What do dads and grads have in common? They both love Syrah! Keep everyone happy this June with fig glazed chicken and a bottle of 2013 Carr Syrah, Santa Barbara County.
Fig and Rosemary Glazed Roast Chicken
- 1 whole chicken
- ½ c. balsamic glaze (ingredients below)
- 3 cloves garlic, minced
- 3 sprigs rosemary, minced
- 2 tsp. salt
- 1 tsp. pepper
- ¼ c. butter, softened
- 5-6 fresh figs
- ½ c. fig preserves
- Glaze: 1 bottle balsamic vinegar
1. Over low heat, pour 1-2 cups of balsamic vinegar into a sauce pan and bring to a very light simmer.
2. Constantly stir balsamic vinegar until it begins to reduce. Vinegar will start to stick to the sides of the pan. When the consistency is syrupy, remove from heat and cool.1.
1. Preheat oven to 400°F. Make sure chicken is fully thawed and giblets have been removed. Pat chicken dry. In a bowl, stir together butter, 1/2 of the garlic and 1/2 of the herbs. Separate the skin covering the chicken breasts from the meat. Rub the butter and herbs between the skin and the chicken breast meat, evenly over both breasts. Pull skin taught to cover.
2. In a sauce pan, combine the fresh figs, fig preserves, all remaining herbs, salt/pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky. Remove from the heat.
3. Place chicken onto the roasting rack, wing side up. Baste with a bit of balsamic glaze. Roast for 15 minutes. Using tongs, flip the chicken so it is sitting with the opposite wing up, baste with glaze, and roast for another 15 minutes. Flip once more, so the chicken is breast up. Roast bird for 30 minutes. Continue to baste the bird with the balsamic fig sauce until it comes out of the oven. Remove from oven and cover with foil. Let rest for 10 minutes before carving.
recipe adapted from Country Cleaver