Andea Immer - Love this book

Andrea Immer’s book, Everyday Dining with Wine has been dog-eared and stained over the years it’s been a member of the top shelf.

That surely is a sign of use…all the water and wine marks, a few food smears adorning the pages. Andrea states that “a roast chicken is like a blank canvas for wine…the perfect backdrop to carry off any color and flavor palette (and palate), from sparkling wine to the biggest red.”

Rosemary and Sweet Garlic Roast Chicken
is probably the favorite recipe in this book. And let me tell you….that page is stained.

Jamie Oliver has a similar recipe using the almost the same ingredients (he doesn’t use garlic, Andrea doesn’t use sage) and we love that one too.

You’ll need …………

1 head of roasted garlic

3 tablespoons extra virgin olive oil

2 tablespoons chopped fresh rosemary


Fresh ground pepper

A pinch of sugar

One 4 pound chicken, washed and patted dry (I used a 5 pound roasting hen)

2 tablespoons unsalted butter

Preheat oven to 425 F. Combine garlic, olive oil, rosemary, a teaspoon each salt and pepper, and sugar in a food processor. I used my little smokin’ mini Cuisinart.
Process into a paste.

Yep, it still works after the guava paste cracked the blade attachment!

Gently loosen the skin
covering the chicken breast, you know the little tunnels that you can gently fit a finger in at the top of the breast? Work some of the paste under the skin so you have a little pocket of flavor.

Spread the remaining paste around the chicken, extra on the legs and thighs. Tie those legs together.

Place those 2 tablespoons of butter in the roasting pan and place that in the hot oven for about 30 seconds. Set the chicken in the roasting pan on its side and roast for 15 minutes. Carefully turn it to the other side and let roast 15 minutes there. Then you put the chicken on its back and roast until skin is crisp and brown.

Use a thermometer if you like to be sure the internal temperature is 165 degrees and cooked through. There is nothing more disappointing than having your side dishes ready, your tummy rumbling after being seduced by the smell of garlic and butter…then finding your chicken is bloody, uncooked…..needing more cook time. Blah!

It is recommended you allow the chicken to sit for 10 minutes before carving. Usually we can do that while the table gets set, the sides are moved to the serving table…..

Wine recommendations are French red Bordeaux or a California Cabernet Sauvignon.

There are many good recipes in this book but this one is a sure fav. The front of the book has a course-by-course recipe listing – breaking it down by Soups and Salads, Vegetables, Eggs and Cheese, Poultry and Meat and much more.

Each chapter is devoted to a particular type of wine ( One starts you with Riesling and Aromatic Wines) and details the type of grapes, tastes associated with the wines, recipes that blend well with those wines – both for cooking and for enjoying with the meal.

Another good cookbook that I was lucky enough to grab for a few bucks at a consignment shop.


A Year on the Grill said...

I so love the look of a freshly roasted bird!

Wonderful post, and I am now looking for the book

Wandering Coyote said...

OMG, that chicken looks utterly mouthwatering, Piece!!

Le laquet said...

That chicken looks GORGEOUS!! I am biased about the Mouton Cadet - I used to work in the Gironde ~ loved it!

~~louise~~ said...

I'll be on the look out for this book, Tina. I sure could use a good dining and wine book. I've always wanted to learn more about wine pairings.

That chicken looks mighty good. I'll take a nibble with my mac n cheese please and two or three glasses of California Cabernet Sauvignon. (okay so I like wine:)

Thanks for sharing, I love "dirty," dog eared cookbooks!!!

Pierce said...

Dave - It's a nice book, carefully divided by wines and the foods that go best with each. Let me know if you find it.

WC - it was uber tender. I know you LOVE a roasted chicken.

Laquet - It was quite good. Oh, I am have lived in some fabulous locations!

Louise - Thank you, let me know if you get this book. We enjoy it. Another good one for meal prep and wine pairings is by Karen MacNeil. Great book. Come gte your plate of chow.....

Lord of Squirrel Head Manor said...

And don't forget "Pairing Wine and Food" by Linda Johnson Bell. A good comprehensive guide to wines, and a great list of just about every wine available, along with some food suggestions for each. She also has a list of foods, and suggest wines for each of those. A great book when you want to plan a meal around a particular wine. Our copy is rather dog-eared.

BTW, Andrea Immer's chicken is amazing, and probably my favorite roast chicken that Tina prepares here at the Manor. Well, there is that one with the roasted Balsamic vinegar onions...

Le laquet said...

Oh and now Doug said some magic words too "roasted Balsamic vinegar onions" - yum!!

Debbie said...

This is one cookbook that I don't have!! Thanks for the recommendation. I think I will be making that chicken this weekend. It's too delicious looking to pass up. I would love for you to join me for Crock Pot Wednesday this week.

Van said...

The chicken looks so succulent!

When I did my beer chicken I thought about getting the rub between the skin and the meat but opted not to, in the next take on the meal I will.

Really, the meal looks so good.

~~louise~~ said...

Thanks everyone for the recommendations! I have added them to my wish list of books to buy in 2010.

I will let you know how I do for sure. Oh how I wish I could grab that grub right now! The thought of those onions just put me over the top!

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