eat in my kitchen

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Tag: roast chicken

Lemon Butter Roast Chicken with Peaches and Rosemary

Lemon Butter Roast Chicken with Peaches and Rosemary

Roast poultry is always a feast. Nothing beats a whole roast chicken, the skin golden and crisp, the meat succulent and tender. And when it comes to seasoning the chubby bird, there are no rules to obey. Sweet or sour, fruity or veggie-focused, spiced-up or plain, a chicken can deal with everything. Lemon butter sounds fresh, tastes fresh, and turned my chicken into a perfect summer lunch. Italian peaches lend juice and fruitiness, a little sweet, but not too much, and rosemary brings in woody tones. Seeing as we’re talking about feasting, there had to be wine on the table. The bird didn’t necessarily need it, but my mood called for a German Riesling, chilled, fresh, and fruity.

If you love wine, here’s a little experiment for the next time you open a bottle: choose a good bootle of white or red wine and pour it into three to five different wine glasses. You can also go for champagne, if you’re in the mood for bubbles, but take your time and consciously taste the wine, its complex tones and colours, revealed by the dimensions of each glass, its shape, volume, height, and curves. If you have three glasses, you’ll taste three variations of the same wine.

My mother – who loves wine at least as much as she loves food – introduced me to this kind of wine tasting in my early twenties. She has a huge crystal glass collection handmade by 260 year old glass maker Riedel, not only for white, red, and sparkling wine, but also for different regional wine and grapes. The taller Bordeaux glass, the rounder Burgundy that opens at the mouth, the elegantly shaped Syrah glass, they all bring out the best, the typical characteristics of these wines. That doesn’t mean that a fine Chablis can’t be enjoyed out of a glass that was made for a Riesling, but it might miss certain nuances that give it the final touch, the magic that goes beyond words.

After my first lesson in the art of wine glasses, I decided to follow my Mama’s food steps and invest in a basic collection, my first machine-blown Riedel glasses. My budget was a bit more limited than my mother’s, I focussed on shapes that work well for various grape varieties. Riedel’s Rheingau glass, for example, is quite an allrounder, it flatters crisp and fruity whites like my beloved German Grauburgunder (pinot gris), but I also found out that a bubbly Crémant d’Alsace doesn’t mind this shape either – in case a Champagne glass isn’t at hand. When it comes to the reds, I’m a fan of body, weight, and depth. The classic Bordeaux shape goes quite well with a few of my favourite wines. These wine glasses were the start of my ever growing collection, which also led to ever growing kitchen shelves, but that’s another story.

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

Falling for wine glasses is a passion, it makes sense once you start investing in finer wines. A glass collection grows and changes every year, like a wine collection, there will be losses and new additions. It’s alive, like the wines that they’re filled with. It’s always sad to lose a precious glass, but it’s also so exciting to see a new shape added to the shelf.

When Riedel asked me, if I’d like to try out their new Fatto A Mano range, handmade at their headquarters in Kufstein in the western Austrian province of Tyrol, I could already hear my mother’s ecstatic voice. Fatto A Mano is a beautiful collection, thin and light at the top, tall and elegant, and it introduces a new feature. Inspired by the Venetian tradition of glass making, a coloured handmade stem is the base of each glass of this collection. The bowl, however, sitting on top, is machine-blown and then fused with the stem, a process developed by Riedel. The colour scheme, including bold yellow, red, blue, and green, and more minimal black and white, adds fun to the table. The art of wine making is a science, but the art of wine drinking is first and foremost a pleasure that allows us the luxury to relax and let go, to taste and just smile at life.

Setting up the table for a dinner party or a weekend lunch feast with friends – especially now, in summer – doesn’t need to follow strict rules anymore. We play with the arrangement and mix and match tableware, colours, shapes, and materials. Whatever mood I’m in, the food I choose, but also the way I lay out my table, reflects how I feel. The table is the stage for the feast, where we gather with the ones we love to enjoy a few hours of good food and wine, of closeness and conversation.

Thank you, Riedel, for introducing me to your artful Fatto A Mano collection. It has already created quite a few hours of pleasure at our table – for me and my friends.

In the pictures you see the Riedel Riesling glasses from the new Fatto A Mano range, the stemless Viognier / Chardonnay glasses from The O Wine Tumbler collection, which I used for water, and the perfectly shaped round-bellied Marne wine decanter.

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

Lemon Butter Roast Chicken with Peaches and Rosemary

You can use leftover meat, sauce, and fruit to stir into warm pasta and sprinkle with fresh basil.

