Sure, Chicken Soup is for the Soul…But Roast Chicken is for Body AND Soul!

Chicken / August 10, 2016
And now, right on the heels of a post about NOT needing meat in your entree is an entire post about meat! I know, you love how I think.

But you also love how I cook! At least that’s what I hear! And nothing is better than the comforting, and celestial aroma that wafts from you oven when you’re roasting a GOOOOD chicken. I can’t make the perfect chicken, but I can make it butter…I mean better. Well, you know what I mean!

This recipe is inspired by the Standard Grill’s Million Dollar Chicken as featured on The Barefoot Contessa. However, I decided to change things up a little when I discovered I did not have Creme Fraiche. It worked out perfectly. And you have NO IDEA how tender, juicy, and full of flavor this dish contains. I don’t know how, in only 1 hour of cooking the flesh becomes so infused with flavors, but it does.

The secret, or the answer is most likely in the basting, and then the herbed butter that is slathered on at the end and allowed to crisp up during the last few minutes of cooking. Then, let the chicken rest. SO, SO, IMPORTANT.

And while we’re on the subject of slathering, take a look at these beautiful Kadota figs from my friend’s garden, that she laid atop Manchego cheese and then slathered with artisanal honey. DELISH.
It’s a wonder we didn’t get arrested this meal was so sinful. Even the dessert was gasp-worthy. Your guests will stop breathing for a moment as well when you serve Brandy Poached Bosc pears and then top it with Cream Almondine and a small sprinkling of lavender sea salt. (Uh, they got eaten before I had a chance to take a photo.) Lucky for you the recipes are below!

Brandy Poached Bosc Pears With Cream Almondine and Lavender Sea Salt

Serves 8


4 medium ripe Bosc pears, peeled and cut in half, seeds
3 oz good brandy
1 C unfiltered apple juice
1/3 C + 3 T white sugar
Dash of cinnamon
3 C whipped cream (about 1 C heavy cream unwhipped)
1 t vanilla extract
½ t almond extract
Lavender sea salt (You can use pink Himalayan salt, too.)
Fresh mint for garnish


  • Rub the 1/3 C sugar all over the peeled, seeded and cut pear halves as you go to keep them from turning brown and to help caramlize when cooking. Then place the 8 peeled, seeded halves, with the stems on, open side up in a large baking dish. Drizzle the brandy over the top working to get the brandy mostly into the indentations and on the top of the pears. The rest will spill into the dish. That’s okay. Then add the apple juice to the pan, but don’t pour it over the pears. Sprinkle pears with a bit of the cinnamon. Bake at 375 degrees F for 45 minutes or until the pears are soft. Remove and cover with foil. They can remain in the pan, covered, on your counter for 3 hours.
  • Whip the heavy cream. When almost to stiff peaks add the vanilla, 3 T sugar and the almond extract. Whip those three ingredients in. Cover and keep in fridge until ready to serve.
  • To plate, use a shallow dessert bowl and place a half of the pear in the bowl. Drizzle with the juices from the baking dish. Add a generous dallop of the cream to the side a bit, partially covering the pear. Drizzle VERY LITTLE of the lavender sea salt atop. Only a few strategic granules are needed. Top with a bit of the chopped, fresh mint. Serve!

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