Recipe by Chef Kate
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.
Top Review by bikerchick
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!
- 3 1⁄2 lbs roasting chickens
- salt and pepper
- 1 tablespoon fresh ginger, grated
- 3 tablespoons olive oil
- 1 lemon, juice of
- 1⁄2 cup white wine
- 12 ounces elbow macaroni
- 2 garlic cloves, crushed, peeled, chopped
- 1 lb tomatoes, peeled, seeded, coarsely chopped
- 1⁄4 cup basil leaves, fresh
Directions See How It's Made
- 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.