FRENCH ROASTED CHICKEN WITH CABBAGE AND PRUNES RECIPE

French Roasted Chicken with Cabbage and Prunes Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

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1/2 cup plus 4 tablespoons extra virgin olive oil, divided
16 pearl onions, peeled
5 carrots, peeled and cut into 2-inch pieces
4 celery stalks, cut into 2-inch pieces
6 cloves of garlic, separated and peeled
1 3/4 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1 (4-5 lb) chicken, rinsed and patted dry
1 tablespoon fresh parsley, chopped
2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1 tablespoon lemon zest
1 1/3 pitted prunes
1 very small green cabbage, cored and quartered
1/2 cup Riesling d'Alsace
1 cup chicken stock

Steps:

Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
Reduce the burner heat slightly and allow the pan to cool a bit. Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil. Transfer the chicken to the center of the roasting pan, pour the pan juices on top of it and rub it with the parsley, rosemary, thyme, and lemon zest.
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken and place the prunes and cabbage on the caramelized vegetables. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh. Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.
Makes 8 servings.