Spring Vegetable and Mushroom Ragout:
Preheat oven to 550 degrees. Mix together the salt and pepper. Rub chicken with oil inside and out, then liberally coat with salt mix. Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown. The chicken may have to be rotated for even coloring. When chicken is fully browned turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 35 to 45 minutes. Chicken is done when one can move the wing back and forth with great ease. Another test is piercing between the thigh and breast and the juices should run clear. Allow chicken to rest for 10 minutes before serving.
For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer, add peas, edamames, favas, carrots, and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
Using a large platter, serve a large mound of the ragout. Top with 2 chickens and serve family style.
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
Basil Oil:
In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
In a large pasta bowl, plate the entire salad and garnish with basil tops.
Yield: 4 servings
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3379.13 Kcal (14148 kJ)
Calories from fat	1822.16 Kcal
		% Daily Value*
Total Fat	202.46g	311%
Cholesterol	146.01mg	49%
Sodium	5006.26mg	209%
Potassium	2634.55mg	56%
Total Carbs	315.27g	105%
Sugars	39.83g	159%
Dietary Fiber	22.02g	88%
Protein	86.13g	172%
Vitamin C	63.2mg	105%
Vitamin A	1.5mg	49%
Iron	230.3mg	1279%
Calcium	450.8mg	45%

Amount Per 100 g
Calories	148.12 Kcal (620 kJ)
Calories from fat	79.87 Kcal
		% Daily Value*
Total Fat	8.87g	311%
Cholesterol	6.4mg	49%
Sodium	219.44mg	209%
Potassium	115.48mg	56%
Total Carbs	13.82g	105%
Sugars	1.75g	159%
Dietary Fiber	0.97g	88%
Protein	3.78g	172%
Vitamin C	2.8mg	105%
Vitamin A	0.1mg	49%
Iron	10.1mg	1279%
Calcium	19.8mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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