Monday, January 31, 2011

Russian Chicken with Gooseberry Sauce

4 chicken quarters
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon oregano
2 tablespoons flour
2 tablespoons unsalted butter
2 tablespoons sugar (optional)
1 can (16 oz) gooseberries in light syurp
1 3/4 cups chicken broth, heated
2 tablespoons white wine (optional)

~ mix together salt, thyme, rosemary, and oregano; rub lightly on chicken, and arrange on rack in baking pan. [or you could just use salt & pepper and omit the other spices] Bake at 375 for 30 (no more than 45) minutes, being careful of over cooking.
~Remove chicken to warm platter. [I like to set an oven-safe plate in the oven while baking, and replace chicken to plate and cover with foil--this works well to keep it warm]
~Drain gooseberries, reserving 1/4 cup of juices.
~Place flour in saute pan and heat over medium heat for just a minute. Add butter and mix until melted.
~Add gooseberry syrup and wine to hot broth and slowly pour in pan. stirring until thickened and bubbly.
~Add gooseberries gently, then add chicken and let simmer for 3 minutes.

This is a recipe I found out of a very old cookbook. The gooseberries are really easy to find as well (can is in the canned fruit/veggie isle). It is a very tart dish--so if you have sweeter taste buds, omit the wine (or use sweet white)and add a few tablespoons of sugar (before adding chicken). Be very careful of over-cooking the chicken, it dries out quickly on the rack. Chicken breasts and thighs can be used as well, just adjust cooking time (lower).

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