn’t crazy about it. The sun dried tomatoes were a little too strong, I think.
Jeffrey’s Roast Chicken (aka Engagement Chicken)
Barefoot Contessa, How Easy Is That?
- 1 (4-5 pound) roasting chicken
- 2 lemons, cut into quarts
- 1 whole head of garlic cut in half crosswise
- 2 spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon flour
- salt
- pepper
- olive oil
1. Preheat the oven to 425°.
2. Remove and discard the chicken giblets. Rinse the chicken and pat dry- make sure it’s completely dry. Liberally salt and pepper the inside of the chicken. Place the garlic and 2 lemon quarters inside the chicken. Tie the legs together with kitchen string and tuck the wing tips in. Place the chicken in a small 11×14” roasting pan (if too large, the onions will burn). Brush the chicken with olive oil and sprinkle liberally with 1 tsp salt and 1 tsp pepper. In a medium size bowl, toss together the onions and lemons with 2 tablespoons olive oil, 1 tsp salt, and 1/2 tsp pepper. Place the onion and lemon mixture around the bird.
3. Roast the chicken for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and the thigh. Move the chicken to a platter, leaving the lemon and onions in the pan (some of them may be a bit charred- that’s ok). Cover the chicken with foil and allow to rest for 15 minutes while you make the sauce.
4. Place the roasting pan on top of the stove over medium heat. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly until the sauce thickens. Cook for 5-7 minutes until the sauce has deceased by roughly half.
5. Carve the chicken. Sprinkle with salt and spoon sauce over. Serve immediately.
White Bean & Arugula Salad
Barefoot Contessa Foolproof
¾ pound dried cannellini beans
2 tablespoons plus ½ cup good olive oil (this is the original amount)
1 red onion, halved lengthwise and sliced into ¼-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
¼ teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
¼ cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula
The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and sauté over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl. Meanwhile, heat the ½ cup of olive oil in a 10- to 12-inch sauté pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature
With that, I’ve only got a few remaining recipes that I’d like to make out of Foolproof. It’s been so much fun cooking my way through it over the last year.
xoxo
