Rotisserie Chicken Breasts, Chicken Jus, Glazed Vegetables

Recipe Ingredients

4		Pearl onions - peeled
4		Red pearl onions - peeled
4		Cipollini onions - peeled
8		Baby turnips - peeled
8		Baby carrots - peeled
1/4 cup	59ml	Water - plus
1 tablespoon	15ml	Water - divided
4 tablespoons	60ml	Unsalted butter - divided
1 teaspoon	5ml	Sugar
		Sea salt - to taste
		Freshly-ground black pepper - to taste
12		Grapes (large)
1/2 cup	31g / 1.1oz	Roast Chicken Jus - (see recipe)
2		Cooked breasts from Herb- And
		Lemon-Stuffed Rotisserie Chicken - (see recipe)

Recipe Instructions

In 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.

When 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.

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

Warm 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.

If you're having this and the dark-meat course, this serves 4 people. If you're serving this course only, it serves 2.

Each of 4 servings: 336 calories; 22 grams protein; 18 grams carbohydrates; 4 grams fiber; 19 grams fat; 10 grams saturated fat; 91 mg. cholesterol; 131 mg. sodium.

Source:
The Los Angeles Times, 08-11-2004

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