Tag Archives: chicken

Herb Seared Chicken Thighs

1 package Darby Farms Chicken Thighs

2 tbl mixed fresh poultry herbs, chopped (rosemary, thyme, sage)

3 tbl olive oil

salt and pepper

additional fresh herbs for garnish

Preheat oven to 375 degrees. Rinse and pat the chicken dry. Season with salt, pepper and fresh herbs. Mix well and firmly press the seasonings onto the chicken. In an oven safe skillet, heat oil over medium heat until just under smoking. Add the chicken pieces and cook each side until well browned but herbs are not burned, about 5 minutes per side. Place skillet in hot oven and cook for a few minutes until the chicken thigh registers a 165 degree internal temperature. Remove chicken from pan and lightly cover to rest for 10 minutes before serving. Serve over additional sprigs of fresh herbs and drizzle with any pan juices.

Lemon Garlic Chicken And Marinated Vegetables Over Broccoli Puree

1 package Darby Farms Chicken Breast
2 cloves garlic, smashed
Juice from 1 lemon
salt and pepper to taste
3 tbl olive oil for cooking

1 tomato, halved and sliced
1 yellow pepper, julienned
5 green onions, diced
½ cup Basic White Wine Vinaigrette (recipe follows)

2 small heads broccoli
2 cloves garlic
½ cup onion, diced
1 ½ quarts water (or enough to cover broccoli in pot)
3 tbl Southern Swiss Butter
¼ cup Southern Swiss Cream
salt and pepper to taste

Rinse chicken and pat dry. Place in bowl with garlic, lemon juice, salt, and pepper. Allow to marinade for at least one hour.

In a separate bowl, combine the tomato, pepper, green onions and white wine vinaigrette. Allow to marinade for at least one hour.

Meanwhile, add the broccoli, diced onion, and garlic to a pot. Add enough water to cover the broccoli and season with salt. Bring to a boil over medium heat and turn down to a lively simmer. Allow to cook for 20-30 minutes or until broccoli is very tender. Drain the water and reserve the vegetables. Add the broccoli, garlic, and onions to a blender or food processor along with the cream and butter. Puree the mixture until you achieve a smooth texture. Season with salt and pepper.

To cook chicken, heat a skillet over medium high heat with the olive oil. Pull chicken from the marinade and season with salt and pepper. Place in skillet, and cook for about 5 minutes per side, turning once. Cook chicken until it reaches a minimum internal temperature of 165 degrees. Allow to rest for 5 minutes before serving.

To plate, spoon some of the broccoli puree onto a plate. Top with the chicken, and garnish with the marinated vegetables.

Basic White Wine Vinaigrette

¼ cup white wine vinegar
2 tbl Hometown Honey
¾ cup Sweetwater Growers Basil Infused Olive Oil
salt and pepper to taste

In a bowl, whisk together honey and white wine vinegar. Slowly add the olive oil, stirring constantly while pouring. Season with salt and pepper Taste the mixture and adjust proportions to suit your taste. The goal is a sweet and tangy marinade.

Sweet Tea Brined Roasted Chicken With Root Vegetables

Sweet Tea Brined Roasted Chicken With Root Vegetables

2 cups water for boiling
3 ½ tbl sea salt
2 tbl honey
1 tsp black peppercorns
5 cloves organic garlic, smashed and peeled
1 medium sweet onion quartered and peeled
1 orange cut into 8ths
4 cups ice
4 cups cold water
1 cup cold sweet tea

1 Whole Darby Farms Chicken, washed, neck removed

3 tbl olive oil
salt and pepper to taste

1 large onion
1 large sweet potato
3 cloves garlic
2 candy stripe beets
1 rutabaga
1 acorn squash, seeded
3 tbl olive oil
1 tbl Southern Swiss Butter
salt and pepper

Bring 2 cups of water to a boil in a medium saucepot. Add salt, honey and stir to dissolve. When combined, add peppercorns, garlic, onion, and orange slices. Turn down heat and allow to simmer for 5 minutes. Remove from heat and set aside. In a large mixing bowl or stock pot, add the ice, water, and tea. Add the boiled mixture to the cool liquid, stirring to combine. Place the chicken in the brine, cover, and refrigerate for 8-10 hours (works well to do this overnight.)

Next, remove the chicken from the brine and rinse clean. Allow the chicken to rest for at least 30 minutes to balance flavors of the brine (you can also rinse in the morning and allow to rest until the evening).

Preheat oven to 500 degrees.

After the chicken has rested, rub with olive oil, season with salt and pepper, and truss with butchers twine.

Peel and chop all of the vegetables into bite sized chunks, mixing together to combine. Heat olive oil in a large pan (great task for an iron skillet). Add the vegetables and saute for 5-8 minutes, stirring to coat in oil. Turn off heat.

Place chicken on top of root vegetables and roast in oven for 15 minutes. Lower the oven to 450 and roast for an additional 30-50 minutes, until your chicken reaches a minimum internal temperature of 165 and juices run clear when pricked at the thigh. Remove from oven and allow to rest for 20 minutes before serving. Allowing the chicken to rest will allow the juices to settle into the meat and keep your chicken moist.