Garlic Rosemary Chicken Breast with Candied Sorrel Florets

recipe by:
The Best Dressed Chicken
  • 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
Garlic Rosemary Chicken Breast with Candied Sorrel Florets
  • 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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