SIMON & GARFUNKEL ROAST CHICKEN
The blend of flavors in this dish, and the aroma, is wonderful. It's a bit of work, but in my opinion, worth it.
Provided by Charmed
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
- In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
- Set aside.
- Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
- Set aside.
- Rub some salt and about 2 tsp.
- of the herb mixture mixture into the cavity of the chicken.
- Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
- Rub some salt on the outside of the chicken and brush with some of the olive oil.
- Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
- In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
- Mix well.
- Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
- While baking, occasionally baste the chicken and turn the vegetables.
- When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
- Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
- (If necessary, you can keep it warm in a very low oven.) SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
- (One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) Add enough stock to measure 2 cups.
- Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
- (You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
- Boil for about 4 minutes or until reduced to a glaze.
- Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
- This should take about 10 minutes.
- Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
- Taste the sauce and adjust the seasonings to taste.
- Stir in the parsley.
- Slice the chicken and serve with the vegetables.
- Spoon sauce on top.
MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
- Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
- Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
- Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
- If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables
CHICKEN SIMON AND GARFUNKEL
Make and share this Chicken Simon and Garfunkel recipe from Food.com.
Provided by Scrivener1
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pound the chicken breast halves to flatten.
- Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
- Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
- Place breasts in greased baking dish.
- Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
- Bake 30 minutes in a 325 deg. F. oven.
- Pour wine over chicken and bake another 25-30 minutes.
Nutrition Facts : Calories 486.1, Fat 35.8, SaturatedFat 18.2, Cholesterol 183.1, Sodium 435.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 34.8
SIMON AND GARFUNKEL POT ROAST
Very tender traditional roast made with beef gravy.
Provided by desimoneray
Categories Pot Roast
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
- Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
- Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 7.5 g, Cholesterol 107.6 mg, Fat 24.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 1635.3 mg
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