Sunday Dinner- Roast Chicken & Caprese Crepes

It becomes increasingly important to me as I get older to sit down at the dinner table with good people and good food.  With this in mind, Paul and I have started honoring the Sunday dinner tradition.  We started two weeks ago with a romantic braised lamb dinner for two; then shared last week with my grandparents reminiscing over t-bone steaks with fried mushrooms, baked sweet and russet potatoes, and a bibb salad with strawberries, mushrooms, goat cheese and sunflower seeds.

This week I am happy to be able to share photos!



I can’t think of anything that I find more satisfying than preparing a roast chicken. It’s the kind of meal that is comforting, impressive, and full of pride…not to mention super tasty!

For this chicken I used Sage, Rosemary, and Thyme, wrapped them up in twine and stuffed them into the butt of my chicken (after using a bushel of fresh herbs to create the
braised lamb from a few weeks ago, I have started wrapping fresh herbs
and putting them in everything!)
along with lemon quarters, a handful of smashed and peeled garlic, and as much onion as would fit.  I placed the chicken on a bed of onions (1.5 large), Potatoes (4 medium russet), lemon quarters (2 lemons worth), and some more smashed garlic. Then I generously covered the top with salt, pepper, ancho chili powder and paprika. Followed by my secret to perfect poultry skin….melted butter- about four tablespoons, just poured all over the top.


Put her in a 375′ oven uncovered.  Baste the chicken and the potatoes every 10-15 minutes. Cover with a tent of tinfoil after the first twenty minutes (when the chicken begins to pick up a golden brown color).  If you find there is not enough liquid to baste with, add a half a cup of water at a time to the bottom of the pan. Baste, baste, baste.  Towards the end I baste more frequently- at least every 10 minutes.

After approx. 3 hours (depending on the size) the chicken legs will
begin to fall away from the body, now it is time to uncover again- keep
basting!  You can use a meat thermometer to make sure it’s cooked through- I
wiggle the legs, when they fall easily away you know it’s ready, also
the juices between the leg and the body will run clear- or at least not
pink. After cooking a bird a few times you will “just know” when it is done- but use your discretion and whatever tools make you the most comfortable.



The rule for any meat….

Let it sit before you cut into it!  If you cut it right away the juices will run out of the meat and you lose all that wonderful flavor…trust me the extra 5-10 minutes of waiting is entirely worth it!  and if you move the chicken to a cutting board once it’s out of the oven you can use these few minutes to plate your potato-lemon-onion-goodness

and pour your gravy into a serving boat.

But we are not done yet…

Voila! We have Crepes with arugula, bocconcini, tomato, and basil!

These were surprisingly easy- albeit a bit tedious. Oh and I forgot to mention that these- and likely all of my recipes will be Gluten-Free!

For the crepes

1 cup millet flour
1/2 cup rice flour
1/4 cup potato starch
pinch of salt

3 eggs
2 cup whole milk
1/2 cup seltzer (I used san pellegrino, you could also use beer)

In a deep bowl combine the flours and salt- I did use a sifter to help clear the lumps, I know this is an annoying step, but it does make things easier later.  In another bowl whisk the eggs, then add the milk and whisk until incorporated.  Create a well in the flour, in a steady slow stream pour the liquids into the well, mixing with your other hand to incorporate the liquids into the flour.  Remove any lumps- use a whisk if you can’t get them with your fingers.  When this is all well incorporated and the seltzer, whisk again then place in the fridge for at least an hour.


To cook the crepes use a wide skillet- or invest in a crepe pan. On medium-high heat melt a thin slice of butter in the pan then pour approx 1/4 cup of batter into the pan, tilting in a circular motion to coat the pan. flip when the edges brown just a bit.  Repeat until you have no batter left.  You need to let these brown a bit if you want to stack them without sticking.

You can fill these with pretty much anything…sweet or savory!  Can you say nuetella? Mmmmm.

This time however I was looking for a little green, and what’s green without red? and what’s red without cheese?!

I filled each crepe with a small handful of arugula, a slice or two of tomato and a few torn up balls of fresh mozzarella.  After folding and arranging on my platter, I sprinkled some basil ribbons, drizzled some balsamic and a little olive oil, and of course the essentials, chunky salt and freshly ground pepper.

Just desserts:

I have never been a big sweets person, but I want to honor this new Sunday Dinner venture with a true and full meal, so dessert is a necessity.  Also faced with the challenge of staying gluten-free (my belly is thanking me now) I searched a newly discovered fellow food bloggers site for a gluten-free, not too sweet dessert and stumbled onto this recipe for
Fiadone

This is a wonderful blog, and a wonderful dessert!


I adjusted by using a bit less sugar and topping it off with fresh blueberries.



Well, that’s everything for this past Sunday Dinner. I hope you feel inspired to begin your own traditions and share your kitchen with your loved ones.

Until next time, enjoy!

One thought on “Sunday Dinner- Roast Chicken & Caprese Crepes

  1. Pingback: Desserts | LinzerTart

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