Hey Everyone,
I have been sick for the past week and been stuck in the house :-(. Boredom is what over came me, so I decided to get my friend to get me some ingredients from the store. I wanted to share some of my cooking skills with you. Today I've combined french with southern american cooking. I've prepared a Roasted Lemon Rosemary Chicken (Classic French Dish) with a mushroom cornbread stuffing, freshly steamed green beans and onions and garlic mashed potatoes and sweet cornbread. Yes, I've turned a french meal into a fatty meal.
Below is the instruction on how to prepare the Roasted Lemon Rosemary Chicken, for those of you who wish to try it. It's moist, full of flavor and can go with any type of sides. I recommend a white wine with this meal, since white wine is one of the ingredients. :-)
Maybe I can cook for you one day!!
This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts.
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Ingredients:

1/2 cup plus 4 tablespoons extra virgin olive oil, divided
16 pearl onions, peeled and trimmed
5 carrots, peeled and cut into 2-inch pieces
4 celery stalks, cut into 2-inch pieces
3 cloves of garlic, separated and peeled
1 3/4 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1 (4-5 lb) chicken, rinsed and patted dry
1 tablespoon plus 2 teaspoons lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/3 cup Chardonnay
1 cup chicken stock
Preparation:
Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
Reduce the burner heat slightly and allow the pan to cool a bit. Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil. Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken. Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh. Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.
SIDES: Greenbeans, Mushroom Cornbread Stuffing, Garlic Mashed Potatoes and Sweet Cornbread
Cornbread Stuffing:
2boxes of cornbread (baked)
Celery
Onions
mushrooms
Chicken insides (gizzards, liver, heart, neck bone)
Chicken Broth
 |
| Ingredients for the side |
Salt
Green beans:
Fresh green beans
Olive oil
Onions
Salt
Pepper
Mashed Potatoes:
Potatoes
Garlic cloves
Milk
Butter
Salt
Pepper
Sweet Cornbread:
2boxes of corn bread
2 eggs
sugar
milk
 |
| My Mushroom Cornbread Stuffing, Topped With Roasted Lemon Rosemary Chicken and White Wine Sauce, With a Side or Garlic Mashed Potatoes, Freshly Steamed Green Beans And Onions And A Slice of Sweet Cornbread |
This Picture For Some Reason Would Not Flip, It Looks Upside Down To Me, lol
I hope you've enjoyed learning something new about me!!
Kisses All Over,
BJ