Salt Baked Chickens With Spring Vegetable And Mushroom Ragout Recipe

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Nutrition per serving    (USDA % daily values)
CAL
5511
FAT
1277%
CHOL
543%
SOD
1133%

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Ingredients for 4 servings

1/2 tablespoon salt

1 cup shucked favas, blanched

2 cups quartered button or cremini mushrooms

1/2 tablespoon sugar

2 cups Thai basil leaves

1 cup shucked English peas, blanched

1 cup shucked edamames, blanched

Salt and black pepper, to taste

1 cup 1/4-inch diced peeled carrots, blanched

2 large ripe tomatoes, medium dice

4 puff pastry sheets, 3 by 3 inches, docked

4 small crock pots

Salt and black pepper

1 tablespoon dark soy sauce

1 tablespoon minced ginger

1/2 tablespoon chopped fresh thyme

1 cup canola oil

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1/4 cup basil oil, recipe follows

1/4 cup chopped chives

2 tablespoons butter

2 limes, juiced

LEFTOVERS: CHICKEN, TOMATO AND PASTA SALAD WITH BASIL VINAIGRETTE

1 cup sugar snap peas, cut into 1/4-inch lengths, blanched

1 cup sliced shiitakes

4 free range chickens (4 to 6 pounds each)

1/4 cup rice vinegar

1/2 cup Basil Oil, see recipe above

3 cloves garlic

5 minced shallots

3 cups ragout

1/2 bunch Thai basil, picked, reserve a few tops, for garnish

1 tablespoon Dijon mustard

1 cup white wine

1 cup chicken stock

1 tablespoon white truffle oil

1 chicken from above, picked off of the bone, skin and all, shredded

LEFTOVERS: BASIL CHICKEN POT PIES

1/4 cup coarse ground black pepper, to coat

2 tablespoons minced garlic

4 cups blanched fusilli pasta

1/2 cup fleur de sel, to coat

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