Engagement Chicken

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 336.9
  • Total Fat: 11.6 g
  • Cholesterol: 136.6 mg
  • Sodium: 193.6 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 44.2 g

View full nutritional breakdown of Engagement Chicken calories by ingredient
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Introduction

There are many version of this dish. Rumor has it that every time a woman makes this for her boyfriend, she gets engaged. We love this and it always gets rave reviews. This is Ina Garten's version of the dish. There are many version of this dish. Rumor has it that every time a woman makes this for her boyfriend, she gets engaged. We love this and it always gets rave reviews. This is Ina Garten's version of the dish.
Number of Servings: 5

Ingredients

    1 (4- to 5- pound) roasting chicken
    Kosher salt and freshly ground black
    2 lemons
    1 whole head of garlic sliced in half accross the middle
    good olive oil
    2 Spanish onions, peeled and thickly sliced
    1/2 cup dry white wine
    1/2 cup chicken stock, preferably homemadell
    1 Tbs all- purpose flour

Directions

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters. Put two quarters in the cavity along with the garlic. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 Tbs of olive oil, 1 tsp of salt, and 1/2 tsp of pepper. Pour the mixture around the chicken.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, leaving the lemons and onions in the pan. Cover the chicken with aluminum foil, and alllow to rest for 10 minutes while you prepare the sauce.

Place the pan on top of the stove over medium-high heat. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect on the platter under the chicken and taste for seasoning. Carve the chicken and taste for seasoning. Carve the chicken onto a platter and spoon the onions and sauce over it. If the lemons are tender enough to eat serve them toop. Sprinkle with salt and pepper with salt. Serve hot or warm.

Serving Size: Remove skin and serve as 5 servings

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