Chef Vincenzo Betulia’s Roasted chicken with potatoes, English peas and Bacon Lardon from his restaurant The French Brasserie Rustique. Recipe by Vincenzo Betulia, photo by Michael Caronchi.
Chef Vincenzo and his restaurants were among the top 100 nationwide featured in my first book, “The Restaurant Diet, How to Eat Out Every Night and Still Lose Weight.”
- 1 cup water
- 1 cup salt
- 1/4 cup honey
- 10 bay leaves
- 1/2 cup garlic cloves
- 2 tablespoons peppercorns
- 2 sprigs rosemary
- 1 bunch fresh thyme
- 1 bunch parsley
- 2 lemons
DIRECTIONS: Bring all ingredients to a boil in a large pot over high heat. Remove from heat and allow to cool until room temperature.
- 3 pounds Idaho potatoes, peeled and cut into halves
- 4 cloves garlic
- 1 pint heavy cream
- 1 stick butter
- Salt to taste
Simmer the potatoes and garlic cloves in hot salted water until tender when pierced with a knife, about 30 minutes. Meanwhile, gently warm the cream and butter in a separate pot and reserve until potatoes are ready. Once potatoes are tender, remove from water, and pass them through a potato ricer into a bowl. Add the cream mixture to the potatoes and season with salt.
- 1 whole chicken, 3.5 to 4 pounds
- 1 stick butter, softened
- Kosher salt and freshly ground black pepper
- 6–8 cipollini onions, peeled
- 1 cup shelled English peas
- 4 ounces thick cut bacon, cut into lardon
- 2 bunches thyme
Brine the chicken overnight in the refrigerator before cooking. When ready to cook, heat the oven to 400 degrees. Remove the chicken from the brine and pat dry. Brush the chicken with soft butter and season well with salt and pepper on all sides and inside the cavity. Place the chicken on a perforated rack over a sheet tray. Place in the oven and roast for 1 hour and 15 minutes. Halfway through the cooking process, add the cipollini to the tray to roast. Toss the shucked peas with the bacon in a small pat of butter and reserve. Remove the chicken from the oven and allow to rest another 5 to 10 minutes. Cut the chicken in half. Serve the chicken with potato mousseline and peas, and garnish with fresh thyme.