Rosemary Marinated Chicken With Roasted Lemon Sauce

(chicken)
3/4 cup olive oil
6 sprigs fresh rosemary
8 garlic cloves; coarsely chopped
1 small onion; coarsely chopped
2 chickens - (abt 2 1/2 lbs ea)
Salt; to taste
Freshly-ground black pepper; to taste

(roasted lemon and caper sauce)
4 lemons ; halved horizontally
Olive oil; as needed
3 cups freshly-squeezed lemon juice
2 carrots; coarsely chopped
2 stalks celery; coarsely chopped
1 medium onion; coarsely chopped
1 cup red wine
1/2 cup port
4 cups chicken stock
2 tablespoon cold unsalted butter
2 tablespoon capers; drained
Salt; to taste
Freshly-ground black pepper; to taste

(herbed potato galette)
4 large Idaho potatoes
1 tablespoon finely-chopped rosemary
1 tablespoon finely-chopped fresh thyme
1 tablespoon finely-chopped flat leaf parsley
Salt; to taste
Freshly-ground black pepper; to taste
3 tablespoon olive oil

Chicken: Combine oil, rosemary, garlic and onion in a large bowl.
Add the chickens and turn to coat, cover and refrigerate at least 2
hours or overnight.
Preheat oven to 400 F. Remove chicken from marinade, truss, and
season with salt and pepper to taste. Heat roasting pan over high
heat and sear bird. Place in the oven and roast for 10 minutes.
Reduce the heat to 350 F. and continue roasting, basting with the
pan juices until the chicken is cooked through and golden brown, 30 to
35 minutes more.

Roasted Lemon And Caper Sauce: Preheat oven to 350 F. Heat a
medium saute pan over high heat until almost smoking. Rub the cut
side of the lemon with olive oil and sear in the hot pan cut-side
down. Turn the lemons over and place the pan in the oven and cook
until almost soft. Reserve and serve as a garnish.
Place lemon juice in a nonreactive pan over high heat and reduce to
1/4 cup.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the carrots, celery and onions and cook until soft. Raise the
heat to high and add the wine and the port and cook until dry. Add
the chicken stock and cook to a sauce consistency. Strain through a
fine strainer into a clean saucepan. Add the reduced lemon juice and
cook for 2 to 3 minutes. Add the capers and butter and season with
salt and pepper to taste.

Herbed Potato Galette: Coarsely grate the potatoes. Dry thoroughly
by rubbing them between two clean kitchen towels. Place the grated
potatoes in a large bowl, mix in the herbs and season with salt and
pepper to taste.
Heat the oil in a 10-inch nonstick skillet over medium high heat until
almost smoking. Add the potatoes in a flat even layer. Shake the pan
frequently to prevent the galette from sticking. After 3 to 4
minutes, invert the potatoes onto a plate and carefully slide them
back into the pan, reduce the heat to low and continue cooking for
another 20 to 30 minutes. Cut into wedges.

This recipe yields 4 servings.

Comments: Original title as listed is "Rosemary Marinated Chicken
with Roasted Lemon Sauce, Capers and Herbed Potato Galette."

Formatted by Joe Comiskey -

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/