Roast Chicken And Potatoes With Balsamic-Black Pepper Sauce

Recipe Ingredients

9 tablespoons	135ml	Olive oil
3/4 cup	109g / 3.8oz	Chopped shallots
1 tablespoon	15ml	Chopped fresh thyme
		= (or 1 tspn dried thyme)
2 tablespoons	30ml	All-purpose flour
3 1/2 cups	829ml	Chicken stock
		= (or canned low-salt chicken broth)
1 3/4 cups	414ml	Beef stock or canned beef broth
2 1/2 tablespoons	37ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 lbs	908g / 32oz	Large red potatoes - (abt 6) - each cut
		Lengthwise into 1" wedges
1 1/2 tablespoons	22ml	Chopped garlic
1 tablespoon	15ml	Chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fryer chicken - (5 to 5 1/4 lbs) - halved lengthwise,
		Backbone removed

Recipe Instructions

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add shallots and thyme and saute until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Position 1 rack in top third of oven and another in bottom third; preheat to 375 degrees. Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded-side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.

Season chicken lightly with salt and pepper. Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add chicken halves, skin-side down; cook until very brown, about 15 minutes. Using tongs, turn chicken over; cook 5 minutes longer.

Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through, about 45 minutes. Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.

This recipe yields 4 servings.

Source:
Bon Appetit, November 1998

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