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| karenbarnaby.com / Flat Roasted Chicken with Sweet Carrots, | |||
| Prosciutto & Olives | |||
Finding a bunch of tender, glowing carrots was the
inspiration for this recipe. The prosciutto and olives temper their sweetness
and the wine adds the needed sour edge.A beautiful combination of flavors.
Serves 4
1
chicken, 3 1/2-4 lbs. (1.6-1.8 kg)
1
salt and pepper
1/2 cup
prosciutto, diced into 1/4-inch (.6-cm) cubes
120 ml
1/3 cup
shallots, minced
80 ml
2 cups
carrots, peeled and cut into 1/2 inch (1.2 cm) cubes
475 ml
2
cloves garlic, minced
2
1/2 cup
whole green olives, unpitted
120 ml
1/2 cup
white wine
120 ml
salt and pepper to taste
Preheat the oven to 350°F (175°C). With a sharp
heavy knife, split the chicken down the backbone and open it up. Turn
it breast side up and flatten with the palm of your hand. Cut a slit in
the skin at the bottom of the breast and slip the "ankles" of the chicken
through the slit. Sprinkle liberally with salt and pepper. Transfer the
chicken, breast side down, to a lightly oiled roasting pan. Bake for 45
minutes. While the chicken is baking, prepare and combine the prosciutto,
shallots, carrots, garlic and olives.
Remove the chicken from the oven and transfer to a plate. Remove any accumulated
fat from the roasting pan. Scatter the carrot mixture evenly in the roasting
pan and add the white wine. Place the chicken skin side up into the pan.
Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or transfer
it whole to a heated platter. Pour the carrot mixture over the chicken
and serve.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books