It’s looking a lot like Christmas at The Best Dressed Chicken, try this Rosemary Garlic Chicken with Sorrel recipe.
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 large yellow onion (cut in wedges)
3 celery stalks (chopped diagonally)
½ cup chicken broth
Fresh rosemary for garnish
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.