Roast Chicken With Balsamic, Raisin, and Pine Nut Sauce

Roast Chicken With Balsamic, Raisin, and Pine Nut Sauce
Jim Franco
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preparation
10
minutes
cooking
95
minutes
Serves 4

Ingredients

1/4
cup
balsamic vinegar
1/4
cup
low-sodium chicken broth
2
tablespoons
raisins
1
tablespoon
unsalted butter
1
3 1/2- to 4-pound chicken, giblets removed
1
tablespoon
olive or vegetable oil
kosher salt and black pepper
2
tablespoons
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.
Pam Anderson
January 2006

Nutritional Information

  • Per Serving
  • Calories 703
  • Fat 52 g
  • Sat Fat 15 g
  • Cholesterol 224 mg
  • Sodium 639 mg
  • Carbohydrate 5 g
  • Fiber 0 g
  • Sugar 4 g
  • Protein 51 g
What does this mean? See Nutrition 101.

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