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Hoisin & Cranberry Roasted Chicken




Source of Recipe


EatingWell Magazine January/February 2011


Recipe Introduction


Mike made this for Mother's Day dinner. This was so good - a nice crust on the chicken (very much enhanced by the five-spice powder), very juicy and the sauce is fantastic. Not too sweet and the hoisin doesn't overpower everything else. Unfortunately cranberries weren't available fresh or frozen, so he made it with blueberries and omitted the brown sugar. We still want to try the recipe with the cranberries, but the blueberries were delicious. We decided that we'd like to try this with boneless, skinless thighs sometime.



List of Ingredients




2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon salt
4 tablespoons all-purpose flour, divided
2 tablespoons canola oil
1 large shallot, minced
1/4 cup dry sherry
1/2 cup coarsely chopped cranberries, fresh or frozen (thawed)
1 1/4 cups reduced-sodium chicken broth, divided
3 tablespoons hoisin sauce
1 teaspoon brown sugar


Recipe



Preheat oven to 450°F.

Cut the chicken breasts in half on the diagonal to get 4 portions about equal in weight. Sprinkle the chicken with five-spice powder and salt. Dredge the chicken in the flour. Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until browned, about 6 minutes. Transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes.

Return the pan to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

Meanwhile, combine the remaining 1 tablespoon flour and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.

When the chicken is done, return the pan to medium heat, add the chicken, turn to coat with the sauce and reheat until the sauce is warm. Serve the chicken with the sauce.

Serves 2 - 3