Recipe courtesy of Susan Gordon
Roasted Chicken with Orzo
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 880
- Total Fat
- 43
- Saturated Fat
- 12
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 54
- Cholesterol
- 204
- Sodium
- 1811
- Total: 5 hr 50 min
- Prep: 4 hr 20 min
- Cook: 1 hr 30 min
Ingredients
For the marinade:
3 cups white wine
2 cups orange juice
2 tablespoons honey
1 large sweet onion, sliced (Vidalia, Maui)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 (3- to 4-pound) whole chickens
For the rub:
12 to 16 cloves fresh garlic, minced
2 teaspoons fresh pepper
3 tablespoons kosher salt
For the sauce:
2 shallots minced
2 teaspoons olive oil
1 tablespoon maple syrup or currant jelly
1 cup dried cranberries
2 cups red wine, reduced by 1/2
2 cups chicken broth (unsalted) or fresh chicken stock
Salt and pepper
1 cup fresh cranberries
Directions
- Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
- Pre-heat oven at 400 degrees F.
- In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
- In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.