This recipe was one of my first creations for a magazine contest. The contest was “5 Ingredient Week Night Meals”. This recipe won and has been featured on the Taste of Home website since Spring 2013 and as of recently it was featured in the December 2014/January 2015 issue of Simple and Delicious. It is as simple as the reason why it won, being 5 ingredients that are interchangeable and can be done with any protein you desire. What’s not to love?
I used quince jelly for my original recipe because I was gifted a lifetime supply from a former co-worker. Not really a lifetime because I just ran out of my last jar, but it was a lot and I used it with everything.
But what is a Quince you might ask?
A quince is in the same family as the apple and pear. I truly believe it’s a hybrid between the two, but it is not. The flowers of this plant are gorgeous. The best part, making jam out of this fruit. Just add sugar and it’ll turn out tasting like the best honey you’ve ever had.
Absolutely delicious if I do say so myself. Now quince jelly isn’t something you can just go pick up at the store but any light jelly would work perfect in this recipe. I’ve tried apricot and orange marmalade and it pairs perfect with the stone ground mustard. I’m thinking raspberry might be good as well for a grilled steak or pork chop, but that’s a tester for another day.
I paired this with sauteed vegetables and a herb couscous. Very simple meal for any week night or any holiday get together.
Glazed Roast Chicken
Ingredients
- 1 cup White Wine
- 1 cup Apricot Preserves or Quince Jelly
- 1 tablespoon Stone-Ground Mustard
- 1 whole Chicken {3 to 4 pounds}
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
Directions
- Step 1 Preheat oven to 375 degrees F.
- Step 2 In a medium size saucepan bring the white wine to a boil and reduce by half, about 3 minutes. Whisk in the stone ground mustard and the jelly. Whisk until completely incorporated and stir glaze over medium heat until thickened.
- Step 3 Clean your chicken and pat dry with paper towels. Season the chicken with salt and pepper. Truss with butchers twine. Place chicken on a rack in a shallow roasting pan, breast side up.
- Step 4 Spoon half the glaze over the chicken. Place on the middle rack of your oven. Roast for 30 minutes. Spoon the rest of the glaze over the chicken and baste with any juices in the bottom of the pan. Roast for another 30 minutes or until a thermometer inserted into the thigh of the chicken reads 160 degrees. Baste occasionally during the cook time.
- Step 5 Remove the chicken from the oven and tent with foil to let rest for 15 minutes before carving.
- Step 6 I recommend serving this chicken with couscous and your favorite veggies. Perfect meal for any occasion. Enjoy!
Savor and Enjoy!
