Cranberry-Orange Relish with Vermouth-Baked Chicken
| Servings |
| 4people |
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Ingredients
- CRANBERRY-ORANGE RELISHMakes about 2 cups
- 1 1/2cups fresh orange juice, divided
- 2cups fresh or frozen cranberries
- 2teaspoons grapeseed oil or extra-virgin olive oil
- 2small Vidalia or other sweet onions, finely choppedabout 1 cup
- 2large cloves garlic, minced
- 1/2small jalapeño or cayenne pepper, finely choppedor 1/4 teaspoon cayenne flakes
- 3teaspoons freshly grated ginger
- 1/4teaspoon salt
- 1tablespoon natural cane sugaror 2 tablespoons pure maple syrup
- 2teaspoons finely grated organic orange peel
- 1/4cup olive oil
- 2tablespoons dried rosemary
- 1 1/2teaspoons dried sage
- Salt and pepper
- 4 chicken half breasts, bone in
- 4medium organic baking potatoes, quarteredor 8 small purple potatoes, washed and left whole
- 1/2cup sweet vermouth
Instructions
- To prepare relish: In a medium bowl, pour 1 1/4 cups of the orange juice over cranberries and set aside. In a medium saucepan, heat oil over medium heat. Add onion and cook, stirring frequently, until soft and translucent. Add garlic, jalapeño or cayenne, and ginger and sauté until soft (not browned), about 1 minute. Add cranberries with juice, salt, and sugar or syrup. Bring to gentle simmer, cover, and cook for 10 minutes. Remove lid, reduce heat, and simmer until about half the liquid has evaporated, about 15 minutes more. Remove from heat. Add remaining 1/4 cup orange juice and orange peel, mixing thoroughly.
- Preheat oven to 300°. In a roasting dish or pan, combine oil, rosemary, sage, salt, and pepper. Wash chicken breasts and pat dry. Rub chicken all over with the seasoned oil, lifting skin to coat underneath.
- Lay chicken in dish, skin side down. Arrange potatoes around chicken, turning to coat with remaining oil. Add vermouth, cover with parchment paper or oven-safe lid, and bake for 30 minutes.
- Remove cover. Baste chicken and potatoes with pan juices. Turn chicken skin side up and continue baking, uncovered, for about 30 minutes more, or until meat is tender but not pink. Remove skin and bone, if desired. Serve with cranberry-orange relish.
Recipe Notes
Nutrition Facts
Cranberry-Orange Relish with Vermouth-Baked Chicken
Amount Per Serving
Calories 479
* Percent Daily Values are based on a 2000 calorie diet.
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| Nutrition Facts Per Serving (1 skinless chicken breast with 1/4 cup relish): |
| Calories: 479 calories |
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| % fat calories: 31 |
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| Fat: 17g |
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| Saturated Fat: 3g |
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| Cholesterol: 68mg |
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| Protein: 33g |
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| Carbohydrate: 50g |
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| Fiber: 7g |
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| Sodium: 167mg |