Roasted Chicken with Spinach and Peas
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.
- 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
- 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.