Roast Chicken with Radishes and Parsley Sauce
yield: Serves two
preparation time: approximately 90 minutes
For the Chicken:
Olive oil, for the pan
1 large shallot, peeled and quartered
3-4 garlic cloves (or more, to taste) peeled and crushed
10 radishes, scrubbed and trimmed (see note)
2 1/2 pounds/1 kilo chicken parts on the bone
3 tablespoons white wine or vermouth
1/2 cup/120 ml chicken broth, homemade or store bought
Juice of 1 medium lemon, Meyer if possible. Scrub peels and toss into pot, if desired.
sea salt and black pepper to taste
For the Parsley Sauce:
1 bunch flat leaf parsley: approximately six ounces, or 2 cups, loosely packed
1 large garlic clove, peeled
1 scallion, trimmed, use all but the very bottom, floppy green stem
1 teaspoon sea salt (to taste)
generous grind of black pepper
1/2 cup olive oil
lemon juice to taste
To make the chicken:
Make sure the bird is not refrigerator cold.
Preheat the oven to 325 F/160C
I start this recipe stovetop, as Staub pans must be heated slowly. Using a 3-4 quart pot that easily accommodates the chicken and radishes. Pour in enough olive oil to coat the bottom of the pan. Heat gently. Add the radishes, shallot, and garlic. Turn heat up a bit and allow to cook a few minutes, then add the chicken, breast side up.
Add chicken broth and Vermouth. Squeeze lemon over all, and tuck pot into the oven, uncovered. Chicken will need to cook about 1 hour, 15 minutes to 90 minutes. Check for doneness by cutting into bird at deepest part of breast, by the bone. It should not be pink, and juices should run clear.
To Make Parsley Sauce:
Using a food processor or blender, blend parsley, garlic, scallion, salt, and pepper. Pour into lidded container for storage if necessary. Taste for seasoning; you may wish to add lemon, which will dull the color.
Notes: Parsley sauce is rather like pesto; I could see dressing salads with it or using it on pasta or fish. This makes a small amount of sauce, so if serving more than 2 or 3 three people you may wish to increase amounts.
To cut the oily mess while cleaning your food processor or blender, try a little Borax. People tend to think of this as an old-fashioned product used for laundry, but it’s a great all-purpose cleanser that really helps in the kitchen, especially if, like me, you are dishwasherless.
Serve Roast Chicken with Parsley Sauce with salad and bread.
Leftovers will keep, refrigerated, up to four days. Freezing is not recommended.