I stopped at the library last week and awaiting me was the book MEAT by James Peterson. The library tag obliterates part of the book. Too bad.
Amazing book. I am reading this one like a novel.
At the start of the book is a recipe for ricotta sage chicken – excellent!
While the chicken was roasting we had a starter of toasted baguette with tapenade
The chicken and ricotta combo was so very moist and tender. Pretty crispy skin…lovely to plate and eat.
Side dish of Drick’s green bean casserole (I modified the recipe when the absence of mushroom soup was discovered).
As usual we sat on the patio, sipping wine, supping on a tasty dinner, enjoying the birds………
Here is how you prepare this meal..........
Roasting the chicken:
To prepare the chicken, drain the ricotta, stuff the ricotta and sage between the skin and the breast. Place in a roasting pan or cast iron skillet in a 450 F oven for one hour. I used an oven thermometer to let me know when the thigh temperature reached 145 degrees.
Take it out of the oven and tent for 15 minutes. Doug just put the lid over the cast iron Dutch oven. That worked.
Carefully slide the knife along the breast bone and get your serving of ricotta chicken breast.
I am saving the thighs and wings for leftovers and, of course, the carcass will be the base for a rich broth.
Green Bean and Mushroom Casserole
Recipe in its original state (and nice photo) my be found at Drick’s site HERE
It was a mini-thanksgiving meal for us...good food and great company.
Let me know if you have this book Meat or have reviewed it. It's amazing. Promise!
Oh ricotta, how I love thee (almost as much as wine....almost). You always make the BEST recipes!! You really need to move north so I can invite myself to your place on a regular basis..... Looks DELICIOUS!
ReplyDeleteEverything looks really good. Looks like you scored on a good cookbook from the library. Awesome.
ReplyDeleteFood is made better when enjoyed outsid eon the patio with wine :-)
Happy Memorial Day to you.
Ricotta and chicken - heaven! What a tasty meal. Wish I could have helped you eat it. :)
ReplyDeleteOh, I do not have MEAT yet, but I do love all of James Peterson's books! He's awesome. This is an amazing meal...I want to dig in =)
ReplyDeletewill try to comment again... your roasted chicken is just perfect, what it should be with the crisp skin and as for the green beans, I will take your version any day... much better looking and I know tasty... thanks for the mention and for trying the beans
ReplyDeleteWhat a fantastic pot; loe everything you described; that original way of cooking chicken must taste wonderful!
ReplyDeleteRita
Awww...you guys are going to give me a big head with so many nice compliments! Thank you so much. I have been having a devil of time leaving comments lately. Maybe it's Blogspot- or a Google issue but it took me forever to leave two comments yesterday!
ReplyDeleteThis chicken is worth making - so is the delish green bean casserole. James Peterson rocks! At a local used book store I managed to score his book French Cooking for only $10!
Wow Tina, that ricotta chicken looks sensational, as does the baguette with tapenade, and the green bean casserole. That is a meal I would love to sit down and enjoy.
ReplyDeleteP.S. Who in the world puts a library tag on the front cover of a gorgeous book like that? Duh!
Mmm I do love thanksgiving food! Sounds like an awesome cookbook!
ReplyDeleteKim, that chicken is one you ought to try...I know you like roasting chickens too :-)
ReplyDeleteAnd yeah, it's ashame the library puts those tags on but I can't complain much as they have a stunning selection of cookbooks at my disposal!
Joanne - I wish we had a thanksgiving type feast twice a year.
You guys really know how to live! You eat well, live well, and (I have been told..) don't wear pants! Love it. ♥ ;-)
ReplyDeleteNatashya, we will occassionly wear pants..I usually have a loose skirt - it's SO Hot here!!
ReplyDeleteTina, what a great book - I love a cookbook that you want to just sit down and read cover to cover. That ricotta chicken looks absolutely amazing - I love roasted chicken, and am always looking for fresh ways to change it up a bit. Will definitely try this.
ReplyDeleteThanks for sharing it :-)
Sue xo