Roast sumac chicken and martini

  

This is an easy one pan dish for the oven. 1 whole chicken, 1 onion, 1 stalk celery, 4 carrots, 12 mushrooms, 12 small chat potatoes, 1 red bell pepper, 1 green bell pepper, 4 cloves garlic, handful of parsley, 2 Tb sumac, 1 Tb oregano, 1 tsp thyme, 1 Tb coriander seed, salt and pepper to taste, 1/2 bottle white wine. Cut vegetables roughly, except keep potatoes and mushrooms whole. Sauté vegetables in oil using an oven proof dish for about 5-10 min. Add the chicken, then the herbs and spices, salt and pepper (about 1 Tb salt is enough), then pour in the wine. Place the dish in the oven, 180 C (350 F) for 1 h, turning the chicken at the 30 min mark.

The martini has nothing to do with the dish, rather I just like martinis, but it did go very well with the dinner. I bought a Spanish gin that was distilled with olives, rosemary, and juniper, and mixed 2 oz with 2 oz dry vermouth, and 1/2 oz triple sec, grated lemon rind, and green olives. It all went down very well!

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