Ultimate mashed potatoes with garlic rosemary citrus roasted chicken

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on February 22, 2010 at 10:00 AM

Updated Tuesday, Feb 23 at 10:45 AM

Ingredients:
1 4 to 5 lb. chicken
2 lbs. Yukon gold potatoes
1 cup heavy cream
1/2 lb. butter
1 tsp. fresh ground nutmeg
2 sprigs fresh rosemary
2 lemons
1 Tbsp. garlic puree
4 garlic cloves
1/2 cup may ploy sweet chili Sauce
4 black peppercorns
 
Instructions:
Place 1 lemon, 1 rosemary sprig and garlic cloves inside cavity of chicken
Salt and pepper chicken and place on rack
Cook chicken  in a 450 degree oven for 1 hour breast side up, then finish breast side down for 15 minutes 
 
Glaze: 
Place 1/4 pound of butter, garlic puree, rosemary, lemon and sweet chili in a sauce pan.
Simmer low flame for 20 minutes
 
Potatoes: 
Place potatoes in water with with a sprig of rosemary, 2 garlic cloves and black pepper corns
Boil for 45 minutes. Strain and whip in a mixer
 
Heat 1/4 lb. of butter with cream together in same pan
Add nutmeg then add to potatoes
Add 2 Tbsp. of glaze to potatoes then salt and pepper to taste
 
Brush on glaze to chicken and reheat in a 500 degree oven for 3 minutes

Yields: four

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