By Jette Stuart
Herb Roast Chicken with Zucchini Corn Fritters
Recommended Wine Pairing: Folonari Pink Pinot Grigio
Dessert Suggestion: Low Fat Orange Carrot Cake
Herb Roast Chicken:
Ingredients
- 6 tablespoons unsalted butter, at room temperature
Roast Chicken with Herbs - 2 tablespoons chopped fresh soft herbs; rosemary and thyme
- 1 teaspoon minced garlic, plus 1 whole clove, smashed
- 1 1/2 teaspoons salt
- 1/4 plus 1/8 teaspoon freshly ground black pepper
- 1 (3 to 4 pound) chicken
- 1 onion, thickly sliced
- 1 rib celery, cut into 1/2-inch pieces on the diagonal
- 1 carrot, cut into 1/2-inch dice
- 1 bay leaf
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
Directions
Preheat the oven to 425 degrees F.
In a small bowl, combine the butter, 2 tablespoons of the herbs, minced garlic, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper, and lemon juice and stir to blend well. Gently loosen the skin covering the breast of the chicken on both sides and, working carefully, divide 4 tablespoons of the butter evenly between the skin and the flesh on the 2 sides of the breast, spreading it evenly over the breast halves. Rub the remaining butter evenly over the outside of the chicken, and season the chicken well inside and out with remaining teaspoon of salt, remaining 1/4 teaspoon of the pepper. Set aside.
Add the onion, celery, carrot, bay leaf, and whole smashed garlic clove to a shallow roasting pan and place the chicken on top of the vegetable pieces. Add 1 cup of the chicken broth and 1 cup of water to the roasting pan. Place in the oven and bake until golden brown, about 30 minutes. Reduce the heat to 375 degrees F and continue to bake until an instant-read thermometer inserted into the deep portion of the thigh registers 160 degrees F, about 15 minutes longer.
Zucchini-Corn Fritters:
Ingredients
- 2 medium zucchini, coarsely shredded
Pan Fried Corn and Zucchini Fritters - Kosher salt
- 1 tablespoon unsalted butter
- 1/2 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 ears corn, kernels cut off 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- Freshly ground pepper
- 3/4 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
Directions
Toss the zucchini with 1/2 teaspoon salt in a bowl; add the onion, corn and garlic.
Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
Source: Food Network