Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup red currant jelly
- 1/4 cup red wine vinegar
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the red currant jelly, red wine vinegar, rosemary, garlic, salt, and pepper. Cook over medium heat, stirring occasionally, until the jelly is melted and the ingredients are well combined.
3. Place the chicken breasts in a baking dish and pour the red currant mixture over them, making sure they are well coated.
4. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the chicken is cooked through.
5. Remove the foil and bake for an additional 5-10 minutes, or until the chicken is golden brown and the sauce has thickened.
6. Serve hot, garnished with fresh rosemary sprigs.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 4g
Saturated Fat: 1g
Cholesterol: 120mg
Sodium: 170mg
Carbohydrates: 33g
Fiber: 0g
Sugar: 29g
Protein: 44g
Substitutions for ingredients:
- Red currant jelly can be substituted with any other fruit jelly or jam.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced onions and bell peppers to the baking dish for a colorful and flavorful addition.
- Substitute chicken breasts with bone-in chicken thighs or drumsticks.
- Add a splash of balsamic vinegar to the red currant mixture for a tangy twist.
Tips and tricks:
- Make sure to coat the chicken breasts well with the red currant mixture to ensure maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F (74°C).
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or mashed potatoes, with a side of steamed vegetables.
Garnishes:
Garnish with fresh rosemary sprigs.
Pairings:
Pair with a glass of red wine, such as a Pinot Noir or Merlot.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the chicken is not cooked through after the initial baking time, cover with foil and bake for an additional 5-10 minutes.
- If the sauce is too thin, simmer over low heat until it thickens.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store leftovers promptly in the refrigerator.
Food history:
Red currants have been cultivated in Europe since the 16th century and were used in traditional medicine for their high vitamin C content. Rosemary has been used in cooking and medicine since ancient times, with its name derived from the Latin words "ros" (dew) and "marinus" (sea).
Flavor profiles:
The sweet and tangy red currant jelly pairs perfectly with the savory chicken, while the rosemary adds a fragrant and earthy note.
Serving suggestions:
Serve hot with a side of rice or mashed potatoes, and a glass of red wine.
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