WHEN IT COMES TO DELICIOUS ROAST CHICKEN, IT’S HARD TO BEAT A TRADITIONAL CAST IRON SKILLET FOR PERFECTLY CRISPY SKIN AND JUICY MEAT!
INGREDIENTS
FOR THE STRAWBERRY RHUBARB GLAZE
- ▢3/4 CUP BONNE MAMAN STRAWBERRY PRESERVES
- ▢1/2 CUP CHOPPED ONION
- ▢1 TBS BALSAMIC VINEGAR FIG REDUCTION
- ▢1 TBS RED WINE VINEGAR
- ▢SALT AND PEPPER
- ▢2 STALKS RHUBARB TRIMMED AND CHOPPED
FOR THE CHICKEN
- ▢2 TBS GRAPE SEED OIL
- ▢4 LBS BONE IN SKIN ON CHICKEN QUARTERS
- ▢FRESH THYME AND SLICED STRAWBERRIES FOR GARNISH
INSTRUCTIONS
- Preheat the oven to 425 degrees F.
- In a small saucepan, combine the strawberry rhubarb glaze ingredients.
- Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time.
- Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
- Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt.
- Place the chicken skin side down and allow to crisp and golden,7 to 10 minutes.
- Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes.
- Remove the lid and spoon a bit of the sauce over the chicken.
- Place in the oven and cook another 5 to 7 minutes.
- Serve the chicken on a platter with additional sauce on the side to spoon over the top.
NUTRITION
Serving: 1g | Calories: 736kcal | Carbohydrates: 33g | Protein: 42g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 252mg | Sodium: 213mg | Potassium: 629mg | Fiber: 1g | Sugar: 22g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg
