flat-roasted chicken with caramelized oranges and truffled polenta with parmesan
I don’t use the word feast lightly.
My family has always been a feasting one, and if images of Arthurian banquets pop to mind you’re not terribly off the mark. Reunions are planned with no thought for where cousins will sleep or what outings will be had, but everyone knows precisely what and who will be cooking each night for months in advance. Christmas Eve is marked by a giant, flaming pudding (soaked in brandy and ignited with a match); “Birthday Eves” are occasions for multiple courses and—alas no more—once featured homemade cakes fashioned into corrals for model horses or voluminous skirts for Barbie. It’s no surprise that the most-requested Christmas carol in our home is “Good King Wenceslas,” which features the good king’s spirited declaration, Bring me flesh and bring me wine!
Wine is all-important when it comes to the family feast. Bottles are purchased with care and hoarded with zeal until the appropriate occasion, which is, if not Saturday dinner, then certainly Sunday supper. The wine is swirled, inhaled, tasted, exclaimed over and discussed, each step partaken of with great earnestness and animation. “There are no great wines, only great bottles of wine,” my grandfather likes to say, hinting that a golden evening of fellowship infuses the chosen bottle with an added glow. That being said, I have had some truly wonderful wines in my life, and last night’s was memorable indeed.
The evening began, as it often does, in the early afternoon. I had selected the 2009 Cilla’s Blend from local winery Cimarone (a Syrah and Bordeaux blend from their Three Creek Vineyard estate collection) and planned a menu to match. Now, at 2 p.m., I was out in the garden picking kale and fresh herbs, which I rinsed and laid to dry before pulling a chicken from the fridge to prepare for flat-roasting.
Studying wine pairings recently I was interested to read that when it comes to Syrah, it’s often not so much the type of food you choose as how you prepare it. Grilled foods (preferably with a bit of char) pair particularly well, and strong herb flavors like rosemary and thyme play up complimentary flavor elements in the wine. Texture is also important, and grains like polenta make for friendly sides.
When I put our meal on the table at 8 p.m. (never fear—I took my time but the cooking could easily have been done start-to-finish in two hours) it was greeted with enthusiasm by family and wine-loving friends. We poured the blend and savored it with each dish: flat-roasted chicken with caramelized, charred oranges, creamy polenta with parmesan and a hint of truffle, kale and cabbage salad tossed with lemon and avocado and a platter of crispy grilled turnips and broccoli. We sighed deeply over the delicious complexity and peppery finish of the wine, which our friend Ken declared was like a “balanced portfolio.”
“It doesn’t just have one strong note,” he mused as I reached again for the bottle, “It’s like a major 7th chord.”
Flat-Roasted Chicken with Caramelized Oranges and Truffled Polenta with Parmesan
This wonderfully simple and delicious recipe for flat-roasted chicken is adapted from one of my favorite cookbooks, David Tanis’ Heart of the Artichoke. The truffle-infused oil I used for the polenta was from La Tourangelle and relatively inexpensive, and a pinch of truffle salt would likely do the trick as well. The chicken and polenta went well with a creamy kale slaw and simple grilled turnips and broccoli.
For the chicken:
1 whole chicken
1 large handful fresh rosemary sprigs, plus 1 Tbsp. rosemary, chopped
2 Tbsp. fresh thyme, minced
1 Tbsp. fresh sage, minced
1 orange, sliced into rounds
salt & pepper
Rinse the chicken and remove the innards. Pat dry and lay the bird on a cutting board with the breasts facing down, then use large kitchen shears (or powerful scissors) to remove the backbone, cutting along one side and then the other. Spread the chicken out until it is lying completely flat, cutting the collarbone if necessary. Rub the bird with olive oil, salt, and pepper and lay breasts-up on top of rosemary sprigs, then rub the breasts, thighs, and legs with the chopped rosemary, thyme, and sage. Arrange the orange slices on top of the bird, then cover loosely with plastic wrap and refrigerate for 2 hours.
Preheat the oven to 400 degrees. Remove the chicken from the refrigerator, discard plastic, and slide into heated oven, roasting until juices run clear (about one hour, or until your meat thermometer registers 160 degrees). If orange slices start to burn you can cover the chicken loosely with foil, but some char on the fruit is good. Remove from oven, let rest 10 minutes, and serve.
For the polenta:
1 1/2 cups course-ground polenta
6 cups water
2 Tbsp. salted butter
1 cup grated parmesan cheese
1 tsp. truffle-infused oil
salt & pepper
In a medium saucepan, salt the water and bring to a boil. Add the polenta and a glug of olive oil and whisk quickly and thoroughly to prevent lumps, then turn the heat to medium low and simmer uncovered until the polenta is cooked to your liking, 10-20 minutes. Turn heat to low and stir in the butter until melted, then add the parmesan a bit at a time, whisking after each addition. Add the teaspoon of truffle oil and taste: the truffle flavor should add depth, but not be too obvious or overpowering. Season with salt and pepper, then remove from heat and keep warm until serving.