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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Roasted Chicken Breasts with Honey - Vinegar Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

4 organic chicken breasts with skin and bone
Salt and freshly ground black pepper
2 Tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, minced
3/4 teaspoon paprika
1/3 cup red wine vinegar
1/3 cup gf Chicken Stock
2 teaspoons honey
2 Tablespoons unsalted butter

Directions

Preheat the oven to 450°F. Pat the chicken dry and season on all sides with salt and freshly ground black pepper.

Heat the olive oil in a large oven-safe heavy skillet over medium high heat. Add the chicken, skin side down, and sear until golden brown, about 5 minutes. Transfer the skillet to the oven and roast until chicken is just cooked through, about 20-25 minutes.

Remove the chicken from the oven and transfer to a platter. Tent with foil to keep warm.

Place the skillet over medium high heat and add the shallots and garlic. Saute for 15 seconds then add the paprika. Immediately add the red wine vinegar, stirring and scraping up any browned bits on the bottom of the pan; cook for about 1 minute. Add the chicken stock and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup. Remove from the heat and whisk in the butter. Season to taste with salt and freshly ground black pepper.

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