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Healthy Eating, Mains

Rotisserie chicken breasts with roasted chicken jus and glazed vegetables

Rotisserie chicken breasts with roasted chicken jus and glazed vegetables
Los Angeles Times

It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and glistening, surrounded ... Read more

Total time: 25 minutes | Serves 2
  • 4 pearl onions, peeled
  • 4 red pearl onions, peeled
  • 4 cipollini onions, peeled
  • 8 baby turnips, peeled
  • 8 baby carrots, peeled
  • 1/4 cup plus 1 tablespoon water, divided
  • 4 tablespoons unsalted butter, divided
  • 1 teaspoon sugar
  • Sea salt
  • Freshly ground white pepper
  • 12 large grapes
  • 1/2 cup roast chicken jus
  • 2 cooked breasts from rotisserie chicken

Step 1In a 10-inch nonstick skillet over medium-low heat, cook the pearl onions, red pearl onions, cipollini onions, baby turnips and baby carrots with one-fourth cup of the water, 2 tablespoons of the unsalted butter and 1 teaspoon sugar. Add salt and pepper to taste. Cook until all of the liquid has evaporated and the onions are nicely glazed. Remove from heat and cover tightly and keep warm until ready to serve.

Step 2When ready to serve, place the skillet back on low heat and add one tablespoon of butter and one tablespoon of water. Cook for a few minutes to reheat. Add the grapes and adjust the seasoning; cook an additional minute and keep warm.

Step 3Heat the roast chicken jus in a small saucepan. When the sauce is hot, swirl in a tablespoon of butter. Season the sauce to taste.

Step 4Warm a large serving dish. Cut the breasts into one-quarter-inch slices. Artfully arrange the chicken and vegetables on the warmed platter and spoon the sauce around the outside.

Note: From Josiah Citrin.

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