Skillet Roast Of Chicken With Onion, Sugar Plum, And Rosemary Sauce
Skillet Roast Of Chicken With Onion, Sugar Plum, And Rosemary Sauce
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.
Servings
10
servings
Ingredients
- 2 tablespoon 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
- 4 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.