Engagementroastchickenbarefootcontessa Recipes

THE BAREFOOT CONTESSA

Steps:

• Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
• On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
• Strain the drink into the cocktail glasses and garnish with the rosemary stem.

ENGAGEMENT ROAST CHICKEN (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 425 degrees F.
• Remove and discard the chicken giblets.
• Pat the outside dry. Liberally salt and pepper the inside of the chicken.
• Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
• Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
• Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
• Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
• Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
• Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
• Place the pan on top of the stove and turn the heat to medium-high.
• Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
• Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

GARLIC ROAST CHICKEN (BAREFOOT CONTESSA)

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables.
• Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter, pour all remaining butter over vegetables and sprinkle everything with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Baste chicken and vegetables with juices a couple times during cooking. (Our 5 1/2 lb chicken needed 1 hr 20 mins.).
• Remove the chicken, place on cutting board, and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on a platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

ENGAGEMENT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
• Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
• Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

BAREFOOT CONTESSA'S CHICKEN PICCATA

Steps:

• Preheat oven to 275 and line sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
• Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
• Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
• Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.