Poultry and Fowl Dishes
Blood Orange and Dark Chocolate Balsamic Roasted Chicken
3 Tbsp AoO's Blood Orange Olive Oil ½ tsp freshly ground black pepper
¼ C AoO's Dark Chocolate Balsamic Vinegar 4½ lbs chicken leg quarters, cut into pieces
2 Tbsp Dijon mustard ½ C chicken stock
2 Tbsp fresh lemon juice juice from ½ orange + 1-2 tsp zest for garnish
3 garlic cloves, chopped 1-2Tbsp chopped fresh parsley leaves, for garnish
1 tsp salt
Rinse chicken and dry with paper towels. Trim excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces. Prep marinade by whisking first seven ingredients together You can mix all ingredients at once. Place all chicken pieces and marinade into a zipper locking bag. Seal securely and toss well to combine. Refrigerate for 3-24 hrs, tossing chicken pieces occasionally. Preheat oven to 400 F. Transfer chicken and all marinade into greased or non-stick baking pan. Roast in oven on the middle rack for abt 1 hr until chicken is cooked through. Keep an eye on it every so often; if the skin begins to burn, cover w/ foil. When chicken is done, transfer to serving platter and tent w/ foil. Place baking pan on stove top over med-high heat & add chicken stock and orage juice. Scrape browned bits from bottom of the pan and reduce the sauce for about 5 minutes until it thickens. Spoon sauce over chicken pieces and garnish / parsley and zest. SERVES 4-6
Herb Roasted Chicken
2 Chickens Roasted with AoO EVOO, Rustic Sea Salt, Pepper (shred or cut up chicken breasts)
1 plus cups Plain Greek Yogurt (or mayo or ½ of each)
1 ½ tsp Soy Sauce (low sodium)
2 Tbsp AoO Red Apple Balsamic
Diced Celery Halved
Green or Red Grapes (whichever is sweeter)
Roasted and salted slivered almonds
Salt and Pepper to taste
Mix together leaving Almonds for last to mix in and enjoy. Refrigerate for 2+ days.
2 medium sized chicken breasts, cut into 1 inch cubes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 medium sized red onion, diced
1/2 pound button mushrooms, quartered
1 broccoli crown, cut into flowers
2 cloves fresh garlic, chopped
1 Tbsp Sesame Seeds
2 Tbsp AoO Garlic Olive Oil
1/2 C AoO Serrano Honey Vinegar
1/3 C of AoO Mushroom & Sage Olive Oil 1 large diced onion
2 C diced carrots 1/2 C peas
1 C chopped celery 1//2 C flour
3 C Chicken stock or broth 1 C heavy cream or milk
2 C cooked diced skinless chicken 1/2 tsp fresh thyme leaves
1 C peeled and diced cooked (but firm) yellow potatoes
1/2 pkg Callie’s Buttermilk Biscuit Mix
In a large pot over medium heat, add olive oil, celery, onion and carrots. Sauté until tender. Add the flour, stir thoroughly. Whisk the chicken stock into the flour and vegetables. Reduce to a simmer, stirring constantly until thickened. Add the cream, stirring for a few minutes. Season with thyme, salt and pepper. Add the cooked potatoes, cooked chicken and peas. Scrape the chicken mixture into a greased 13” x 9” baking dish. Set aside while making biscuits. *Roll out 1/2 Callie’s Buttermilk Biscuit Mix dough to 1” thickness, cut biscuits in 2” diameters. Place on top of pot pie mixture about 1” apart. Bake at 450 for about 16 minutes, rotating pan halfway through.
Crispy Lavender Balsamic Duck Breasts
4 duck breast halves
5 Tbsp AoO's Levender Balsamic Vinegar (plus more for drizzling)
Salt and pepper, to taste
Using a sharp knife, score duck skin (fat) w/ diagonal parallel slashes 1/2" apart to make a diamond pattern, being careful not to pierce through to flesh. Pour vinegar into shallow dish just wide enough to fit breasts in one layer. Add duck, flesh (not fat) side down; cover and leave to marinate for 20 min at room tempe (can be marinated up to 2 hrs refrigerated but remove for last 20 min at room temp). Heat a non-stick skillet over med-high heat. Add duck, fat side down and cook until crispy, about 5 min (covered to avoid spattering). After the 5 min, carefully pour rendered fat from pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove. Turn duck breasts over and continue to cook: abt 5 min for rare, 8 min for med rare, and 10 min for well done, but of course depending on size of duck breasts. Remove duck from pan to cutting board and slice thinly against grain. Serve immediately, passing extra vinegar for drizzling if desired.
Easy Baked Balsamic Chicken Thighs
2 Tbsp AoO's Olive Oil fresh/dried herbs
2 cloves garlic , minced freshly cracked black pepper
1/4 C AoO's Balsamic Vinegar 4 boneless skinless chicken thighs
1 Tbsp soy sauce
Combine first five ingredients in a bowl. Place chicken in shallows dish/ziplock bag. Pour marinade over chicken and let marinate for 1-8 hrs. Preheat oven 375. Pour chicken and marinade into baking dish. Bake 45 min, basting at least 1-2x during baking. Top with fresh herbs.
Olive Oil/Balsamic/Herb Ideas:
-Strawberry Balsamic, Herbes de Provence Olive Oil, Basil
-Maple Balsamic, Butter Olive Oil, thyme
-Traditional Balsamic, Tuscan Herb Olive Oil, ground Sumac
-Peach Balsamic, Blood Orange Olive Oil, Creole Seasoning
Baked Chicken w/ Dijon & Balsamic
1 Tbsp AoO Extra Virgin Olive Oil (mild - med intensity)
2 Tbsp AoO Red Apple Balsamic Vinegar
1 Chicken (max 4 lbs)- cut up as desired
1 tsp fresh dijon mustard
1/2 tsp each of dried thyme, sage, and rosemary
Salt and Pepper to taste
Garlic powder to taste
Preheat oven 400. Place chicken in single layer in 13x9x2" baking dish. Brush each piece lightly w/ mustard. Sprinkle w/ spices, s&p. Sprinkle generously w/ balsamic and then drizzle lightly w/ oil. Place in the oven and bake until chicken is brown and done, basting occasionally w/ pan juices. Abt 50 min. Note: You can mix sauce ingredients in a bowl and pour over chicken or use as a marinade for 30 min before cooking.
Brined Wild Mushroom & Sage Turkey
1 Turkey about 12 pounds
For The Brine For Roasting:
1 1/2 C kosher salt 3 Tbsp AoO's Wild Mushroom & Sage Olive Oil
2 1/2 gallons cold water 1 Tbsp pepper
Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hrs. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400°. Rub 2T oil over skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs, and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooksevenly rotate roasting pan 180° every 30 min. Roast for about one hr, remove foil and baste turkey with 1/2 C of warm stock mixed w/ 1 T oil. Start checking internal temp after about one hour by inserting an instant read thermometer into the meatiest part of the thigh not touching bone. If legs or breast begin to get too brown cover loosely with foil and roast until internal thigh temp reaches 165°. Total roasting time should be abt 2- 2&3/4 hrs Let bird rest at least 20- 30 min before carving.
Chicken Breats w/ Onions and Balsamic Glaze
4 boneless skinless chicken breast 1/2 tsp fresh thyme
AoO EVOO mushrooms (optional)
2 Tbsp AoO Butter Olive Oil 2-3 med onions, sliced
1/3 C AoO Black Cherry Balsamic Vinegar
Season breasts with a mixture of 1/4 tsp thyme, sea salt and pepper. Heat skillet over med heat. Add 1 Tbsp. of olive oil and 1 T. butter; sauté onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly. Add balsamic and 1/4 tsp of thyme, salt and pepper. Raise heat and reduce until slightly thickened. Sauté Chicken breasts in equal amounts of 1 tbsp. olive oil and 2 T butter until brown about 4 to 5 minutes per side. Divide onions on plates, slice breasts and fan over onions. Sprinkle a little parsley over the chicken if you like.
