This dinner was truly delicious! I wish I could take credit for coming up with it, but I can't. I got it from Giada De Laurentis, and I altered it a bit. It was so good and pretty easy. The bolognese takes a little effort, but it is totally worth it. I served it with some cheesy polenta and asparagus. Yes, you will notice in the picture my husband and I like our asparagus practically burned!
Ingredients for chicken:
1 Whole Chicken patted dry
1 stick of butter (room temperature)
2 sprigs of rosemary chopped
2 teaspoons of Herbs de Provence
1 tablespoon of Dijon mustard
1 1/2 teaspoon of salt
1 table spoon of pepper
Directions for chicken:
Sprinkle the inside of the with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Mix the butter, herbs, mustard, and remaining salt and pepper together in a bowl. Rub all over the outside of the chicken. Split the skin with your fingers and rub more of the butter mixture on both chicken breasts. Tie legs together with some kitchen twine and bake at 400 degrees for 1 hour and 15 minutes. Let the chicken cool and rest for about 10 minutes before cutting into it. Serve with vegetable bolognese on top.
Vegetable Bolognese Ingredients:
1 yellow onion
2 garlic cloves
1 red bell pepper
2 teaspoons of salt
1 teaspoon of pepper
1/2 cup of dry red wine
1 1/2 cup of chicken stock
1 package of mushrooms (I like cremini or baby bellas)
2 tablespoons of tomato paste
2 sprigs of thyme chopped
1/2 cup of cream cheese or mascarpone cheese
Roughly chop the carrots, pepper, onion, salt, pepper, and garlic and put it into Cuisinart or blender. Add about 1 or 2 tablespoons of olive oil to the sauce pan and heat to medium high. Add vegetable paste. Cook for about 7 minutes. Then add the thyme and mushrooms. Cook for about 5 minutes. The add the wine and stir. Cook until the wine reduces by half, about 6 minutes or so. Then, add the stock and tomato paste. Cook for about 25 minutes. Remove from heat and stir in the cheese. Pour over chicken and enjoy!