French Roasted Chicken with Cabbage and Prunes Recipe
"This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts...."
INGREDIENTS
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1/2 cup plus 4 tablespoons extra virgin olive oil, divided
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16 pearl onions, peeled
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5 carrots, peeled and cut into 2-inch pieces
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4 celery stalks, cut into 2-inch pieces
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6 cloves of garlic, separated and peeled
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1 3/4 teaspoon salt, divided
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3/4 teaspoon ground black pepper, divided
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1 (4-5 lb) chicken, rinsed and patted dry
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1 tablespoon fresh parsley, chopped
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2 teaspoons dried rosemary, crushed
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1 teaspoon dried thyme
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1 tablespoon lemon zest
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1 1/3 pitted prunes
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1 very small green cabbage, cored and quartered
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1/2 cup Riesling d'Alsace
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1 cup chicken stock
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