Tuesday, September 28, 2010

Rosemary Chicken with Apple Salad and Onions

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I hate chicken, and since we don't eat meat I rarely eat it. But about 2 months ago my parents and I checked out a new local farmer's market back home and my mom suggested I make dinner. They all eat meat, and the meat there was local, so I picked out a few things and made an awesome meal that even I, who has NEVER liked chicken EVER loved.

I plan on making this again for Thanksgiving (because I know I would never like turkey, and it was a fluke that I even like this chicken). But since I made up the recipe on the spot, I'm doing my best to attempt to explain it now as a way to share the recipe and recreate it again the next time...that sounds bad, but I've got high hopes it'll turn out fantastic.

For Chicken:
1 whole chicken de-gutted
1 bag of pearl onions
Several full cloves of garlic
olive oil

For Apple salad:

1 1/2 gala apples (peeled and chopped up)
1/2 stick of butter
1 1/2 tablespoons of cinnamon
3 tablespoons of sugar
1/2 c walnuts (I'm trying to remember if these were actually in there or not, maybe??)
1/4 c golden raisins
1/4 c regular raisins
3/4 cup sweet white wine or apple juice

Preheat oven 350 degrees.

1. add 2 tablespoons of olive oil. When it starts to get hot add the apples. Give them a stir and after one minute add 4 tablespoons of butter. When the butter begins to brown add the sugar and cinnamon. When the sugar begins to caramelize (that's when it bubbles up like it's boiling), add the wine. After you cook it for 2 minutes add the raisins and walnuts.

2. Cook the apple mixture for 5-8 minutes. Let some of the liquid evaporate, but not all of it. When it's done, spoon out the apple with a slotted spoon into ta big bowl and continue to let the contents of the frying pan cook. Keep your slotted spoon handy and keep stirring it so the liquid doesn't burn. Basically you're trying to make a little syrup, so you want it to be thick. When it's done pour that into the bowl with the rest of your salad.

3. Next, take the skins off all the onions and set them aside.

4. Time for the chicken! cover the bottom of your roasting pan/bakers dish whatever with a little bit of olive oil. Put the chicken on top. Then put some olive oil on top and inside. Next put some salt and rosemary on top and on the bottom of the chicken. Make sure you rub it in. Then put some rosemary in the middle of the chicken (I don't put salt on the inside) (that you don't have to rub in if you don't want to, haha). Put a few cloves of garlic on the inside of the chicken and around the dish as well as a couple underneath. I'd say 6-10 total depending on the size of the cloves.

5. Now stuff the chicken with some of the apple salad and onions (don't over stuff it though, maybe 3/4 full), then put the rest in the dish around the sides of the chicken. If you have any leftover juices in your bowl from the apple salad dump that on top of the chicken. I also like to lift up the chicken to let some of the juices flow underneath then set it back down without letting anything get stuck underneath.

6. Cook until the chicken is cooked. Thanks to the apples and the juice/wine from the salad, this will be juicy enough that you shouldn't have to baste or anything.

7. Enjoy!

I think this recipe is big enough for a chicken that'll feed 4-6 people depending on appetite and the kinds of sides you include (we had this with butternut squash ravioli which was a really good match, but I could also see having mashed potatoes as well). So you can always add more or less depending on what you need.

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