Serve up one-pot roast chicken with a French twist

Bored with your roast chicken? Try chef Marc Murphy's version, which is on the menu at his new restaurant Kingside in New York City. Here, he also shares recipes for kale salad, salt and pepper fries, and fregula mac 'n' cheese.

Kale salad with olives, goat cheese, toasted almonds and lemon vinaigrette
Servings:

Makes 4 servings

Ingredients

    • 1 bunch red kale
    • 1 bunch American kale
    • 1 cup toasted slivered almonds
    • 1 cup castelvetrano olives
    • 1 cup olive oil
    • 1/2 cup goat cheese
    • Juice of three lemons, and zest
    • Salt and pepper

Preparation

Baking Directions:

Season the American kale with salt, pepper and olive oil and place on a medium grill and char Blanch the red kale and place in an ice bath and remove. Place in a mixing bowl and mix with olives and toasted slivered almonds. In a mixing bowl add lemon juice, almonds, zest, olive oil, salt and pepper and dress the kale. Place in bowl and garnish with goat cheese.

Fregula mac and cheese
Servings:

Makes 4 servings

Ingredients

    • 1 pound fregula
    • 1 cup butter
    • 1 cup all-purpose flour
    • 32 oz heavy cream
    • 32 oz milk
    • 1 3/4 cups yellow American
    • 1/2 cup pecorino
    • 3/4 cup cheddar
    • 1/2 cup parmesan
    • 1/4 sriracha

Preparation

Baking Directions:

In a large pot, bring 6 cups of salted water to a boil and add fregula. Cook for about 9 minutes until tender, then strain and cool down. In a large pot, add butter and flour and cook for about 4 minutes until you cook out the raw taste of the flour. Add the milk and heavy cream and cook until it becomes thick. Add the cheese, except for the parmesan, and melt. Add the pasta to the cheese and mix. Place into a baking dish and sprinkle the parmesan and place into a 350-degree oven for 7 minutes until the top becomes golden brown. Serve.

Roast chicken with potatoes and vegetables
Servings:

Makes 2 servings

Ingredients

    • 1 whole chicken
    • 6 small Yukon gold potatoes (cut in half)
    • 6 whole shallots (peeled)
    • 2 carrots (peeled, and cut on the bias)
    • 2 heads of escarole (rinsed, and cut into 1 1/2 inch pieces)
    • 4 sprigs of thyme
    • 4 sprigs of rosemary
    • 1 onion (cut in half)
    • 2 cloves of garlic
    • 1/2 lemon (cut in half)
    • 2 tablespoons Dijon mustard
    • Salt
    • Pepper
    • Olive oil

Preparation

Baking Directions:

Preheat oven to 450 degrees. Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity and then add the thyme, rosemary, garlic, onion and lemon. Once herbs are inside cavity, truss the chicken.Place the chicken in a roasting pan and rub olive oil over the skin. Season with salt and pepper, then place in the oven for 15 minutes.After 15 minutes take the chicken out and add the potatoes, carrots and shallots to the pan. Roast for another 45 minutes until the juices run clear. Remove from the oven and let rest on a carving board for about 10 minutes.While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole and sauté until wilted halfway. Combine Dijon mustard, vegetables and escarole into serving dish. Carve chicken, place on top and serve.

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