The amazing depth of thyme and sweet richness of the cherry balsamic are perfect for chicken, especially when cherries are in season!
Ingredients
4 lbs Chicken, bone in with skin - Check out Local Ontario Organic Chicken from NIKU Farms on our Blog!
Robust EVOO for cooking in a cast iron pan
Marinade
4 lb Chicken, bone in with skin
2 Tbsp garlic, minced
5 Tbsp (1/4 Cup + 1 Tbsp) Black Cherry Balsamic Vinegar
2 Tbsp Greek Thyme Agrumato Olive Oil
1/2 tsp each of salt & fresh black pepper
Sauce
2 tsp garlic, minced
1 Tbsp Greek Thyme Agrumato Olive Oil
2 Tbsp Black Cherry Balsamic Vinegar
1/4 Cup dry white wine
8 oz frozen dark sweet cherries
1/2 tsp each of salt & fresh black pepper
Directions
Combine marinade ingredients together. Place the chicken in a resealable bag, and make sure you cover the chicken. Marinate for 2 to 8 hours in the fridge.
Take the chicken out of the fridge for at least 10 minutes before cooking. Pat the chicken dry on both sides. Set your oven to 375 degrees F.
With a cast iron pan, bring to medium high heat with some EVOO. Brown the chicken for 3-5 minutes each side, then remove from the pan. Wipe the majority of the juices out of the pan. Add the sauce ingredients. Let the minced garlic become aromatic before adding the Thyme Olive Oil, the white wine, and the Cherry Balsamic. Let the sauce cook down for a couple minutes, then return the chicken to the pan.
Bake in the oven for 30 minutes (depending on the size or amounts) up to an hour. KEEP AN EYE ON IT.
When finished, serve by spooning some of the roasted cherries and the sauce on top. Enjoy!
Feeds - 2 to 4 (if only doing thighs, you can do closer to 4)
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For Marinade
1/4 Cup cranberries, thawed or fresh
2 Tbsp Rosemary Agrumato Olive Oil
2 Tbsp Soy Sauce or coconut aminos
3 cloves garlic, minced
1/4 Cup Cranberry-Pear White Balsamic
Chicken:
2-3 lbs chicken thighs or legs, bone in, skin on - Check out Local Ontario Organic Chicken from NIKU Farms on our Blog!
1 Tbsp Rosemary Agrumato Olive Oil
Favuzzi Fleur de Sel, to taste
1/3 Cup cranberries, fresh or frozen
4 sprigs of rosemary
2 Tbsp Cranberry-Pear White Balsamic
Directions
Using a food processor, blend all marinade ingredients together.
Place chicken in a 9x13 or other suitable-sized baking dish in one layer.
Pour the marinade over the chicken, spread and cover all the chicken - both sides. Refrigerate & marinate for 30 minutes or up to 24 hours.
Remove chicken from the fridge 30 minutes before cooking, letting it get close to room temperature before cooking.
Preheat your oven to 375 degrees F.
Use a spoon to scrape the marinade off the top of the chicken. Brush the skins with the Tbsp of Rosemary Olive Oil and season with the Favuzzi salt. Sprinkle the cranberries evenly on top. Place 4 small sprigs of rosemary around the chicken.
Bake for 22 minutes, or until the proper temperature is reached. Remove from the oven and preheat your broiler.
Discard the rosemary sprigs, then brush the chicken skins with the 2 Tbsp Cranberry-Pear White Balsamic Vinegar. Place the chicken under the broiler, about 10 inches from the element, for 5-7 minutes. Keep an eye on it, that it doesn't burn!
Remove from oven and serve the chicken with the sauce, extra sprigs of rosemary, and a few cracks of fresh peppercorn if desired.
