French bones, marinate overnight. Season with salt & pepper and sear until golden brown on both sides. Cover and place a little stock in pan. Fire in oven at 350°
Blanch Potatoes for 5 minutes, shock in ice bath. Toss in paprika, oregano, chopped garlic, and olive oil and roast at 425 until tender and golden brown.
Place chicken around outside of pan with bones pointing inward. Ladle sauce into bottom of pan.
Place potatoes in center and garnish.
Marinade
French bones, marinate overnight. Season with salt & pepper and sear until golden brown on both sides. Cover and place a little stock in pan. Fire in oven at 350°
Blanch Potatoes for 5 minutes, shock in ice bath. Toss in paprika, oregano, chopped garlic, and olive oil and roast at 425 until tender and golden brown.
Place chicken around outside of pan with bones pointing inward. Ladle sauce into bottom of pan.
Place potatoes in center and garnish.
Preparation/Special Instructions
Chop oregano and garlic. Add olive oil, chili flake and lemon zest
Sauce
16 oz. Chicken Stock
4 oz. Veal Stock
4 oz. White Wine
2 Shallots
2 tbs Lemon Zest
1 oz. Fresh Chopped Rosemary
1/2 oz. Garlic
12 oz. Butter
Pinch of Chili Flake
Preparation/Special Instructions
Sweat shallots and garlic until soft, deglaze with wine.
Add stock and reduce by 1/3.
Whisk in butter and add Rosemary, Chili Flake, Oregano and zest.