Roast Chicken with Herbs De Provence

5 c. chicken broth
2 T. butter
1 small onion, minced
1 1/2 c. arborio rice
1/2 c. dry white wine
4 oz. imported Gorgonzola cheese, diced
1/2 c. chopped toasted walnuts
1/2 c. Parmesan cheese
1/4 c. Marscapone cheese or heavy cream
salt and white pepper as needed

 

 

1. Rub the chickens with olive oil and garlic inside and out. Sprinkle the cavity with salt, pepper and herbs. Repeat on the outside of the chicken. Let this marinade for at least 8 hours.
2. Heat a large skillet with 2 tablespoons oil. Place chickens in pan and brown on all sides then place in pre-heated oven at 350 degrees. Roast for one hour.
3. Check doneness by piercing thigh with metal skewer, if juices run pink the chicken is done. If juices run red return to oven for 10 to 15 minutes more.
4. Make your favorite mashed potato recipe and substitute extra vigin olive oil for the butter, and add a couple of crushed cloves of roasted garlic.
   Serves 4
   

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