Roast Chicken with Shallots and Dried Cranberries Recipe

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Roast Chicken with Shallots and Dried Cranberries
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Ingredients
12
Count
Nutrition
1309
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 375°. Put the chicken in a small roasting pan and rub the skin all over with the butter. Generously season the chicken inside and out with salt and pepper. Roast the chicken for 1 hour and 15 minutes, or until the juices tipped out of the cavity run clear. Transfer the chicken to a carving board and cover loosely with foil; let stand for 10 minutes.
  2. Meanwhile, in a medium saucepan, combine the hard cider with the shallots, dried cranberries, cloves and a pinch of salt. Bring to a boil, then simmer over low heat until the cranberries are softened, about 5 minutes. With a slotted spoon, transfer the cranberries to a medium bowl. Continue to simmer the shallots until they are tender, about 20 minutes longer. Strain the mixture into a smaller saucepan and transfer the shallots to the bowl with the cranberries. Boil the cider over moderately high heat until reduced to 1/2 cup, about 15 minutes.
  3. Pour off the fat from the chicken-roasting pan and set the pan over two burners. Add 1/2 cup of the vermouth and simmer over moderately low heat, scraping up any browned bits with a wooden spoon, about 2 minutes. Add the reduced cider and any accumulated juices from the chicken and simmer, stirring, until the sauce is reduced to 3/4 cup, about 3 minutes. Season the sauce with salt and pepper. Pour the sauce into a small saucepan and keep warm over low heat.
  4. In a large skillet, heat the olive oil. Add the pine nuts and cook over moderate heat, shaking the pan occasionally until golden, about 1 minute. Add the remaining 1/4 cup of vermouth and the lemon juice and boil over moderately high heat until reduced to 2 tablespoons, about 2 minutes. Add the spinach and cook, stirring, until just wilted, about 2 minutes. Stir in the cranberries and shallots and heat through; season with salt and pepper. Carve the chicken and serve the shallot-and-spinach mixture alongside, passing the sauce at the table.
  5. Wine Recommendation: The distinctive tart-berry fruitiness of a Pinot Noir harmonizes with the cranberries here. Consider a California Pinot Noir, such as the 1998 Robert Sinskey or the 1998 Sterling Winery Lake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1309.42 Kcal (5482 kJ)
Calories from fat 724.41 Kcal
% Daily Value*
Total Fat 80.49g 124%
Cholesterol 415.78mg 139%
Sodium 391.4mg 16%
Potassium 1783.59mg 38%
Total Carbs 46.77g 16%
Sugars 21.56g 86%
Dietary Fiber 6.86g 27%
Protein 89.17g 178%
Vitamin C 47mg 78%
Iron 8.7mg 48%
Calcium 175.9mg 18%
Amount Per 100 g
Calories 175.63 Kcal (735 kJ)
Calories from fat 97.16 Kcal
% Daily Value*
Total Fat 10.8g 124%
Cholesterol 55.77mg 139%
Sodium 52.5mg 16%
Potassium 239.23mg 38%
Total Carbs 6.27g 16%
Sugars 2.89g 86%
Dietary Fiber 0.92g 27%
Protein 11.96g 178%
Vitamin C 6.3mg 78%
Iron 1.2mg 48%
Calcium 23.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.1
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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