Whole Roasted Chicken With Plumped Raisins Toasted Pine Nuts And Arugula Recipes

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ROASTED PEPPERS WITH PINE NUTS AND PARSLEY



Roasted Peppers with Pine Nuts and Parsley image

This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!

Provided by TheChef2010

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 8

2 red bell peppers
2 yellow bell peppers
2 ounces pine nuts
⅓ cup golden raisins
1 clove garlic, minced
½ cup chopped fresh parsley
½ cup olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  • Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
  • Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g

CHICKEN WITH RAISINS



Chicken With Raisins image

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories     poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

Steps:

  • Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
  • Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
  • Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
  • Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

WHOLE ROASTED CHICKEN WITH PLUMPED RAISINS, TOASTED PINE NUTS, AND ARUGULA



Whole Roasted Chicken with Plumped Raisins, Toasted Pine Nuts, and Arugula image

Succulent, tender, and aromatic, roast chicken is a dish that all cooks should have in their arsenal. There are many schools of thought on how to master the perfect roast chicken. My philosophy is the simpler the better. I don't use a big roasting pan or rack, truss the bird, or change the oven temperature fifty times. As far as technique goes, I like to start roasting the chicken breast side down to protect it from drying out in the initial intense heat. Gravity also works on your side that way; all of the juices gather in the breast meat during the first half of cooking, keeping the meat really moist. Then I turn the bird over to finish cooking and brown the breast. Swiss Chard and Caramelized Onion Panade (page 183) makes a terrific side.

Yield serves 2 to 4

Number Of Ingredients 10

1/3 cup raisins
1/2 cup extra-virgin olive oil
1/4 fresh rosemary sprig
One 3 1/2-pound whole chicken, preferably free-range
4 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 1/2 teaspoons canola oil
1/4 cup dry white wine, such as Sauvignon Blanc
2 cups fresh arugula leaves, stemmed
2 tablespoons pine nuts, toasted (see Note, page 54)

Steps:

  • Preheat the oven to 300°F.
  • Put the raisins in a small ramekin and pour in the olive oil and 1 tablespoon water. Add the rosemary. Cover with aluminum foil and bake for 30 minutes, or until the raisins are plump. Remove the raisins from the oven and set aside to cool.
  • Crank the oven temperature up to 450°F.
  • Remove the neck and giblets from the cavity and rinse the chicken inside and out under cold water. Pat dry thoroughly with paper towels. Run your finger between the skin and the reast meat of the chicken, and slip the thyme sprigs in there. Season the body and cavity of the chicken generously with salt and pepper.
  • Put a 10-inch ovenproof skillet over medium-high heat and add the canola oil. When the oil is hot, lay the chicken in the pan, breast side down, tucking the wings under. Put the skillet in the oven and roast until the chicken starts to brown, about 35 minutes.
  • Carefully take the pan out of the oven. Insert tongs or a sturdy wooden spoon into the cavity of the chicken and gently lift the chicken out, being careful not to tear the skin. Tilt the chicken slightly so all of the juices from the inside run out into the pan. Set the chicken on a large plate for a minute. Discard all of the pan juices, which will mostly be fat. Nestle the chicken back in the pan, breast side up. Return it to the oven and roast for 30 minutes. The chicken is done when the juices run clear when the meat is pierced with a knife. To be extra sure, pop an instant-read thermometer into the thickest part of the thigh; it should read 165°F. Transfer the chicken to a cutting board and let rest for 5 minutes before carving so the juices can settle back into the meat.
  • To make a quick pan sauce, pour off the excess fat from the pan drippings. Put the skillet over medium-high heat and add the wine. Using a wooden spoon, scrape up the brown bits stuck to bottom of the pan. Season with salt and pepper.
  • To serve, put a bed of arugula on individual plates or on a platter and arrange the carved chicken on top. Scatter the raisins and pine nuts all over. Drizzle with the pan sauce and a little of the raisin oil.

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