This is a hearty, flavorful roasted chicken dish inspired from the Irish Pub Cookbook. The chicken comes out extremely tender and savory, thanks to the beer and delicious roasted vegetables. Excellent served over mashed potatoes. (*Indicates CSA vegetable.)
- 1/3 cup all-purpose unbleached flour
- Freshly ground salt and pepper
- 2 large bone-in chicken halves, skin on (about 2 lbs.)
- 1/4 cup extra virgin olive oil
- 3 tbsp extra virgin olive oil
- 4-5 garlic cloves, minced
- 3 carrots, peeled and sliced
- 1 large onion, sliced
- 3 bay leaves
- 2 medium apples, unpeeled and diced*
- 1/2 cup golden raisins
- 2 tbsp fresh flat-leaf parsely
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1/2 head shredded cabbage*
- 1 cup chicken stock
- 1 cup Irish cider, or other beer (such as a belgian ale)
- Preheat oven to 325 degrees F. Season raw chicken with salt and pepper, on both sides. Dredge chicken in flour, shaking off excess.
- In a large skillet over medium heat, warm oil. Add the chicken in batches and cook for 3-4 minutes on each side, or until lightly browned. Transfer chicken to a plate, and set aside.
- In a large ovenproof baking dish, combine garlic through cabbage. Toss with 3 tbsp extra virgin olive oil. Add chicken pieces, covering with vegetables. Pour the chicken stock and cider over meat and vegetables.
- Cover with foil and bake for 1 1/4 to 1 1/2 hours, or until chicken is tender.
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