Coq au vin - Mediteranee
Breath takingly delicious
3 1/2 lb. whole chicken, rinsed and dried
sea salt and freshly ground black pepper to taste
2 springs fresh marjoram, 10 inches each, leaves stripped or 1 tsp dried marjoram
7 springs fresh thyme, 4 inches each, leaves stripped
6 medium cloves of garlic, crushed
5 tbsp. olive oil (divided)
1 or 2 fresh lemons sliced 1/8 inch thick
1 cup pittd Kalamata olives
9-12 oz. whole button mushrooms
1/2 cup sundried tomatoes packed in oil
1 medium onion or 2 cups pearl onions
3/4 cup white wine
YIELD: Serves 4 to 6 as a main course
COURSE: Chicken & Other Birds
- Heat oven to 425 degrees. Season the chicken inside and out with salt and pepper. Using a mini food processor or a mortar and pestle - mash together the marjoram, thyme, garlic, and 1 tablespoon olive oil to form a rough paste. Slide your fingers between the chicken skin and flesh to loosen the skin on the breast, thigh and leg areas. Rub the herb paste onto the flesh under the skin so it is spread as evenly as possible.
- Put half the lemon slices, half the olives and 1/3 of the mushrooms in the cavity of the chicken. Truss the bird and put it breast side up in an enameled pot or dutch oven. Drain the sun-dried tomatoes and arrange them around the chicken. Scatter the onions, remaining lemon slices, olives and mushrooms around the chicken. Pour the wine and remaining 1/4 cup of olive oil over th vegetables and chicken. Roast, uncovered, basting every 10-15 minutes or so with the pan juices until an instant read thermometer reads 170 degrees F or the juices run clear, 1 to 1 1/4 hours.
- To serve, set the chicken on a carving board and spoon out the vegetables from the cavity. Carve the bird and serve on a platter with the lemons, olives, mushrooms, and tomatoes arranged around the chicken.