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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 4 tablespoons (1/2 stick) butter, melted
- 4 tablespoons all purpose flour
- 4 1/4 teaspoons chili powder
- 1 4 1/2-pound chicken, rinsed, patted dry
- 12 unpeeled garlic cloves
- 2 cups canned low-salt chicken broth
- 1/2 cup dry white wine
- 1/2 teaspoon dried rubbed sage
Method
- Preheat oven to 375F.
- 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.
- Transfer garlic cloves to small plate.
- Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
- 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.
- Transfer chicken to platter.
- Serve chicken with gravy.
