Wednesday, January 13, 2010

Pollo Arrosto con Verdure Invernale

This is another classic Italian recipe that shows what real Italian cooking is all about. Using a few simple ingredients and letting the farmer's market dictate what you are cooking instead of a recipe. In this recipe I have used brussel sprouts, collard greens, onions & garlic. As I said before, feel free to use your own favorite vegetables as long as they are in season and look good. Italians consider it their birth right to have the best ingredients possible. So if you go to the market or store and the brussel sprouts or the collard greens don't look fresh, get something else that looks good. Don't ever feel like you have to be a slave to the recipe.

TT = to taste

For the Chicken:
4 - 4 1/4# Free Range Farm Raised Chicken
TT Fleur de Sel or Kosher Salt
TT Coarse Ground Black Pepper

For the Contorno:
1# Brussel Sprouts, cut in half
1 Lg. Bunch Collard Greens, ribs removed and diced, leaves cut into 3"x3" pieces
1 Lg. Red Onion, julienne
1 Garlic Bulb, cut in half
1 cup Dry White Wine
2 sprigs fresh rosemary
4 sprigs fresh thyme
TT Salt
TT black pepper

Remove Giblets and Reserve
Season chicken cavity and all over skin with salt and pepper and truss
Let rest at room temp for 1 hour
Pre heat oven to 250F
Heat 6T of Olive Oil in Large Saute Pan or Paella Pan over high heat
Add chicken and brown all over until nice and golden brown
remove chicken from pan and set aside then lower heat to med-low
add the giblets and saute until golden brown
add add garlic cut side down and cook until cloves are golden brown (about 3 minutes)
remove garlic and set aside
add onions, brussel sprouts and collard greens and saute for 5 minutes
Add the herbs and toss through
season to taste with salt and pepper
add wine and cook for 1 minute scarping up any brown bit that stuck to pan
*If using paella pan, add garlic back to pan and use collard greens and onions as a bed for the chicken. Then place in the pre heated oven
*If using a saute and roasting pan, remove the vegetables from saute pan and add to roasting pan. Again use the collard greens and onions as a bed for chicken. Then place in pre heated oven.
Roast until meat thermometer inserted in the thickest part of the thigh registers 160F
Remove from oven and allow chicken to rest for 10-15 minutes
Remove and discard giblets... or save for making stock
transfer vegetables and chicken to a platter
serve immediately

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