Roast Chicken Rouille

Still, summer breezes, almost fall. An in between…

Roast Chicken Thighs Rouille with Stewed White Beans and Buttered Carrots

 Right to it. Marinate 4 bone in, skin on, chicken thighs in a fat splash of fresh orange juice, 2 smashed and chopped garlic cloves, one sprig each rosemary and thyme, and a few sage leaves-chopped, a good splash of evoo and salt and pepper and set in fridge for at least an hour  /  Carrots- peel 2  large carrots and cut into 1″ or so batons and set into a pot of evoo, fat knob of butter, 2 smashed cloves of garlic, 1 large sprig of fresh rosemary, one of sage: both chopped fine-and just cover with chicken stock-season with salt and fresh cracked pepper. Simmer gently for about 30 minutes  /  Sear Chicken thighs until nicely browned and transfer to oven-cook until done / Pour rest of marinade over thighs before final roasting in oven  / Stew white beans just as the carrots, in chicken stock (or water) with a few cloves of garlic, a bay leaf, and season, simmer gently.

For the Rouille I made a very quick one of 2 cloves of garlic chopped with salt, added 1/2 c mayo, a splash of fresh orange juice, about a tsp of paprika and hefty pinch of dried chilies, and whisked about 3 tBsp of evoo in and let stand  /  Toast crostini or make bruschetta.  / Bowl of Rouille at the table / Really simple pleasures….especially when a nice cold white wine is added

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