In this vein, mistaken or otherwise, I offer up the quintessential home cooked meal. Roast chicken with a rich gravy, mashed potatoes laced with cream, green beans drenched in a buttery lemon sauce and a rich, dark chocolate cake. The negligee? I'm afraid you're on your own.
For the Roast Chicken.
1, 4 lb chicken (organic if possible)
1 lemon (cut into quarters)
2 cloves of garlic
Fresh herbs (rosemary, thyme, sage)
2 tablespoons of unsalted butter (room temperature)
salt and pepper
1 large onion
For the gravy
1/2 cup of white wine
1/2 cup of chicken stock
1 tablespoon of flour
salt and pepper
Heat the oven to 425 F
Bring the chicken to room temperature.
Rub the butter all over the chicken.
Stuff the cavity with the lemon, garlic and plenty of fresh herbs.
Season the skin with the salt and pepper.
Place in a good sized roasting pan. Chop the onion in to quarters and place around the chicken along with a few more fresh herbs.
Place the chicken in the oven and cook for 15 minutes.
Turn the temperature down to 375F and cook for a further 1- 1/4 hours.
The chicken is cooked when a thermometer reads 160 degrees in the thickest part of the leg, or if you don't have a thermometer, when the juices run clear.
Baste the chicken as often as you can remember during the cooking process to produce a wonderful golden skin.
When cooked, remove the chicken to a platter and cover with foil. Leave to rest for at least 10 minutes.
Meanwhile make the gravy.
Place the roasting pan on a low heat on the stove.
Add 1/2 cup of white wine, 1/2 cup of chicken stock.
Bring to the boil and reduce to a simmer. Scrape up the all the bits on the bottom of the pan. Let it simmer for a few minutes.
Spoon off any fat that rises to the surface.
Sprinkle over the flour and stir until the gravy thickens. Check seasonings.
Carve the chicken and pour the luscious gravy over the top.