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1
Preheat oven to 550 degrees.
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2
Mix together the salt and pepper.
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3
Rub chicken with oil inside and out, then liberally coat with salt mix.
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4
Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown.
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5
The chicken may have to be rotated for even coloring.
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6
When chicken is fully browned turn the oven down to 300 degrees.
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7
Cover with foil to prevent burning.
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8
Chicken will take another 35 to 45 minutes.
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9
Chicken is done when one can move the wing back and forth with great ease.
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10
Another test is piercing between the thigh and breast and the juices should run clear.
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11
Allow chicken to rest for 10 minutes before serving.
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12
For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes.
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13
Add mushrooms and saute.
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14
Season.
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15
Deglaze with white wine and reduce by 50 percent.
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16
Add chicken stock, soy, and thyme.
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17
Bring to a simmer, add peas, edamames, favas, carrots, and snap peas.
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18
Add the truffle oil and season.
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19
Check for seasoning.
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20
Bring back to temperature.
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21
Right before serving, add the chives.
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22
Using a large platter, serve a large mound of the ragout.
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23
Top with 2 chickens and serve family style.
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24
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
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25
In a medium bowl, mix the shredded chicken, ragout and basil oil.
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26
Check for seasoning.
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27
Fill the crock pots and place the puff pastry on top tightly.
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28
Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown.
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29
Serve as soon as possible.
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30
For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth.
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31
Do not overmix thereby heating the mixture.
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32
Add the basil and puree smooth.
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33
Check for seasoning.
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34
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
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35
In a blender, add the Dijon and vinegars and blend.
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36
Drizzle in the oils to emulsify.
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37
In a large salad bowl, toss the chicken, pasta, tomatoes and basil.
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38
Season with salt and black pepper.
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39
Check for flavor.
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40
In a large pasta bowl, plate the entire salad and garnish with basil tops.
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41
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
