(Makes 10 Servings)
1 small (2-1/2 to 3 pounds) chicken
1/2 cup white raisins (sultanas)
1/2 cup dry white wine
1/2 cup finely diced (1/8 inch) sweet potatoes
1/2 cup finely diced (1/8 inch) celery
1 cup Duke’s brand mayonnaise
1/2 tablespoon kosher salt, or to taste
2 tablespoons honey, preferably local
Preheat oven to 375 degrees. Place the chicken on a roasting rack and roast until cooked through, about 1 hour. Allow to cool, then shred the meat. Set aside.
Place the sultanas and wine in a small pot over medium-low heat. Poach until the liquid is reduced by half, Drain, reserving the liquid and raisins separately.
Blanch the sweet potatoes in boiling salted water just until tender, 1-2 minutes. Shock in ice water to stop the cooking, then drain.
Combine the mayonnaise, salt, honey and reduced wine in a mixing bowl. Add the shredded chicken, raisins, sweet potatoes, and celery. Toss gently to combine. Refrigerate if not using immediately.
Recipe Courtesy of:
18 Seaboard Restaurant
Cantina 18 Restaurant