Chicken, Broccoli, and an Easy, Delicious, Elegant, French Dessert

I'm sure, like me, you all eat quite a bit of chicken, but are always looking for new ways to make it so it doesn't become tiresome. Here are my recipes from last night's dinner, for a new way to serve roast chicken, a new take on broccoli, and then the best part - an uber-simple, ultra-delicious, traditional French country dessert: Pear Clafouti.

The best part is that all of these ingredients are seasonal ingredients so they are fresh. You will see that you can easily adapt the Clafouti recipe for whatever fruit is in season. It's so delicious.

 

Chicken with Croutons

What you want to start with is pre-heating your oven to 425. I actually used a half sheet (aka Jelly Roll pan) to roast my chicken because it gives you a more even browning, and more uniformly crisp skin.

Slice one onion and place it in the pan where the chicken will be roasting.

Pat your 4-5 lb chicken dry (otherwise it won't brown), and then truss it up like a cheap date by tucking the wing tips under it's back, and tying the legs together at the ankle, then set it on top of the sliced onions (the onions will burn but the will lend an amazing taste). Sprinkle salt and pepper in the cavity, and then quarter two lemons and stuff them in the cavity. Melt (or use room temperature) 2 tbs of butter (NOT MARGARINE!!) and massage it into the skin. The milk fats in the butter burn, helping to give the skin that nice golden brown crisp skin. Continue by sprinkling additional salt and pepper on the skin. Once your oven has reached temperature, put the bird in for 1 hour and 15 to 1 hour and 30, or until the juices run clear when you prick the space between the drum stick and the body. (I checked mine at 1 hour 15 and it was great, but I think it was not quite 4 lbs).

When the chicken is ready for removal, take it out, and then set it on the counter, and tent it with tin foil. Let it rest for 15 minutes. THIS IS REALLY IMPORTANT. If you carve it right away, the juices will run out and you will have a dry chicken. If you let it rest for 15 minutes, it allows the juices to settle back into the meat so it is juicy. 

While the chicken is resting, you will want to take your cubed baguette (cut your baguette into 3/4" or so cubes), and then saute them in olive oil until golden brown, adding salt and pepper to taste. Once they are done, set them on the platter that you will serve your chicken from. 

Now that your chicken is rested, carve it, setting the pieces on top of the croutons. Make sure that any juices that run out during carving be drizzled on top of the chicken and croutons. Serve and enjoy!

 

 

Roasted Broccoli

I'm not sure that this could be any easier. Pre-heat your oven to 375. I took one head of broccoli, cut it down as in the picture, and spread it on a baking sheet. Drizzle olive oil over broccoli, sprinkle salt and pepper to taste, and thinly slice two cloves of garlic. Toss with your hands to mix all ingredients together. Shave fresh Parmeggiano on top of the broccoli. DON'T USE THAT CRAP IN THE GREEN CONTAINER!!! If you won't go buy a fresh wedge of real Parmeggiano, then just leave out this ingredient altogether because it makes a huge difference. Anyway, roast your veggies for oh, about 10+ minutes. You will know when they are done. Really, you could do this with whatever veggies are in season.

 

Pear Clafouti

(Recipe Courtesy of the Barefoot Contessa) 

This traditional French country dessert is usually made with cherries, but in the spirit of seasonal living I decided to try the pear version as made by Ina Garten (The Barefoot Contessa). Really, this was so easy to make, and the results were outstanding, easy, delicious, and elegant!

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 2 tablespoons pear brandy (recommended: Poire William) (I didn't have any, and couldn't obtain it at the local DABC store, so I substituted Amaretto liquor in its place which is the closest thing I could think of, and which added a nice taste to)
• 2 to 3 firm but ripe Bartlett pears
• Confectioners' sugar
• Creme fraiche

Preheat the oven to 375 degrees F. 

Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar and cinnamon. (I didn't have this exact size so I used a cake pan).

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy (or amaretto). Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes (I did 40 minutes since I used a cake pan which was deeper than the dish she recommended). Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.