Tuesday, March 30, 2010

Chicken roasted with garlic and grapes

A chicken, two heads of garlic, cloves separated, a bunch of Long Island grapes, halved; some cut up red potatoes, terrace thyme and tarragon inside, 2 cups of dry white vermouth (or white wine), salt etc. Put in pot with lid and cover, in oven of 425'F/210'C. 1 hour and a quarter-ish. Take off lid for 20 minutes to brown. The side effect will be the brown-spattering of the pot-sides that you see above, which you should scrape down by sloshing the juices over them, and scratching with a wooden spoon. No metal on your le Creuset, please.

Toast some hole-y bread and put a slice in the bottom of a bowl. Spoon the chicken and juice and potatoes and soft garlics and grapes on top.

Accompany with a salad of North Fork mizuna and fresh North Fork corn. Mizuna is a bit of a wuss and needs a gentle vinaigrette. I added some cream to mine.

* How green was my valley?

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