True, Rick's favorite foods are Polish, Irish, Italian and
Mexican, but he often tries other exciting things. He took Roast Chicken with Mustard
Vinaigrette and Potato Salad with Haricots Verts, Blue Cheese, and Walnuts to a
birthday party and the guests just loved it. The recipe below is based on one
that appeared in Bon Appetit, May 1994. Serve this dish with a Thomas Fogerty Cabernet Franc and you won't be disappointed.
First, preheat the oven to 450 degrees F and then make the
vinaigrette.
INGREDIENTS
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage
PREPARATION
Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix
in shallots and herbs. Season with salt and pepper. Makes about 1 1/2 cups.
For chicken:
Package of eight chicken thighs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs
PREPARATION
To make chicken:. Place chicken in roasting pan. Brush
vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with
salt and pepper.
Roast chicken 20 minutes. Reduce oven temperature to 375°F.
Continue roasting until juices run clear when chicken is pierced in thickest
part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes.
Place chicken and herb sprigs on platter.
For potato salad:
2 pounds baby red-skinned potatoes, quartered
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Blue Cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, chopped
PREPARATION
To make potato salad:
Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Blue Cheese. Season to taste with salt and pepper.
Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl.
Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
Arrange beans on platter. Mound potatoes in center of
platter atop beans. Sprinkle with remaining cheese.
Serves 4