The Dish: Dish: Roasted Chicken at Globe

Chicken:

-- 1 half chicken
-- 2 pinches thyme chopped fine
-- ½ tsp chopped garlic
-- Pinch black pepper
-- 2 tsp EVOO (extra virgin olive oil)

Sauce:

-- ½ tsp chopped garlic
-- 1 tsp chopped thyme
-- ½ cup white wine
-- ½ cup chicken stock
-- ¾ cup heavy cream
-- Pinch of black pepper
-- Rioux (equal parts melted butter and flour)

Mashed potatoes:

-- Boiled potatoes
-- Butter
-- Heavy cream
-- Salt & pepper
-- Goat cheese
-- Mash potatoes, butter, cream, S & P and goat cheese to desired consistency
-- Sauté fresh green beans and carrots in sauce pan with EVOO and salt & pepper

Cook:

Cook wine, garlic and pepper until half of it has reduced then add chicken stock. Bring to a boil. When boiling, add rioux to thicken. When sauce has thickened, add heavy cream and thyme. Cook for 10 min. until incorporated.

Put chicken in pan with chicken stock for approx. 16 - 18 minutes. Take chicken out of pan and place in oven at 350 degrees for 10 minutes or until chicken temp has reached doneness at 150 degrees.

Take chicken out of oven and place on plate with the goat cheese mashed potatoes and sautéed green beans and carrots. Finish by topping the dish off with the garlic, thyme cream sauce.