Delightful Recipe for Roast Chicken with Persimmons and Sage

After moving to a new home with several persimmon trees, I found myself with an abundance of ripe persimmons and no clue how to use them. Having never tried persimmons before, I searched for recipes and discovered Eva Kosmas Flores's Roast Chicken with Persimmons and Sage. Coincidentally, our new neighbors had just gifted us one of their game hens along with honey from their hives, making this recipe an ideal choice!

I was amazed at how simple it was to prepare and even more impressed with the result. The flavor was unique—delicate, slightly sweet, and buttery. The rice perfectly complemented the dish, as the glaze made a delicious gravy. Eva recommends pairing this meal with Pinot Noir, which I wholeheartedly agree with. My husband loved it so much he requested it be added to our regular meal rotation. Since persimmons are only available in the fall, I can only make this during the season, but it’s worth the wait.

So impressed with this recipe, we decided to order Eva Kosmas Flores's cookbook, and I highly recommend it to anyone looking for fantastic recipes!

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ROAST CHICKEN WITH PERSIMMONS AND SAGE

Prep Time: 25 Minutes
Cook Time: 1 Hour 45 Minutes
Cooling Time: 30 Minutes
Total Time: 2 Hours 10 Minutes
Servings: 1 Chicken

Author: Eva Kosmas Flores

Ingredients:

Sage Brine:

• 6 cups tepid water
• 1/3 cup kosher salt
• 1 teaspoon rubbed sage
• 1 roasting chicken (5-6 pounds)

Persimmons Glaze:

• 1 cup chicken or vegetable broth
• 1/4 cup red wine
• 1 persimmon, peeled and diced
• 1/4 cup honey
• 1/4 cup butter
• 1/2 teaspoon flake sea salt
• 1/4 teaspoon sage

Roast Chicken with Persimmons:

• 1 yellow onion, chopped
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon pepper
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 2 persimmons, cut into 1/2-inch thick slices
• 1/4 cup chicken or vegetable broth
• Cooking twine

Instructions:

1. Prepare the Brine: Whisk together the water, salt, and sage until the salt dissolves. Place the chicken in a gallon-size ziplock bag, legs and cavity facing up. Pour the brine into the bag, seal it, and press out as much air as possible. Refrigerate overnight.
2. Make the Glaze: On the day of cooking, combine all glaze ingredients in a medium pot over medium heat. Bring to a boil, then reduce heat and simmer until the persimmon is softened, about 15-20 minutes. Cool for 15 minutes, then puree in a blender or food processor until smooth. Set aside.
3. Preheat Oven: Set the oven to 425°F (220°C). Remove the chicken from the brine, rinse thoroughly, and pat dry.
4. Prepare the Roasting Pan: Mix salt, sage, pepper, rosemary, and thyme. Place onion pieces in an even layer in a roasting pan. Drizzle with 2 tablespoons of olive oil and toss with a pinch of the spice mixture. Add 1/4 cup of glaze and 1/4 cup of broth to the pan.
5. Season the Chicken: Rub the chicken inside and out with the remaining olive oil and spice mixture. Place the chicken in the pan, breast side up, and tie the legs with cooking twine. Arrange persimmon slices around the chicken.
6. Roast the Chicken: Roast on the bottom rack for 10 minutes. Reduce the oven temperature to 375°F (190°C) and continue roasting, basting every 15 minutes, until the internal temperature reaches 165°F (74°C) at the thigh. If the chicken browns too quickly, tent with foil. Let rest for 15 minutes before carving.
7. Finish the Glaze: Simmer the remaining glaze in a small saucepan over medium heat until it thickens slightly, about 5-8 minutes. Serve alongside the carved chicken.

Explore more delicious recipes by Eva Kosmas Flores on her website and grab a copy of her cookbook for more culinary inspiration.

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