Hello, and welcome to the Rosh Hashanah Countdown 2012 (or should we say 5773?). In order to get you all fully prepared and excited for the High Holidays, we’ll be featuring one tasty Rosh Hashanah recipe on the blog every day, from now until the Big Day (which begins at sundown on September 16th, in case you haven’t been keeping track).
Today’s recipe comes from Zoe Singer, and it’s for honey-baked chicken with tangy apple. Here’s the recipe for honey baked-chicken:
A drizzle of honey creates a nice browned skin on this baked chicken. It makes a lovely autumn meal accompanied by challah, a green vegetable and a salad.
Tip: The tart apples, cooked with shallots and mustard, can also be served with other proteins, such as salmon, turkey, or duck.
One 4-pound chicken, cut into 8 pieces
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 shallots, sliced
2 Granny Smith apples, cored and cut into ¼-inch slices
1/2 cup chicken broth
Freshly squeezed juice of 1/2 lemon
1 teaspoon Dijon mustard
1. Preheat the oven to 425˚ F and arrange a rack in the top third of the oven. In a wide, ovenproof skillet or small (9-by-13-inch) roasting pan, toss the chicken pieces with 1 tablespoon of the olive oil and season them well with salt and pepper. Arrange the pieces skin side up and drizzle 1 tablespoon of the honey over them.
Roast, basting occasionally during the second half of the cooking, until the juices run clear when the thigh or leg is pierced, about 50 minutes.
2. Meanwhile, in a large skillet, warm the remaining 2 tablespoons of olive oil over medium heat. Add the shallots and a pinch of salt and sauté until the shallots are translucent, 2 minutes. Add the apple slices and sauté until they begin to soften, 3 minutes. Stir in the broth, lemon juice, mustard and remaining tablespoon of honey. Simmer, stirring, until the sauce has thickened and the apples are tender, about 3 more minutes.
3. To serve, transfer the apple mixture to a deep platter and arrange the chicken on top.