Our friend and cookbook author Norene Gilletz of Gourmania.com has contributed this recipe that is perfect for the upcoming Jewish High Holidays, or any festive meal where you need to feed a crowd. In Sept 2008, this recipe was featured on Martha Stewart Living radio when Norene was interviewed by Mario Bosquez. It’s from her book Norene’s Healthy Kitchen (Whitecap books).
It’s easy to put together, can be assembled ahead of time and doubled should your guest list keep growing the way mine tends to!
2 whole chickens (3 lb/1.4 kg each), cut into pieces
Salt and freshly ground black pepper
2 Tbsp Italian seasoning (or a mixture of basil, oregano, thyme, and rosemary)
6 to 8 cloves garlic (about 2 to 3 Tbsp minced)
3/4 to 1 cup chopped dried apricots
1/2 cup pitted black olives
1/2 cup dry-packed, sun-dried tomatoes, halved or coarsely chopped
1/4 cup balsamic vinegar
1/4 cup honey
2 Tbsp olive oil
1/2 cup white wine
2 bay leaves
Chopped fresh parsley, for garnish
1. Rinse the chickens well and pat dry with paper towels. Trim the excess fat. Place the chickens in a large roasting pan sprayed with cooking spray. Season the chickens inside, outside, and under the skin with salt, pepper, Italian seasoning, and garlic. Add the apricots, olives, and sun-dried tomatoes to the pan. (The dried apricots and sun-dried tomatoes will plump up during marinating and cooking.)
2. In a measuring cup, combine the balsamic vinegar, honey, and olive oil. Drizzle evenly over the chicken mixture; mix well so that the chicken is thoroughly coated. Pour the wine around the chicken and add the bay leaves. Cover the pan and refrigerate for several hours or for as long as 2 days.
3. When the chicken is marinated, remove from the refrigerator, uncover, and bake in a 350°F oven for 11/4 to 11/2 hours, basting often. When done, the skin will be golden and the juices will run clear when pierced with a fork. Remove the bay leaves and discard.
4. Using a slotted spoon, transfer the chicken mixture to a serving platter. Drizzle with some of the pan juices and sprinkle with chopped fresh parsley. Place the remaining pan juices in a gravy bowl, skim off the fat, and serve alongside the chicken.
Yield: 10 to 12 servings. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.
Find and even healthier variation on her site, www.gourmania.com. Thanks Norene!!
It’s perfect served with Garlic Roasted Carrots.