Red Roasted Chicken

Recipe Ingredients

1		Chicken - (3-pound)
3		Garlic cloves - finely chopped
2 tablespoons	30ml	Paprika
		Coarse salt and freshly ground black
		Pepper
1/4 cup	59ml	Red wine vinegar
1/3 cup	78ml	Spanish olive oil
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Onions - finely chopped (medium)
6		Italian Roma tomatoes - cored, seeded, and
		Chopped - (or use canned)
1/2 cup	118ml	Water
1/2		Italian parsley - leaves only,
		Roughly chopped - for garnish

Recipe Instructions

Rinse the chicken, remove any excess fat, and pat dry with paper towels. In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar. Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour.

Preheat the oven to 350 degrees.

Heat a large cast-iron skillet over medium-high heat and add the olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.

Melt the butter in the skillet over medium-high heat. Saute the onions, with 1 teaspoon salt and 1/2 teaspoon pepper, 3 to 5 minutes. Add the tomatoes and cook 2 to 3 minutes. Add the water and set the chicken on top of the vegetables. Roast 1 hour, until the leg moves easily when twisted. Transfer the chicken to a serving platter and cover loosely with aluminum foil.

Tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan. Sprinkle with the parsley and serve.

Source:
Cooking Live Show #CL8815

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