Servings: 4
Prep Time: 45 min
Source: Gourmet
December 1998
Gourmet’s Quick Kitchen
Ingredients
6 kumquats
2 large shallots
1 chicken, split in half
2 tablespoon unsalted butter
4 tablespoons sugar
2/3 cup water
6 tablespoons white-wine vinegar
1/4 teaspoon dried hot red pepper flakes
2 tablespoon chopped fresh parsley leaves
8 cups packed spinach leaves (from about 2 bunchs)
Directions
Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. Place large rack on large rimmed baking sheet. Arrange chicken, skin side down, on rack. Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
Set oven temperature at 450°F. Roast chicken on rack on same sheet until cooked through, about 25 minutes for halves and 14 minutes for parts.
While chicken is roasting, saute shallot in 1Tbs butter in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
When chicken is done, transfer halves to board. Cut each into 4 pieces, or cut each chicken breast in half and leave thighs intact. Arrange chicken on platter and keep warm, covered. Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.