What’s for dinner?

Apricot Rosemary chicken with patty pan squash and mashed sweet potatoes
Apricot Rosemary chicken with patty pan squash and mashed sweet potatoes

Here in Seattle summer has been holding on, with 70 degree weather and sunny skies. But all I’ve been wanting are grey skies, and rain, and proper fall weather. Today the sky cooperated, just in time for my birthday! So I turned on the oven and roasted some sweet potatoes and chicken. Patty pan squash put in an appearance at the farmers market this weekend (they’re like zucchini but with a fun shape) so those came home with me.

But what made this so tasty was the sauce I made for the chicken. Apricot Rosemary shrub, juices from the chicken, white wine and a little chicken stock. Sweet and chickeny and tangy and rich. This is a wonderful way to use shrubs in new ways. It’s especially fun because you can mix up the protein and the shrub to make tasty combinations.

Apricot Rosemary chicken

1 chicken skin on but no bones. You can have your butcher take a whole chicken and cut it into parts (breast, thigh, legs) and take out the bones from the thigh and breast. Save the bones and the wings to make stock.

Boneless skin-on chicken
Boneless skin-on chicken

1/3 cup Apricot Rosemary shrub
1/4 chicken stock

Heat the oven to 400.
Salt both sides of the chicken.
In an oven safe pan, heat a tablespoon or two of oil on medium heat until it’s shimmering and starting to smoke.
Put the chicken in the pan skin side down and cook it until golden. About 5 minutes.

Golden brown skin is delicious
Golden brown skin is delicious

Flip the chicken over and bake until the breasts are done (internal temp of 160).
Take the chicken out of the pan and set it aside to rest. This lets the juices redistribute in the meat, and is important.
Put the pan on medium heat and add the shrub, stock, and wine to the pan. Scrape up any brown bits, because they’re full of flavor.
Let that simmer and reduce down until it coats the back of the spoon. Taste for salt and add a few grinds of black pepper.

This is how you know it's done
This is how you know it’s done

Slice the chicken breast and serve with a generous amount of sauce.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s