Butcher Shop Chicken
Butcher Shop Chicken
Today I am going to share a very good recipe on my post which you will love called "Butcher Shop Chicken". After roasting the chicken for Sunday dinner, the leftover meat is taken off the bone and made with a warm tomato salad another night. Alternatively, you can easily make this dish with an uncooked quarter chicken, as we're going to do here, and roast the tomatoes with the chicken. The recipe
Ingredients:
2 shallots, chopped
1 carrot, chopped
1 celery rib, chopped
2 bone-in chicken breast halves, with skin
2 whole chicken legs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 teaspoons finely chopped rosemary leaves
1 teaspoon finely chopped thyme leaves
3 tablespoons finely chopped basil leaves
1 garlic clove, thinly sliced
2 pints grape tomatoes, halved
1/4 teaspoon crushed red pepper
1 teaspoon sherry vinegar
Preheat the oven to 450 degrees. In a small roasting pan, scatter the shallots, carrots, and celery in an even layer.
Roast until an instant-read thermometer inserted in an inner thigh registers 165 degrees F, about 35 minutes. The skin ought to be brilliant brown and the juices ought to run clear.
In the meantime, in a little skillet, heat the leftover 1 tablespoon of olive oil over modestly high intensity. Add the garlic and cook, blending, until brilliant brown, around 45 seconds. Add the tomatoes, red pepper, and vinegar; season with salt. Cook, blending as often as possible, until the tomatoes are relaxed, around 3 minutes. Move to a serving bowl, mix in the excess 2 tablespoons of basil, and season with salt and pepper. Serve the tomatoes with the dish chicken.
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