Roasted Chicken with Wild Rice and Potato Goat Cheese Galette

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette

Serves 4

 

For Chicken and Wild Rice

1          cup wild rice

1          cup diced yellow onion

½         cup diced carrot

½         cup diced celery

3          TBS. unsalted butter

2          TBS. olive oil

1          TBS. fresh thyme leaves

5          clove fresh garlic, peeled

            salt and pepper

 

  1. Cook wild rice in large pot of boiling salted water (as you would pasta) until tender. Drain and reserve.
  2. In saucepot melt 2 TBS. butter and cook vegetables gently until sweet and tender. Add thyme and fold in wild rice.  Season with salt and pepper.
  3. Preheat oven to 325°.
  4. Dry the chicken, both inside and out. Season the cavity with salt and pepper and stuff with rice mixture.  Tie or skewer the cavity closed.
  5. Season the outside of the chicken. Heat medium sauté pan (See note.), add olive oil and sauté until brown on all sides.  Add garlic and remaining 1 TBS. butter and place in oven.
  6. Roast for one hour or until juices run clear. Occasionally baste with pan juices.
  7. When chicken is cooked, remove from oven and allow to rest for at least 15 minute. Remove stuffing to warm bowl and carve chicken to serve.

Note:  Make sure sauté pan is ovenproof.

 

Potato Goat Cheese Galette

4          Idaho potatoes

1          cup heavy cream

1          clove fresh garlic, peeled and sliced in half

1          tsp. butter

4          oz. fresh goat cheese

1          TBS. fresh thyme leaves, chopped

            salt and pepper

 

  1. Preheat oven to 325°.
  2. Butter a 10-inch ovenproof casserole. Rub garlic; cut side down, all around.
  3. Peel the potatoes and slice into ¼ inch thick rounds.
  4. Mix together the cream, goat cheese, thyme and pepper.
  5. Layer the potatoes with the cream until the pan is full. Season each layer with salt and pepper.

Bake in oven for 45 minutes or until tender and golden brown.