]]>Prep Time: 20 Minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Servings: 3-4
Ingredients
1 red onion, halved then sliced thinly
5 large garlic cloves
4 skinless chicken thighs
4 skinless chicken drumsticks (amounts of chicken may vary depending on which parts you're using)
3 Tbsp Madagascar Black Pepper Infused Olive Oil
2 tsp turmeric
1 can chopped tomatoes (we used Roma variety)
5 Tbsp honey
3 Tbsp lime juice, freshly squeezed
About a lb of rhubarb
3 Cups chicken stock
Fine sea salt
Directions
Halve the red onions, slice them thinly. Make thin slices of the garlic cloves, too. Remove the skin from the chicken unless already done. Divide the chicken legs at the joint, if need be. For the rhubarb, clean it and peel the skin (we left the skin on, it still softened nicely.)
Heat the Black Pepper Olive Oil in the bottom of a non-stick or cast iron pot. Brown the chicken on all sides, about 5 minutes per side. Do not move the chicken around during those 5 minutes, as the meat will stick to the pan. Once browned, remove the chicken from the pan and set aside for later.
Fry the onions and the garlic (your kitchen will smell AMAZING) and don't add any extra oil to the pan. Fry for 5 minutes, stirring often. Add a splash of water if things start to stick to the pan.
Add the turmeric and fry for about 30 seconds while stirring the whole time. Add the chopped tomatoes and let them cook for 2-3 minutes.
Add the honey, lime juice, and chopped rhubarb. Place the chicken back in the pot and add the chicken stock. Bring the liquid to a boil, then turn the heat down and simmer on medium-low heat for about an hour and a 1/4. You will need to stir from time to time.
Adjust the taste to your liking with salt, honey, or even lime juice.
Serve over grains like rice, quinoa, or millet.
Ingredients
4 lbs of chicken wings - Check out Local Ontario Organic Chicken from NIKU Farms on our Blog!
¼ cup – Picual Olive Oil or any Mild or Medium EVOO
Sat and pepper, to taste
¼ cup of Honey Ginger Balsamic Vinegar
¼ cup of Sicilian Lemon Balsamic Vinegar
2 tablespoons of Cayenne fused Olive Oil
2 tablespoons of soy sauce
2 scallions thinly sliced
Directions
Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small saucepan, combine the balsamic vinegars, Cayenne Olive Oil, and soy sauce. Bring to a boil, then simmer for 1-2 minutes. For a thicker sauce, add a cornstarch slurry (2 tsp cornstarch mixed with 3 tsp water). Let cool, then whisk soy sauce.
In a large bowl, carefully toss the chicken wings with the balsamic/ Cayenne/soy mixture. Transfer the wings to a platters, sprinkle with the scallions and serve.
Ingredients
4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons Butter Infused Olive Oil
2 Tablespoons Tuscan Herb Infused Olive Oil
½ onion - chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
Zest of 1 Lemon
2 garlic cloves, minced
1/4 cup Heavy Cream
garnish with diced fresh parsley
Directions
Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
Heat Butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate.
Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes. Taste sauce and add salt to taste.
Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.
For Slaw
1 -14oz bag of shredded coleslaw mix
Kosher Salt and ground pepper
1 thinly sliced scallion
¼ cup of chopped cilantro
1/3 cup of mayonnaise
2 tablespoons of Serrano Honey Vinegar
Directions
Season chicken with Kosher salt and pepper, boil in pot of hot water until chicken is tender. Transfer to a bowl and let cool, once cool shred. Warm a large skillet to med-high, add Baklouti Fused Olive Oil, sauté red onion, garlic, pineapple chunks, cook until it becomes a thick sauce add chicken, mustard and Golden Pineapple White Balsamic Vinegar continue to sauté until sauce is distributed evenly on chicken and is reduced.
Meanwhile, to make the slaw; put the slaw mix in a bowl and add scallions, cilantro, mayonnaise and Serrano Honey Vinegar and toss to coat. To serve divide chicken among buns and top with some slaw.
For the Balsamic Reduction:
1 1/3 cups Pomegranate Balsamic Vinegar
4 tbsp. pomegranate juice or cranberry juice
1/2 cup shallots or onions, minced
1/2 cup chicken broth
1/2 cup brown sugar
pinch of salt
1 cup pomegranate seeds
chopped fresh parsley for garnish
Directions
Preheat your oven to 350 degrees and spray a large baking dish with cooking spray. Set aside.
