The 58th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Roast Chicken with Pan-Sauce Vinaigrette, it can be found on page 128.
Ingredients: Chicken: olive oil, carrot, shallot, thyme, rosemary, sage, bay leaves, salt, pepper, chicken, lemon, garlic, and white wine; Vinaigrette: water, Dijon mustard, sherry vinegar, salt, pepper, and walnut oil; salad greens.
Each week I make chicken to morph into things over the week, the first night we eat is as a chicken dinner and then it becomes any number of other things which call for cooked chicken…we both happen to like chicken. When I looked at all the ingredients for making this chicken, I thought surely we could cut some corners here and simplify it…but then it wouldn’t mean that I truly followed her plan for the recipe and tasted what she made, so I faithfully followed the recipe as written. Never doubt Dorie…this chicken has a lot of very nice flavor, which is a good thing when one is just going to serve it on a bed of greens with the vinaigrette drizzled over it all. It looked a little lonely so I added a few grape tomatoes. I could literally eat salad every day for lunch and never tire of it. This is a perfect lunch for me and I will make it again…including this chicken as it is so flavorful. Definitely a repeat.
To see what others in the group made, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and you can find many of them online.