We are always looking for different things to make with chicken. Alex came across this recipe and asked me to make it because it sounded interesting. The dish was not what we expected. We were expecting something with some kick but the chicken tasted more like chicken marsala. It wasn't bad, it just wasn't what we were expecting.
Chili-Roasted Chicken with Roasted Garlic Gravy
Source: Epicurious
4 tablespoons (1/2 stick) butter, melted
4 tablespoons all purpose flour
4 1/4 teaspoons chili powder
1 4 1/2-pound chicken, rinsed, patted dry
12 unpeeled garlic cloves
2 cups canned low-salt chicken broth
1/2 cup dry white wine
1/2 teaspoon dried rubbed sage
Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.
Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.
Transfer chicken to platter. Serve chicken with gravy.
Chili-Roasted Chicken with Roasted Garlic Gravy
Source: Epicurious
4 tablespoons (1/2 stick) butter, melted
4 tablespoons all purpose flour
4 1/4 teaspoons chili powder
1 4 1/2-pound chicken, rinsed, patted dry
12 unpeeled garlic cloves
2 cups canned low-salt chicken broth
1/2 cup dry white wine
1/2 teaspoon dried rubbed sage
Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.
Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.
Transfer chicken to platter. Serve chicken with gravy.
1 comment:
hmmm....this looks interesting but I can see where it could turn out more mellow thanks kicky.
Erin - ekcantcook.blogspot.com
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