Gherkin Chickens in Orange-Cranberry Glaze
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Cornichon chickens are halved lengthwise and baked in the oven on a bed of sliced oranges, rosemary sprigs, and onion rings. Before baking, leave the chickens uncovered at room temperature to allow the skin to dry out and become crispier, then baste them with melted herbed butter. When the cornichons are almost done, brush them with orange-cranberry sauce and grill them until they develop a delicious, sticky glaze.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 gherkins (0.6-0.7 kg each)
- 1 large onion, sliced into rings, separate rings
- 2 oranges, sliced into rounds + 1 cup freshly squeezed orange juice (from about 4 oranges)
- 8 fresh sprigs of rosemary + 2 tsp finely chopped herbs
- 0.5 cup cranberries (fresh or frozen)
- 0.5 tbsp. maple syrup
- 1 tbsp coriander seeds, crushed or coarsely ground
- 0.5 tsp ancho chili powder
- 2 tsp white wine vinegar
- 110 g unsalted butter
- 3 cloves garlic, chopped
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Recipes with similar ingredients: chicken, onions, Oranges, rosemary, cranberry, maple syrup, coriander, ancho pepper, wine vinegar, butter, garlic
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat to 450°F (245°C). Cut the hens in half with kitchen shears, removing the backbone and cutting through the center of the breastbone. Divide the onions, oranges, and rosemary sprigs between two rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and sprinkle with salt and black pepper. Let them sit at room temperature for 30 minutes.
- Meanwhile, in a medium saucepan, combine the orange juice, cranberries, maple syrup, 1 teaspoon cilantro, chili powder, and 1/4 teaspoon salt. Bring to a boil, then reduce heat. Simmer, breaking up the cranberries, until they begin to burst and the mixture thickens and reduces to about 3/4 cup, 20-25 minutes. Stir in the vinegar and season with salt to taste. Set aside.
- In a small saucepan, melt the butter over medium heat. Reduce the heat to low and add the chopped rosemary, garlic, and the remaining 2 teaspoons of cilantro. Cook for 30 seconds, then remove from the heat.
- Pat the chicken dry with paper towels, then brush with herb oil. Roast the chicken until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), 25 to 30 minutes. Remove from the oven and turn on the broiler. Brush the chicken with the orange-cranberry sauce, then broil in the oven, one baking sheet at a time, until the chicken is glazed and crispy, 2 to 3 minutes.
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