Recipe for four:
1 whole chicken, cut into four pieces
4 small beets, peeled and quartered
2 lemons, quartered
1 large fennel bulb, trimmed and sliced thick
1 whole head of garlic, seperated, leave skins on
2 handfulls cherry tomatoes, whole
2 cups white wine
1/3 cup white vermouth
1 cups chicken stock
olive oil
3 T butter
6 sprigs fresh thyme
salt and pepper
Set the oven to 325* - Coat the chicken with olive oil and season with a good amount of salt and pepper. Arrange the chicken along with all the ingredients (except the tomatoes) in a large roasting pan, and cover with foil.
Place in the middle of the oven for 45 minutes. Then remove the foil, add the tomatoes and increase the heat to 425* - Cook for another 45 minutes uncovered. What you're trying to do here is brown the chicken and reduce the liquid to about a 1/2 a cup, just enough to sauce the meal.Serve onto warm plates with jasmine rice.
Bon Appetit! Chef Hobbes
