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Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken with Fresh HerbsSo I’ve experienced a serious chicken thigh kick of late. It’s strange since I in no way actually believed I loved chicken thighs till I made use of it with a crock pot honey sesame chicken recipe. After that, I had been hooked. And then I made use of bone in, skin on chicken thighs for the first-time in a pan cooked lemon chicken dish and I was floating in heaven.
From the honey-mustard cooked chicken to the mushroom and chicken skillet, I’m simply adoring the entire sear first and then roast approach simply because it definitely makes the most crisp and tender chicken thighs. It’s incredibly succulent but yet you’ve still got that incredible crust on the top as well.

Adapted from: AppetizerGirl.com

Ingredients

  • 8 bone in, skin on fresh chicken thighs
  • Sea salt along with freshly ground pepper
  • 3 tbsps of divided unsalted fresh butter
  • 4 cloves of minced garlic
  • 1/4 cup of packed brown sugar
  • 1 tbsp of raw honey
  • 1/4 tsp of dried thyme
  • 1/2 tsp of dried oregano
  • 1/4 tsp of dried basil
  • 2 tbsp of fresh chopped parsley leaves

Instructions

  1. Pre-heat stove to 400 degrees F.
  2. Season the chicken thighs using pepper and salt, in order to taste.
  3. Dissolve 2 tbsp of unsalted butter inside a large oven proof skillet using a medium to high heat. Add the chicken, with the skin side down, and proceed to sear each side until golden-brown, should take about 2 to 3 minutes each side; put aside.
  4. Melt the remaining tbsp of butter within the skillet. Next add the garlic, and then cook, making sure to stir regularly, until it becomes fragrant, around 1 to 2 minutes. Take away from the heat.
  5. Mix in the brown sugar, the honey, the oregano, the thyme and the basil until all are well combined. Return the chicken back to the skillet.
  6. Put into the pre-heated oven and then roast until totally cooked through, by reaching an internal temp of around 175 degrees F, around 25 to 30 minutes.
  7. Serve the chicken right away, garnished using parsley

Garlic Brown Sugar Chicken with Fresh Herbs

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Fresh Acorn Squash Crostini

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage.2jpgFresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

This is a real treat and so simple to make. It takes less than 40 minutes in total to prepare and cook. I found it on AppetizerGirl.com and adapted the recipe to suit.

Ingredients

  • 1 loaf of good-quality crusty bread, cut into slices
  • 1 acorn squash
  • 1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
  • 1½ cups good-quality ricotta
  • 1 bunch sage leaves
  • Honey
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
  2. Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
  3. Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
  4. Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
  5. Devour immediately.

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage.2jpg