This is a wonderful recipe from Thomas Keller from the restaurant Bouchon.
Poulet Roti Aux Courgettes et Tomates Persillees
For the chickens:
Preheat the oven to 475?F. Season and truss the chickens, then roast.
For the Squash and Tomatoes:
Cut each squash lengthwise in half and trim a small lengthwise slice from each half so that the pieces can stand without tipping. With a paring knife, score the cut sides on the diagonal in a crosshatch pattern, making the cuts about 1/2 inch apart and about 1/4 inch deep. Place in a small baking pan or on a sheet. Sprinkle the squash with salt and pepper and drizzle generously with olive oil. Top each piece with a sprig of thyme.
Cut each tomato crosswise in half. Trim a small piece from the bottom of each half so that the pieces can stand without tipping. Place the tomato halves in another baking pan or on a sheet. Place a thyme sprig on each tomato.
To Complete:
When the chicken is done, remove from the oven and let sit in a warm spot while the vegetables cook. Reduce the oven temperature to 375?F.
Place the pans of vegetables in the oven to bake. Check the tomatoes after about 5 minutes. Very ripe tomatoes will cook quickly. They should be hot throughout and just beginning to shrivel. As soon as they are, remove the tomatoes from the oven, discard the thyme, and pull away and discard the skins. Top each tomato half with about a tablespoon of olivade and a sprinkling of parsley. Return to the oven for 2 to 3 minutes to warm the olivade, then remove from the oven and keep warm while the squash finishes cooking.
After about 15 minutes, test the squash by squeezing the sides to see if it is tender. When it is, remove it from the oven and turn on the broiler.
Discard the thyme and sprinkle the tops of the squash with the lemon zest and bread crumbs. Place the pan under the broiler to brown the bread crubs for 1 to 2 minutes. Remove from the broiler.
To Serve:
Carve the chicken. Arrange the chicken on four serving plates. Pour the chicken jus over the chicken and around the plates. Arrange one piece each of squash and a tomato half at the side of the chicken on each plate, and sprinke the chicken with fleur de sel.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 84 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 1290.1mg | 44 % | |
Potassium 391.2mg | 10 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 9g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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