Monday, September 28, 2009

Rustic Roast Chicken and Pinot Noir

Last night I enjoyed a rustic, comforting fall dinner of roast chicken. I actually used a fryer chicken that was about 3.5 lbs, surrounded it with potatoes, carrots and shallots, and roasted it at 375 for about 1.5 hours in a convection oven. Before roasting, I used a trick I've seen on Food Network and put some herbs and butter underneath the skin of the bird to provide more flavour.



Herbs I used were: Italian parsley, chives, purple basil and parsley. I also sprinkled them on top of the bird and drizzled olive oil over the entire chicken before roasting.





To accompany the chicken dinner were roasted stuffed tomatoes and some crusty Ciabatta loaf dipped in olive oil and balsamic vinegar. For the tomatoes you will need:

  • 2 large tomatoes
  • parmigiano reggiano or other hard, grating cheese (grana padano, romano)
  • breadcrumbs
  • 2 scallions
  • fresh herbs
  • salt and pepper
  • you could also add bacon if you like

Scoop the seeds out of the tomatoes and save in a nearby bowl. The result should be two tomatoes that look like mini-bowls themselves. Mix all other ingredients with the meat of the tomatoes in the bowl and then stuff the empty "tomato-bowls" with the mixture. Roast for about 10 minutes or more, watching to see when the tomato skin starts to look cooked. Then top with more breadcrumbs and cheese and broil until crispy and brown.



With this fall meal, the wine consumed was Louis Latour 2007 Pinot Noir from Beaune in Cote d'Or, France. This light pinot was a perfect choice for a chicken dinner. You could also go with a Beaujolais though, it would be a bit more fruity but still light and complimentary to the roast chicken.




It was a tasty meal perfect for a rainy September evening.

1 comment:

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