CHICKEN ROTI SAUCE WITH HERBS

INES DE LA FRESSANGE

One of my friends once told me that making complicated dishes to one's guests was useless.

Because they could taste them in the three macaroons Michelin.

We will be inspired by Inès de la Fressange, my friend who always serves her guests a wonderful chicken with mashed potatoes or homemade fries.

Roasted chicken mashed with herb sauce.

Here is the recipe for 4 people the cooking time will be about an hour and 15 minutes of preparation. Go now let's go to the market.

80g softened butter

Black pepper

1 kilograms of chicken

A lemon

For our delicious herb sauce

Two tablespoons of olive oil

2 cloves garlic

A small chopped onion

2 tablespoons pine nuts

A big handful of flat parsley leaves

180 ml of chicken broth

For mashed potatoes predict

1kg 2 of potatoes

2 eggs

125 milliliters of olive oil

Let's start with the chicken preheat the oven to 200 °. Mix the butter and pepper in a bowl. Place the cut lemon in the chicken cavity and tie the legs tightly. Brush the chicken with the butter and pepper mixture in the baking dish. Fairel roast for an hour until the skin is golden and the chicken is well cooked.

While cooking the chicken, the potatoes can be heated in water for 20 minutes until they are soft. Then drain in a bowl, add a little salt and eggs and oil until smooth. Keep warm until ready to serve.

For the accompaniment, the herb sauce: heat the oil in a pan and add the garlic pine nuts and parsley chicken broth and pepper. And once a little heated recover this liquid by putting it in the blender. Mix this sauce. Then warm it up for a minute or two before serving it in your beautiful chicken gravy boat and mashed potatoes that will arrive as chefs on your well-laid table.

Personally I serve this dish a coast-of-nights-villages because this wine has spicy fruity aromas that agree very well with the chicken.