HERB AND GARLIC ROAST

HERB AND GARLIC ROAST image

Yield 8 servings

Number Of Ingredients 38

Ingredients

2 chickens (about 2oe lb/ 2
1.25 kg each)
1 tbsp extra-virgin olive oil 15 mL
˙ tsp each salt and pepper 2 mL
HERB a n d GARLIC BU T T ER :
˙ cup butter, softened 125 mL
oe cup lemon juice 50 mL
3 cloves garlic 3
oe cup each chopped fresh 50 mL
parsley and basil
2 tbsp each chopped fresh 25 mL
sage and chives
1 tsp each dried oregano, 5 mL
thyme and rosemary
RAGOU T :
oe cup extra-virgin olive oil 50 mL
4 oz pancetta, diced 125 g
2 onions, finely chopped 2
2 stalks celery, diced 2
8 cloves garlic, minced 8
2 bay leaves 2
1 tsp dried oregano 5 mL
˙ tsp each salt and pepper 2 mL
ß cup dry white wine 175 mL
2 cans (each 28 oz/796 mL) 2
tomatoes, drained and
chopped
ß cup sodium-reduced 175 mL
chicken stock
oe cup each chopped fresh 50 mL
basil and parsley
2 portobello mushrooms 2
oe tsp hot pepper flakes 1 mL
4 cups halved white mushrooms 1 L
(about 1 lb/500 g)
2 sweet yellow peppers, 2
chopped
2 tbsp balsamic vinegar 25 mL

Steps:

¡ Using kitchen shears, cut chickens down each side of backbone; remove backbone and save for stock. Place, breast side up, in roasting pan; set aside. ¡ HER B AND G ARLIC BUT T ER : In food processor, pulse together butter, lemon juice, garlic, parsley, basil, sage, chives, oregano, thyme and rosemary. (Makeahead: Refrigerate in airtight container for up to 2 days.) Rub under skin of chickens. Drizzle with oil; sprinkle with salt and pepper. Roast in 400°F (200°C) oven for 30 minutes. Spoon off fat from pan. ¡RA GOU T : Meanwhile, in large Dutch oven, heat half of the oil over medium heat; brown pancetta. Stir in onions, celery, 6 of the garlic cloves, bay leaves, oregano, salt and pepper; cook, stirring occasionally, until vegetables are softened and golden, about 12 minutes. ¡Add wine, stirring to scrape up any browned bits; boil until almost no liquid remains, about 3 minutes. ¡Stir in tomatoes, stock, basil and parsley; boil for 3 minutes. Pour into roasting pan around chickens. Reduce heat to 325°F (160°C); roast until juices run clear when chicken is pierced, about 40 minutes. Transfer to platter, reserving ragout. Let stand, uncovered, for 10 minutes before carving. Skim off fat from pan. ¡Meanwhile, remove stems from portobello mushrooms; scrape out gills. Chop caps and set aside. ¡In large skillet, heat remaining oil over medium heat; cook remaining garlic and hot pepper flakes until fragrant, about 30 seconds. Stir in white and portobello mushrooms and yellow peppers; cook, stirring occasionally, until edges are golden, about 15 minutes. Stir in vinegar; stir into ragout. Discard bay leaves. Serve with chickens. Makes 8 servings. p e r s e r v - i n g : about 523 cal, 26 g pro, 39 g total fat (14 g sat. fat), 17 g carb, 4 g fibre, 112 mg chol, 780 mg sodium. % RDI: 10% calcium, 29% iron, 16% vit A, 120% vit C, 20% folate.