Best Five Herb Marinated Chicken With Roasted Garlic Fava Bean Sauce With Celeriac And Potato Puree Recipes

Five Herb Marinated Chicken with Roasted Garlic -Fava Bean Sauce with Celeriac and Potato Puree image

Provided by Bobby Flay

Time 6h

Yield 4 servings

Number Of Ingredients 20

1/2 cup olive oil
2 tablespoons coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely chopped tarragon
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
6 cloves garlic, coarsely chopped
2 whole chickens (2 1/2 to 3 pounds each), butterflied
Salt and freshly ground black pepper
8 cups home-made chicken stock
1 head garlic, roasted, cloves squeezed in a bowl
2 tablespoons cold butter, cut into tablespoons
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1/2 cup cooked fava beans
1 pound celeriac peeled and cut into 2-inch pieces
1 pound baking potatoes, peeled and cut into 2-inch pieces
3 tablespoons unsalted butter
1/2 cup milk or cream, warmed
Salt and freshly ground pepper

Steps:

Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

Roast Chicken with Fava Beans image

Provided by Martha Stewart

Number Of Ingredients 7

1 whole chicken (about 4 pounds), left at room temperature for 30 minutes
1 tablespoon extra-virgin olive oil
Coarse salt and ground black pepper
6 cloves garlic, skin on
3 pounds fava beans, shelled (about 4 cups)
1/4 cup white wine
2 teaspoons fresh thyme

Steps:

Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.

Nutrition Facts : Calories 387 g, Cholesterol 18 g, Fat 7 g, Fiber 1 g, Protein 34 g, SaturatedFat 1 g, Sodium 147 g