Cut a pocket into the center of each chicken breast, using a sharp knife, making sure to not cut all the way through the breast. Stuff each pocket with 1-2 oz of goat cheese and sprinkle each breast with a pinch of salt, pepper and garlic powder. You can put tooth picks along the cut edge to help with the cheese not oozing out.
In a large skillet, heat 2 tbsp of olive oil over medium/high heat. Cook the chicken breasts until lightly golden brown on each side - about 1-2 minutes per side. Use tongs to flip the chicken as it helps to keep all that cheese inside. Once browned, transfer the chicken to the prepared baking dish and set aside.
Turn the heat down to medium and add the shallots or onions into the same pan the chicken was in.
Cook the shallots or onions until soft, about 2-3 minutes. Add in the balsamic vinegar, pomegranate or cranberry juice, chicken broth, brown sugar and pinch of salt. Bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 4-5 minutes.
Pour the sauce evenly over the chicken breasts in the baking dish and bake until they are thoroughly cooked.
Serve each chicken breast drizzled with some of the sauce, pomegranate seeds and chopped fresh parsley.]]>For the Pesto
1 cup of fresh basil
3 tablespoons of pine nuts
1/2 cup grated parmesan cheese, plus more for the topping
2 cloves of garlic
Juice of 1/2 lemon
1/3 - 1/2 cup Biancolilla, Medium EVOO
Kosher Salt
For the Wings
2 lbs of chicken wings
Kosher Salt and freshly ground pepper
Directions
Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil - 5-8 minutes. Remove from the heat and let cool 20 minutes., then strain the oil and set aside.
Make the pesto; combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until desired consistency is achieved. Season with salt and pepper.
Make the wings; preheat oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil - toss. Refrigerate and marinate for 2hrs. Cook until browned and crispy, about 45 min. Transfer the wings to a platter, drizzle with pesto and gently toss. Sprinkle the parmesan and drizzle more peppered oil.
These wings are spectacularly delicious and incredibly addictive.
Ingredients
2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 tablespoons Garlic Olive Oil
1 tablespoon Baklouti Green Chili Olive Oil
1/2 cup Tangerine Dark Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 teaspoon Dark Toasted Sesame Oil
Directions
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag, add all the ingredients, reserving 1 tablespoon garlic olive oil and baklouti olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Directions:
Preheat oven to 375 F.
Heat oil in an oven safe frying pan. Season chicken thighs with bologna salt & oregano. Brown chicken thighs. Remove to dish.
Brown onions and mushrooms in same pan. When browned pour in 1/2 to 3/4 cup white wine. Deglaze pan.
Add chicken thighs back in pan. Move to the oven for 15-20 minutes.
Remove & Enjoy!
Directions
Grease a 13" x 9" baking pan or casserole
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer, stirring constantly until thickened. Add cream and continue simmering and stirring for a couple minutes. Check and adjust the seasoning with salt and paper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make biscuits.
Ingredients for Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4 inch pieces
1 cup buttermilk
1/4 cup TOOC Butter olive oil
In the bowl of a food processor, add all dry ingredients and pulse. Add the chilled butter and use a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until loose, moist dough forms.
Preheat oven to 350 F
Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.]]>4 bone-in chicken thighs, wings or breasts (about 1-1/2 pounds), skin removed,
1/2 cup chicken broth
1/4 cup apple cider or juice
4 tbsp Butter Infused Olive Oil
1/4 cup Red Apple Dark Balsamic
2 tbsp lemon juice
1/2 teaspoon salt
2 garlic clove minced
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp pepper
2 tbsp all-purpose flour
Place chicken in a 1-1/2-qt. slow cooker.
In a small bowl, combine the broth, apple cider, Red Apple Balsamic, lemon juice and seasonings. Pour over the meat, then cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken and keep warm. Skim the fat from cooking liquid. In a small saucepan, add the Butter Olive Oil and stir in the flour until smooth. Gradually add cooking liquid. Bring to a boil, cook and stir for 2-3 minutes or until thickened.
Pour over chicken and serve.
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