6 large Chicken drumsticks 3 cloves garlic
2 Tbsp AoO Extra Virgin Olive Oil 2 Tbsp capers, with brine
2 Tbsp AoO Traditional Balsamic 1/2 C White wine
3/4 C Prunes 1/4 C Brown sugar
3/4 C pimento stuffed olives 2 Tbsp parsley finely chopped.
Night Before: In a lrg zip lock bag, combine all marinade ingredients ( chicken through capers), shake well to make sure chicken is well coated and all ingredients are equally distributed. Marinate overnight.
Day of: Preheat oven to 350. Arrange chicken in baking dish and cover w/ marinade. Pour wine around chicken and sprinkle w/ sugar. Bake 1-1.5 hrs or until chicken is cooked through. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfulls of pan juices and sprinkle generously with parsley. Pass remaining juices in a sauceboat.
Garlic Parmesan Wings
Cooking spray 8 cloves garlic, minced
3 qt cold water 1 pinch of salt
1/3 C AoO’s Traditional Balsamic 3 T AoO’s EVOO
1/4 C salt 1 T freshly ground black pepper
1 bay leaf 2 tsp red pepper flakes
1 tsp dried thyme 4 lbs chicken wings, separated at joints
1 tsp dried oregano 2 T fine bread crumbs
1 tsp dried rosemary 1 C finely grated parmesan cheese
Preheat oven 450. Line baking sheet 2/ foil and coat w/ cooking spray. Combine water through rosemary in large stockpot and bring to a boil. Add chicken wings, return to a oil and cook for 15 min. Remove wings w/ a slotted spoon to cooling rack and let dry 15 min. Mash garlic and a pinch of salt in a mortar and pestle until smooth. Combine mashed garlic, oil, 2 peppers, in a large bowl. Add wings and bread crumbs, toss to coat. Sprinkle with 1/2 C cheese. Transfer to prepared baking sett and sprinkle with remaining 1/2 C chese. Bake until browned, 20-25 min.
Greek Herb and Lemon Baked Chicken
6 leg & thigh quarters
Juice of 4 lemons
4 Tbsp AoO's Arbequina EVOO
AoO's Olympia Herb Blend
1 head of garlic
Whisk together in a bowl oil, lemon juice, salt and herbs. Break head of garlic apart into individual cloves and reserve abt 12 cloves. Take 1 chicken leg and place your finger between skin and meat until there is an open passageway. Put a clove between skin and meat and work down until it is on top of chicken thigh. Repeat process with 2nd clove, making sure it ends up in middle of chicken leg. Place chicken in a large bowl and add marinade. Cover and allow to marinate for at least 24 hrs, turning every 6 hrs or so. Preheat oven to 350°. Line baking sheet with foil and spray a cooking rack with cooking spray; add rack to sheet. Place the chicken on the rack and cover with a tented sheet of foil. Bake for about 1 hr. Remove foil and bake another 15 min.
Grilled Chicken Alredo Flatbread with Black Truffle Oil
2 Tbsp Black Truffle Oil Alfredo sauce
4 Tbsp AoO Butter Oil 1 1/2 cup onions, sautéed
2 chicken breast, sautéed 1 C flour
3 Pizza dough 2 C mozzarella
1 1/2 C spinach, sautéed
Preheat grill to around 400F. Bring alfredo sauce to a slow heat on stovetop. Sautee spinach, onions, and chicken separately in butter olive oil. Place sautéed ingredients in separate bowls until flatbread is grilled. Roll out pizza dough, sprinkling flour so that it does not stick to roller and pan. Wipe down grill with oil or cooking spray thoroughly. brush on butter oil to one side of flatbread. Place brushed side down on grill for 3-5 min. Brush top side, and flip when bottom is done, and after 3-5 min turn grill off. After flatbread is complete, add sautéed ingredients and cheese until cheese is bubbly. Drizzle on black truffle oil.
Greek Chicken w/ Lemon and Dill
4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
Salt & freshly ground pepper, to taste
3 tsp AoO’s Wild Antithos Dill Olive Oil
1/4 C finely chopped onion
3 cloves garlic, minced
1 C reduced-sodium chicken broth
2 tsp flour
1.5 Tbsp AoO’s Sicilian Lemon White Balsamic Vinegar
Season chicken breasts w/ S&P. Heat 1.5 tsp oil in a lrg skillet over med-high heat. Add chicken and sear until well browned on both sides, abt 3 min/side. Transfer chicken to a plate and tent w/ foil. Reduce heat to med. Add remaining oil to pan. Add onion and garlic and cook, stirring, for 1 min. Whisk broth, flour, and vinegar in a bowl and add to pan. Cook, whisking, until slightly thickened, abt 3 min. Return chicken and any juices to the pan; reduce heat to low and simmer until chicken is cooked through, about 4 min. Transfer chicken to a warmed platter. Season sauce w/ S&P and spoon over chicken.
Honey Chipotle Chicken
1.25 lbs of Chicken Breast Tenders
3 Tbsp AoO's Chipotle Olive Oil
1.5 Tbsp AoO's Honey Ginger White Balsamic Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Chopped Cilantro
2 Garlic Cloves, Minced
1/4 tsp Black Pepper
1 Tbsp Honey
Combine ingredients in a baggie and marinate chicken in the fridge for several hours. Heat a large, non-stick skillet over medium heat. Pour chicken and marinade into skillet and cook until browned on both sides and chicken is cooked through. About 4 min per side.
Lime Chicken Scampi
6 Tbsp AoO Persian Lime Olive Oil 1 chicken breast cut into 1" squares
3 cloves of garlic 2 oz dry white wine
1 tsp red pepper flakes 1 oz butter
1 Tbsp AoO’s EVOO Sea Salt and pepper to taste.
In skillet mix lime olive oil, garlic and red pepper flakes and turn heat to medium. Let garlic and red pepper flakes start to flavor the oil. Turn to low. In second skillet add EVOO and heat over med-high heat. Sprinkle chicken with salt and pepper on both sides and sauté in oil until done all the way through. (6 to 8 minutes) Once chicken is done, remove from skillet and put in with the Persian Lime Olive Oil. Add the white wine and stir to make sure the chicken is coated. Cook for another min and add butter. Stir until the butter is melted and chicken is coated in the sauce.
Maple Balsamic Glazed Chicken
8 skinned/boned chicken thighs 1 (14 1/2-oz) can chicken broth
3/4 tsp salt 2/3 C AoO Maple balsamic vinegar
3/4 tsp paprika 1/2 tsp black pepper
3/4 tsp dried thyme 1/4 tsp cayenne
1 TbspAoO Butter olive oil 3 Tbsp chunky peanut butter
Sprinkle chicken evenly with salt, paprika, and thyme.
Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Stir in chicken broth and
next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken to a serving platter, and keep warm. Reserve liquid in skillet. Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5 minutes or until sauce is thickened; spoon sauce evenly over chicken.
One Pot Artichoke Chicken Skillet
2 lb. chicken breasts, pounded to 1/2” thickness, cut into 6 pieces
2 Tbsp AoO’s Milanese Gremolata olive oil, divided
Salt & pepper to taste
3 cloves garlic, minced
15 oz can petite diced tomatoes (w/ juices)
15 oz can quartered artichokes, roughly chopped
1 tsp each dried basil, dried parsley, lemon zest
12 oz. cooked pasta of your choice
Season chicken with salt and pepper. Heat 1 T oil in a large skillet over med heat. Cook breasts until golden brown on each side (about 5 min/side). Remove to plate. Cook garlic in remaining oil 1-2 min, until soft and fragrant. Add artichoke, tomatoes, spices, and about ⅛ tsp of salt. Stir to combine. Return chicken to skillet and nestle it down into the tomatoes and artichoke. Allow skillet to come up to a simmer, then let simmer for 15 min, flipping it once half way through. Spoon chicken over pasta.
