Chicken Pasta Primavera Salad with Parmesan Vinaigrette
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 32g||%|
|Saturated Fat 8g||%|
|Total Carbs 40g||%|
|Dietary Fiber 3g||%|
|Vitamin A 0%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tablespoonsall-purpose flour
2 tablespoons olive oil
1 smallbulb fennel, finely chopped
1/4 cupchopped onion
Preheat oven to 375°F convection or 400°F conventional.
Cut pancetta or bacon into strips. Gently separate skin from breast and thigh areas, and lay pancetta or bacon under skin. Smooth skin over chicken.
Place chicken in a roasting rack or vertical roaster in a large metal roasting pan. Roast 1 hour or until internal temperature is 170°F at thickest part of breast and 180°F at thickest part of thigh.
Remove chicken from pan and set aside until cool enough to slice. Meanwhile, set roasting pan over a low burner to make gravy. Stir flour into drippings until absorbed. Add 3/4 cup water, scraping browned bits from pan. Stir until gravy is bubbling and thickened, stirring in additional water if needed.
To make stuffing: heat olive oil in a saucepan or wide skillet. Add fennel and onion and saute 5-10 minutes until soft. Add 1 cup water; bring to a simmer. Stir in stuffing until thoroughly moistened. Fluff with a fork before serving. Or, transfer to a casserole dish, cover with foil and reheat in oven before serving.
Serve chicken with stuffing and gravy (optional).
Pancetta Roast Chicken with Fennel StuffingAdd Your Comment