Looking for a recipe that combines the best of citrus and sweet flavours? Here at Cocalni, we share with you an irresistible recipe of baked chicken with clementine, vermouth and honey glazeperfect for a special dinner or a flavourful lunch. With simple ingredients and an easy-to-follow process, this dish will win your taste buds over in less than an hour.
Ingredients (for 2 people):
- 2 chicken hindquarters
- 2 clementines
- 30 ml extra virgin olive oil
- 20 ml honey
- 40 ml red vermouth
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- Ground black pepper to taste
- Salt to taste
Preparation:
1. Preheat the oven and prepare the chicken.
Start by preheating the oven to 200°C. Meanwhile, let the chicken hindquarters rest outside the fridge to allow them to cool down, which will allow for more even cooking. Then dry the chicken well with kitchen paper, removing any excess fat or feathers.
2. Marina the chicken
Place the chicken pieces in an ovenproof dish. Pour the olive oil over them and massage well to cover the entire surface. Season lightly with salt and pepper and add a teaspoon of paprika. Squeeze the juice of a tangerine over the chicken and massage again to distribute the flavour evenly.
3. Initial baking
Place the dish in the oven and allow the chicken to cook for about 30 minutes. This time will allow the skin to begin to brown and the flavours to integrate.
4. Clementine, vermouth and honey glaze
While the chicken is baking, cut the other clementine into thin slices (be sure to wash it well first). In a small bowl, mix together the honey, red vermouth and dried thyme. After 30 minutes of cooking, remove the chicken from the oven, taking care not to burn yourself, and spread the mixture over the pieces. Place the clementine slices on top of the chicken.
5. Final baking
Return the chicken to the oven and bake for a further 15-20 minutes, or until the chicken is cooked through and golden brown on the outside. The glaze will give it a caramelised touch that will intensify the citrus and sweet flavours.
6. Reduce juices
Once the chicken is done, remove it and the roasted clementine slices. Pour the juices left in the baking dish through a fine sieve to obtain a smooth sauce. If you feel it is necessary, you can reduce it a little more in a saucepan over medium heat, skimming off any excess fat.
Enjoy!
Serve the chicken with the reduced sauce and the roasted clementine slices. Serve with a side of steamed vegetables or a fresh salad for a perfect contrast.
You can access the website with the original recipe by clicking here. link.
