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Three Mustard
Vinaigrette
Oven
Roasted Peppercorn Sirloin with Mustard-Shiitake Salad
Mustard Roasted Whole Natural Chicken with Potatoes and Mirepoix
Grilled Mustard-Marinated Portobello and Radicchio
Napoleon
Papi’s Grilled Three Mustard Marinated Chicken with
Sweet Potato Fried Rice
WINE NOTES
Block 13 Pinot Noir: Reds can also be paired with poultry and
vegetables -- one is not limited to only white wines. This pinot noir is
especially suited for lighter dishes as it has bright raspberry and Bing
cherry notes coupled with the rich aromas of mushrooms and violets. This
is a juicy light red that in summertime can be served slightly chilled.
Hess Collection
“Artezin” Zinfandel: Red zinfandel is the ‘real’ zinfandel and is a
grape that displays a thick palate brimming with blackberries, pepper and
spices. Fantastic with grilled foods as it helps to accentuate the smoky
flavors. This is also great paired with spicy or gamey foods as a
‘contrast wine’ to bring out different aspects of the flavors |
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Mustard Roasted Whole Natural Chicken
with Potatoes and Mirepoix
Serves 4
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1 naturally raised or organic
whole chicken
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1 cup Three Mustard
Vinaigrette
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3 large Yukon gold potatoes,
cut into ˝-inch dice
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1 bag baby organic carrots,
peeled or carrot nubs
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2 large yellow onions, cut
into ˝-inch dice
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4 celery stalks, cut into
˝-inch pieces
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
In a large baking dish, season the
chicken inside and out with kosher salt and freshly ground black pepper
and rub with 1/2 cup of the Three Mustard Vinaigrette. Let stand for 1
hour. Place a heavy-bottomed roasting pan in a cold oven and pre-heat to
525 degrees. Meanwhile, in a bowl, toss the potatoes, carrots, onions and
celery with the remaining vinaigrette and season with kosher salt and
freshly ground black pepper. When pan is hot, toss the veggies into the
pan (they should sizzle) and top with chicken. Roast chicken until golden
brown on all sides, about 20 minutes. Turn oven down to 300 degrees,
cover with foil tent and continue roasting until fully cooked, about
another 30 to 40 minutes. Test with a pairing knife and stick where the
leg meets the body and leave for 2 seconds. Juices should run clear and
the knife tip should be hot when touched to your lower lip. To serve,
place all roasted vegetables on a platter and top with the whole chicken.
Serve family style.
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