Roasted Chicken with Chili-Sage Glaze

1. 1

   Preheat oven to 400*F.

2. 2

   Starting at the neck end of the chickens, slide your fingers between the skin and breasts to loosen the skin.

3. 3

   Place 2 sage leaves under the skin of each breast; sprinkle chickens with salt and pepper.

4. 4

   Transfer the chickens, skin side up, to a medium roasting pan; roast for 20-25 minutes.

5. 5

   Meanwhile, simmer 3/4 cup of the white wine, the preserves, and shallots in a small, heavy saucepan until the glaze is slightly thickened, about 6 minutes.

6. 6

   Stir in the chopped sage and chili powder.

7. 7

   Brush 1/2 the glaze on the chickens and cook for 10 minutes more.

8. 8

   Then brush with remaining glaze and roast until the chickens are cooked through and the glaze is bubbling, about 10 minutes more.

9. 9

   Transfer chickens to a heated platter.

10. 10

    Spoon off the fat from the juices in the roasting pan; place the pan directly atop 2 burners over medium heat.

11. 11

    Add the remaining 3/4 cup wine and boil until the liquid is reduced by 1/3, about 5 minutes.

12. 12

    Season the sauce to taste with salt and pepper.

13. 13

    Cut the chickens into serving pieces, transfer to a serving platter, and spoon the sauce over the chickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.