Quick Pan Seared Chicken w/ Tomato Olive Relish
2 tsp AoO's Olive Oil (EVOO, Basil, or Tuscan Herb)
4 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
1 t finely chopped basil
1 Tbsp AoO's 18-yr Aged Balsamic Vinegar
1 C cherry tomatoes, quartered
1/3 C chopped pitted olives
Heat a grill pan over med-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 min on each side or until done. While chicken cooks, combine remaining 1 teaspoon olive oil, basil, and vinegar in a med bowl, stirring with a whisk. Add cherry tomatoes and olives; toss to coat. Serve relish with chicken.
1 1/2 lbs Boneless skinless chicken breasts cut into 1 inch pieces
1C whole milk plain yogurt
1/3 C garlic olive oil
juice from 1/2 lemon
1 Tbsp oregano white balsamic
2 tsp kosher salt
fresh ground pepper to taste
Place marinade in a bowl and whisk thoroughly. Add chicken and marindade to a ziplock bag. Mixand refrigerate 4-24 hours.
Prepare on grill or preheat oven to 400'. Skewer and place on single layer on greased broiler pan. Broil at 450' for 4-6 minutes on each side until golden brown.
Rosemary Chicken w/ Peaches and Apricot Balsamic
2 Tbsp AoO’s Garlic Olive Oil 3 Peaches, pitted, sliced
1 Small Sweet Onion, sliced thinly ¼ tsp Pepper
¼ C. Honey 10 Chicken Thighs, skin removed
3 tsp Fresh Rosemary 1 ½ tsp Coarse Sea Salt
¾ C AoO’s Apricot White Balsamic Vinegar
Preheat oven to 375 . In a lg sauté pan, heat oil to med/high. Add onion, rosemary, salt and pepper, sautéing until onion is translucent and soft, abt 4-5 min. Add peach slices and sauté w/ onion for another 5 min. Add honey and balsamic and bring to a simmer. Simmer for abt 5 min, or until sauce has reduced to a thick syrup. Don’t reduce too long or syrup will caramelize. Place thighs in a lightly greased baking dish. Pour peach/balsamic sauce over chicken, spreading peaches over chicken evenly. Bake in preheated oven for 1 ½ hrs, or until tender and cooked through. Remove from oven and pour liquid in pan into small saucepan. Bring liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 min. Pour the sauce back over the chicken, evenly coating. Serve.
Balsamic Chicken w/ Green Beans & Tomatoes
1.5 lb chicken Breast 1 C grape tomatoes, halved
5 Tbsp AoO’s Traditional Balsamic 1/2 C parmesan, grated
3 Tbsp AoO’s Garlic Infused Olive Oil S&P and crushed red pepper
1lb green beans 1 lbs mushrooms
In a large skillet add 2 T oil and heat over med to medium high heat. Season chicken w/salt and pepper to taste and saute 8-10 min until golden brown. Add 1 T oil to a medium skillet and heat over medium-high heat. Add mushrooms and sauté 3-5 min. Add green beans and crushed red pepper (to taste) and sauté an additional 2 minutes. Mix chicken, mushrooms, green beans, and tomatoes and toss over medium high heat 1-2 min. Drizzle with balsamic and let sit for 1 min. Serve over brown rice or whole grain pasta and enjoy!
French-Inspired Chicken in Savory Simmer Sauce
3/4 C AoOs A Premium Balsamic
1/2 C low-sodium chicken broth
1 Tbsp honey
1 Tbsp tomato paste
2-3 Tbsp AoO’s Garlic Olive Oil
8 large chicken thighs, trimmed
Salt and freshly ground pepper
3 large shallots, thinly sliced
3/4 C dry white wine
2 Tbsp crème fraiche or sour cream
3 Tbsp chopped tarragon
In a med saucepan, bring balsamic and paste to a boil, stirring well. Simmer sauce until reduced to 1/2 C, about 8 min. Heat oil in a large, heavy skillet. Season chicken w/ s&p and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to plate. Repeat with remaining thighs. Add shallots to skillet. Cook over low heat for 5 min. Add wine and honey; boil until reduced to 1/4 C. Add sauce and simmer. Return chicken to skillet, skin side up. Cover and simmer over until cooked through, about 20 min. Transfer chicken to plates. Add crème fraiche and simmer for 3 min. Add tarragon and season with s&p. Pour the sauce over the chicken and serve.
1 Tbsp cornstarch
1 tsp dried thyme
1/3 C AoO’s Golden Pineapple White Balsamic Seasoning salt
1⁄4 C Dijon mustard
4 boneless skinless chicken breasts
3 -4 Tbsp AoO’s Garlic Olive Oil
In bowl, combine cornstarch and 1 T vinegar until smooth; set aside. In another bowl, whisk together mustard and remaining vinegar well to combine; set aside while browning chicken. Season chicken with thyme, salt and pepper. In a skillet brown chicken on both sides in oil. Add in the balsamic/mustard mixture to the pan; bring to a boil. Reduce heat, cover and simmer for 15 min (until juices run clear). Remove chicken to plate to keep warm. Whisk in cornstarch mix to the pan; bring to a boil, and stir for about 2 min. Return chicken to the pan and heat through. Serve over any quick cook rice.
Apple Rosemary Dijon Roasted Chicken
1/4 C AoO Rosemary Olive Oil
2 tbsp AoO Red Apple Balsamic Vinegar
1 Chicken (max 4 lbs)- cut up as desired
1 tsp. fresh dijon mustard
1/2 tsp. each of dried thyme, sage, and rosemary
Salt and Pepper to taste
Garlic powder to taste
Preheat oven 400. Place chicken in single layer in 13x9x2" baking dish. Brush each piece lightly with mustard. Sprinkle with spices, s&p. Sprinkle generously with balsamic and then drizzle lightly with oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices. Bake for about 50 min. Note: You can mix sauce ingredients in a bowl and pour over chicken or use as a marinade for 30 min before cooking.
Easy Pineapple & Chile Chicken Marinade
2-4 Tbsp AoO's Golden Pineapple White Balsamic Vinegar
1/4 tsp cloves
1-2 tsp garlic or onion powder, optional
1/8 C chopped cilantro
1/4 C AoO's Baklouti Green Chili Olive Oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Mix together all ingredients but meat. Marinate for 1-2 hrs then grilled as desired.
Easy Weeknight Chicken Tostadas
4 corn tortillas 1/2 red bell pepper, chopped
Cooking spray 1.5 C rotisserie chicken, shredded
Guacamole 1 tsp ground cumin
1 Tbsp AoO’s Baklouti Green Chile Olive Oil 1/2 tsp paprika
1/2 C sliced onions Shredded cheddar cheese
Turn oven to broil (low). Spray both sides of tortillas w/ cooking spray then lay on baking sheet and bake in oven, flipping when they start to brown and keeping a close eye on them. When tortillas are crisp, remove baking sheet from the oven. Heat oil in skillet over med-low heat. Add onions and cook, stirring occasionally, until onions are lightly browned, abt 10 min. Add pepper, chicken, and spices. Sauté until mixture is heated through and chicken is evenly coated w/ spices. Spread guac on each tortilla then top w/ chicken mixture. Sprinkle cheese on top. Place baking sheet under broiler just until cheese melts, abt 2 min. Serve immediately.
Honey Balsamic Chicken Tenders
2 medium (1.5 lbs) chicken breasts
¼ C AoO’s Traditional balsamic vinegar
1 clove garlic
2 Tbsp EVOO olive oil
to taste salt & pepper
2 1/4 tsp Butter Olive Oil
2 Tbsp Traditional balsamic vinegar
3 Tbsp honey
Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately at room temperature when you're ready!
