Chili-Roasted Chicken with Roasted Garlic Gravy

By Bostoncook

Ingredients

• 4 tablespoons butter (1/2 stick) melted
• 4 tablespoons flour
• 4 1/4 teaspoons chili powder
• 1 4 1/2 pound chicken, rinsed, patted dry
• 12 garlic cloves, unpeeled
• 2 cups nonfat chicken broth
• 1/2 cup dry white wine
• 1/2 teaspoon sage

Preparation

Step 1

1. Preheat oven to 375°F.

2. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan. Roast chicken 40 minutes.

3. Transfer garlic cloves to small plate.

4. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.

5. Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.

6. Transfer chicken to platter. Serve chicken with gravy.

Notes: Delicious! Seemed like sort of a weird recipe - you mixed melted butter, chili powder and flour - and slathered it over the chicken to roast. But it was delicious. The gravy was also quite good - I added some whole milk (leftover from the fish chowder) to give it more of a creamy flavor. Would definitely do that again.