Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree

4 servings
  • Chicken:
  • 1/2 cup olive oil
  • 2 tablespoons coarsely chopped fresh sage
  • 2 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons coarsely chopped tarragon
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 6 cloves garlic, coarsely chopped
  • 2 whole chickens (2 1/2 to 3 pounds each), butterflied
  • Salt and freshly ground black pepper
  • Roasted Garlic-Fava Bean Sauce:
  • 8 cups home-made chicken stock
  • 1 head garlic, roasted, cloves squeezed in a bowl
  • 2 tablespoons cold butter, cut into tablespoons
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground pepper
  • 1/2 cup cooked fava beans
  • Celeriac and Potato Puree:
  • 1 pound celeriac peeled and cut into 2-inch pieces
  • 1 pound baking potatoes, peeled and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1/2 cup milk or cream, warmed
  • Salt and freshly ground pepper
  • For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.

  • Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.

  • For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.

  • For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

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