Skillet Chicken & Rosemary Grapefruit Pan Sauce
4 bone-in, split chicken breasts 1/2 C AoO’s Grapefruit Balsamic
1.5-2 Tbsp AoO’s Rosemary Olive Oil 1 1/4 tsp AoO Butter Olive Oil
3/4 C low-sodium chicken broth salt and pepper
Heat oven to 450 and place rack in lowest position. Pat chicken dry and season well w/ salt & pepper. Heat 1 T rosemary oil in a 12” skillet over med-high heat for a few mins, until just smoking. Put chicken in pan chicken skin side down, and cook about 5 min , until deep golden. Put chicken, skin side up, in an oven safe dish and bake until thickest part of breasts registers at 160°, 20-30 min. Remove chicken from oven and move to serving dish or cutting board, then let rest while making sauce. Pour off any fat in skillet. Pour in chicken broth, balsamic, and any accumulated chicken juice and simmer until the liquid is reduced to 1/2 C, about 4-6 mins. Off heat, stir in butter olive oil and season with salt & pepper to taste. Spoon sauce over chicken and serve.
Tender Harissa Yogurt Grilled Chicken
1/4 C whole milk yogurt Kosher salt
One 1-2" knob ginger, peeled and grated 1 whole chicken, cut in 1/2
1 tsp ground cumin 4 Tbsp AoO's Harissa Olive Oil
1 tsp red chili flakes 1 lemon, halved
In a large bowl, combine the 1st 5 ingredients. Whisk until smooth and pour into a baking dish. Lay chicken halves, skin-side up, in yogurt mixture. Cover with plastic wrap, refrigerate for 2 hrs. Preheat grill to medium. When the grill is hot, brush with 2 T of oil. Remove chicken from yogurt, leaving any excess behind. Lay them on grill, skin-side down. Cook until skin is brown and crispy, then flip. Roast as to maintain moistness. Grill chicken until insides register at 155º, 35-40 min. Move chicken from grill to a serving platter and sprinkle with lemon juice. Top with remaining Harissa Oil and serve.
Balsamic Lime Chicken Fajitas
FOR THE MARINADE:
¼ C AoO's EVOO of choice
5 Tbsp Key Lime balsamic vinegar
2 Tbsp finely chopped onion
1 clove garlic, chopped
1 tsp sugar
¼ tsp ground cumin
pinch of salt and pepper
FOR THE FAJITAS:
6 boneless, skinless chicken breast halves (or about 12 chicken tenders)
10 small tortillas
1 red bell pepper, sliced
1 green bell pepper, sliced
Chicken & Brussel Sprouts w/Apple Cider Sauce
1 pound Brussels sprouts, trimmed & halved
2 apples cut into wedges
1 red onion cut into wedges, root left intact
2 small sprigs of rosemary, plus 1 tsp finely chopped
2 Tbsp AoO Milanese Gremolata olive oil
2 Tbsp AoO Butter Olive Oil
4 boneles skinless chicken breasts
2/3 C apple cider
1 tsp AoO Gravenstein Apple Balsamic Vinegar
Position racks in the upper and lower thirds of the oven; preheat to 450 . Toss the Brussels sprouts, apples, red onion and rosemary sprigs with the olive oil, 1/2 tsp salt and a few grinds of pepper on a baking sheet. Spread in a single layer and roast on the upper oven rack, turn halfway through, until tender and browned, 25 -30 minutes. Meanwhile, heat 1Tbs butter in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt, pepper and the chopped rosemary. Add the chicken to the skillet and cook until browned on the bottom, about 6 min. Turn and cook 2 more min. then pour the cider into the skillet around the chicken. Transfer to the lower oven rack and roast until just cooked through, 10 to 12 min. Transfer the chicken to a cutting board to rest and return the skillet to medium-high heat. Simmer until the pan sauce is reduced by half, about 1 minute. Remove from the heat and swirl in the remaining 1Tbs butter and the balsamic; season with salt and pepper. Slice the chicken and divide among plates along with the roasted vegetables and apple. Spoon the sauce over the chicken.
Saba and Aromatic Herbs Chicken
Mushroom & Sage Infused Pot Pie
Chicken with Creamy Mushrooms and Onions
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted cremini Mushrooms, sliced
4" piece of fresh thyme, stem discarded
1/4 C AoO Traditional Style Balsamic
2 Tbsp AoO EVOO
1/2 C heavy cream
Sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.
6 chicken thighs 12 black olives
10 chives finely chopped 1 handful pine nuts
6 twigs of rosemary 6 tsp AoO Saba
20 leaves of sage 3 C white wine
6 tsp AoO EVOO Salt to taste
Chop finely chives and half of rosemary, then fry in pan with EVOO. Add the chicken thighs and fry until the skin gets brown. Add Sage, rosemary, EVOO and pine nuts. Cover with wine and Saba. Simmer for 45 minutes to reduce the Sauce. Transfer to serving platter & enjoy!
1/3 C soy sauce
1/4 C AoO Saba
1/4 C honey
1/3 C AoO Blackberry Ginger Balsamic
1-2 Tbsp AoO Sesame Oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
3 Tbsp AoO Baklouti Olive Oil
Scallions for garnish
4 pounds chicken drumsticks, wings, or cut up whole chicken
Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of your choice.
4 - boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4" thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 Tbsp drained capers
2 Tbsp chopped flat leaf parsley
1/2 C white wine
1/2 C chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 C all purpose flour for dredging
1/2 C AoO EVOO
Directions: (This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata.)
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.
Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn't begin to burn in the oil)
Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.
Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.
Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired. Serves 4
Chicken Stir Fry
Saute` chicken in Garlic Olive Oil until done and set aside in a bowl. Add the broccoli, onions, sesame seeds, and bell peppers to the pan and saute` until warmed through, yet still crunchy. Place cooked chicken back into the pan and add the Serrano Honey Vinegar. Cook, while stirring, until all the ingredients are coated and the chicken is heated. Serve alone or over rice.
Chicken Salad with Grapes and Almonds
4-6 boneless chicken breasts, tenderized(a fork will do it)
1/2 C AoO Herbs de Provence Olive Oil
1/4-1/3 C Oregano White Balsamic Vinegar
2 Tbsp Classic Italian Seasoning
Mix all ingredients except chicken. Poke chicken with fork thoroughly. Lay out chicken breasts in a glass cake dish or pan of your choice, but lay them flat. Pour marinade over chicken, turn chicken to coat. Allow to marinate 3 hours (overnight or 2 days is better).
To cook: preheat oven to 375. Remove chicken from marinade and bake in shallow pan 20-25 minutes or until done depending on your oven. Turn the oven off, leave the chicken in oven another 5 minutes, then remove from oven. Let it "rest” about 5 minutes before eating.
Lettuce Wraps with Turkey & Honey Ginger Basmati Rice
1-2 heads Bibb lettuce
3/4 C onion, chopped
1 pound ground turkey
2 Tbsp AoO Cilantro & Onion Olive Oil
1/4 C AoO Honey Ginger White Balsamic Vinegar
3 Tbsp fresh mint
2 Tbsp fresh cilantro
2 Tbsp Persian Lime Olive Oil
4 tsp fish sauce
1/2 tsp red pepper flakes
Honey-Ginger Rice (recipe follows)
Separate 12 smaller inner lettuce leaves; wash and dry thoroughly. Set aside.
Heat 2 tablespoons Cilantro & Onion Extra Virgin Olive Oil in a skillet, add onion and saute` until translucent. Add ground turkey and cook until no longer pink. Drain fat and return meat to pan. Add remaining ingredients and mix well. To serve, place turkey and rice in lettuce leaf; wrap and eat by hand.
2 C Basmati rice
3 C water
2 Tbsp AoO Honey Ginger White Balsamic
Cook rice according to directions, adding Honey Ginger Balsamic just before end of cooking. Mix well.
Lavender & Lemon Grilled Chicken
¼ C AoO Lavender Balsamic Vinegar
¼ C AoO Lemon Olive Oil
2 tsp Dijon mustard
2 fat cloves of garlic, minced
½ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp fresh squeezed lemon juice and a few gratings of zest
4 chicken breasts or 4 large chicken thighs or pieces of choice
Mix all the ingredients together and place in a zip lock bag. Add the chicken and flip the bag several times to coat the chicken. Marinade for 30 minutes or longer, up to 6 hours, if you have the time.
