Monday, May 03, 2010

Sunday: roast chicken and vegetables

I somehow don't end up making roast chicken very often, but last night it seemed like the thing to do.

I followed the technique from Bittman and roasted the bird in a skillet (actually in the grill pan, which was exactly the right size for is) surrounded by vegetables: potatoes, yellow carrots, onion, and celery root. After the bird was done, I made a sauce by adding white wine and a bit of cornstarch to the pan juices.

As a side I sauteed some chard stems with salt in olive oil. When they were about ready to go I added some pureed tomatoes and black pepper.

This stuff turned out very nicely.

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