Chocolate Balsamic Chicken Mole

Posted by RACHEL DOUGHERTY

Chocolate Balsamic Chicken Mole

Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil5 pounds skinless boneless chicken thighs4 cups low-salt chicken broth 1 cup dark chocolate balsamic 1 1/4 pounds onions, sliced1/2 cup shelled pumpkin seeds6 large garlic cloves, sliced4 teaspoons cumin seeds4 teaspoons coriander seeds4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed1/4 cup dried currants or raisins3-4" strip of orange zest1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamonFresh cilantro for garnish  DirectionsHeat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with ...

Poulet Grand-Mère

Posted by RACHEL DOUGHERTY

Poulet Grand-Mère

    This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in.  It's also lovely served over pasta, rice or quinoa. Poulet Grand-MèreIngredients1 whole free range chicken split in half2 pounds small new potatoes1 pound of whole cremini mushrooms2 large carrots roughly chopped in to 1/2" pieces2 onions peeled and cut in to wedges about 1 inch at the thickest part10 cloves of garlic1 1/2 cup of white wine1/2 cup high-polyphenol extra...

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Posted by RACHEL DOUGHERTY

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Chicken Souvlaki 1 1/2 pounds boneless skinless chicken breast cut in 1" piecesMarinade1 cup whole milk plain yogurt1/3 cup garlic olive oiljuice from half a lemon1 tablespoon oregano white balsamic2 teaspoons kosher saltfresh ground pepper to tastePlace the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.  To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single...

Fajita Style Chicken Curry with Baklouti

Posted by RACHEL DOUGHERTY

Fajita Style Chicken Curry with Baklouti

                                Ingredients3 lbs. boneless chicken thighs cut into 2" pieces3 large onions finely chopped1 tablespoon finely grated ginger2 tablespoons sea salt1⁄2 teaspoon whole mustard seed1⁄2 teaspoon whole cumin seed1/2 teaspoon ground cardamom5 curry leaves (optional)2 tablespoons garam masala1 tablespoon turmericfreshly ground pepper to taste1 tablespoon garlic olive oil3 tablespoons Baklouti Chili Fused Olive Oil 1 tablespoon Honey Ginger White Balsamic1/2 cup chicken stock 1 cup diced tomatoes1⁄2 cup cilantro2 thinly sliced serrano chilies - optionalDirectionsHeat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard...

Mushroom and Sage Chicken Pot Pie

Posted by RACHEL DOUGHERTY

Mushroom and Sage Chicken Pot Pie

Spring veggies, rotisserie chicken, fluffy buttermilk biscuits... does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.   Ingredients for the Pot Pie2 cups sliced carrots, diced1 cup chopped celery1 large yellow onion, diced1/2 cup peas1 cup yellow potatoes, diced and microwaved for 3 minutes2 cups cooked diced skinless chicken1/2 cup flour1/3 cup mushroom-sage olive oil3 cups chicken stock or broth1 cup heavy cream or milk1 teaspoon fresh thyme leavessalt and pepper to tasteDirectionsGrease a 13" x 9" baking pan or casseroleHeat...