Red roasted chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, (3-pound) | |
| 3 | Garlic cloves, finely chopped | |
| 2 | tablespoons | Paprika |
| Coarse salt and freshly ground black pepper | ||
| ¼ | cup | Red wine vinegar |
| ⅓ | cup | Spanish olive oil |
| 3 | tablespoons | Unsalted butter |
| 2 | mediums | Onions, finely chopped |
| 6 | Italian Roma tomatoes, cored, seeded, and chopped (or use canned) | |
| ½ | cup | Water |
| ½ | bunch | Italian parsley, leaves only, roughly chopped, for garnish |
Directions
Rinse the chicken, remove any excess fat, and pat dry with paper towels. In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar. Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour.
Preheat the oven to 350 degrees.
Heat a large cast-iron skillet over medium-high heat and add the olive oil.
Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.
Melt the butter in the skillet over medium-high heat. Saute the onions, with 1 teaspoon salt and ½ teaspoon pepper, 3 to 5 minutes. Add the tomatoes and cook 2 to 3 minutes. Add the water and set the chicken on top of the vegetables. Roast 1 hour, until the leg moves easily when twisted.
Transfer the chicken to a serving platter and cover loosely with aluminum foil.
Tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan. Sprinkle with the parsley and serve.
Yield: 4 to 6 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@...> on Feb 11, 1997.