Heat grill to high. Drain the marinade from the chicken. Turn grill down to medium and place the chicken on the grill, skin side down and let brown a minute or two. Turn the grill down to medium-low. Turn over the chicken and continue cooking for 10-20 minutes, depending on the size of your chicken pieces, or until it reaches an internal temperature of 165 degrees.
Kung Pao Chicken Zoodles
2 medium zucchini (about 8 oz each, ends trimmed)
1 tsp AoO EVOO
6 ounces skinless chicken breasts (cut into 1/2-inch pieces)
freshly ground black pepper
1/2 red bell pepper (cut into 1/2-inch pieces)
1 tsp AoO Sesame Oil
2 cloves garlic (minced)
1 tsp ground fresh ginger
2 Tbsp dry roasted peanuts (crushed)
2 Tbsp scallions (thinly sliced, along diagonal)
1/2 Tbsp soy sauce
1 Tbsp AoO Traditional balsamic vinegar
1 tsp hoisin sauce
2 1/2 Tbsp water
1/2 Tbsp chili paste
2 tsp sugar
2 tsp corn starch
Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
Orange Balsamic Chicken
2 chicken Breast
freshly ground black pepper
1 Tbsp AoO Blood Orange EVOO
1 orange (unpeeled, cut into wedges)
3 Tbsp AoO Cara Cara Orange Vanilla balsamic vinegar
1 tsp thyme leaves
Preheat the oven to 400'
Heat the olive oil in a frying pan and add the chicken Season with salt and pepper and let cook for about 7 minutes, until golden. To avoid splashing, cover the frying pan.
Place the frying pan in the oven, without the cover, and bake for about 15 minutes.
Turn the chicken after 7 minutes so the skin gets crispy on both sides.
Remove the pan from the oven, then remove the chicken from the pan.
Add balsamic vinegar, thyme, and orange to the pan, and cook for about 2 minutes until soft. Return the chicken to the pan and toss to coat.
Turkey Caprese Panini
4 slices artisan bread (roasted garlic, sourdough, or ciabatta etc.)
2 Tbsp olive oil mayonnaise (recipe in Sauces)
1 tsp AoO Traditional balsamic vinegar
1 tomatoes (vine ripe, sliced)
4 leaves fresh basil
4 slices fresh mozzarella
6 slices turkey (deli fresh)
Heat up your panini press or George Foreman grill.
Combine mayo and balsamic vinegar in a small dish and whisk until combined and smooth. Spread on each slice of bread. Divide the remaining ingredients between the two sandwiches, top with remaining slice of bread. Place dry sides of bread down on panini press and close. Cook until the cheese is melted and the outside is nice and crispy. Enjoy!
Sweet and Sour Chicken
1 lb boneless skinless chicken breast cubed into 1" pieces
2 Tbsp AoO Sesame Oil
1 clove minced garlic
1/2 C sliced green bell pepper
1/2 C sliced red bell pepper
1 C carrot strips
1 Tbsp cornstarch
1/4 C soy sauce
1 8oz can pineapple chunks, juice reserved
1 Tbsp AoO Red Apple vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger
Brown chicken in Sesame oil over medium high heat. Add bell pepper and carrots, and garlic, stir fry for 1-2 minutes.
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
General Tso's Chicken
3 lbs boneless skinless chicken breast cubed into 1" pieces
1/2 C cornstarch
1/4 C water
1/2 C soy sauce
1 1/2 tsp minced garlic
1 tsp white ground pepper
1 1/2 tsp fresh minced ginger root
1 C cornstarch
3/4 C white granulated sugar
1 C AoO Sesame Oil
1/4 C soy sauce
2 C chopped green onion
1/4 C AoO Honey Ginger Balsamic Vinegar
1 4oz can green chili peppers
1 C hot chicken broth
To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and stir all together until sugar dissolves. Refrigerate until needed.
To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
3 tbsp AoO Garlic Olive Oil
2 tbsp rosemary stemmed
2 tbsp stemmed fresh sage
2 tsp fresh cracked pepper
1/2 c Rustic Sea Salt
4 game hens or 2 whole chickens, spatchcocked
1/2 cup AoO Tuscan Olive Oil
bricks wrapped in foil
Place the garlic oil, 2 tablespoons each of chopped rosemary and sage, and the pepper in a food processor fitted with a metal chopping blade and run the machine in short bursts to finely chop. Add the salt and process to mix. Transfer the rub to a jar with a tight-fitting lid. This makes about 3/4 cup of herbed salt rub, more than you’ll need for this recipe. The leftover rub is also excellent for seasoning veal, pork, and pheasant and will keep for several weeks in the refrigerator.
Remove and discard the fat just inside the neck and body cavities of the chickens. Remove the packages of giblets and set them aside for another use. Rinse the chickens, inside and out, under cold running water, then drain and blot them dry, inside and out, with paper towels. Spatchcock the chickens. Generously season the birds on both sides with the herbed rub.
Braised Balsamic Chicken
6 boneless skinles chicken breast
1 tsp garlic salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 onion thinly sliced
ground black pepper to taste
1 14.5 ounce can diced tomatoes
1/2 C AoO Milanese Gremolata Olive Oil
1/2 C AoO Traditional Balsamic
Season both sides of chicken breasts with garlic salt and pepper.
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F .
Lemon Cornish Game Hens
2 Cornish hens
1 to 2 Tbsp AoO Eureka Lemon Olive Oil
Salt and freshly ground black pepper
2 tsp AoO Sicilian Lemon Balsamic vinegar
Chopped parsley for garnish, optional
Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use sharp kitchen shears to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the bird
Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.
Souther BBQ Chicken
8 chicken pieces
1 C buttermilk
¾ tsp plus a few extra drops Tabasco
1 to 2 large sweet onions, such as Vidalia(you will need eight 1/2-inch thick slices of Vidalia )
2 tbsp AoO Traditional balsamic vinegar
Place chicken pieces in baking pan.
Mix buttermilk with 3/4 teaspoon Tabasco and pour over the chicken, coating them well. Cover and refrigerate overnight, up to 24 hours.
Preheat grill or broiler. Remove chicken from the marinade and place onion slices in marinade. Grill or broil chicken close to the source of heat until lightly browned, three to five minutes on each side. As soon as the chicken is done, grill the onion slices a minute or two on each side until lightly browned.
Arrange the onions on a platter and top each with a chicken. Mix the vinegar with a few drops of Tabasco, sprinkle over the chicken and serve.
Baked Tuscan Lemon Chicken
2 lbs. chicken breast (can be boneless but best with skin/bones) seasoned with salt and pepper
¼ C AoO Sicilian Lemon Vinegar
¼ C AoO Tuscan Herb Infused Oil
3 cloves of fresh garlic minced
1 Tbsp of Fresh Parsley
1 Tbsp of Fresh Basil
Whip all ingredients together In a zip top bag or air tight container place chicken and pour marinade.
Place in refrigerate for at least 2 hours (best if marinated overnight).
Preheat oven to 350
Place chicken in baking dish and pour marinade over chicken.
Bake approximately 45 minutes until chicken is golden brown and fully cooked.
French Crusted Chicken Tenders
1lb of boneless chicken breasts sliced into tenders or chunks
¼ C AoO French Roasted Walnut Oil (coat chicken with the oil)
½ C Panko Bread Crumbs
¼ C Finely Chopped Walnuts
¼ C Parmsan Cheese
1 Tbsp Fresh Parsley
1 Tbsp Pepper
Preheat Oven to 350
Line a baking sheet with foil and spray with cooking spray
Coat chicken with oil and roll in panko bread mixture
Place on lined baking sheet (for easy clean up) and bake for approximately 30 minutes (until golden brown and chicken in fully cooked)
Cherry Balsamic Chicken
6 chicken breasts
2 tsp salt
2 Tbsp mild AoO EVOO
1 C thinly sliced onions
1/4 C AoO Black Cherry balsamic vinegar
1 1/2 C chicken broth
1 jar(s) cherry preserve
Pat hicken and season. Heat olive oil and sautee chicken in heavy skillet. Remove chicken after browned, about 12-15 minutes. Add onions and cook until tender. Add Black Cherry Balsamic, reduce until about 3 tbsp.
