Chicken

Simple 6 . . . CHICKEN

Apple Butter & Herb Chicken

One 6 lb chicken, whole
1/3 cup Oregon Growers Apple Butter
3 cloves garlic, chopped
2 sprigs rosemary, chopped (only chop one sprig of rosemary)
1 small bunch Thyme, chopped1/2 bunch
Parsley, pick leaves off stems and chop
2 Tbsp olive oil
1 tsp sea salt
1 tsp black pepper, freshly ground
BRINE: 6 cups water and 1/2 cup salt

Combine salt and water let dissolve. Place chicken in brine for a minimum of 6 hours. 24 hours is ideal. Pre-heat oven to 325° Fahrenheit. Reduce by 25° Fahrenheit if using a convection oven. Chop all herbs (except one sprig of rosemary) and garlic. Combine herbs, garlic, apple butter, and oil in a bowl. Place extra sprig of rosemary, parsley stems, and thyme stems inside of the chicken. Cover the entire chicken with half of the rub. Line roasting pan with foil. Place chicken in pan and cover lightly with another sheet of foil. Bake for 1 hour and 15 minutes. Remove from oven and turn temperature up to 350°. Brush the chicken with the rest of the rub. Place back into over uncovered and bake until golden brown and through. Optional- Baste chicken every 15 minutes with pan drippings when you return chicken to oven uncovered. Optional, If you don’t want to roast a whole chicken, you can brine and grill chicken pieces and brush the rub on during grilling.

Serves 6

. . . Recipe from Oregon Growers

Apricot Chicken Skewers

1/2 cup Bonne Maman Apricot Preserves
2 Tbsp balsamic vinegar
2 Tbsp water

1 Tbsp toasted sesame oil
2 tsp dried sage
1 Tbsp honey (optional)
2 boneless, skinless chicken breasts, washed, trimmed of fat, and cut lengthwise into 8 long strips
Pinch of ground black pepper

Place 8 wooden skewers in a 13″ x 9″ baking pan and add water to cover. In a large bowl, combine the preserves, vinegar, water, sesame oil, and sage and mix well. Pour half the marinade into a smaller bowl and reserve. This second bowl of marinade will be used to glaze the chicken while grilling. If it is not thick enough, add the honey and mix. Add the chicken to the large bowl of marinade, cover, and refrigerate for 30 minutes. Brush the grill rack with a little olive oil, or coat with cooking spray. Heat the grill to medium-low. Insert a skewer through the length of each chicken strip. Arrange the skewers on the grill. Sprinkle with the pepper. Cook for 20 minutes, turning twice and brushing several times with the smaller bowl of marinade to coat. Check for doneness by cutting into the center of one of the thickest pieces. The chicken should no longer be pink, and the juices should run clear. TIP: You can also cut the chicken into chunks, instead of strips, and skewer the chunks with pieces of red bell peppers and fresh pearl onions in between. Both the peppers and onions have a sweet taste that goes very well with the apricot glaze.

Serves 2 - 4

. . . Recipe from Bonne Maman

Artichoke Chicken Piccata

4 boneless, skinless chicken breasts
1/4 cup flour
Salt and pepper
1 Tbsp olive oil
1 Tbsp butter
1/2 cup white wine or chicken broth
1 jar Stonewall Kitchen Artichoke Piccata Simmering Sauce
Serve with egg noodle pasta or rice of your choice

Pound chicken breasts to 1/2-inch thickness. Place flour, salt and pepper in a shallow large bowl. Lightly dredge each chicken breast in flour, coating both sides and tapping off any excess flour, set aside. Heat olive oil and butter in a large, heavy, straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Sauté until they are a rich golden brown, about 4-5 minutes per side. Add additional oil and butter as needed. Remove chicken and set aside. When all the chicken is done, deglaze pan with wine or chicken broth. Return chicken to pan and add Artichoke Piccata Simmering Sauce. Cover pan with lid and simmer 15 minutes until hot. Serve over buttered egg noodles or rice to make gluten free..

Serves 4-6

. . . Recipe & Photo from Stonewall Kitchen

Spiced Orange Chicken

6 bone in, skin on chicken thighs (about 2 1/4 pounds)
2 Tablespoons light olive oil
Salt and pepper
For the sauce:
1/2 cup white wine (such as chardonnay or pinot grigio)
1 Tablespoon onion, minced
6 Tbsp Stonewall Kitchen Orange Marmalade, Tangerine Marmalade, or Orange Cranberry Marmalade
2 teaspoon Dijon Mustard
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon butter
1/4 teaspoon salt
Pepper

Combine 2 tablespoons Tikka Masala Sauce and yogurt in a medium-size bowl. Add chicken and stir to coat. Cover and refrigerate. Allow to marinate 1-2 hours. Place chicken on a greased foil lined rimmed baking sheet. Position oven rack 6 inches away from the heating element, heat broiler. Broil chicken until the internal temperature is 160 degree F. There will be some charred spots on the chicken. Flip chicken breasts halfway through cooking. Cut cooked chicken into 1-inch cubes. Pour Tikka Masala Sauce into a sauté pan. Add chicken and juices and simmer over medium-low heat 15-30 minutes. Add chicken or vegetable stock to thin sauce if needed. Serve over rice garnished with cilantro.

Serves 6

. . . Recipe & Photo from Stonewall Kitchen

Tikka Masala

1 jar Stonewall Kitchen Tikka Masala Simmering Sauce
1 cup whole milk plain yogurt (low-fat yogurt can be substituted)
1 1/2 pounds boneless, skinless chicken breast
1/4-1/2 cup chicken or vegetable stock, if needed
1/4 cup fresh cilantro, chopped

* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.