Monday, August 12, 2013

Roast Chicken with Sauteed Malabar Spinach and Sweet Potato

Roast Chicken
1 whole chicken, 4-1/2 pounds
1 cup of chardonnay
fresh herbs - sage, tarragon, parsley, oregano
Olive oil
salt (and pepper if you can have it)
Dried tarragon, parsley, basil, oregano
Rinse and pat dry chicken.  Take a butter knife (not sharp) and wedge it under the skin to pop the skin loose from the meat.  You will create a little pocket to put the herbs.  Take some of the fresh herbs and stuff them under the skin of the chicken.  Place some into the cavity.  Place chicken into a dutch oven with a lid.  Drizzle with olive oil and rub over all.  Sprinkle with salt and dried herbs.   Place lid on dutch oven.  Place into a 350 degree Fahrenheit oven for 1 hour.  Remove lid, check temperature, internal temperature of the chicken should reach 165 degrees Fahrenheit. Add wine and place lid back on and put back in oven.  Cook for 30 minutes.  Remove lid and cook for 15 more minutes.  Remove chicken and let rest.  Place pan on the stove and reduce, you can use the sauce over the chicken. 

Sauteed Malabar Spinach
Malabar spinach is my new favorite spinach.  I love the texture and taste of it.  Here is a link that tells about the spinach.  Malabar Spinach.  We get our spinach from a local farm who sells it at the Farmer's Market. 
2 bunches Malabar spinach, washed, stemmed removed and cut into pieces
2 cloves garlic, crushed
coconut oil
Heat coconut oil in a large skillet.  Add garlic and saute until fragrant.  Add spinach and cook until the leaves are tender.  Serve. 

Serve this meal with a cooked sweet potatoes.  

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