Page 45 - Valley Table - June-August 2024

Serves 4–6
INGREDIENTS
12 bone-in, skin-on chicken thighs and drumsticks, or 1 whole chicken (about 4 lbs) cut into serving pieces
Kosher salt
1 lb waxy potatoes, cut into 2-inch pieces
if large
3–4 carrots, cut into 1- to 2-inch pieces 1 large yellow onion, chopped Extra-virgin olive oil, for drizzling
1 cup dry vermouth or white wine, plus
more if needed
40 cloves garlic, unpeeled but cleaned
of excess papery skin
1⁄2 cup butter, cut into pieces
A few fresh thyme sprigs
Freshly grated nutmeg, for sprinkling Sweet paprika, for sprinkling Baguette, for serving
PREPARATION
1. Coat the chicken pieces with about
2 teaspoons salt, put them into a large bowl, cover the bowl, and let sit in the refrigerator for about 1 hour. Then drain off the liquid that has collected at the bottom and set the chicken aside.
2. Preheat the oven to 400°F. Put the potatoes, carrots, and onion into a large roasting pan. Drizzle them with a bit
of oil, sprinkle with salt, and toss until they have a very light sheen. Place the chicken pieces, skin side up, in the pan, arranging them among the vegetables, and drizzle them with a little oil. Pour the vermouth into the pan, then tuck
in the garlic cloves, butter pieces, and thyme. Sprinkle the nutmeg and paprika over the chicken and vegetables.
3. Cover the pan with aluminum foil, place in the oven, and bake for about
1 hour. Remove the foil and continue
to bake until the chicken is cooked through and the skin begins to brown, about 30 minutes longer, adding more vermouth if needed to prevent sticking. 4. Remove from the oven and let
cool slightly before serving. Serve
this radiant dish with sliced baguette alongside, encouraging diners to slip the garlic cloves from their skins, and smear them on top of the bread along with the sweet, buttery carrots.
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June–August2024 | valleytable.com 43