Seared & Roasted Herbed Organic Chicken with Finishing Sauce

What can we say?  "This is Chicken Delight so Cook Tonight". Expressing that we have cooked chicken 100 ways would be an understatement, but this is one of our favorites.  Searing to crisp the skin while sealing in the natural juices, followed by oven roasting in white wine and fresh herbs to add tenderness and infuse flavor, produces a unique and outstanding result.  Truly, this is comfort food at its best!  The audio take on this should say that we used a Pinot Grigio for the de-glazing; we like to use a wine of enough quality so that we can sip some along the way :) As far as wine pairings, this dish will easily stand up to the biggest of red wines.  Mashed potatoes seem like an automatic thing, but one hint is to quarter these Yukon Golds adding just enough water to cover and do not overcook them to prevent a gluey result; just until a fork can start to penetrate. Add cream, butter, salt to your preference. Develop a relationship with the butcher at your favorite grocer and ask to for help with the prep; buy a whole organic chicken and have them remove the back, breast bone and tip knuckle of the wing; quarter it later yourself to get the skin to lay the way you want it. We cooked the first 1/2 of this tonight, will pull a repeat on the 2nd 1/2 to make a chicken vegetable soup; that recipe is on its way. This organic chicken was purchased at PCC http://www.pccnaturalmarkets.com/ if you are at the Issaquah store ask for Barbara and tell her Cafe 1853 sent you.  This is RJ Kirk with Cafe 1853. Enjoy!