Serves 2-3

unsalted butter 60g / 4 tablespoons
freshly squeezed lemon juice 75ml / 1/3 cup
whole free-range or organic chicken, about 1.5kg / 3.3 pounds, 1
flaky sea salt
ground pepper
medium sprigs fresh rosemary 6
large lemon, cut into 8 wedges, 1
large, not too soft peaches, cut into 8 wedges each, 3

Preheat the oven to 190°C / 375°F (convection setting or Rotitherm setting, if available).

In a small sauce pan, melt the butter and pour into a medium baking dish, large enough to fit the chicken in. Whisk in the lemon juice, then transfer the chicken to the baking dish and toss in the lemon butter until coated on all sides. Season the chicken with salt and pepper inside and out and lay 2 sprigs of rosemary inside the chicken. Arrange the remaining rosemary, lemon and peach wedges around the bird. Roast, spooning the juices from the pan over the chicken every 15 minutes,  for 45-55 minutes or until the juices run clear when you prick the thickest part of a chicken thigh with a skewer. Turn on the broiler (grill) for a few minutes or until the chicken skin starts sizzling, mind that it doesn’t burn. Take the chicken out of the oven and let it rest for a few minutes.

Carve the chicken and serve with the peaches and baguette to dip into the juices – and with a glass of chilled Riesling of course.

If you’re looking for a starter, or a dish to accompany the roast chicken for an easy lunch or brunch, try my leek, tomato, and thyme quiche or basil ricotta and tomato quiche.

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

Roast Chicken with spiced Peaches

Roast Chicken with Peaches

This is peach heaven! Finally the fruits are so juicy and ripe, that every bite into their velvety skin is so sweet and refreshing that I eat them every day, in the morning, for lunch or as an after dinner dessert. As always, I can’t stop myself at the market, I buy them in bulk, the round and yellow ones, round and white and the flat galaxy (or vineyard) peaches. The whole variety finds its place in my kitchen! Sometimes I end up with more than we can eat, so peach jam is definitely on my list but for now I use them in my Roast Chicken with spiced Peaches.

A few years ago I cooked a roast chicken recipe from a Jamie Oliver book, he prepares the meat with pineapple and spices and purées some of the fruit to a thick sauce. My boyfriend who loves this dish cooks it quite often, we changed a few things and always replace the pineapple with peaches, rub the chicken with lemon oil and add some thyme which is great in this combination. The two of us disagree on one point and that’s how much of the fruit should be turned into a smooth sauce. He prefers lots of sauce and I like it chunky, so it’s up to you how much of the roasted peaches you put in the food processor. He is for a half – half ratio and I prefer 1:3!

Either way it tastes delicious, fruity and spicy, the meat is perfectly juicy and the skin is crisp – you can’t ask for more when there’s roast chicken on your table!

The leftovers, meat and sauce, are great on a sandwich!

Roast Chicken with Peaches

 

Roast Chicken with Peaches

Roast Chicken with spiced Peaches

For 2-3 people (or 4 if you have a starter and dessert) you need

free range/ organic chicken 1,5kg / 3.5 pounds
big galaxy (vineyard) peaches, quartered, 8
bell pepper, cut into strips, 150g / 5.5 ounces
small red onions, cut into 8 pieces, 3
fresh red chili pepper, finely chopped, 1/2
fresh ginger, a 2cm / 3/4″ pieces, thinly sliced
garlic, 3 cloves, 1 thinly sliced and 2 in their skin
thyme, a small bunch
parsley, the leaves of a small bunch
freshly squeezed lemon juice 1 tablespoon
olive oil 2 tablespoons plus more for the peaches
fennel seeds, slightly crushed in a mortar, 1 tablespoon
black peppercorns, crushed in a mortar, 1 teaspoon
coarse sea salt, 1 teaspoon

Set the oven to 200°C / 390°F (I use the Rotitherm roasting setting).

Put the peaches, bell pepper and onions in a baking dish and mix with the chili, ginger, the slices of garlic and a splash of olive oil. Lay half the thyme and parsley on top.

Whisk the lemon juice and olive oil and rub into the chicken’s skin. Place the chicken on top of the vegetables, stuff it with the rest of the herbs and sprinkle with pepper, salt and fennel seeds and rub slightly into the skin.

Roast for 45 minutes or until the chicken is cooked through. Check with a skewer, only clear juices should come out. If you want the skin to be a bit more crisp turn on the grill for the last 1-2 minutes.

Set the chicken aside. Take out the thyme, peel the garlic out of its skin and put together with 1/3 to 1/2 of the fruit, vegetables and parsley into the food processor and purée to a smooth sauce. Season with salt and pepper to taste and enjoy together with a juicy chicken breast or leg and some chunky fruit.

Roast Chicken with Peaches

 

Roast Chicken with Peaches

 

Roast Chicken with Peaches

 

Roast Chicken with Peaches

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