Herb and Garlic Roast Chicken in Mushroom Pepper Ragout

Natascha Barron-McNabb of Gatineau, Quebec, serves this fall-from-the-bone tender slow-roasted chicken on a bed of buttered pappardelle egg noodles tossed with Parmesan cheese then sprinkled with chives.
Serves: 8
Prep Time: 15 min
Cook Time: 35 min

Ingredients

Chicken

2 whole chicken, about 2 ¼ lb / 1.25 kg each
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup butter, softened
1/4 cup lemon juice
3 cloves garlic
1/4 cup parsley, fresh, chopped
1/4 cup basil, fresh, chopped
2 tbsp sage, fresh, chopped
2 tbsp chives, fresh, chopped
1 tsp oregano, dried
1 tsp thyme, dried
1 tsp rosemary, dried

Ragout

1/4 cup extra virgin olive oil
4 oz pancetta, diced
2 onion(s), finely-chopped
2 stalks celery, diced
8 cloves garlic, minced
2 bay leaves
1 tsp oregano, dried
1/2 tsp salt
1/2 tsp pepper
3/4 cups dry white wine
2 cans (796 ml) canned whole tomatoes, drained, chopped
3/4 cups low-sodium chicken broth
1/4 cup basil, fresh, chopped
1/4 cup parsley, fresh, chopped
2 portobello mushrooms
1/4 tsp hot red chili pepper flakes
4 cups white button mushrooms, halved
2 yellow pepper(s), chopped
2 tbsp balsamic vinegar

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Using kitchen shears, cut chickens down each side of backbone; remove backbone and save for stock. Place, breast side up, in roasting pan; set aside.

  2. In food processor, pulse together butter, lemon juice, garlic, parsley, basil, sage, chives, oregano, thyme and rosemary. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

  3. Rub under skin of chickens. Drizzle with oil; sprinkle with salt and pepper.

  4. Roast in 400°F (200°C) oven for 30 minutes. Spoon off fat from pan.

  5. Meanwhile, in large Dutch oven, heat half of the oil over medium heat; brown pancetta. Stir in onions, celery, 6 of the garlic cloves, bay leaves, oregano, salt and pepper; cook, stirring occasionally, until vegetables are softened and golden, about 12 minutes.

  6. Add wine, stirring to scrape up any browned bits; boil until almost no liquid remains, about 3 minutes.

  7. Stir in tomatoes, stock, basil and parsley; boil for 3 minutes. Pour into roasting pan around chickens. Reduce heat to 325°F (160°C); roast until juices run clear when chicken is pierced, about 40 minutes. Transfer to platter, reserving ragout. Let stand, uncovered, for 10 minutes before carving. Skim off fat from pan.

  8. Meanwhile, remove stems from portobello mushrooms; scrape out gills. Chop caps and set aside.

  9. In large skillet, heat remaining oil over medium heat; cook remaining garlic and hot pepper flakes until fragrant, about 30 seconds. Stir in white and portobello mushrooms and yellow peppers; cook, stirring occasionally, until edges are golden, about 15 minutes. Stir in vinegar; stir into ragout. Discard bay leaves. Serve with chickens.

Nutrition Info

Per 685 g serving Amount
Calories990
Protein62 g
Fat72 g
Saturated Fat23 g
Carbohydrate20 g
Fibre3 g
Sugar7 g
Cholesterol270 mg
Sodium1240 mg
Per 685 g serving % Daily Value
Potassium33
Calcium10
Iron30
Vitamin A35
Vitamin C200
Vitamin B672
Vitamin B1252
Folate30
Zinc45