Roast Chicken with Currant Wine Glaze and Caramelized Onions
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
This dish always gets high praise. The blend of currants and wine is deliciously sweet. It's quick and easy to prepare, but you need to schedule the time to roast the chicken for about an hour so it's glazed to perfection.
1 medium roasting chicken
1/4 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil
2 yellow onions, thinly sliced
1 cup red wine
1 cup fat-free chicken broth
6 tablespoons dried currants
2 tablespoons rinsed and drained capers
2 teaspoons crushed dried rosemary
Buy the book This recipe is featured on page 188
- Preheat the oven to 375°F. Rinse the chicken and pat dry. Remove all of the bottom skin and as much of the skin on the sides as you can with kitchen scissors, leaving only the skin on top. Lightly salt and pepper the cavity and place the chicken in a roasting pan.
- Heat the oil in a heavy skillet. Add the onions and cook for about 5 minutes, or until soft. (Do not add more oil; the onions will "sweat" perfectly with this amount and don't need to brown at this point. They will caramelize in the oven.)
- Add the wine, broth, currants, capers, and rosemary, bring to a boil, and simmer for 5 to 7 minutes. 4. Pour the liquid over the chicken and bake for 1 hour, or until the sauce thickens and becomes a glaze.
395 calories, 9 g fat (2 g sat fat), 51 g protein, 22 g carbohydrate, 2 g fiber, 155 mg cholesterol, 857 mg sodium