Roast Chicken With Ginger, Macaroni and Caramelized Tomatoes

"Another Provencal recipe (Poulet Roti au Gingembre, Coudes au Jus) by way of Richard Olney. Cooking time includes an hour for draining/drying the tomatoes."
 
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photo by bikerchick photo by bikerchick
photo by bikerchick
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
2hrs 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
  • Preheat oven to 450°F.
  • Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
  • Smear the outside of the bird with olive oil and season with salt and pepper.
  • Place the chicken on its side in an oval baking dish and place the dish in the oven.
  • When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
  • After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
  • Bring the wine to a simmer and reserve.
  • When there is no more lemon juice, pour the wine into the pan and continue basting.
  • Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
  • When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
  • Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
  • In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
  • As soon as the garlic begins to sizzle, add the tomatoes.
  • Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
  • Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
  • Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
  • Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
  • Carve the chicken at the table and serve it with the macaroni.

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Reviews

  1. Let me say, I gave this 5 stars! The Beau, aka The Picky Eater, liked it but wasn't as 'effusive' as I was, lol. He thought the pasta was a little too lemony, I disagree and thought it was just right, but next time I make this I'll modify just for his tastes a tad. I had tiny lemons, so I used 2 and a half, so I could have just done one and a half, but that's ok. ;) After I juiced the lemons, I stuffed the 'spent' lemons in the chicken cavity, the rest of the recipe I followed exactly! I might like a little more ginger myself next time, but The Beau isn't as fond of ginger as I am, so I'll try to balance it out. I used some large roma tomatoes and it seemed that they probably had less juice, etc. When I carmelized the tomatoes, I actually let them be in the pan, without stirring much so they could get good and carmelized. They seemed to keep their shape too and were very flavourful! Can't wait until I have my garden tomatoes to choose from this summer! I used an organic free-range bird and it was very juicy with the basting and lemon and wine. Mine took a bit longer than the prescribed time to finish cooking but it was worth the wait. Thanks Chef Kate!
     
  2. I thought I'd try this using 2 sauteed chicken breasts and otherwise following the recipe. Many times you can tweek a recipe to suit your needs. This isn't one of those times. The flavor just wasn't developed the way I assume it should have been. Roast the whole chicken.
     
  3. whoo-hoo this was great
     
  4. Brilliant! I cannot not say enough good things about this recipe! The macaroni was divine (and I am not a macaroni fan!) The chicken was tender and juicy. We turned the chicken every fifteen minutes and basted as directed. I used fresh ginger but did not really taste it....next time i may put some on the outside of the chicken. This was fabulous! What a wonderful French recipe! Thank you Chef Kate for an excellent dinner!
     
  5. ABSOLUTLU KILLER. i will agree with queen dragon it's not a easy recipe but worth every second .next time when I make this i will use my rotisserie.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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