Garlic Rosemary Chicken Breast with Candied Sorrel Florets
Ingredients
- 1 ½ cups fresh sorrel buds
- 1 cup granulated sugar
- ¾ cup water
- ½ cup brown rum
- ⅛ tsp orange rind
- 1 tsp mixed spice
- 4 breast quarters (skin on)
- 6-8 garlic cloves (minced)
- 1 tsp salt
- Pepper to taste
- 1 tbsp fresh rosemary (chopped)
- 1 tsp sweet paprika
- ½ cup extra virgin olive oil
- 1 lemon
- 1 large yellow onion (cut in wedges)
- 3 celery stalks (chopped diagonally)
- ½ cup chicken broth
- Fresh rosemary for garnish
Instructions
- In a small sauce pot, combine the sorrel, water, rum, orange zest, mixed spice and sugar, and cook until slightly syrupy. Set aside for garnish.
- Cut back bone portion leaving just the breast and with breast bone
- In a large bowl or deep enough dish, mix minced garlic, paprika, rosemary leaves, salt and pepper, scotch bonnet, the olive oil, lemon juice.
- Add chicken and rub with seasonings, putting some of the it in the skin.
- Set aside to marinate just for an hour to overnight.
- Preheat the oven to 425 degrees F.
- Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes.
- Turn over and brown on the other side.
- Add chicken, celery, onions, lemon halves and liquid from marinade into a lightly oiled baking pan.
- Add chicken broth.
- Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through.
- Garnish with more fresh rosemary and dollops of the candied sorrel.
- Serve hot with rice pilaf or mashed potatoes and your favorite salad.
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