Braised Chicken With Fresh Currants

July 12, 2019

• 1 whole 3 to 4 lb chicken, cut into pieces (two each of wings, drumsticks, thighs, and breasts, the only part not used is the backbone)
• 2 teaspoons salt, plus more to taste
• ¹/₂ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 10 to 12 cipollini onions, peeled (alternatively, you can use double the amount of pearl onions)
• 2 sprigs rosemary
• 2 large garlic cloves, minced
• ³/₄ cup dry white wine
• 1 cup fresh red/white currants, a few sprigs reserved for garnishing
• 1 cup red gooseberries, a few reserved for garnishing
• 2 to 3 tablespoons honey, depending on how tart your berries are
• 2 scallions, thinly sliced
• 2 tablespoons chopped parsley

1. Salt and pepper chicken pieces on all sides. Let sit for 15 minutes to allow the salt to penetrate. In a large cast iron or stainless steel pan, heat up olive oil on medium high and place chicken in, skin side down. Sear for about 12 minutes, turning once halfway through, until skin is golden and crispy. Transfer to a clean plate.
2. To the same pan (drippings, chicken fat, and all), add onions and rosemary. Cook for 1 to 2 minutes. Add garlic and cook for 1 more minute. Add white wine to deglaze the pan then add currants, gooseberries, and honey. Stir to combine and cook for an additional minute or two until the berries have burst. Taste sauce, and adjust sweetness as necessary. Turn the heat down to medium low and return chicken pieces to the pan, skin side up. Cover and cook at a simmer for an additional 15 minutes or until completely cooked through (for a 3.75 lb chicken, 15 minutes was such that the chicken was completely cooked but still tender and juicy, adjust times as necessary depending on the weight of the bird). Turn off heat, garnish with scallions, parsley, and reserved berries. Eat immediately.

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