Honey Roast Chicken with Onions and Figs

By The Canadian Living Test Kitchen

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Honey Roast Chicken with Onions and Figs

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	449449 cal
pro	25 g25g pro
total fat	17 g17g total fat
sat. fat	4 g4g sat. fat
carb	51 g51g carb
fibre	9 g9g fibre
chol	81 mg81mg chol
sodium	304 mg304mg sodium
% RDI:	-
calcium	1111 calcium
iron	1919 iron
vit A	55 vit A
vit C	1717 vit C
folate	77 folate

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Honey and figs provide a glossy companion for this holiday entree

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tsp liquid honey 2 2tsp tspliquid honey
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 chicken , (about 3-1/2 lb/1.75 kg)1 1chickenchickens, (about 3-1/2 lb/1.75 kg)
1 small onion 1 1small onion
4 cloves garlic 4 4cloves garlic
1/2 lemon 1/2 1/2lemonlemons
2 sprigs fresh thyme 2 2sprigs sprigsfresh thyme
4 4cups cups(about two 284 g pkg) pearl onionpearl onions, peeled
2 cups dried whole calimyrna figs 2 2cups cupsdried whole calimyrna figdried whole calimyrna figs
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
1/2 cup white wine 1/2 1/2cup cupwhite wine
1 cup chicken stock 1 1cup cupchicken stock

Preparation

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