Balsamic Apricot Rosemary Chicken


Hi everyone– Here’s a recipe that’s so quick and delicious I’m happy to pass it on to you.  You can get it into the oven in about 5 minutes!  I put on some brown & wild rice mix to simmer after the chicken was in and then sat and read a book!  Best way to fix dinner.

4 bone in chicken thighs
1/2 cup apricot jam
1 tab. balsamic vinegar
1 tab. rosemary, minced
1/4 tsp. salt
Remove the skin from the chicken thighs and place them bone side down in a baking dish that has been sprayed with cooking spray.  (If you like the skin, leave it on!)  In a small bowl stir together the apricot jam, vinegar, minced rosemary and salt.  Spoon it over the chicken thighs and pop it into a 400 degree oven for 40 to 50 minutes. Spoon the extra juices over the chicken as you set it on the serving plate.  (If you use a meat thermometer, internal temperature of 165 degrees)

Ready and delicious!

Balsamic Salmon

IMG_3801Hi there– here’s a quick meal idea.  We had it for lunch last Sunday and it was just right.  Easy enough for every day and pretty enough to serve to friends–with a rice mixture and  some roasted Brussel sprouts.  Dinner.

1 pound salmon filets
2 tab. olive oil
2 tab. honey
3 tab. balsamic vinegar*
2 shakes red pepper
salt & freshly ground pepper to taste

Season the salmon with salt & pepper on both sides.  Heat the olive oil in a skillet and then drop in the salmon.  Cook just 1 to 2 minutes on each side to sear the salmon.

While the salmon is cooking, whisk together the honey, vinegar and red pepper.  Add the honey-vinegar to the pan, turning the fish to coat both sides.  Simmer on low for 5 minutes until the fish flakes with a fork and the sauce reduces a bit.

That’s it!  Quick & delicious.

*I’ve learned that there are such a range of balsamic vinegars.  We received a beautiful bottle of aged balsamic from friends and it is so dense and rich, I’m hooked on it.

Orange Balsamic Glazed Chicken

IMG_1409Hi all–  Made this flavorful chicken dish last week.  Really it’s all about the sauce, the balsamic vinegar against the orange marmalade.  Luscious.  Made a pot of rice with some chopped peppers and green onion thrown in after it cooked and it makes a pretty plate of dinner on the table.  All ready in about 30 minutes, it’s a good recipe to have on file for an easy week night dinner…

2 pounds boneless, skinless chicken breasts
splash olive oil
salt & freshly ground pepper
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken broth
1 tab. cornstarch
1 tsp. poultry seasoning*

Filet the chicken breasts by putting our hand on the top flat side and then carefully slicing them the long way to make two flat filets.

The heat the olive oil in the pan.  Sprinkle the chicken liberally with salt and pepper and then cook it in the oil– 3 to 4 minutes on each side until it’s well browned.  Remove the chicken from the pan.

In a container with a tight fitting lid shake together the orange marmalade, vinegar, broth and cornstarch.  Pour it into the hot pan and stir a couple minutes until it thickens.

Then stir in the poultry seasoning and return the chicken to the pan, turning it over to coat both sides with the sauce.  Lower the heat to the lowest setting and let it cook 8 or ten minutes more until the chicken is tender.

Set the chicken onto a pretty platter.  If the sauce has lost it’s thickness, just turn up the heat a let it boil for a minute– then pour it over the warm chicken and enjoy!

IMG_1402*I didn’t have any poultry seasoning on hand when I ran across this recipe– so off to the store I trudged for all the ingredients.  I found a tiny jar of poultry seasoning was over $6 and so I read the ingredients on the back– rosemary, thyme, marjoram, salt, pepper.  I thought, “I have those 3 herbs growing in the side yard!”  So I put it back on the shelf and cut some cuttings from the yard to equal 1 tsp. chopped fine.  If you have just one of these herbs alone, I think it would do the trick.  Or maybe your just a person who does stock a nice jar of poultry seasoning at all times…