Tuesday, February 17, 2015

Roasted Chicken, Potatoes and Carrots



This Valentine's Day we decided to skip going out to a fancy meal to stay in and make some comfort food!  Of course we don't need an excuse to celebrate our love and exchange sweet gifts (or make comfort food for that matter) but we're festive and like to make a big deal out of the love holiday anyway.

We shared a bottle of Chinon La Haute Olive from Pierre & Bertrand Couly winery in the Loire Valley in France.  We were there on our honeymoon and ordered a case to have on special occasions.  You can get it at Wine VIP, it was surprisingly not that expensive to ship a case to Michigan.  I wish I had the words to describe what it is like but all I've got is that it is smooth and tasty and incredibly easy to drink.  I highly recommend it.



I found the recipe for our dinner here and followed it pretty closely.  Though it was delicious as is, I would absolutely change a few things next time (mainly pre-cook the bacon and add more carrots and probably parsnips!) so I've included my updates here.

Roasted Chicken & Potatoes with Rosemary Au Jus

Ingredients:

2 boneless skinless chicken breast
2 boneless skinless chicken thighs
4 slices of cooked bacon chopped into 1" pieces
8 cipolinni onions peeled and roughly chopped
5 garlic cloves peeled and roughly chopped
6 large carrots cut into about 2" pieces
10 small redskin potatoes cubed into roughly 2" pieces
Roughly chopped rosemary leaves
1 1/2 c chicken broth
A sprig of rosemary

Directions:

Preheat your oven to 425 degrees F.  Slather your chicken in olive oil, salt and pepper and put into a roasting pan and roast for 15 minutes uncovered.  After 15 minutes turn your oven temperature down to 375 degrees F and roast for another 30 minutes.

Meanwhile, begin your au jus and prep your veggies.  For the au jus, in a small saucepan heat the chicken broth with the sprig of rosemary and reduce by half (roughly the time it takes for everything else to cook, 45 minutes) on medium heat, whisking occasionally.  Combine your veggies & rosemary in a bowl and set aside until chicken is finished roasting.

After 45 minutes, remove chicken from the over and use tongs to move your chicken to a plate to set aside.  Pour veggies and bacon into the chicken casserole dish, stir to coat with jus from the dish and put back into oven for 10 to 15 minutes, until potatoes are soft enough to pierce with a fork.  When potatoes are cooked through (but not mushy), put chicken back in casserole dish on top of cooked veggies and bacon and put back into oven for another 10 minutes.

While you're waiting for the last 10 minute warm up, remove your rosemary sprig from the reduced broth and set aside.

Now, pile your plate with veggies, then top with chicken and a splash of au jus and you're ready to go!









I have a tendency to dismantle bouquets I receive and rearrange them in different vases.  I think they last longer this way <3


We kept dessert simple and enjoyed our Godiva Signature Truffles, yum!  What did you do for Valentine's day?  Cook up anything good?

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