Skillet Roast of Chicken with Onion, Sugar Plum, and Rosemary Sauce

Skillet Roast of Chicken with Onion, Sugar Plum, and Rosemary Sauce
Contributor
Skillet Roast Chicken

This skillet-roasted chicken is a great way to revamp the traditional chicken dinner. With a rich sauce of onion, sugar plum, and rosemary, this dish is ripe with herbaceous sweetness to savor.  

10
Servings
108
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  canola oil
  • 2 1/2  small red onions, halved lengthwise
  • 12  prunes, halved and pitted
  • 1 1/2  Tablespoon  light brown sugar
  • 1/2  Teaspoon  chopped rosemary
  • 1 1/2  Cup  chicken stock
  • 1/2  Cup  Veal demi-glace
  • 1  Tablespoon  butter
  • Juice of 1/2 lemon
  • Salt
  • Freshly ground black pepper
  • Roasted half chickens

Directions

Preheat the over to 450-degrees.

POver medium heat, heat a heavy-bottomed sauté pan and add the canola oil. Add the onions and sauté until they are caramelized, or approximately 10 minutes. Add the prunes and sauté for another 5 minutes, then add the sugar and rosemary and sauté for 30 seconds. Add the chicken stock and veal demi-glace and stir. Then over high heat bring the mixture to a boil. Then lower the heat and let the mixture simmer until the sauce thickens enough to coat the back of a wooden spoon, or approximately 8 minutes. Whisk in the butter and the lemon juice, and season with salt and pepper. Remove the pan from the heat and keep it covered and warm.

Place the half chickens into the 450-degree oven to warm them. 

Spoon some sauce into the center of each of 4 dinner plates, making sure to include a nice amount of prunes in each serving. Top with a chicken half and serve. 

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
12g
9%
Protein
4g
9%
Vitamin A, RAE
12µg
2%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
11mg
1%
Choline, total
5mg
1%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Niacin
1mg
7%
Phosphorus, P
17mg
2%
Sodium, Na
318mg
21%
Water
24g
1%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.