Recipes & Epi­cu­ri­ous A Guide to Din­ing in SW Florida

Bonita & Estero Magazine - - DEPARTMENTS - 365 5th Ave. South, Naples; 239-315-4019, the­french­naples.com

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.

Potato Mousseline

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.

Roasted Chicken

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.

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