AIMEE'S ROASTED WHITE WINE, LIME AND GARLIC CHICKEN
I love to roast a whole chicken and then shred it for Mexican food or my Chicken Tortilla Soup, etc. This is just such a “cheap” way to eat well, not to mention that it is so moist and flavorful!
- 1 small 4 to 5 pound chicken (fryer)
- 5 cloves of garlic (large sizes, if too small, just add more)
- 1 lime, halved
- 2 Tablespoons olive oil (approximately)
- 1 cup dry white wine
- 1 Tablespoon of butter, diced
Preheat the oven to 425. Remove giblets from chicken and pat dry. Place in a roasting pan and salt and pepper the inside. Squeeze the juice from one lime over the chicken, then place the lime halves and 3 large garlic cloves inside of the cavity. Place two garlic cloves underneath the skin. Pour olive oil into your hands then cover and coat the chicken. Add salt and pepper. Pour ½ cup wine into bottom of dish and add ½ Tablespoon of butter (also to the bottom), sprinkling over both sidesof the dish. Bake for 1 hour and 15 minutes, basting every 20 minutes. After the first 30 minutes, if all of the wine has evaporated, add another ½ cup, and add the rest of the diced butter to the top of the chicken, just carefully dropping it over the top, then return the chicken to the oven. (Just slide your rack out to add the wine and butter, being careful not to burn yourself). Continue to “baste” every 20 minutes. Remove from oven and cover with aluminum foil, allowing chicken to rest for about 10 minutes before carving. Pour the wine “sauce” over the chicken to serve.
AIMEE'S BED OF ONIONS AND TOMATOES
My parents had this dish in St. Marten, and my Mom learned how to make it, came home and shared it with me:
- 1 cup sliced onions
- 1 Tablespoon sugar
- 2 Tablespoons balsamic vinegar
- ½ cup fresh, Roma tomatoes, diced
Takes sliced onions and sprinkle them with sugar and caramelize them in an iron skillet. Next, add balsamic vinegar and then, very, very important, add diced FRESH Roma tomatoes (about 1/2 cup) and heat until warmed.