Rosemary-Garlic Chicken with Apple & Fig Compote

Rosemary-Garlic Chicken with Apple & Fig Compote
Photo by Scott Phillips

Ingredients

  • 1/3 cup red currant jelly
  • ¼ cup coarsely chopped toasted walnuts
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. canola oil
  • 4 bone-in, skin-on split chicken breasts
  • Kosher salt and freshly ground black pepper
  • 5 medium cloves garlic, minced
  • + 6 more ingredients
    • 3 Tbs. fresh rosemary leaves, minced
    • ½ tsp. yellow mustard seeds
    • 1 tsp. dry mustard, preferably Coleman's
    • 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)
    • ¼ cup dry white wine, such as Sauvignon Blanc

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 unde...

View full recipe at Fine Cooking

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