Roasted Chicken with Spinach and Peas

May 10, 2014

Roasted Chicken with Spinach and Peas

Brud Holland

Tie together the wine and roasted chicken by adding a splash of the Chardonnay to help steam the spinach and peas. A simple technique that pulls the wine and the food together while at the same time creating liquid that can be concentrated and emulsified with a tiny nib of butter. Serve with Domaine LeSeurre Barrel Select Chardonnay.

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Course Dinner, Main Course

Servings 6 servings

Ingredients

1 roasting chicken 3 to 3 1/2 pounds
2 tablespoon sunflower oil
Kosher salt to taste
black pepper ground, to taste
1 tablespoon fresh thyme leaves roughly chopped
1 small bunch thyme for inside the chicken
1 tablespoon salted butter
1 cup shelled peas
1 pound fresh spinach
1/4 cup Domaine LeSeurre Barrel Select Chardonnay
fresh chives for garnish

Instructions

Place the chicken in a roasting pan, drizzle and rub with the oil. Season with salt, pepper and sprinkle the thyme over the breast.
Stuff the small bun of thyme inside the chicken. Roast in a 400 degree oven for 1 hour, until the juice runs clear in the leg or until it reaches 160 degrees near the thigh bone.
Remove from the oven and allow to rest, covered with foil for 10 minutes. Transfer to a cutting board and reserve any juice.
In a large skillet on medium high heat, add the butter and peas. Cook for 1 minute, stirring the peas occasionally.
Add the spinach, season with salt and pepper, and drizzle the wine and reserved chicken juice over top.
Turn occasionally with tongs to evenly wilt the spinach. Takes only about 1 minute.
Remove the greens to a warm bowl, leaving the liquid to concentrate in the pan until only 4 tablespoons remain.
Carve the chicken into pieces and place onto a warm platter or serving dish with the spinach and peas. Drizzle chicken with pan glaze and garnish with fresh chives.