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Ingredients
- 1 – 6-pound chicken
- 2 tablespoons olive oil
- 3 tablespoons coarse sea salt or kosher salt
- 4 teaspoons coarsely ground black pepper
- 1 head of garlic cloves, peeled and left whole and smashed
- 1 cup white wine
- 2 – 15-ounce cans of white beans, drained
- 1 tomato, diced
- 1 medium onion, sliced
- 4 tablespoons chopped fresh parsley
- 2 cups chicken stock
Details
Preparation
Step 1
1.Remove all but the lowest rack in your oven and pre-heat the oven to 350° F.
2.Clean the chicken by removing the giblets, rinsing with water and drying thoroughly with paper towel. Brush the chicken all over with the olive oil, season with half of the salt and pepper.
3.Place the smashed garlic cloves in the center cup of the roasting dish and pour the white wine over the garlic. Insert the vertical roasting cone into the center cavity of the Multi-Roaster, place the chicken on top and transfer to the oven to roast for one hour.
4.Meanwhile, in a medium-sized mixing bowl, combine the beans with the tomatoes, onion, parsley and chicken stock. Season with the remaining salt and pepper and set aside. After the chicken has roasted for one hour, add the bean mixture to the outside of the Multi-Roaster around the chicken and return it to the oven to stew for 45 to 60 minutes. (If you are using your Multi-Roaster on a BBQ grill, check throughout the cooking time to be sure the liquid doesn’t completely evaporate. You may need to pour additional wine or water over the beans so they are covered.) The chicken is cooked when the internal temperature registers 165° F on an instant read thermometer. The exact timing will depend on the size of the chicken you are roasting. A 6-pound chicken will take about 2 hours in the oven, or about 90 minutes on a BBQ grill.
5.Allow the chicken to cool for 4 to 5 minutes in the Multi-Roaster. Then carefully remove the chicken and serve with the bean stew. If desired, pour the juice drippings in the center cup over the chicken.
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