Recipes — chicken

serves 4 Ingredients: Brine: 1/2 gallon water 1/2 cup salt 1/2 cup brown sugar 1 cup Habanero Agave Agrodolce Balsamic   1 whole chicken (about 4-5lbs.) 3 tablespoons Blood Orange Infused Olive Oil garnish: fresh herbs, citrus wedges and habanero peppers (optional) Instructions: Combine water, salt, sugar and Habanero Agave Balsamic in a large pot over medium-high heat. Heat brine, whisking occasionally, until the sugar and salt dissolved. Remove from the heat and let cool to room temperature. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a...

Marinading the chicken over night makes it tender and juicy, worth the little extra work! If you are short on time you can skip the marinade.  Marinade Ingredients ½ cup Red Wine 1/2cup  Balsamic Vinegar, I used LG A1 Premium White Balsamic. 2 cup Chicken Broth ½ Red Onion, Chopped 3 cloves Garlic, Chopped 2 Tbsp Sea Salt 1 tsp Pepper 2 Tbsp Fresh Rosemary, chopped or 2 tsp crushed dried Rosemary Directions Mix all ingredients together.   Place chicken in brining bag, pour in marinade.  Top with water or more chicken broth until chicken is covered.  Marinade in the...

 This marinade is perfect for chicken, pork chops and even baby back ribs. Use half  this recipe to marinade and the other half to baste the meat as it cooks to add a nice  sticky glaze. Ingredients:  2 Tbsp. Local Honey 2 Tbsp. LG Maple Dark Balsamic  2 Tbsp. Tomato paste or ketchup 1 tsp. Garlic, minced   Directions:  In a small mixing bowl, mix together all ingredients until thoroughly combined.  Add half the mixture in a ziploc bag with your choice meat and reserve the other half for basting. Marinade your choice of meat for 1-5 hours in the...

Our A-1 Premium Balsamic gives this Chicken dish the perfect sweetness and acidity.   Ingredients:   1/4 Cup Herbes de Provence Olive Oil 1/4 Cup A-1 Premium White Balsamic 1/2 tsp. Dried Thyme 1/2 tsp. Dried Rosemary  2 lbs. Bone-in Chicken thighs (fresh not frozen)   Maldon Salt & Black Pepper to taste   Directions:   Thoroughly combine the Piedmont Honey Balsamic, Herbes de Provence oil, dried thyme, dried rosemary, salt & pepper into a large bowl. Add the chicken thighs to the mixture and toss until fully coated. Place the chicken thighs and marinade mixture into a large plastic resealable...