Braised Chicken With Currants & Gooseberries Recipe

Name: Braised Chicken With Currants & Gooseberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole 3 to 4 lb chicken, cut into pieces (two each of wings, drumsticks, thighs, and breasts, the only part not used is the backbone); 2 teaspoons salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 10 to 12 cipollini onions, peeled (alternatively, you can use double the amount of pearl onions); 2 sprigs rosemary; 2 large garlic cloves, minced; 3/4 cup dry white wine; 1 cup fresh red/white currants, a few sprigs reserved for garnishing; 1 cup red gooseberries, a few reserved for garnishing; 2 to 3 tablespoons honey, depending on how tart your berries are; 2 scallions, thinly sliced; 2 tablespoons chopped parsley

Servings: persons

1 whole 3 to 4 lb chicken, cut into pieces (two each of wings, drumsticks, thighs, and breasts, the only part not used is the backbone)
2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
10 to 12 cipollini onions, peeled (alternatively, you can use double the amount of pearl onions)
2 sprigs rosemary
2 large garlic cloves, minced
3/4 cup dry white wine
1 cup fresh red/white currants, a few sprigs reserved for garnishing
1 cup red gooseberries, a few reserved for garnishing
2 to 3 tablespoons honey, depending on how tart your berries are
2 scallions, thinly sliced
2 tablespoons chopped parsley

1
Salt and pepper chicken pieces on all sides. Let sit for 15 minutes to allow the salt to penetrate. In a large cast iron or stainless steel pan, heat up olive oil on medium high and place chicken in, skin side down. Sear for about 12 minutes, turning once halfway through, until skin is golden and crispy. Transfer to a clean plate.
2
To the same pan (drippings, chicken fat, and all), add onions and rosemary. Cook for 1 to 2 minutes. Add garlic and cook for 1 more minute. Add white wine to deglaze the pan then add currants, gooseberries, and honey. Stir to combine and cook for an additional minute or two until the berries have burst. Taste sauce, and adjust sweetness as necessary. Turn the heat down to medium low and return chicken pieces to the pan, skin side up. Cover and cook at a simmer for an additional 15 minutes or until completely cooked through (for a 3.75 lb chicken, 15 minutes was such that the chicken was completely cooked but still tender and juicy, adjust times as necessary depending on the weight of the bird). Turn off heat, garnish with scallions, parsley, and reserved berries. Eat immediately.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole 3 to 4 lb chicken, cut into pieces (two each of wings, drumsticks, thighs, and breasts, the only part not used is the backbone), 2 teaspoons salt, plus more to taste, 1/2 teaspoon freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Braised Chicken With Currants & Gooseberries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken With Currants & Gooseberries

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