Roast Chicken With Vegetables

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1 Whole Chicken, about 5 lbs, innards removed and discarded

12 Ounces Brussel Sprouts

6 Carrots, cut into roughly 2 inch pieces

2 Heads of Garlic, about 22 cloves

2 Large Sweet Potatoes, peeled and cut into roughly 2 inch chunks

2 Cups Chicken Broth

1/3 Cup Flavorful Red Wine, Syrah is a good choice

1/3 Cup Plus 1 Tablespoon Olive Oil

1/4 Cup Heavy Cream

2 Tablespoons Butter

1 and 1/2 Teaspoons Salt

1 and 1/2 Teaspoons Dried Thyme

1 Teaspoon Pepper


3 Slices Whole Wheat Bread, cut into 1 inch squares

2 Shallots, diced

2 Ounces Pine Nuts, about 1/3 cup

1/2 Cup Chicken Broth

2 Tablespoons Butter, melted

1 Teaspoon Red Wine

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Dried Thyme

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