Taste the Air-Chilled Difference®

Bistro-Style Chicken Dinner

by , Chef, Moody's Bistro, Truckee, California

Bistro-Style Chicken Dinner

Serves 4

  • 1 whole Smart Chicken
  • Salt and pepper, to taste
  • 1 bunch thyme
  • 1 head garlic, cut in half crosswise
  • For The Brine:
  • 1 cup sugar
  • 1 cup salt
  • 1 gallon water

In a saucepan, combine sugar, salt, and water and bring to a boil. Set aside to cool. Once brine is completely cooled, transfer to a plastic bag, submerge the chicken in the brine, and refrigerate for 12 hours.

Preheat oven to 400ºF. Remove chicken from brine and discard liquid. Pat chicken dry. Season to taste with salt and pepper. Stuff with thyme and garlic. Transfer chicken to oven and roast for one hour, or until an instant-read thermometer inserted into the thickest portion of the thigh reads 165ºF.

    • For The Vegetables:
    • 1 acorn squash, rinsed, peeled, and ½-inch diced
    • 1 pound Peewee potatoes, rinsed
    • ½ pound Brussels sprouts, rinsed and trimmed
    • 1 bunch thyme
    • 3 cloves garlic
    • 3 ounces butter

    In a baking dish, toss the diced squash, whole potatoes, and Brussels sprouts together with butter, thyme, garlic cloves, salt, and pepper and roast at 400ºF for 35 to 45 minutes.

    Pairing: Russian River Pinot Noir