Ingredients : FOR THE CHICKEN 3 to 4 pound chicken, rinsed and patted dry Kosher salt freshly ground pepper 1 lemon halved 1 head garlic halved crosswise ½ bunch fresh thyme 4 to 6 bay leaves Extra-virgin olive oil for drizzling FOR THE LETTUCE AND PEAS 1 cup dry white wine ¼ red onion, finely chopped 1 bay leaf 6 black peppercorns Kosher salt 4 tabl. cold unsalted butter cut into cubes
Freshly ground pepper 1 cup frozen peas 1 large head butter lettuce, leaves separated ACTIVE: 30 min TOTAL: 1 hr 30 min SERVES: 4
Directions : 1. Prepare the chicken: Preheat the oven to 350. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast side up in a roasting pan roast for 1 hour, or until an instant read thermometer inserted into the thigh registers 165°. Let rest for 15 minutes before carving. 2. Meanwhile, prepare the lettuce and peas. Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.) 3. Place the peas in a small pot of salted boiling water until heated through drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.