Add broth and reduce by half. Add cherry preserves and cook until thick. About 5 minutes. Return chicken to the pan. Serve hot.
10 pieces of cut up chicken
1 C Buttermilk
Rustic Sea Salt
Fresh Ground Pepper
1 C all purpose flour
Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
4 Tbsp AoO Toasted Sesame oil
1 2-inch piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4 dried red chiles, or 1/2 teaspoon chile flakes
2 pounds boneless chicken thighs(preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½ C toasted cashews
⅓ C rice wine or dry sherry
3 Tbsp soy sauce
4 pitted dates, thinly sliced
3 C fresh basil or cilantro leaves, or a combination
Rice vinegar or AoO Key Lime Balsamic Vinegar, to taste
Cooked rice, for serving
Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it’s very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.
Stir in the herbs, sprinkle with rice vinegar or Key Lime balsamic, and serve over rice.
2 pounds boneless, skinless chicken
½ C all-purpose flour
3 large eggs
2 to 3 C panko bread crumbs, as needed
Rustic Sea Salt, as needed
Black pepper, as needed
AoO EVOO for frying
5 C tomato sauce
1 C finely grated Parmsan
½ pound fresh mozzarella, torn into bite-sized pieces
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Grilled Chicken Wings with Herbes De Provance
Salt and freshly ground black pepper
AoO Herbes De Provance Olive Oil
8 chicken wings, cut into three sections, smallest section reserved for stock
8 bay leaves, cut in half
Heat grill, moderately hot, keeping a section cooler for indirect cooking. Coat chicken wing pieces in Olive Oil, sprinkle with salt and pepper. Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
Slow Cooker Turkey Tenderloin
1medium onion, diced
1⁄3 C AoO Cranberry Pear Balsamic
1⁄3 C orange juice
1⁄2-1tsp dried thyme
1⁄4 tsp black pepper
salt, to taste
Spray a 3 quart crock pot with cooking spray, and put the onions in the bottom.
Put the turkey tenderloins in the crock pot.
Combine cranberry sauce, Balsamic, orange juice, thyme, pepper and salt (if using), and pour over the turkey.
Cook on low for 7-9 hours, depending on your crock pot.
Grilled Chipotle Peach Chicken
4 chicken breasts
1/2 C AoO Peach Balsamic Vinegar
1Tbsp prepared grainy mustard
1 tsp wildflower honey
1/2 tsp Rustic Pink Himalayan Sea Salt
1⁄8 tsp ground black pepper
2 cloves of garlic, minced
1 Tbsp fresh thyme
1/2 C AoO Chipotle olive oil
Combine Peach balsamic vinegar, mustard, wildflower honey, Pink Himalayan Sea Salt, pepper, garlic, and thyme in a blender. Blend, streaming in olive oil. In a glass baking dish, pour marinade over chicken breasts. Marinate for at least 2 hours. Preheat an outdoor grill to medium-high heat. Cook on the prepared grill 7 to 10 minutes per side, or until no longer pink and juices run clear.
Baked Garlic Chicken
4 chicken breasts
1/4 C AoO Garlic Olive Oil
1 tsp Rustic Fresh Garlic Sea Salt
½ tsp black pepper
2 cloves of garlic minced
fresh parsley for garnish
In large bowl, combine Garlic Olive Oil, Sea Salt
black pepper, and minced garlic and whisk until well combined.
Add the chicken breasts and coat with the mixture.
Place the chicken and the marinade in a 13” x 9” baking dish.
Place the chicken side by side and be sure not to overlap the chicken breasts.
Place the pan in the preheated oven and bake for 15-20
mins until a meat thermometer reads 165 degrees F.
Remove the chicken from the oven and cover the baking
dish with tin foil and let sit for 5-10 minutes while the juices
Korean Style Garlic Chicken
1 bunch green onions, chopped
4 to 5 garlic cloves, minced
1/2 C soy sauce
1/2 C *Gochujang (Korean hot pepper paste)
2 Tbsp light brown sugar
2 Tbsp honey
1 tsp brown rice vinegar
1 tsp sesame seeds (to garnish)
1/4 C AoO Garlic Olive Oil
3 pounds bone-in, skin-on chicken pieces
Combine the onions, garlic, soy sauce, gochujang, brown
sugar, honey, rice vinegar, and Garlic Olive Oil in a bowl and mix well.
Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate.
Marinate the meat in the refrigerator for 6 -8 hours or overnight, flipping once halfway through.
When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill.
Grill for a few minutes on each side to sear the outside. Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes to cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.
3 cloves garlic, minced
1/3 C freshly-squeezed lime juice
1/3 C tequila
2 Tbsp AoO Persian Lime Oil
1/2 tsp freshly-cracked black pepper, more for sprinkling
1/2 tsp ground cumin
1/2 tsp Rustic Fresh Lime Sea Salt, plus extra for sprinkling
2 pounds boneless, skinless chicken breasts
wood* or metal skewers
salt and freshly-cracked black pepper
In a large bowl or ziplock bag, mix together garlic, lime juice,
tequila, olive oil, black pepper, cumin and salt until combined.
Add chicken breast pieces, and toss until evenly coated.
Cover or seal, Refrigerate for 30 minutes, or up to 8 hours.
Preheat grill to medium-high heat.
Remove chicken from bag, and discard the leftover marinade.
Thread chicken onto skewers*, then season chicken with a
few extra pinches of salt and pepper. Place skewers on grill
and cook for 6-8 minutes, turning once, until the chicken is
Remove and serve immediately, garnished with fresh
cilantro and drizzled with AoO Persian Lime Olive Oil.
Chicken Salad Wraps
1 pound chicken thighs, trimmed
1/2 C AoO Milanese Gremolata Olive Oil
freshly ground pepper
1 small green onion, diced
1 Roma tomato, diced
1/4 C diced Deliza Roasted Red Peppers
1/4 C AoO White-A Premium Balsamic
1 Tbsp Dijon mustard
1 head Butter/Boston lettuce
Place chicken thighs on baking sheet. Drizzle 2-3 tablespoons of Milanese Gremolata Olive Oil, enough to lightly coat the chicken, and sprinkle liberally with sea salt and pepper. Allow to marinate at room temperature for 15-20 minutes before cooking.
Preheat the grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. Remove from the grill and cool completely.
Once the chicken is cooled, cut into small, bite-size pieces. Place in a medium bowl and add the onion, tomatoes, and red peppers.
In a small bowl, whisk together the remaining Milanese Gremolata Olive Oil, White Balsamic, Dijon mustard, and a pinch of sea salt and pepper. Once thoroughly combined, pour over the chicken and vegetable mixture, stirring well to coat.
Chill the chicken salad for 30 minutes before serving, or store in an airtight container for up to 2 days. When ready to serve, separate the lettuce leafs and use as wraps for chicken salad.
1/2 C AoO Basil Olive Oil
1/4 C AoO Traditional Balsamic
1/2 tsp salt
1/4 tsp pepper
2 medium tomatoes, sliced
1 C sliced mushrooms
1/2 large red onion, sliced
1 pound sliced turkey
1/2 pound sliced mozzarella
1 round loaf or 1 ciabatta loaf
Combine Basil Olive Oil, Traditional Balsamic, salt, and pepper in a shallow dish or pan, i.e., 13 x 9 pan.
Place sliced tomatoes, mushrooms, and red onion in oil/vinegar mixture.
Cover and let marinate for 30 minutes in refrigerator.
Slice loaf in half horizontally and remove some of the bread from inside, leaving about a one-inch thick shell.
Remove vegetables from oil/vinegar mixture and set aside.
Brush insides of bread with oil/vinegar mixture.
Layer 1/2 of the turkey, mozzarella, and vegetables.
Repeat layers and cover with top of bread.
