How to make
Ingredients
- 4sprigs fresh thyme
- 4sprigs fresh sage
- 4cloves garlic
- 2 tbsp (30 mL)vegetable oil
- 1-1/4 tsp (6 mL)salt
- 1 tsp (5 mL)black pepper
- 1/2 cup (125 mL)whipping cream (35%)
- 1/2 cup (125 mL)sodium-reduced chicken broth
- 1 tsp (5 mL)Dijon mustard
- 1raw whole chicken (1.5 kg – 2 kg/3.3 lb – 4.4 lb)
- 6shallots, halved lengthwise
- 1 bag (680 g/1.5 lb)PC® Ruby Little Gems Red Mini Potatoes
- 3each carrots and parsnips, cut on diagonal into 2-inch (5 cm) chunks
How to make
- Step 1Preheat oven to 400ºF (200ºC). Arrange oven rack in bottom third of oven.
- Step 2Pick leaves from 2 each of the thyme and sage sprigs; finely chop leaves and place in small bowl. Mince 2 of the garlic cloves; add to bowl with chopped herbs. Stir in 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the salt, and 1/2 tsp (2 mL) of the pepper. Set aside.
- Step 3Sprinkle cavity of chicken with remaining 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper; fill with remaining thyme and sage sprigs and the crushed garlic. Brush chicken all over with 2 tsp (10 mL) of the remaining oil.
- Step 4Remove from oven. Let rest 10 minutes. Gently stir sauce to coat vegetables and mix in any juic-es from chicken.
- Try this: Use your braiser and the leftover chicken bones to make broth. Simply toss the chicken bones and herbs and garlic from the cavity back into the empty braiser (don’t bother washing the braiser – the browned bits add flavour). Add a roughly chopped onion and carrot and 8 cups (2 L) cold water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered for 1 hour. Let cool to room temperature, strain and skim off any fat or foam, and refrigerate in an airtight container up to 5 days, or freeze in convenient 1-cup (250 mL) portions up to 1 month.
