Valentine’s Day Dinner à la Chuck

Chuck's Chicken Dinner - Candy Coated Culinista

Chuck’s Chicken Dinner – Candy Coated Culinista

It’s no mystery by me having this blog that I absolutely love to cook and some days I can be in the kitchen for hours on end on my feet. To past the time I bring in my IPad to watch some TV shows and while watching a few shows the commercial breaks were filled with ads for LG presents Chuck Hughes with little snippets of recipes. Well since Chuck’s in my top two favourite chefs of all time it was obvious I was going to try some dishes from these mini ads and since the timing was right Valentine’s Day would be a great day to make this simple and succulent dinner.

From Chuck Hughes

Yield/Serving: 2-4
Prep Time: 10 min.
Cook Time: 1 hour & 30 min.
Difficulty level is: Medium

Roasted Chicken
Ingredients

• 1 whole organic chicken
• Handful of oregano, thyme, rosemary and parsley, finely chopped
• ¼ cup unsalted butter, softened
• 1 lemon, zested and sliced
• Kosher salt, to taste
• Black pepper, to taste
• ½ head of garlic
• 1 small white onion
• 1 medium white onion, sliced
• 2 tbsp all-purpose flour
• 1 ½ chicken broth
• ¼ cup white wine (I skipped this)

Assembly
1. Pre heat oven to 425°F.
2. Rinse chicken on cool water and pat dry inside and out.
3. Finely chop the herbs and mix into softened butter and add lemon zest in a small bowl.
4. Rub herbed butter under the skin and on top of the chicken and inside.
5. Sprinkle with salt and black pepper.
6. Fill chicken cavity with lemon, garlic and onion.
7. Tie the legs with kitchen twine.
8. Place sliced onion in the centre of a cast iron skillet.
9. Rest chicken on top of onions breast side on top of the onions.
10. Roast for 30 minutes at 425°F and then reduce heat to 350°F and continue to cook for 1 hour.
11. Baste chicken every 15 minutes to brown the skin.

Gravy
Assembly

1. Soften the onions from the cast iron skillet skimming off any fat.
2. Place skillet on the stove over medium-high heat and using a wooden spoon scrape the flavour from the bottom on the skillet.
3. Stir in the flour to make a roux.
4. Slowly add in the chicken broth letting the flour dissolve.
5. Add wine if desired.
6. Cook for 3 – 4 minutes and season with salt & pepper if desired.

Potato Smash with Olive Oil

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 4 yukon potatoes
• ½ cup extra virgin olive oil
• 4 sprigs of thyme, chopped
• 2 garlic cloves, finley chopped
• Chopped dill, to taste
• Kosher salt, to taste
• Black pepper, to taste

Assembly
1. Boil potatoes in a large pot until tender and drain.
2. Crush potatoes with a wooden spoon just enough. Leave some potato pieces chunky.
3. Stir in the olive oil and the remaining ingredients.

Zucchini Wedges

Yield/Serving: 2-4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 4 zucchini, quartered lengthwise
• ½ cup parmesan cheese
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp garlic powder
• Kosher salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley leaves, chopped

Assembly
1. Pre heat oven to 400°F.
2. Coat baking sheet with non-stick spray.
3. On a plate combine all of the herbs, spices and cheese.
4. Coat zucchini with olive oil and then coat in mixture.
5. Bake for about 10 minutes and serve.

Please Enjoy

My thoughts
This couldn’t have turned out any better; well if I had finely chopped my herbs. My idea of finely chop versus the recipe was different and I recognized that upon its completion but it didn’t deter from the recipe in any way. It was just a visual thing for me. The chicken was moist and scrumptious and perfectly coloured and for the first time I had a gravy from scratch that actually tasted and turned out excellent; even with my omission of the white wine. The review was great as I tested this out in advance and at work when I was eating it for lunch I got many compliments on the smell and a co-worker was trying to track down where that smell was coming from; which made me chuckle. The addition of dill to the mashed potatoes and the zucchini was a delicious. I decided to not serve the zucchini with the Spicy Aioli recommended though and I was already in the kitchen for a long time at this point. I can’t wait to make this again. This recipe is so simple you could make it the first time on a special day and not worry about something going awry.

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