A unique, yet simple, dish -- it’s just spiced roast chicken with dressed potatoes. But it is satisfying on every level.
My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it.
Ingredients
Membrillo, or Spanish quince paste, is a wonderful product to keep in the pantry. It’s traditionally served with cheese, but I can easily think of dozens of other ways to use it, from making marinades to martinis – it really is versatile. This quick and very delicious glaze for chicken is, well, just a bit different. Skewered, served with salad or stuffed into bread, the chicken is great however you serve it.
Ingredients
Ingredients
In the 1950s, when poultry was more expensive than either fish or beef, Arroz con Pollo was the preferred dish for special occasions and Sunday family gatherings. It's a one-pot meal that's still perfect for feeding a crowd.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.
The idea for this chicken began with a North African tagine-style stew. But I prefer what roasting does to the chicken thighs; the lemon-honey glaze turns it sticky and crisp.
Chicken roasted with vegetables—nothing is more delicious, or easier, but pulling off this classic as a slow roast is bit more complicated. It is literally impossible to overcook the bird, which is exactly the way most roast chickens go astray. The wrinkle lies with the vegetables: root vegetables (carrots, parsnips, potatoes - the vegs that taste especially yummy roasted around a chicken) will never get done at the low temperature that’s ideal for roasting chicken. So when slow roasting a chicken with potatoes, or onions, or parsnips, or carrots it is common to blanch them or fry them briefly to soften their tough fibers before throwing them in the roasting pan. But not if you think young.