I threw together a simple one-pan chicken dinner that is pretty hands off and really satisfying - even for someone who feels like they've cooked way too much chicken during the last few weeks!
I started with onions, potatoes, carrots and celery, and seasoned with salt, pepper and garlic. When the pan was hot and sizzling and added a few glugs of balsamic vinegar. Took a 4.5 pound bird that had been doing a quick 45 minute soak in very salty water and seasoned with SPOG, paprika, and then rubbed with a bit (ok, a lot) of Kerrygold butter. Covered with tented foil and roasted at 400 for about an hour. I thought the bird might dry out at high heat but I think the foil really helped. The chicken was really moist and the areas of the skin that didn't get as crispy were still really well rendered and tasty. There was a great sauce created from the balsamic, chicken drippings, butter, and veggies. No need to make a gravy, it was delicious as-is. The acidity of the balsamic really complimented the sweetness of the carrots and onions. And the humble braised celery was sooo good. No plated shots, I was too busy opening a bottle of white wine at that point :)
While I'm getting a little tired of cooking lately (and I LOVE cooking), I feel incredibly grateful and lucky that our family is healthy, employed, and can shelter in place in a comfortable, warm home. Hope all of you folks are doing well.
I started with onions, potatoes, carrots and celery, and seasoned with salt, pepper and garlic. When the pan was hot and sizzling and added a few glugs of balsamic vinegar. Took a 4.5 pound bird that had been doing a quick 45 minute soak in very salty water and seasoned with SPOG, paprika, and then rubbed with a bit (ok, a lot) of Kerrygold butter. Covered with tented foil and roasted at 400 for about an hour. I thought the bird might dry out at high heat but I think the foil really helped. The chicken was really moist and the areas of the skin that didn't get as crispy were still really well rendered and tasty. There was a great sauce created from the balsamic, chicken drippings, butter, and veggies. No need to make a gravy, it was delicious as-is. The acidity of the balsamic really complimented the sweetness of the carrots and onions. And the humble braised celery was sooo good. No plated shots, I was too busy opening a bottle of white wine at that point :)
While I'm getting a little tired of cooking lately (and I LOVE cooking), I feel incredibly grateful and lucky that our family is healthy, employed, and can shelter in place in a comfortable, warm home. Hope all of you folks are doing well.