Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour. | 2. Preheat oven to 450°F. | 3. Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger. | 4. Smear the outside of the bird with olive oil and season with salt and pepper. | 5. Place the chicken on its side in an oval baking dish and place the dish in the oven. | 6. When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back. | 7. After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice. | 8. Bring the wine to a simmer and reserve. | 9. When there is no more lemon juice, pour the wine into the pan and continue basting. | 10. Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint. | 11. When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices. | 12. Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes. | 13. In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil. | 14. As soon as the garlic begins to sizzle, add the tomatoes. | 15. Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent. | 16. Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat. | 17. Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish). | 18. Add the tomatoes and the chicken's roasting juices to the macaroni and toss well. | 19. Carve the chicken at the table and serve it with the macaroni. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	3 1/2			3379.6077	1.4280000000000002	271.1619	245.2992
salt pepper				302.6	0.0	67.32	1.7
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon	1			1.2808	0.4116	0.0486	0.0132
white wine	1/2	cup		-	-	-	-
elbow macaroni	12	ounces		302.6	0.0	67.32	1.7
garlic clove	2		crushed peeled chopped	302.6	0.0	67.32	1.7
tomato	1		peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397
basil leaf	1/4	cup		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.