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