Ontario-Grown Chanteclaire Rouge Chicken
Ingredients:
- 2 tablespoons (30 ml) oil
- 2 cloves garlic, crushed with their skins on
- 2 Chanteclaire Rouge Chickens cut in half, or 4 chicken breasts, skin on
- Sea salt and freshly ground black pepper
- A few sprigs of thyme
- Lemon juice
- 4 tablespoons (60 ml) olive oil
- 3 large shallots peeled and finely sliced
- ¼ cup (60 ml) dry white wine
- 1 cup (240 ml) chicken stock
- ¼ cup (60 ml) 35% cream
- 2 heirloom carrots peeled and sliced on an angle about a half- inch thick
- 2 parsnips peeled and sliced on an angle about a half-inch
- (1.25 cm) thick
- 12 fingerling potatoes
- 12 Brussel sprouts
FOR THE CHICKEN :
- Preheat the oven to 425˚F (218˚C). Infuse the oil with the garlic in an ovenproof pan over medium heat for 2 minutes, and then season the chicken with the sea salt and black pepper. Fry the chicken, skin side down, in the oil with the thyme until the skin is golden and crisp.
- Turn the chicken over, add butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken over again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.
FOR THE SAUCE
- Heat a little olive oil in a pan and sauté the shallots and garlic for 5-6 minutes until golden. Add the wine and chicken stock, and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve and season; return the sauce to the pan. Add thyme last.
- Put the chicken aside while you reheat the sauce. Place chicken halves or slice each chicken breast in two horizontally. Arrange on warm plates, pour sauce around and spoon on the vegetables.
FOR THE ROOT VEGETABLES
- Parboil potatoes in salted water for 3 minutes, and then add the rest of the root vegetables for 2 minutes and strain. Place a sauté pan over medium heat, add butter and root vegetables. Sauté until lightly browned, and season with salt and pepper.
