Pan Roasted Rosemary Chicken with Farmers Market Ratatouille and Potato Purée MELISSA HORNUNG
So this is a summer favorite on our farm. With the temperatures ideal for dining “Al Fresco” and the farmers markets ahead of us with all of the fresh produces galore, we begin to indulge in what nature has brought forth.
Many of my dishes start with a sauté of olive oil, a spoonful of Irish butter, garlic, rosemary or some sort of fresh herb, and this dish is no different. The aromas that fill the air on its own will make your mouth water.
Portions vary according to how many people you will serve. Use your own discretion.
What you’ll need:
Organic Chick Thighs skin on
A slab of Irish butter
Ratatouille with Asparagus
Medium zucchini sliced
Large tomoato cubed
Medium onion quartered
Asparagus cut into 1 inch pieces, a bunch
Potato’s, peeled, quartered and boiled
Half and half
Salt and pepper to taste
Start by cleaning and drying the chicken then season both sides, chop garlic cloves 2-3 according to taste, rosemary (a few stalks) mix together. Add a few tablespoons of olive oil to the bottom of a large skillet, heat on medium high heat, place chicken piece in the pan skin side up, then place the garlic rosemary mixture on top of that. Cover the pan and cook for 10 minutes then turn. Cook for another 10 minutes or until browned on both sides and then add wine white, pour right from the bottle three good douches and then swish around in the pan. Cover and simmer for 10 more minutes. All of the flavors come together and almost carmelize. You can add another dash of wine and heat up a bit right before you serve. Make sure you drille the juices over each chicken piece.
In a speerate skillet for ratatouille, first the olive oil, (three tablespoons), slab of butter, onions, and zucchini slices, asparagus pieces and sauté on a medium heat unti slightly soft then add tomato’s and stir together for another minute, add another butter slab, Parmesan cheese salt and pepper. Serve right away.
Boil potato’s until soft, around 15-20 on a rapid boil. Drain and add back to the pan am place on a low heat, mash potatoes manually or with an electric mixer, add butter (2-3 tablespoons) half and half (1/4 cup or a dash more) salt and pepper to tast. Cream together well or whip with electric mixer, go ahead and add another slab of butter (at the risk of sounding like Paula Dean) . Serve hot.
Assemble overythig on a decorative plate, serve immediately with candle light and wine wine! Pure heaven.