{{ :recipes:rosemary-garlic_chicken_with_apple_fig_compote.jpg?direct&200|}} ====== Rosemary-Garlic Chicken w/Apple Fig Compote ====== /* Description */ [[http://www.finecooking.com/recipes/rosemary-garlic-chicken-apple-fig-compote.aspx | Fine Cooking 95]] {(rater>id=100|name=Rosemary-garlic Chicken With Apple Fig Compote|type=rate|headline=off)} |**Preheat:** 450°|**Yield:** 4 servings|| |**Prep:** 0:00|**Wait:** 0:15|**Cook:** 0:30| ====== Ingredients ====== **For the chicken:** * 3 Tbs. fresh rosemary leaves, minced * 5 medium cloves garlic, minced * Kosher salt and freshly ground black pepper * 4 bone-in, skin-on split chicken breasts * 1 Tbs. canola oil **For the compote:** * 1 medium Granny Smith apple, peeled, cored, and cut into 1/3-inch pieces * 2 oz. dried figs, cut into small dice (about 1/3 cup; or substitute pitted prunes) * 1/3 cup red currant jelly * 1/4 cup dry white wine, such as Sauvignon Blanc * 1 tsp. dry mustard, preferably Coleman's * 1/2 tsp. yellow mustard seeds * Kosher salt and freshly ground black pepper * 1/4 cup coarsely chopped toasted walnuts ====== Directions ====== - **One day ahead, prepare the chicken:** In a small bowl combine the rosemary, garlic, 2 tsp. salt, and 1/2 tsp. pepper. - Cut the chicken breasts away from the bones, leaving the skin intact. With a paring knife, cut out the white tendon on the underside of each breast. Rub the rosemary-garlic mixture all over the chicken, including under the skin, taking care to keep the skin attached to the meat. Stack two breasts so that the skin faces outward and each breast's thicker rounded end is on top of the thinner tapered end of the other. Tie the breasts together with butcher's twine, forming a little roast. Repeat with the remaining 2 breasts. Reposition any skin that may have bunched up while tying and season the roasts all over with 1 tsp. salt and a few grinds of pepper. Put the roasts on a rack over a small baking sheet and refrigerate, uncovered, overnight. - **One day ahead, prepare the compote:** Put the apple, figs, jelly, wine, dry mustard, mustard seeds, a generous pinch of salt, and a few grinds of pepper in a small saucepan. Bring just to a boil over medium-high heat and then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the apples are tender but not mushy, about 10 minutes. Let the mixture cool to room temperature. Store covered in the refrigerator. Bring to room temperature before serving. - **Finish the dish:** Let the chicken sit at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F. - Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes total. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each roast reads 165°F, 20 to 30 minutes. Let rest for 15 minutes. Remove the strings from the chicken and carefully slice each roast on the diagonal into 1/2-inch-thick medallions. Stir the toasted walnuts into the compote and serve with the chicken. ====== Notes ====== * Stuffing chicken breasts with minced rosemary and garlic and then tying the breasts together creates little roasts infused with flavor. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Poultry FineCooking}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry FineCooking MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~