Red roasted chicken

1 Servings

Ingredients

Quantity Ingredient
1 Chicken, (3-pound)
3 Garlic cloves, finely chopped
2 tablespoons Paprika
Coarse salt and freshly ground black pepper
¼ cup Red wine vinegar
⅓ cup Spanish olive oil
3 tablespoons Unsalted butter
2 mediums Onions, finely chopped
6 Italian Roma tomatoes, cored, seeded, and chopped (or use canned)
½ cup Water
½ bunch Italian parsley, leaves only, roughly chopped, for garnish

Directions

Rinse the chicken, remove any excess fat, and pat dry with paper towels. In a small bowl, mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar. Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature 1 hour.

Preheat the oven to 350 degrees.

Heat a large cast-iron skillet over medium-high heat and add the olive oil.

Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.

Melt the butter in the skillet over medium-high heat. Saute the onions, with 1 teaspoon salt and ½ teaspoon pepper, 3 to 5 minutes. Add the tomatoes and cook 2 to 3 minutes. Add the water and set the chicken on top of the vegetables. Roast 1 hour, until the leg moves easily when twisted.

Transfer the chicken to a serving platter and cover loosely with aluminum foil.

Tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan. Sprinkle with the parsley and serve.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@...> on Feb 11, 1997.

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