Cut into wedges for round loaf or sections for ciabatta; secure with a pick or skewer and serve.
Chicken and Veggie Grill Packet
4 chicken thighs (boneless)
6 oz of Mayonnaise with Olive Oil (recipe in Sauces)
4 pcs spring onion
1 Tbsp Rustic Applewood Smoked Sea Salt
8 green asparagus
4 tbsp AoO Eureka Lemon Olive Oil
4 garlic cloves
2 rosemary sprigs
Preheat the grill to 350 °F (175 °C).
Remove the ends of the spring onions and asparagus. Cut them in half and transfer to four 12 in x 15 in (30 x 40 cm) sheets of tin foil. Sprinkle the chicken thighs with the Sea Salt and some pepper and place them on top of the vegetables. Pour one tablespoon of lemon olive oil over each piece of chicken thigh and top with a squashed garlic clove, a quarter lemon and half a rosemary sprig. Fold the foil so the fluids cannot escap on the grill.Once the packets are cooking, you’ve got plenty of time to make lemon mayonnaise. Mix the olive oil mayonnaise with the juice of a lemon. The packets are ready after about 20 minutes. Serve them with your home-made lemon mayonnaise.
6 Tbsp AoO Tuscan Herb Olive Oil
2 Tbsp. Rustic Alderwood Smoked Sea Salt
4 thick slices bacon
1 large tomato
1hard boiled egg
3 slices Artisan bread
2 oz salad mix
2 Tbsp roasted pine nuts
3 Tbsp Olive Oil Mayo ( recipe in Sauces)
Salt and Pepper
Pre-heat the oven to 350°F. Rub the chicken fillet with 3 tbsp. olive oil then sprinkle with Alderwood Smoked Sea Salt. Place onto an oven dish, and roast in the oven for 20-25 minutes. Place the sliced bacon onto a parchment paper-lined oven tray, and bake alongside the chicken fillet for the final 15 minutes whilst turning the bacon halfway through. Allow the bacon to cool on kitchen roll. Once the chicken has cooled, slice evenly along with the tomato and cucumber. Peel, and slice the egg.Toast the bread in a griddle pan with 1 tbsp of Tuscan Herb Olive Oil per slice. Allow to cool slightly before constructing the sandwich. To assemble, place a slice of bread on a chopping board and spread a tbsp of Olive Oil Mayo, then add some salad mix and the sliced cucumber. Next, add the sliced chicken and another tbsp. of Olive Oil Mayo . Sprinkle with roasted pine nuts. Add the second slice of bread and salad mix, using it as a bed for the sliced tomato and egg, then spread on a tbsp. of Olive Oil Mayo . Place the bacon on top, and season with salt and pepper. Add the third (and final) slice of bread. Cut the final product in half, holding the individual halves together with toothpicks.
Sticky Lemon Chicken
12 Chicken Wing Drumettes
Sea salt and black pepper
3 to 4 Tbsp AoO Garlic Olive Oil
1 head of garlic, halved horizontally
Few thyme sprigs
Splash of AoO Sherry Vinegar
2 Tbsp worchestershire sauce
3 Tbsp honey
1/2 lemon, finely sliced
Your Favorite Hot Sauce
Season the chicken with salt and pepper.
Heat the Garlic Olive Oil in a large sauté pan.
Brown the chicken pieces, together with the garlic and thyme sprigs, over a high heat for two to three minutes until golden brown.
Add the Sherry Vinegar and bubble until reduced by half.
Drizzle over the worchestershire sauce and honey and shake the pan to combine the juices.
Pour in a good splash of hot water and add the lemon slices.
Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so.
By now the chicken should be cooked through.
Place a pool of Hot Sauce, on to a plate and top with chicken drumettes
Bourbon Street Chicken
1½-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 Tbsp AoO Garlic Olive Oil
1 garlic clove, crushed
¼ tsp ginger
¾ tsp crushed red pepper flakes
¼ C apple juice
⅓ C light brown sugar
2 Tbsp ketchup
1 tsp cider vinegar
1 tsp AoOTraditional Balsamic vinegar
½ c. water
⅓ c. soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients to create sauce, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. I always add cornstarch and water at the end to thicken.
Serve over hot rice.
Cicken Caesar Wrap
2 lbs bonless skinless chicken thighs
2 Tbsp AoO Milanese Gremolata Olive Oil
1/4 C Creamy Caesar Dressing ( in sauces)
Romane Lettuce, chopped
Parmesean cheese, shredded
12 inch flour tortillas
Over Medium heat, add Milanese Gremolata Olive Oil in a medium pan. Add Chicken thighs, cook until done, adding S&P to taste. Meanwhile combine lettuce, Caesar Dressing, and Parmesean cheese, mix well. Put a layer of salad and chicken in tortilla. Wrap and enjoy.
Blackberry-Ginger Balsamic Glazed Wings
4 pounds chicken "party" wings
2 Tbsp Garlic Olive Oil (or olive oil of your choice)
1/2 tsp black pepper
3/4 C Blackberry Ginger Balsamic Vinegar
1/4 C soy sauce
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium heat.
Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.
Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.
Coconut Lime Chicken Bites
2lbs chicken breast or thighs cut into bite size pieces, or wings, washed and trimmed
1C Coconut Balsamic
1/2 C fresh lime juice (approx. 3 limes)
zest of 3 limes (reserve a pinch for garnish)
3 garlic cloves
1 Tbsp Silk Coconut Milk
2 tsp kosher salt, divided
1/2 tsp fresh ground black pepper
4 C corn flakes cereal
2 C sweetened flaked coconut
2 Large eggs
1 C unseasoned bread crumbs
Persian Lime Olive Oil for cooking
Combine lime juice and zest, garlic, coconut balsamic, 1 tsp salt and pepper in a measuring cup. Beat with a fork to combine. Set aside. Lay chicken pieces on a cutting board, using a fork, prick a couple times to help tenderize the meat. Place in a 1 gallon zip top bag. Place in refrigerator with ingredients to marinate (30 minutes to overnight). Preheat oven to 425. Rub 2 baking sheets with olive oil. Set aside. In a 1 gallon zip top bag, add cornflakes and seal. crush cereal. Add coconut and 1 tsp salt. Toss to combine. Set aside. In a medium dish beat 2 eggs and a tablespoon of coconut milk. until well combined. Set aside. In a 1 gallon zip top bag, add bread crumbs and set aside. Remove chicken from refrigerator and drain marinade. Line up your prep station: Marinated chicken, bread crumb bag, egg wash, coconut mixture, and baking sheet. A few pieces at a time, toss chicken into bread crumbs, tossing lightly to coat. Transfer to egg wash, then into coconut mixture. Toss well to coat, pressing into chicken if necessary. Place chicken onto prepared baking sheet. Prepare second sheet same as the first. Bake for 12-15 minutes. Flip chicken bites after 10 minutes. Cook until coating is golden brown and chicken is cooked through.
Raspberry-Balsamic Glazed Chicken
1 tsp AoO EVOO
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 Tbsp Raspberry Balsamic
1/4 teaspoon pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.
- 4 chicken breasts
salt & black pepper
Herbs de Provence or your favorite herb
Ingredients for Lemon Balsamic Glaze
- 1/4 c honey
zest from 1/2 lemons
salt & freshly ground black pepper to taste
Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil then spray it with cooking spray. Pat the chicken pieces with a paper towel to dry. Place chicken on the baking sheet and brush it with olive oil. Salt & pepper both sides of the chicken. Cook for 15 minutes. Take the chicken out of the oven. Brush each chicken piece with the lemon glaze then turn each piece over. Brush the other side of the chicken with the glaze. Place the chicken back in the oven and bake a total of 10-15 minutes . Every 5 minutes, brush lemon glaze over the top of the chicken pieces. The total cooking time should be 30-40 minutes depending on the size of the chicken breasts. If the chicken isn't browned enough, place it under the broiler for 1-2 minutes. Take the chicken out of the oven and place the pieces on a plate. Cover loosely and let it rest for 5 minutes minutes. When ready to serve, place the chicken on a plate and drizzle with lemon glaze.
