What to drink: The exact same kind of wine the chicken is cooked in– a dry Riesling from Alsace.
Active ingredients: 5 long slender carrots, peeled, cut into 2-inch lengths,4 celery stalks, cut into 2-inch lengths,1 4-pound chicken (ideally organic), rinsed, patted dry, legs tied together to hold shape,1/ 2 little green cabbage, cut into 4 wedges with some core on each,1 tablespoon grated lemon peel,1 cup low-salt chicken broth,3/ 4 cup extra-virgin olive oil, divided,6 fresh Italian parsley sprigs,16 pitted prunes,1/ 2 cup Alsatian Riesling,3 fresh rosemary sprigs,6 fresh thyme sprigs,3 whole heads of garlic, papery outside eliminated, cloves separated, unpeeled
Directions: Preheat oven to 450 ° F. Heat 2 tablespoons oil in heavy big frying pan over medium-high heat. Include cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté up until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push veggies to sides., Heat 2 tablespoons oil in exact same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Contribute to skillet and brown on all sides, turning frequently with wooden spoons, about 10 minutes. Place chicken, breast side up, in center of veggie mixture in pot. Set up fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken., Put off fat from skillet. Add broth and red wine to skillet and give boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Location cover on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes., Transfer chicken to center of big shallow bowl. Utilizing tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; put over chicken.