This week’ we’re putting you in the know on our Roasted Chicken and Bulgur Wheat Lentil Pilaf recipe. This Roosevelt recipe combines savory roasted chicken and a pilaf of bulgur wheat with lentils, creating a warm and welcoming aroma that draws everyone to the table.

 

Roasted Chicken and Bulgur Wheat Lentil Pilaf

(Serves 6)

 

INGREDIENTS:

 

Roasted Chicken

6 airline chicken breasts (with drummette attached)

¾ cup pearled onions, peeled

6 sprigs thyme

6 sprigs rosemary

1 tbsp. butter

½ cup pitted olives

½ cup white wine

1 oz. olive oil

Salt and pepper to taste

½ tbsp. minced garlic

½ oz. fresh herbs

 

Bulgur Wheat Lentil Pilaf

1 whole garlic clove

½ lb. bulgur wheat

1 qt. chicken stock

½ cup diced onion

½ lb. lentils

1 ½ pints chicken stock

4 tbsp. olive oil

Salt and pepper to taste

1 sprig sage

 

Method: Bulgur Wheat Lentil Pilaf

Heat olive oil in a round stock pan, add onion and sauté until light brown, add the bulgur wheat and mix well. Add boiling stock, sage, salt and pepper, and mix well. Cover and lower heat to low simmer, cook for about 20 minutes or until done. Let rest and open with a fork.

In a separate round stock pan cook the lentils on a medium-low heat for 20 minutes, adding salt and pepper to taste. Drain the lentils and mix with the bulgur wheat.

 

Method: Roasted Chicken

Marinate chicken breast with minced garlic, olive oil and half of the time and rosemary for a few hours. Heat butter in large sauté pan. Season chicken with salt and pepper, and then sear the chicken breast on both sides until golden brown.

Transfer chicken breasts to a roasting pan and caramelize the pearled onions in the same butter pan used to sear the chicken. Place caramelized onions and the rest of the thyme and rosemary on top of chicken. Cover with aluminum foil and cook in oven at 350 degrees fir about 45 minutes. Remove pan from oven, add pitted olives and white wine. Cover and cook for about 25 minutes more or until fully cooked.

 

Presentation

Place hot bulgur wheat lentil pilaf on a large serving platter. Slice the chicken breasts and arrange on top of pilaf. Top with caramelized onions and olives. Ladle sauce on top of chicken, garnish with chopped herbs and serve.

 

 

This entry was posted on Monday, March 11th, 2013 at 11:01 am and is filed under Eats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.