The Wine Experience

Recipe of the Week!

Roast Chicken with Greens 

The Wine Experience Wine Recommendation:   Chardonnay

Serves 4

From Chef Dana Benigno:  "I discovered the recipe for the beans and greens in a new Cookbook from Deborah Madison called Local Flavors, Cooking and Eating Foods from America's Farmers Markets.   It makes an excellent side dish for roast chicken and is quick, easy and delicious and makes use of the fall crop of greens making their appearance in the Farmer's markets."

Ingredients:
1 roasting chicken
1/2 lemon
5 sprigs fresh thyme
1 tbs melted butter or olive oil
Salt and Pepper

1 small head of Savoy cabbage
2 bunches kale, ribs removed and roughly chopped,
1 can cannelloni beans rinsed and drained
4 cloves garlic, minced
2 leeks, white parts only, sliced
1 medium onion, diced
1/4 cup chopped parsley or other herbs
2 tbs olive oil, plus more for finishing
Salt and fresh ground pepper

1. Rinse the chicken inside and out with cold water and pat dry.  Remove the tip of the chicken wing and discard or save for stock.  Using kitchen twine, tie the chicken around the chest and around the legs to form a consistent shape.
2. Remove the leaves from the thyme.  Save the stems.  Place the leaves of thyme in the butter or olive oil and rub the chicken under the skin and outside the skin.  Season inside and out with salt and pepper.  Place the 1/2 lemon, thyme stems, and two cloves of garlic inside the cavity of the chicken.
3. Roast in a 400 degree oven for 50 to 60 minutes until a meat thermometer registers 165 degrees when inserted in the thickest part of the thigh.  Let the chicken rest for 10 to 15 minutes before slicing.
4. For the Greens - Make this while the chicken rests.
   Heat 2 tbs of olive oil in a skillet large enough to hold the greens.  (Don't worry if you have to mound the greens on top.  They will wilt down quickly.)  Add the garlic, onion, and leeks and sauté until translucent and beginning to brown, about 10 minutes.
5. Add the beans and season with salt and pepper.  Stir to combine and sauté for 3 to 4 minutes.  Add the greens and cover for 3 minutes to let them wilt.  Add a little water if the greens are dry.  Stir to combine the mixture and continue to cook covered, over low heat until the greens are tender, about ten minutes.
6. Stir in the parsley and drizzle more olive oil over the greens. Taste and season with salt and pepper.  You could also add a little parmesan cheese as garnish, if desired.
   

To Serve:
Place a serving of greens in the center of the plate and top with a piece of grilled chicken.  Or, place the greens on a serving platter and top with individual pieces of chicken for serving buffet or family style.