Recipes & Epicurious A Guide to Dining in SW Florida
OVEN ROASTED CHICKEN, POTATO MOUSSELINE ENGLISH PEAS AND BACON LARDON Chef Vincenzo Betulia Serves 2-4 Brine
1 cup water 1 cup salt ¼ cup honey 10 bay leaves ½ cup garlic cloves 2 tablespoons peppercorns 2 rosemary sprigs 1 bunch of fresh thyme 1 bunch parsley 2 lemons
Bring all ingredients to a boil. Remove from heat and allow to cool. Brine the chicken overnight before cooking.
3 pounds Idaho potatoes, peeled and cut in half 4 cloves of garlic 1 pint heavy cream ¼ pound of butter (1 stick) Salt to taste
Simmer the potatoes and garlic cloves in hot salted water until tender when pierced with a knife, about 30 minutes. Meanwhile, gently warm the cream and butter in a separate pot. Once potatoes are tender, remove from water, and pass them through a potato ricer into a bowl. Add the cream mixture and season with salt to taste.
1 whole natural chicken, 3.5-4 pounds, brined overnight in the brine ¼ pound of soft butter Salt and pepper 6-8 cipollini, peeled 1 cup shelled English peas 4 ounces thick-cut bacon (cut into lardon) 2 bunches of thyme
Preheat the oven to 400 degrees. Remove the chicken from the brine and pat dry. Brush the chicken with soft butter, season the chicken well with salt and pepper on all sides and in the cavity. Place the chicken on a perforated rack over a sheet tray. Place in the oven and roast for 1 hour and 15 minutes. Half way through the cooking process add the cipollini to the tray to roast. Toss the shucked peas with the bacon in a small pat of butter and reserve. Remove the chicken from the oven, allow to rest 5-10 minutes, cut the chicken in half. Serve the chicken with potato mousseline and peas. Garnish the chicken with fresh thyme.