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Jim Franco

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, salt, and pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.

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Nutrition Facts

703 calories; fat 52g; saturated fat 15g; cholesterol 224mg; sodium 639mg; carbohydrates 5g; fiber 0g; sugars 4g; protein 51g.
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