During the Suspended Chicken’s second stint in the oven at 400 for another 45 minutes…
I make a Lemon and Garlic Sauce…
I have some Stock left from a Risotto the other night… it was Mushroom flavored…
But I’m not going to worry about THAT!!
I add some carton Stock, too, to make up the numbers!!
About 2 cups of Vermouth…
And bring it to a boil…
Once the Stock and Vermouth are reduced by about a third… add the juice of a Lemon…
Add Sea Salt and Pepper…
And about a cup of Cream…
Whisk… WHISK!! WHISK!!
Let it further reduce… and thicken slightly… keep it on a low boil…
Meanwhile, the Chicken is about done…
Omg!! One of my MOST FAVORITE SMELLS, TASTES AND SIGHTS!!
Gently remove your beautiful Chicken to a plate to have a little rest!!
Put that Vermouth into the Sauce…
Put the Veggies on a roasting sheet…
Put the Veggies back in the oven…
Now you have some REALLY PRECIOUS gummy bits stuck to the bottom of your pan…
We are going to get ALL THAT FABULOUS FLAVOR into our Sauce USING the half Garlic bulb rescued from the Veggie tray!!
It doesn’t look like much… but this is what takes your Sauce to a completely DIFFERENT LEVEL 😃👋👋👋
Pour the saucepan full of Lemon, Stock, Wine and Cream into the roasting pan…
Use the Garlic as a scrubber to clean the pan… all around the sides as the Sauce is bubbling away…
On two burners if necessary!!
Squish the bulb at the end to extract all the sweetly roasted garlicky flavor from it…
Check the Seasoning …
Then STRAIN this RIDICULOUSLY GOOD Sauce!!
The Chicken has rested…
The Veggies have had a final roasting…
The Sauce is strained…
TIME FOR DINNER 🍴😎🍴
As hubby walks hungrily through the door sniffing the air 😊😝👍
