Glaze for Chicken
Enjoy this perfect glaze for preparing poultry, as its flavor is ideal even for considering it in your holiday dinners. You will love it! Pair this chicken glaze with roasted carrots and enjoy all the flavor of Jumex®.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 1/2 cups Jumex® Único fresco® blueberry grape
- 1/4 cups butter, in cubes
- 2 tablespoons garlic, finely chopped
- 2 tablespoons honey
- 1 tablespoon rosemary, chopped
- salt
- pepper
- 1 cup white wine
- 2 tablespoons cornstarch
- 6 chicken thighs, clean, skinless
- 6 chicken drumsticks, clean, skinless
- chives, finely chopped, for garnish
- carrot, roasted, for serving
Preparation
18 mins
15 mins
Low
- Melt the butter in a saucepan over medium-low heat and lightly brown the garlic, then cook on low heat so that all the flavors infuse into the glaze; just be sure to stir it constantly.
- Once the garlic is golden, pour in Jumex® Único fresco® grape blueberry, increase the heat, and once it reaches a boil, add the honey, rosemary, enough salt and pepper, and the white wine. Cook for 6 minutes until the liquid reduces slightly. It’s important to add the wine at the end so its flavor prevails and does not evaporate quickly.
- Incorporate the cornstarch, diluting it with a little of the sauce to avoid lumps. Cook for 5 more minutes or until it thickens. Remove from heat.
- Place the chicken pieces on a previously greased baking sheet with butter, season with salt and pepper, and coat with the glaze sauce. Bake at 180 °C for 35 minutes. After the time, remove the chicken from the oven; if necessary, cover with aluminum foil.
- Serve the glazed chicken on a platter, garnish with scallions, and accompany with roasted carrots.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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