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Yields6 Servings
 1 cup VSOP Extra Virgin Olive Oil, any robust intensity evoo
 1 ½ cups White Wine
 2 Onions, peeled and cut in to wedges about 1 inch at the thickest part
 2 large Carrots, roughly chopped in to 1/2" pieces
 1 lb Fresh Cremini Mushrooms, whole
 2 lbs New Potato, small
 4 inches Fresh Rosemary, sprig
 pinch Fine Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
 1 whole Free Range Chicken, split in half
 10 cloves Garlic
1

Preheat the oven to 350 degrees Fahrenheit.

2

Thoroughly whisk the EVOO with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

3

Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-Olive Oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables. Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This could also be a one dish meal. Serves 6.

Ingredients

 1 cup VSOP Extra Virgin Olive Oil, any robust intensity evoo
 1 ½ cups White Wine
 2 Onions, peeled and cut in to wedges about 1 inch at the thickest part
 2 large Carrots, roughly chopped in to 1/2" pieces
 1 lb Fresh Cremini Mushrooms, whole
 2 lbs New Potato, small
 4 inches Fresh Rosemary, sprig
 pinch Fine Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
 1 whole Free Range Chicken, split in half
 10 cloves Garlic

Directions

1

Preheat the oven to 350 degrees Fahrenheit.

2

Thoroughly whisk the EVOO with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

3

Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-Olive Oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables. Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This could also be a one dish meal. Serves 6.

Poulet Grand-Mère

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