Chicken baked with compote sauce
4 servings
25 minutes
Baked chicken under compote sauce is an unusual yet exquisite dish inspired by Italian cuisine. The idea of combining the sweetness of fruit compote with spicy mustard and aromatic rosemary brings a harmony of flavors reminiscent of classic Mediterranean recipes. The tender chicken meat soaked in the fragrant sauce gains juiciness and a slight tanginess, making it particularly appetizing. Baking in the oven allows all ingredients to reveal their notes, creating a delicate caramelized layer on the surface. This dish is perfect for a cozy family dinner or special celebration, served with a light side like vegetables or mashed potatoes. A classic example of how unexpected ingredients can create true gastronomic magic!
1
Wash the chicken body. Grease with butter, putting some inside the body. Place on a baking tray.
- Chick: 1 piece
- Butter: 10 g
2
Mix mustard with compote (either berry or apple, but without fruits), and add rosemary leaves to the marinade.
- Dijon mustard: 2 teaspoons
- Berry compote: 70 g
- Rosemary: 3 stems
3
Pour sauce over the chicken, filling it inside. Also, insert rosemary stems with remaining leaves. Place in the oven for 10 minutes at 200 degrees.
- Soy sauce: 50 ml
- Berry compote: 70 g
- Rosemary: 3 stems
4
Remove the chicken, pour the sauce that has spilled onto the baking tray over it. Place it back in the oven and bake for another 15 minutes until done.
- Soy sauce: 50 ml