Honey and figs provide a glossy companion for this holiday entree
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2003
- 2 tablespoons vegetable oil
- 2 teaspoons liquid honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 chicken (about 3-1/2 lb/1.75 kg)
- 1 small onion
- 4 cloves garlic
- 1/2 lemon
- 2 sprigs fresh thyme
- 4 cups (about two 284 g pkg) pearl onions peeled
- 2 cups dried whole calimyrna figs
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 1 cup chicken 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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 304 mg
- Protein 25 g
- Calories 449.0
- Total fat 17 g
- Cholesterol 81 mg
- Saturated fat 4 g
- Total carbohydrate 51 g
- Iron 19.0
- Folate 7.0
- Calcium 11.0
- Vitamin A 5.0
- Vitamin C 17.0