Roast Chicken With Balsamic, Raisin, and Pine Nut Sauce

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Photo by Jim Franco
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 703 calories
    • Fat 52 g
    • Sat Fat 15 g
    • Cholesterol 224 mg
    • Sodium 639 mg
    • Protein 51 g
    • Carbohydrate 5 g
    • Sugar 4 g
    • Fiber 0 g
  • January 2006

Ingredients

  1. Check 1/4cup balsamic vinegar
  2. Check 1/4cup low-sodium chicken broth
  3. Check 2tablespoons raisins
  4. Check 1tablespoon unsalted butter
  5. Check 1 3 1/2- to 4-pound chicken, giblets removed
  6. Check 1tablespoon olive or vegetable oil
  7. Check kosher salt and black pepper
  8. Check 2tablespoons pine nuts, toasted

Directions

  1. Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss 1/2 teaspoon salt into the cavity. 
  2. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
  3. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.
  4. Place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.