Ingredients
Herb and Garlic Roast Chicken:
- 2 whole chicken, about 2 ¼ lb / 1.25 kg each
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) pepper
- 1/2 cup (125 mL) butter, softened
- 1/4 cup (60 mL) lemon juice
- 3 cloves garlic
- 1/4 cup (60 mL) parsley, fresh, chopped
- 1/4 cup (60 mL) basil, fresh, chopped
- 2 tbsp (30 mL) sage, fresh, chopped
- 2 tbsp (30 mL) chives, fresh, chopped
- 1 tsp (5 mL) oregano, dried
- 1 tsp (5 mL) thyme, dried
- 1 tsp (5 mL) rosemary, dried
Ragout:
- 1/4 cup (60 mL) extra virgin olive oil
- 4 oz (115 g) pancetta, diced
- 2 onion(s), finely-chopped
- 2 stalks celery, diced
- 8 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 mL) oregano, dried
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) pepper
- 3/4 cups (175 mL) dry white wine
- 2 cans (796 ml) canned whole tomatoes, drained, chopped
- 3/4 cups (175 mL) low-sodium chicken broth
- 1/4 cup (60 mL) basil, fresh, chopped
- 1/4 cup (60 mL) parsley, fresh, chopped
- 2 portobello mushrooms
- 1/4 tsp (1.25 mL) hot red chili pepper flakes
- 4 cups (1 L) white button mushrooms, halved
- 2 yellow pepper(s), chopped
- 2 tbsp (30 mL) balsamic vinegar
Instructions
- Herb and Garlic Roast Chicken
- 1 Using kitchen shears, cut chickens down each side of backbone; remove backbone and save for stock. Place, breast side up, in roasting pan; set aside.
- 2 In food processor, pulse together butter, lemon juice, garlic, parsley, basil, sage, chives, oregano, thyme and rosemary. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
- 3 Rub under skin of chickens. Drizzle with oil; sprinkle with salt and pepper.
- 4 Roast in 400°F (200°C) oven for 30 minutes. Spoon off fat from pan.
- Ragout
- 1 Meanwhile, in large Dutch oven, heat half of the oil over medium heat; brown pancetta. Stir in onions, celery, 6 of the garlic cloves, bay leaves, oregano, salt and pepper; cook, stirring occasionally, until vegetables are softened and golden, about 12 minutes.
- 2 Add wine, stirring to scrape up any browned bits; boil until almost no liquid remains, about 3 minutes.
- 3 Stir in tomatoes, stock, basil and parsley; boil for 3 minutes. Pour into roasting pan around chickens. Reduce heat to 325°F (160°C); roast until juices run clear when chicken is pierced, about 40 minutes. Transfer to platter, reserving ragout. Let stand, uncovered, for 10 minutes before carving. Skim off fat from pan.
- 4 Meanwhile, remove stems from portobello mushrooms; scrape out gills. Chop caps and set aside.
- 5 In large skillet, heat remaining oil over medium heat; cook remaining garlic and hot pepper flakes until fragrant, about 30 seconds. Stir in white and portobello mushrooms and yellow peppers; cook, stirring occasionally, until edges are golden, about 15 minutes. Stir in vinegar; stir into ragout. Discard bay leaves. Serve with chickens.