I think our cold spring might be over. It's suppose to be 80 degrees tomorrow. Yeah! So, pretty soon I'll be posting "summer recipes" but for now, its still only 64 degrees so wanting something warm and saucy again. Remember the "saucy chicken" recipes? Here's another one (although I have a similar recipe for pork chops, too) This one uses lots of our homemade plum jam and good enough to serve when company visits. You can serve it with rice, noodles, or I like small, yukon gold potatoes or mashed cauliflower.
Serves 4
1-1/4 pound skinless, boneless chicken thighs
1/2 tsp. Chinese five-spice powder
3 green onions, sliced
1 Tbsp. olive oil
1/2 c. chicken broth
1/2 c. plum jam
2 Tbsp. balsamic vinegar
1. In a bowl or bag, toss thighs with five-spice powder and 1/2 tsp. salt.
2. In a skillet, heat oil on medium-high heat until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
3. In drippings in skillet, on medium, cook green onions until lightly browned. Stir in broth, jam, and vinegar: heat to boiling. Reduce heat to medium and cook 3-4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
Serves 4
1/2 tsp. Chinese five-spice powder
3 green onions, sliced
1 Tbsp. olive oil
1/2 c. chicken broth
1/2 c. plum jam
2 Tbsp. balsamic vinegar
1. In a bowl or bag, toss thighs with five-spice powder and 1/2 tsp. salt.
2. In a skillet, heat oil on medium-high heat until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
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