Sweet-and-Sour Chicken

Total Time:
27 min
15 min
12 min

4 servings

  • 1 3 1/2 -to-4-pound chicken, cut into 8 pieces
  • Kosher salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 2 tablespoons extra-virgin olive oil
  • 1 pound shallots, halved
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme
  • 1/2 cup apple cider vinegar
  • 1/2 cup unfiltered apple cider
  • 1/3 cup golden raisins
  • 2 tablespoons cold unsalted butter, cut into cubes
  • Position a rack in the upper third of the oven and preheat to 450 degrees.

  • Pat the chicken dry and season with salt and pepper. Dust the skin side with flour. Place a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering. Add the chicken, skin-side down, and cook until the skin is golden, about 5 minutes. Turn the pieces and pour off the excess fat. Tuck the shallots under and around the chicken and cook until just golden, about 2 more minutes.

  • Push the chicken aside, then stir in the tomato paste and thyme and cook until the paste darkens, about 30 seconds. Add the vinegar, apple cider and raisins, bring to a boil and simmer 1 minute. Transfer the skillet to the oven and roast the chicken until just cooked through, 10 to 12 minutes.

  • Transfer the chicken, skin-side up, to a heatproof serving dish and return to the oven (turn the oven off). Bring the sauce left in the pan to a boil and reduce by half, 3 to 4 minutes. Lower the heat and whisk in the butter. Spoon the sauce over the chicken.

  • Per serving: Calories 722; Fat 38 g (Saturated 12 g); Cholesterol 181 mg; Sodium 203 mg; Carbohydrate 38 g; Fiber 2 g; Protein 55 g

  • Photograph by Antonis Achilleos

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