Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
David Bekkin, the new produce king at Marczyk Fine Foods, is a jack of all trades, according to Barb. He's also a fan of root vegetables and roasted chicken, which is this week's recipe. "Our late summer has pushed the fall growing season as far as it can go, and the first frost has come and gone. Neglected ovens across the city are humming again, and root vegetables of all shapes and sizes are meeting their fiery and delicious end," says Bekkin. "When we think about a fall dinner, root vegetables and a great roasted chicken is what comes to mind, so cozy up with your sweetie and your stove and give this recipe a go."
Roasted Chicken and Root Vegetables
For the root vegetables
1 pound gold beets, cut into 1-inch dice 1 pound red beets, cut into 1-inch dice 2 carrots, cut into 1-inch dice 1 onion, peeled and rough chopped 1 medium-sized butternut squash, cut into 1-inch dice 3/4 pound fingerling pots, chopped into 2-inch dice 1/2 pound rutabaga, chopped into a 1/2-inch dice 6 cloves garlic, peeled 1 tablespoon fresh thyme, chopped 2 teaspoons salt 1/2 teaspoon black pepper 1/8 teaspoon ground nutmeg 3 whole cloves ¼ cup olive oil
Roasting the vegetables
Preheat oven to 400 degrees
1. Toss beets, carrots, onions, squash, rutabaga and fingerlings with spices and herbs in olive oil and bake in a 400-degree oven for 35-45 minutes, until tender. 2. When vegetables have 25 minutes left to roast, start the chicken.
For the chicken
3 tablespoons butter 2 tablespoons vegetable oil 1 tablespoon garlic, chopped 1 tablespoon shallots, chopped 1 teaspoon fresh oregano, chopped 1 teaspoon fresh thyme, chopped
1 cup oaked chardonnay 1/3 cup chicken stock ¼ cup heavy cream 1 stick cinnamon Pinch of salt Pinch of sugar
Fresh chives for garnish
1. Bring the chicken to room temperature, pat dry with a paper towel and generously salt the skin side. 2. Bring vegetable oil and 2 tablespoons of butter to high heat in a large frying pan. 3. When the first boil subsides, place chicken skin-side down in the hot oil. 4. When the skin has browned, (3-5 minutes), flip the chicken over and transfer pan to the oven and cook at 400 degrees for 10 minutes. 5. Remove chicken from pan and set aside to rest in a warm place. 6. Pour off the used oil and In the same pan, add 1 tablespoon butter, garlic, shallots, oregano and thyme. 7. Saute for 1-2 minutes over medium-high heat, being careful not to burn the garlic. 8. Add wine, reduce and simmer for 1 minute. 9. Add stock through sugar and cook on a low simmer, about four minutes. 10. Adjust seasonings to taste.
Plate the vegetables, place roasted chicken on top, and pour sauce over the top of the chicken. Garnish with fresh chopped oregano, thyme and chives.
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