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CHICKEN - Chicken with Figs, Apricots and Rosemary
Nb persons: 4
Yield:
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| Pot Roast of Chicken with Fruit and Rosemary Seattle Times Kitchen: | |
| ½ cup | dried figs, stemmed and cut into quarters |
| ½ cup | dried apricots, cut into halves |
| 1 (3 ½-pound) | fryer chicken |
| 4 branches | fresh rosemary, about 4 to 6 inches long |
| 6 large cloves | garlic, peeled and crushed |
| 1 tablespoon | olive oil |
| 1 cup | chopped onions |
| 6 | whole cloves, finely crushed, divided |
| 1 large | tomato, cored and chopped |
| 2/3 cup dry white wine or water with 2 teaspoons lemon juice or white wine vinegar | |
| ¼ teaspoon | coarse salt |
| ¼ teaspoon | freshly ground black pepper |
| ¼ cup | pine nuts, lightly toasted |
| Potatoes: | |
| 1¼ pounds | tiny red potatoes, scrubbed |
| 1 tablespoon | olive oil |
| 1 tablespoon | butter |
| margarine, alternative | |
| ½ teaspoon | coarse salt |
1. Using a pair of kitchen shears, prepare the dried fruits and set aside.
2. Preheat oven to 350 degrees. Cut away and discard any excess pieces of fat from the chicken. Stuff the cavity with the rosemary branches and 4 cloves garlic. Truss the chicken. Heat the oil in a large, heavy Dutch oven over medium heat. Place the chicken, breast-side down, in the pan and brown 2 minutes. Turn chicken breast-side up and brown 2 minutes. Remove from the pan.
3. Put the onions and remaining 2 cloves garlic into the pan. Cook until onions are starting to brown around the edges. Add dried fruits, crushed cloves, tomato, wine, salt and pepper. Simmer 3 minutes. Then put chicken into pan, breast-side down. Cover pot with lid or with aluminum foil. Bake 30 minutes. Turn chicken breast-side up and continue baking, covered, 45 minutes, or until cooked through and very tender.
4. While the chicken is cooking, cook the potatoes. Place potatoes in a steamer basket and set over boiling water. Steam 15 minutes, or until just tender. Drain well. Cut potatoes into halves or quarters, depending on their size.
5. In a large sauté pan, heat the oil and butter over medium heat. Add potatoes and salt. Cook 15 minutes, or until browned and crispy.
6. When the chicken has finished cooking, remove from the pot and place on a cutting board. Let set 10 minutes before carving. Bring the cooking liquid to a boil, mashing the garlic cloves. Reduce heat and simmer 5 minutes to thicken. Stir in the pine nuts.
7. Carve the chicken and serve the sauce spooned on top of both chicken and potatoes.
From "Savoring Spices and Herbs" by Julie Sahni.
Recipe uploaded with Shop'NCook for iPhone.
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