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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