If this yummy Roast Chicken Supper seems familiar, you aren’t wrong. I shared it way, way back in October 2018. It was part of a nostalgic stroll through childhood memories and Sunday Suppers.
Last year I vowed to try a different Chicken Supper every Sunday. But by March, with the world tipped upside down, every day was Sunday – lazy with no place to go and nothing to do. The best laid plans of mice and men, right?
This year hasn’t been that much better. While some aspects of life have returned to a modified sense of normal, here in California we’re still on a mystery trip. Open, closed, up, down and spinning around. I’m just glad that we can return to in-person worship indoors, raising our voices in song and praise.
In America we have taken our freedoms for granted. The erosion of civil liberties was so veiled that many people weren’t even aware it was happening. Stay home, don’t dine out, don’t hug or have physical contact, don’t sing or laugh or live. So many people I know have lived in such fear of dying this past year that they stopped living. There are more ways to die than just a physical death. Even death itself is progress – transitioning from one plane of reality to another.
This is the second Sunday of the Lenten Season. For me there is no better reason to take a stroll down memory lane of Sunday Suppers revisited. That and the fact that I’ll be making something special from the leftover chicken. So stay tuned.
One-Pan Chicken Supper with Potatoes and Gravy
1 (4 lb) Roasting Chicken
2 medium-size Yellow Onions
1 Celery Rib
1-1/4 teaspoon Salt, divided
3/4 teaspoon Black Pepper, divided
6 Oregano Sprigs
2 tablespoons Butter, melted
2 lbs small Potatoes
Chicken Stock as needed, about 1-3/4 cups
1/4 cup Flour
Note: Look for rainbow potatoes if possible with purple and red skinned potatoes in the mix for a nice splash of color.
Heat oven to 425-degrees.
Remove and discard giblets and neck from chicken. Trim excess fat. Staring at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Set bird aside.
Peel and cut each onion into 8 wedges, set aside. Quarter 1 lemon, set aside 3 of the quarters.. Cut remaining quarter in half again, set aside. Clean celery rib, trim and discard ends. Cut remaining celery into 2-inch pieces and set aside.
In a small bowl, combine 1/2 teaspoons salt and 1/2 teaspoon black pepper. Rub seasoning under loosened skin, over breasts and drumsticks.
Place 4 oregano sprigs, 3 quartered lemon and celery pieces into body cavity. Place 2 spring of oregano on breast meat under the skin. Tuck remaining lemon slices under skin at thigh joints. Lift wing tips up and over back; tuck under chicken. Tie legs together with kitchen twine. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.
Melt butter. Cut potatoes in half or quarters depending upon size. Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions and potatoes in a large bowl. Toss well to coat. Arrange onion mixture around chicken on rack. Place rack on the broiler pan.
Bake at 425-degrees for 20 minutes.
WITHOUT opening the oven door, reduce temperature to 325-degrees. Bake an additional 1 hour or until onions and potatoes are tender and chicken thighs register 165-degrees. Set chicken, onions and potatoes aside; cover and keep warm.
Place a zip-lock plastic bag inside a 2-cup glass measuring cup. Pour pan drippings into bag; let stand 10 minutes for fat to rise to top of bag.
Seal bag; CAREFULLY snip off a bottom corner of bag. Drain drippings into a measuring cup, stopping before fat layer reaches opening. Discard fat. Add stock to drippings to measure 1-1/2 cups total. Pour into saucepan and gently heat.
Combine remaining 1/4 teaspoon salt, the flour and 1/2 cup chicken broth in a small bowl, whisk until completely blended. Add flour mixture to liquid in saucepan. Bring to a boil over medium-high heat.
Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with whisk.
Carve chicken table side for flare; served with gravy on the side.
While Sunday Suppers with family are important, and Sunday’s “reprieve” during Lent is even more special, today is also National Chocolate Soufflé Day. When I saw Jacques Pépin recipe for a Chocolate Soufflé kissed with a beautiful Orange Sauce, I knew I had to share.
Chocolate Soufflés with Orange Sauce
1/2 tablespoon Butter, softened
1/4 cup Sugar, divided
4 oz Bittersweet Chocolate (60%)
3/4 cup Heavy Cream
4 Egg Whites
Powdered Sugar, garnish
Heat the oven to 400-degrees. Grease four 6-oz ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. The soufflés will use the sugar coating to “climb” as they rise.
Cut chocolate into 1/2-inch pieces, set aside. Separate eggs. Reserve yolks for another purpose such as a Hollandaise Sauce for Cajun Eggs Benedict in the morning.
In a double boiler, add the chocolate and cream, heat until completely melted, stirring until smooth. Set aside and let cool.
In a stand mixer fitted with a whisk attachment, add the egg whites, beat until soft peaks form. Add the remaining 2 tablespoons of sugar, continue to whisk until stiff peaks form. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula. Be gentle so the whites do not deflate.
Divide the soufflé among the prepared ramekins. Place the soufflés on a baking sheet and bake until set in the center, 13 to 15 minutes.
Meanwhile, make the orange sauce.
1 teaspoon Orange Zest
1/4 cup Orange Juice
1/2 cup Sour Cream
1 tablespoon Sugar
1 teaspoon Powdered Sugar
Zest orange, place into a small bowl. Squeeze orange for its juice, add to the zest. Fold in sour cream and both sugars until smooth. Set aside.
Remove the soufflés from the oven. Dust with confectioners’ sugar and spoon over the orange sauce, then serve warm.