Honey Chicken with Rosemary
over Butternut Squash
Vancouer chef Anthony Sedlak make this dish, and it was a hit at one of a recent "favorite dinner pary". A chicken breast supreme is deboned, with the wing bone is left attached. The skin is cut back and the small wing bone is left exposed. The little bit of bone adds flavour to the chicken and looks good.
- 1/2 cup white wine
- 1/4 cup honey
- 1 tablespoon chopped rosemary
- 4 whole chicken breast supreme
- Preheat oven to 350 F.
- In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
- Season chicken with salt and pepper.
- In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.
- Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.
Served over butternut squash, it is a great dish.