Tuesday, December 04, 2007

Roast Chicken Breasts with Shallots & Gingery Glaze

Roasted Chicken Breasts with Shallots & Gingery Glaze
Inspired by Gourmet Magazine, December 2007

Prep time: 10 minutes
Roasting time: 40-50 minutes (depending on the size of the breasts)
Serves 4

4 chicken breasts, bone-in, (you certainly could use dark meat if that’s your preference)
Sauce/Glaze: (actually makes enough for 8 pieces of chicken)
2 large shallots, thinly sliced
1 tbsp olive oil
1 tbsp butter
¼ cup soy sauce
¼ cup red wine vinegar
1-1½ cups gingery marmalade (I used half lemon ginger preserves & half ginger marmalade)

1. Preheat the oven to 400°F/200°C

2. In a non-stick skillet over medium high heat, melt the butter and add the olive oil. Sauté the shallots until they are soft (about 2 minutes). Add the rest of the glaze ingredients, bring to a boil and stir until the marmalade is melted and well blended in the sauce. Simmer for 5 minutes.
3. Place the chicken, skin side up in a baking dish just large enough to hold all the pieces of chicken in one layer. Pour the sauce over the chicken, making sure the shallots sit on top of the chicken (that way they’ll be nice and crispy when the chicken is ready)

4. Roast in the center of the oven, basting once or twice. The chicken is done when an internal temperature is 160°F/71°C or juices run clear when poked at the thickest part. Remove from the oven and cover with foil for 5 minutes or so before serving. I like to pour a little of the sauce over the chicken and have some in a gravy boat on the table as well.

This is great served with Roasted Smashed Potatoes and a simple salad.

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