Twisted Gourmet Sweet Morel Balsamic Chicken

It’s been a while since I shared a new recipe – the fall and winter are insanely busy and I am often too busy producing and packaging to do much cooking (true confessions!). Crackers and cheese at 10 o’clock is my default dinner when I’m in serious production mode. However!! It’s a new year, and I have been cooking up a storm.

I had some chicken breasts in the fridge that had to be cooked pronto, so I decided to try something I’ve been playing with in my head. From start to finish, this delicious recipe was about 20 minute, so you’ll want to add it to your week night repertoire for sure. Let’s cook!

Ingredients:

If using breasts, remove filet, and cut breasts into sizes approximating that of the filet. Sprinkle with salt and pepper and let sit a few minutes.

Heat a non-stick pan to medium high (6 or 7 on my stove). Add about a teaspoon of olive oil and let heat a few moments. Add the chicken strips and cook until all sides are no longer pink, and have browned a bit. The pan should not be completely dry; if so, reduce heat a bit.

Add the morel seasoning to the pan, add stock and cover the pan with a lid. Let the chicken poach for a few minutes – the length of time will depend on the thickness of your pieces, but check a large piece by cutting in, and ensuring there is no more pink at the centre. When done, remove the lid. The chicken will be cooked through, but moist and the seasoning should be well hydrated by now, and it will all smell wonderful. Now the fancy bit!

To the pan, add the balsamic vinegar and honey. Add about half the minced rosemary. Bring this to a low boil and let the sauce thicken, reducing to about 3/4. Turn the chicken a few times to get it well coated, and let it absorb the flavour.

Serve with creamy roasted garlic (or Kiss Me Baby Garlic Seasoning) mashed potatoes and some fresh blanched green beans. Top the chicken with sauce from the pan and garnish with the remaining minced rosemary – SO good!

Simple ingredients likely in your pantry, and LOCAL Yukon flavours to celebrate!
Look at that balsamic and honey reducing, and all the good flavours going into that chicken!

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Twisted 7 Sticky Drumsticks

 

Ingredients

1/s cup honey, warmed

1 teaspoon Twisted 7 Asian Spice Blend

1 garlic clove, crushed

1 tablespoon fresh ginger, minced

1 tablespoon orange juice

1 tablespoon soy sauce (I used sodium reduced)

16 chicken drumsticks (skin on or removed as you prefer)

1 tablespoon sesame seeds

Green onions, for garnish

Method: Preheat oven to 400

Combine all ingredients except drumsticks & sesame seeds.

Marinate chicken for 2 hours. Remove chicken from marinade and reserve the marinade for basting. Place chicken in a single layer in a casserole dish lined with parchment paper; baste with reserved marinade and sprinkle with sesame seeds. Bake for 40 minutes, basting again after 20 minutes.

Serves 6-8

Twisted 7 sticky drumsticks ingredients    twisted 7 sticky drumsticks pic

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