Honey Roast Chicken with Onions and Figs
- Portion size: 4 to 6
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||17 g|
|sat. fat||4 g|
Honey and figs provide a glossy companion for this holiday entree
- 2 tbsp 2tbspvegetable oil
- 2 tsp 2tspliquid honey
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 1chickenchickens, (about 3-1/2 lb/1.75 kg)
- 1 1small onion
- 4 4cloves garlic
- 1/2 1/2lemonlemons
- 2 sprigs 2sprigsfresh thyme
- 4 cups 4cups(about two 284 g pkg) pearl onionpearl onions, peeled
- 2 cups 2cupsdried whole calimyrna figdried whole calimyrna figs
- 1 tbsp 1tbspall-purpose flour
- 1/2 cup 1/2cupwhite wine
- 1 cup 1cupchicken stock
In bowl, whisk together 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the honey, salt and pepper; set aside.
Remove giblets and neck from chicken. Rinse chicken inside and out; pat dry. Insert onion, garlic, lemon and thyme into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. Toss pearl onions with remaining oil and add to pan.
Roast chicken in 375°F (190°C) oven for 30 minutes; brush with honey mixture. Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C), 30 minutes. Set pearl onions aside. Transfer chicken to warmed platter and tent with foil; let stand for 20 minutes before carving. Discard onion, lemon and garlic from cavity.
Meanwhile, remove hard stems from figs; set figs aside.
Skim fat from pan juices. Add flour; cook, whisking, for 1 minute. Add wine; cook, whisking, until most of the liquid is evaporated, about 1 minute. Add stock, scraping up any brown bits from bottom of pan; simmer, whisking, until smooth, slightly thickened and glossy. Add pearl onions, figs and remaining honey to pan; simmer, stirring, until figs are hot, about 2 minutes. Serve with chicken.
Source : Canadian Living Magazine: October 2003