Glazing Your Chicken With Jam And Balsamic Longmeadow Farm Recipes
GLAZING YOUR CHICKEN WITH JAM AND BALSAMIC - LONGMEADOW FARM
After a glumpie Sunday afternoon, where the remaining leaves precariously fell from the dormant trees, a cool mist had settled in the valley below, the world appeared to me; to have hibernated, here on the farm. I pondered what I might do to enhance the palette and stomachs of everyone who graced our table that evening. Normally, we have a casual get together, the "boys" come over, my Dad ambles over from his house, and the cattle were sleeping peacefully, all rejoicing the cool mist after the hot summer we had just completed. I decided to try something a bit different from my usual fare. Quietly tucked away in the back of the cabinet I found some apricot jam, along with the last bit of some balsamic vinegar. You and I both know, there are a sundry of chicken and balsamic ......out there. I said, "What the hay...." added some fresh thyme, let's see what happens? Melted the jam, vinegar, roast the chicken breasts, baste the jam glaze on top of chicken. What could be easier? I guess just roasting the chicken breasts with nothing, would be easier. That night we sat, enjoyed the company, the laughs from the weekend, the new calf stories, and our family. I hope you feel the same, enjoy whomever your company is, or just enjoy the quietness of alone time, where ever you are, have a good night, and replenish your palette and your soul as well.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
- Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes.
- Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat.
- Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in).
- Serve with some brown (or white rice).
Nutrition Facts : Calories 305.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 246.6, Carbohydrate 14.3, Fiber 0.1, Sugar 9.9, Protein 30.4
ROASTED BALSAMIC-GLAZED CHICKEN
Provided by Reggie Southerland
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
BALSAMIC-GLAZED CHICKEN
Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.
Provided by Brandie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
- Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
- Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g
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