Ingredients
Roasted Chicken:
- 1 cup olive oil
- 1/4 cup roughly chopped garlic
- 1/4 cup roughly chopped fresh thyme leave
- 1/4 cup roughly chopped fresh tarragon
- 1/4 cup roughly chopped fresh rosemary
- 2 chickens, about 2 1/2 pounds each
- Salt and pepper
Directions
Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest
Roasted Garlic Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 shallots, roughly chopped
- 1 cup port wine
- 8 cups chicken stock
- 2 heads roasted garlic, cloves removed
- Salt and freshly ground pepper
- 1 tablespoon butter
- 2 tablespoons white truffle oil
In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
Herbed Potato Puree:
- 1 cup basil leaves, tightly packed
- 2 tablespoons pine nuts
- 2 cloves garlic
- 1/3 cup olive oil
- 2 tablespoons freshly grated Parmesan cheese
- Salt and freshly ground pepper
- 6 red potatoes, peeled, cut into chunks and cooked until soft
- 1/2 cup milk, scalded
- 3 tablespoons butter
Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste
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By ElleMac
Brentwood, TN
on October 08, 2008
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I made this the other night and my husband just loved it. the truffle oil balances so well with the sweet port, they really need each other. I had really wished that the sauce were thicker - I cooked it for 10 minutes longer than the instructions but it never got too thick. I did have plenty of sauce leftover and plan to use it as a pan sauce on pork chops and stuffing soon.
By abbiedb_9346292
evanston, IL
on January 04, 2008
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the chicken is really good and moist. I used a zinfandel wine with a pinch of sugar instead of the port. i also can't afford the truffle oil so i didn't use any and it still was great.
By StephsFoodDotCom
New York, NY
on March 04, 2007
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This was VERY time-consuming. I probably would not classify it as an 'easy' recipe. It's also pretty expensive with all the fresh herbs, a whole chicken (I used free-range and the truffle oil.
The chicken came out very juicy and tasty. The potatoes are basically pesto potatoes, but they are very good. I had trouble with the sauce, though. It was very liquidy. I cooked it down for quite a while, but this didn't seem to really help much. It had a nice flavor, but it probably isn't necessary.
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