Time: 1 hour 10 min.
Complexity: easily
Servings: 8

This dish is perfect for a holiday table. Whole roasted chicken is tossed in a spicy sauce of roasted garlic and butter and served with a side of mashed potatoes with fresh pesto. Before roasting, the chicken carcasses are marinated for several hours in a mixture of olive oil, chopped herbs, and garlic, then lightly pan-fried. The result is a crispy skin, and the meat is incredibly juicy and flavorful. Pour the hot roasted garlic sauce over the chicken and immediately drizzle with truffle oil. For a side dish, combine the mashed potatoes with a pesto made from basil, pine nuts, olive oil, and Parmesan.

Ingredients:

Baked chicken

• 2 chickens weighing approximately 1.1 kg each.
• 1 cup olive oil
• 1/4 cup coarsely chopped garlic
• 1/4 cup coarsely chopped fresh thyme leaves
• 1/4 cup coarsely chopped fresh tarragon
• 1/4 cup coarsely chopped fresh rosemary

Roasted Garlic Sauce

• 1 tbsp unsalted butter
• 1 tbsp. l. olive oil
• 2 shallots, coarsely chopped
• 1 glass of port wine
• 8 cups chicken broth
• 2 heads of baked garlic, cloves pressed out
• 1 tbsp. butter
• 2 tbsp white truffle oil

Mashed potatoes with herbs

• 1 cup tightly packed basil leaves
• 2 tablespoons pine nuts
• 2 cloves of garlic
• 1/3 cup olive oil
• 2 tbsp. l. freshly grated parmesan
• 6 red potatoes, peeled, chopped and boiled
• 0.5 cup hot milk
• 3 tablespoons of butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, garlic, port, truffle oil, red potatoes, Parmesan cheese, milk, pine nuts, thyme, tarragon, rosemary, basil

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Preparation:

Step 1
• In a very large bowl, combine the olive oil, garlic, and herbs. Add the chicken and coat with the marinade. Cover and refrigerate for 2 hours or overnight.
Step 2
• Chicken:
  
  Preheat oven to 200°C (400°F). Tie the chickens, season with salt and pepper, and brush with marinade. In a hot skillet, sear the chickens, breast side down, until golden brown, 3-5 minutes. Place in the oven and bake for 10 minutes. Reduce heat to 175°C (350°F) and continue baking, basting with the marinade and juices, until the chicken is cooked through, about 30 minutes more. Remove from the oven and let rest.
Step 3
• Sauce:
  
  In a large skillet, heat the butter and olive oil over high heat until almost smoking, and sauté the shallots for 3 minutes. Add the wine and reduce until the pan is almost dry. Add the broth and roasted garlic and cook until the liquid has reduced by half. Season with salt and pepper. Remove from heat and strain the sauce into a saucepan. Stir in the butter. Pour the sauce over the chicken and drizzle with truffle oil.
Step 4
• Mashed potatoes:
  
  Place the basil, pine nuts, garlic, and oil in a food processor and process until smooth. Add the cheese, salt, and black pepper to taste. Puree the hot boiled potatoes through a vegetable mill into a large bowl. Add 1/4 cup of the herb puree, milk, and butter. Process until smooth, season with salt and pepper to taste.

Votes: 4