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

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

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
896
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
  • 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. 

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.

Nutritional Facts

Total Fat
60g
92%
Sugar
3g
N/A
Saturated Fat
17g
85%
Cholesterol
280mg
93%
Protein
70g
100%
Carbs
16g
5%
Vitamin A
171µg
19%
Vitamin B12
1µg
19%
Vitamin B6
1mg
71%
Vitamin C
9mg
15%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
8%
Vitamin K
10µg
12%
Calcium
63mg
6%
Fiber
0.7g
2.9%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
4mg
22%
Magnesium
87mg
22%
Monounsaturated
25g
N/A
Niacin (B3)
26mg
100%
Phosphorus
575mg
82%
Polyunsaturated
13g
N/A
Potassium
920mg
26%
Riboflavin (B2)
0.5mg
29.5%
Sodium
1059mg
44%
Sugars, added
1g
N/A
Thiamin (B1)
0.3mg
17.3%
Trans
0.4g
N/A
Zinc
5mg
33%