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.
- 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
- Freshly ground black pepper
- 4 Roasted half chickens
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.