| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Shallots; peeled, blanched in |
|
|
; boiling water for 2 |
|
|
; minutes, and halved |
|
|
; lengthwise |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Plus 1 teaspoon olive oil |
| 1/2 |
|
Red bell pepper; cut into 1-inch |
|
|
; pieces |
| 1/2 |
|
Yellow bell pepper; cut into 1-inch |
|
|
; pieces |
| 1 |
tb |
Finely chopped fresh rosemary leaves or 1; plus, if desired, |
|
|
; tablespoon crumbled dried, rosemary sprigs for |
|
|
; garnish |
| 3/4 |
lb |
Small red potatoes; scrubbed and halved |
|
|
; or, if large, |
|
|
; quartered |
| 1 |
|
Whole chicken breast; (about 1 1/2 |
|
|
; pounds), halved |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
In a large ovenproof skillet toss together the shallots, the garlic, 2
tablespoons of the oil, the bell peppers, the chopped rosemary, the
potatoes, and salt and pepper to taste. Rub the chicken with the
remaining 1 teaspoon oil, the lemon juice, and salt and pepper to
taste and arrange it, skin side up, on top of the vegetable mixture.
Roast the chicken and the vegetables in the upper third of a
preheated 450F oven for 20 minutes, reduce the temperature to 357F.,
and roast the chicken and the vegetables for 15 minutes more, or
until the chicken is cooked through and the potatoes are tender.
Transfer the chicken and the vegetables with a slotted spoon to a
heated platter, stir the broth into the skillet, scraping up the
brown bits, and boil the mixture for 1 minute. Strain the liquid
through a sieve over the chicken and garnish the chicken with the
rosemary sprigs.
Serves 2.
Gourmet February 1992
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