Ingredients for the chicken:
- 3 tbs fresh rosemary leaves, minced
- 5 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 4 bone-in, skin-on split chicken breasts
- 1 tbs canola oil
Ingredients for the Compote:
- 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)
- 1/3 cup red currant jelly
- ¼ cup dry white wine, such as Sauvignon Blanc
- 1 tsp dry mustard, preferably Coleman’s
- ½ tsp yellow mustard seeds
- Kosher salt and freshly ground black pepper
- ¼ cup coarsely chopped toasted walnuts
For the Chicken:
In a small bowl combine the rosemary, garlic, 2 tsp. salt and ½ tsp pepper. Rub the rosemary-garlic mixture all over the chicken, including under the skin, taking care to keep the skin attached to the meat. Cover and refrigerate 1 hour or up to over night.
For the Compote:
Put the apple, figs, jelly, wine, dry mustard, mustard seeds, and a generous pinch of salt and pepper in a small saucepan. Bring just to a boil over medium-high heat and then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the apple is tender but not mushy, about 10 minutes. Let the mixture cool to room temperature.
To finish the dish:
Let the chicken come to room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.
Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each breast reads 165°F, about 15 minutes. Let the breasts rest. Stir the toasted walnuts into the compote and serve with the chicken.
Servings: 4
Recipe from: Fine Cooking Magazine