We are focusing on eating out less this year. We really want to be home owners and feel that if we can just curb this one spending category, we have a fighting chance at saving enough money to get there in a year. The limit is $5 for all day to day dining out. I know there will be special occasions and a few times where we spend more, but overall I love the idea of becoming accustomed to making great, nourishing food at home and planning accordingly. Last night we made one of my favorite meals, roast chicken and we even made little chocolate pot o cremes for dessert. Everyone enjoyed it and it didn’t feel lacking. I don’t think anyone would have rather been at a restaurant. The recipe comes from Dorie Greenspan’s Around My French Table. She is such an eloquent writer.
To make a pan sauce, remove contents from pot and skim off fat. Put dutch oven over high heat and when boils, add 1/2 cup wine, scraping up brown bits.
1 chicken, 4 1/2 to 5 pounds, at room temp
2 sprigs of rosemary, thyme, and oregano
1-2 thick slices of bread
1 garlic head, cut horizontally in half, unpeeled
2/3 cup white wine or water (opt)
4 baby potatoes, scrubbed and quartered
2 carrots, trimmed, peeled, and cut into chunks
4 shallots, left whole, or 1 onion, quartered
1 Preheat oven to 450 degrees F.
2 Rub inside of Dutch oven with oil and place bread in pot. Season chicken generously with salt and pepper and put half sprig of each herb and half of garlic into the chicken cavity. Place chicken on bread.
3 Put other garlic and herbs into the pot and pour a few tablespoons of oil and the wine. Place pot in oven.
4 After chicken has roasted 45 minutes, add the vegetable already tossed in oil, salt, and pepper. Roast chicken for 45 more minutes then remove.