Directions for the Lemon Balsamic Glaze:
Spray a small saucepan with cooking spray. Pour the honey into the pan, and bring it to a boil. Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown. Turn down the heat and slowly add lemon balsamic vinegar, lemon zest, salt & pepper. Whisk well and bring back to a boil. Boil over a low heat until the honey-vinegar mixture has reduced 10-15 minutes. Whisk often. The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken.
1lb boneless skinless chicken breast 1/2 C Marsala Wine
1/4 C low sodium beef broth 2 tbsp corn starch
1 pint sliced mushrooms 1 tsp dried thyme
1/2 tsp Rustic Himalayan Sea Salt 1/2 tsp ground pepper
2 tbsp AoO Wild Mushroom and Sage Olive Oil
Season the chicken with S&P and thyme. Heat olive oil in a large skillet. Add mushrooms, cooking until wilted. Push aside and add chicken. Cook 3-5 minutes on each side, until golden brown. Add wine and simmer 1-2 minutes then add half of the beef broth and simmer about 10 minutes until chicken is cooked all the way through.
Meanwhile mix corstarch and remaining broth and whisk together. Stir into chicken sauce to thicken. Serve hot over rice, potatoes, or pasta.
10 oz baby spinach 1/2 C Sour Cream
1/2 C shredded mozzerella 2 cloves minced garlic
4 boneless skinless chicken breast pounded to 1/4 inch thick for quicker cooking
Salt and Pepper 1 Tbsp AoO Garlic Olive Oil
Preheat oven to 450'. Place spinach in a large glass bowl. Microwave the spinach for 2 minutes to wilt. Stir in sour cream, cheese, and garlic. Lay chicken out in a clean surface. Season with salt and pepper. Spoon in the spinach mixture into each of the chicken breasts and roll in half, securing with toothpicks. Heat garlic oil in a large skillet over medium-high heat. Sear chicken to golden brown on each side. Finish cooking in the oven for 10-15 minutes.
Lemon Caper Chicken
1 lb boneless skinless chicken breast 1/2 C all purpose flour
3 Tbsp AoO Eureka Lemon Olive Oil 1 1/2 C Chicken Broth
1 Tbsp capers, drained Salt and Pepper to taste
3 Tbsp butter, cold, cut into cubes
Flatten chicken breasts to 1/4 inch thick for quicker cooking. Season with salt and pepper. Dredge chicken in flour.
Meanwhile heat Lemon oil over medium-high heat. Sautee chicken until golden brown on both sides. Remove chicken and deglaze with broth. When it comes to a boil, return chicken to a pan to simmer. Turn off heat. Stir in bbutter to help thicken sauce. Sprinkle with capers. Serve hot.
4 Chicken Breasts 3 Tbsp AoO Butter Olive Oil
1 1/4 tsp Rustic Sea Salt 1/2 tsp ground black pepper
4 tsp minced garlic 2 Tbsp Rosemary Olive Oil
1 lb quartered red potatoes 1/2 lb fresh green beans
Positioning rack in center of the oven, preheat to 450'. In a small bowl combine butter oil, 1 tsp salt, pepper, 2 tsp garlic, 1 Tbsp rosemary, and lemon zest. loosen skin of the chicken and rub the meat with mixture. Place on half of the baking pan.
In a seperate bowl, combine 2 Tbsp Rosemary oil, 1/4 tsp salt, 2 tbsp garlic, and 1 Tbsp rosemary. Toss with potatoes and spread over the other half of the baking pan. Bake for 20 minutes, toss with green beans and bake another 20 minutes.
Begin checking the chicken for doneness. When the internal temp is 170' remove to a plate and serve.
Skillet Lemon Butter Chicken
4 large chicken breasts, cut in half 1/4 C all purpose flour
1/2 tsp Rustic Sea Salt 1/2 tsp ground balck pepper
1/2 tsp garlic powder 3 Tbsp AoO Butter Olive Oil
1/3 C AoO Sicilian Lemon Balsamic
Flatten hicken pieces to about 1/4" thick for easier cooking. Sift together flour, salt, pepper and garlic powder. Dredge chicken. Heat butter oil over medium high heat. Brown chicken on both sides until done. Remove Chicken to a plate. Use lemon balsamic to deglaze pan. Pour lemon butter over chicken and serve.
8 oz Rice Noodles Sauce:
6 Tbsp AoO Garlic Olive Oil 2/3 C Key Lime Balsamic
4 eggs, lightly beaten 2/3 C Rice Wine Vinegar
2 C Chicken, cubed 1/3 C low sodium soy sauce
2/3 C extra firm Tofu, fried and cubed 1/3 C fish sauce
6 scallions, sliced 1 tsp Rustic Sea Salt
2 C bean sprouts 3 Tbsp garlic powder
1/2 C roasted peanuts 1/4 C Sriracha Sauce
Soak rice noodles in warm water for 30ish minutes.
To prepare sauce, combine ingredients in a sauce pan over medium heat, bring to a boil. When thick enough to coat the spoon, remove from the heat. This will take about 15 minutes.
Heat oil in a wok over high heat. Add eggs and scramble aboput 1 min ute. Then add chicken (or shrimp can be substituted). When almost cooked through, add noodles and 1C of the sauce. Mix well stir in tofu. Check the noodles for doneness, and add other 1/4 C sauce as needed. Once tender stir in onions. sprouts and peanuts.
Chocolate Balsamic Chicken Mole
4 Tbsp AoO Blood Orange Olive Oil 1/4 C dried currants or raisins
5 pounds skinless boneless chicken thighs 1/2 tsp cinnamon
4 C low-salt chicken broth 1 1/2 tsp dried oregano
1 C AoO Chocolate Balsamic 4 tsp coriander seeds
1 1/4 pounds onions, sliced 4 tsp cumin seeds
1/2 C shelled pumpkin seeds 6 large garlic cloves, sliced
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
Fresh cilantro for garnish
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.
Add the chicken back to the still warm pot with any juices. Add the broth, balsamic; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.
In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sauté until the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.
Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes.
Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.
This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with a garnish of chopped fresh cilantro.
Whole 30/Keto Bruschetta Chicken
1 lb boneless skinless chicken breast 2 Tbsp Classic Italian Seasoning
1/4 C EVOO 1/4 C Organic Red Vinegar
1 C diced fresh tomatoes 1 Tbsp fresh Basil, chopped
1 Tbsp Tuscan Herb Olive Oil 1 C Traditional Balsamic
Salt and Pepper
Combine 2 Tbsp Classic Italian Seasoning, 1/4 C EVOO of your choice and organic red in a gallon zip top bag. Add chicken and marinade 30 minutes. Meanwhile in a bowl, combine tomatoes, basil, Tuscan herb, salt and pepper. Set aside. Grill the chicken over med-high heat 5 minutes on both sides, until fully cooked. Add Traditional balsamic to a small sauce pan and reduce by half. Plate Chicken, top with bruschetta, and drizzle traditional reduction over top. Enjoy!
Lemon Chicken Scalloppini
1 Tbsp Eureka Lemon Olive Oil 1 lb boneless skinless chicken
1 clove garlic, minced 3/4 C chicken stock
1 can cream of celery 4 C Baby Spinach
Heat Lemon Olive Oil in lg skillet over med-high heat. Cook chicken until browned on both sides ( about 10 minutes total) Remove to serving dish and cover loosely with foil to keep warm.
Stir in garlic, stock, and soup. Mix well. Add spinach, stirring until wilted. Pour over chicken and serve.
Honey Lemon Chicken
1 lb boneless skinless chicken thighs 1/2 C lemon juice
1/4 C Garlic Olive Oil 1 tsp Alderwood Smoked Salt
1/2 Tsp Oregano 1 Tbsp Honey
Combine all ingredients in a gallon size zip top bag. Let marinate for 2 hours and grill over medium heat until internal temperature reaches 165’, about 5 minutes each side.