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1
Cream 7 oz of butter.
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2
Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter.
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3
Keep just the tips of the remaining parsley and chervil.
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4
Clean the white mushrooms and dice (quite small), bake them slowly in butter, and add to the herbed butter along with the finely sliced shallots.
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5
Season with pepper and salt.
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6
Lift the skin slightly from the chicken, without tearing it, and spread the herbed butter underneath.
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7
Be careful afterwards to ensure that the skin covers the meat so that it does not dry out during cooking.
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8
If you do not have a spit you can cook the chicken in the oven at 350#&176;F for about 1 1/4 hours.
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9
When the chicken is 3/4 cooked, deglaze with chicken juices.
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10
When cooked, sieve the cooking juices and add the chervil and parsley.
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11
This will be used later on.
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12
Peel and wash about 8 white onions; remove the top of the onions (about 1/4 of onion if it is small or 1/3 if it is large, these lids will be used later on), and empty the middle of the onions with a spoon (keep two or three layers of onion).
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13
Dice the other onions finely with the spooned out interiors.
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14
Sweat the onions in olive oil until they are lightly golden, adding salt and pepper.
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15
Cut the celery stick into very small pieces, and crush the grilled pine nuts with a knife (you can grill them in the grill or oven).
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16
Away from the heat mix the sweated onions, diced celery, pine nuts, ricotta, the salted pork fat, sage, parmesan, chopped parsley, salt, and pepper.
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17
Stuff the onions (replace the tops on the onions before cooking) and put them on a baking sheet, drizzle with olive oil and cook in the over preheated to 356F for near 1/2 hour.
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18
Be careful not to burn them, if you think there is a risk of burning cover them with kitchen foil.
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19
Baste the onions regularly in their juices as this will make them really tasty and fondant (slightly melted).
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20
When the onions are cooked, coat them with chicken juices, add freshly ground pepper and serve.
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21
Cut the top off 8 tomatoes (about 1/3 of the tomato) and keep the stalk part to use as a cover on the stuffed tomatoes.
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22
Salt and pepper the interior of the tomatoes and leave upside down on a baking sheet to drain out excess water.
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23
This will give you a more solid tomato and it will avoid excess liquids in the stuffing.
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24
Remove the skin from the remaining tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.
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25
Chop the tomato confit into roughly diced sized pieces.
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26
In a cast iron pot, heat the olive oil with the unpeeled garlic cloves, add the peeled and emptied tomatoes, rosemary sprig, salt, and pepper and leave to cook in a hot oven (390F) until you obtain a fondant marmalade appearance.
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27
Once the marmalade is cooked and cooled, remove the garlic cloves, thyme, and rosemary, then add the finely chopped white onions and sweat with olive oil.
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28
Mix together the chopped tomatoes confit, parsley, grated parmesan, and chopped basil.
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29
Drizzle with a little olive oil, and check the seasoning, you may have to add a little salt and pepper.
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30
Stuff the tomatoes with both mixtures and cover with the tomato stalk tops, then place them in a gratin dish and sprinkle with olive oil.
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31
Place in an oven, preheated to 350F, for half an hour.
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32
Sprinkle regularly with olive oil and the roasted chicken juices.
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33
Serve the tomatoes and onions on the plate, carve the chicken and coat with the jus.
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34
Add a little freshly ground pepper and drizzle with chives cut lengthwise.
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35
You can add other vegetables, such as artichokes cooked whole (cooked barigoule style) then stuffed with olive tapenade, braised with the tomatoes in the oven with the chicken juices.
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36
A few croutons rubbed with garlic and pan-fried are perfect to finish the dish.
