Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 1 1⁄2 hours |
Description
A Rosh Hashana favorite, make this recipe for a crowd and if there's any leftovers (which it's possible there won't be!) use the meat for a huge batch of chicken noodle soup.
Ingredients
- 1 2-3 pound chicken
- 2 tsp minced thyme
- 2 tsp dijon mustard
- kosher salt and pepper
Instructions
Preheat the oven to 450°F. Rinse the chicken, then dry it well with paper towels inside and out: the less it steams, the drier the heat, the better.
Salt and pepper the cavit so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Season to taste with pepper.
Place the chicken in a sauté or roasting pan roast 50 to 60 minutes. Remove from the oven and add the thyme to the pan. Baste the chicken with the juices and thyme and let rest for 15 minutes on a cutting board.
For the Ragout
2 cups white wine
1 cup dried apricots
2 tablespoons vegetable oil
1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups)
1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups)
2 teaspoons chopped fresh thyme plus sprigs for garnish
Salt and pepper to taste
While the chicken is roasting, heat the white wine and apricots in a small saucepan for 30 minutes or until apricots start to plump. Remove from heat, drain and coarsely chop. Heat 2 tablespoons oil in heavy large skillet over medium-high heat, add parsnip and sauté until beginning to brown, about 2 minutes. Add apple, apricot and chopped thyme and cook until parsnip and apple are tender, about 6 minutes. Season with salt and pepper and transfer to a serving platter. Arrange roast chicken around and serve with pan juices.