recipes:rosemary-garlic_chicken_with_apple_fig_compote [MarcosWiki]

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
{{ :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]]

<WRAP right>{(rater>id=100|name=Rosemary-garlic Chicken With Apple Fig Compote|type=rate|headline=off)}</WRAP>
|**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~~