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Add a photoYou guys should know by now that I just don't do boring chicken and this recipe that I created is no exception. The glaze adds that WOW! to roasted birds like you wouldn't believe. And when I want a kick I found that a little bid of chipotle in adobo is a perfect addition. Good creamy mashed potatoes and a veggie and you're all set. Enjoy!
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Ingredients
- 1 cup ruby port
- 3 shallots, finely chopped
- 2 tablespoons ginger, grated
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh rosemary
- 2 garlic cloves, smashed
- 1 cup cherry preserves
- 2 tablespoons orange juice mixed with
- 1/2 teaspoon of cornstarch
Directions
- Directions
- Preheat oven to 400 degrees.
- For the glaze:
- In a medium saucepan over medium heat add port, shallots, ginger, balsamic, rosemary and garlic. Bring to a boil and then simmer until sauce is reduced by 1/4 cup. Add the preserves and stir until melted. Add orange juice/cornstarch mixture. Bring to a boil, stir and then remove from heat.
- For the chicken:
- Tie the legs together and bend wings underneath your birds. Place two chickens on a wire rack over a baking sheet lined with aluminum foil (for easy clean up). Season birds with salt and pepper. bake at 400 degrees for 15 minutes. Reduce oven temperature to 350; brush hens with glaze and bake another 40-60 minutes (depending on the size of your birds) basting with glaze every 10 minutes until chicken reaches 165 degrees. Remove from oven and let stand 5 minutes. Split in half and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 83g | |
| Calories 72 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 188mg | 5% |
| Total Carbs 15.13g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.63g | 5% |
| Protein 1.03g | 2% |
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