At 2 p.m. on Friday, September 20, Sunny Anderson, host of Food Network’s Cooking For Real and Home Made in America, travels to Schnucks Des Peres (12332 Manchester Rd.) to meet fans and sign copies of her cookbook, Sunny’s Kitchen: Easy Food for Real Life (Clarkson Potter, 2013).
Sunny pulled insight from her military upbringing, years as a reporter in the Air Force and experience as a New York City DJ with HOT 97. Anderson’s DJ position eventually led her to Emeril Lagasse and the Food Network. She also became the food and lifestyle editor at Hip Hop Weekly and now appears regularly on the Rachael Ray show and the Today show, and is often featured in Food Magazine, Essence and People.
Sunny’s Kitchen presents 125 easy recipes for American classics made Sunny’s way. The different recipes (for breakfast, lunch and dinner) and vibrant stories paint a picture of true comfort food that she has explored through her life of travel, starting as a military child being exposed to world culture and cuisine.
Anderson’s recipe for Sweet Glazed Butterflied Chicken stands out as a crowd pleaser. “It has a sweet and sticky heat with curb appeal, perfect for a first date at home or the in-laws,” she writes.
Sweet Glazed Butterflied Chicken (serves 4)
For The Chicken
1 roaster chicken, 5 to 7 pounds, butterflied
Kosher salt and freshly ground black pepper
¼ cup of olive oil
For The Glaze
3 tablespoons unsalted butter
2 tablespoons grated onion (use the smallest side on a box grater or a rasp)
1/8 teaspoon allspice
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
¼ cup packed light brown sugar
1 tablespoon stone-ground mustard
¼ teaspoon hot sauce (I like Frank’s Red Hot)
2 teaspoons apple cider vinegar
- Prepare the chicken. Season the chicken with sale and pepper. Rest on the counter for 2 hours to come to room temperature. Preheat the over to 375 degrees F.
- Sear and roast the chicken. Pour the olive oil into a large ovenproof pan, over the heat. Just as the oil begins to smoke, add the chicken, skin side down. Press gently, especially legs, while cooking, and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip over the bird so the skin is on top and place the pan around 140 F., 40 to 45 minutes.
- Make the glaze. In a small pot over medium heat melt the butter. Add the onion and allspice and season with a pinch of salt and a few grinds of pepper. Cook until the union is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, hot sauce, and vinegar. Cook a bit more to reduce, about 5 minutes, then remove from the heat.
- Glaze the chicken. Remove the chicken from the oven and brush on the glaze. Return the chicken to the oven and continue to cook until the internal temperature reached 165 degrees F, about 20 minutes more.
- Serve. Cover the chicken loosely with foil and let rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.
