Dinner

Hard Cider Brined Chicken Supreme

Brine and Chicken

Ingredients

  • 4 Chicken Supremes
  • 1 can Cider
  • 3 Garlic Cloves, smashed
  • ½ Red Onion, thinly sliced
  • ½ cup White Sugar
  • 2 tbsp Salt 
  • 1 tbsp White Pepper

Instructions

  1. Place supremes in desired bowl or container
  2. ​Mix the rest of the ingredients together & pour over the chicken
  3. Cover with water, just to submerge the chicken
  4. Wrap tight and refrigerate for at least 6 hours
  5. After desired time, remove chicken from brine and pat dry with paper towel
  6. Heat on frying pan with 1 tbsp oil
  7. Add chicken to hot oil skin side down
  8. After 3-4 minutes flip over add 2 tbsp butter and place in 350 degree oven
  9. This should take 14-18 minutes (75C or 175F)

Bacon & Sweet Corn Succotash

Ingredients

  • 3 Cobs Corn, grilled and shucked
  • 8-10 pieces Bacon, chopped into dime sized pieces
  • 1 Red Onion, finely diced
  • 1 Red Pepper, finely diced
  • 1 Yellow Pepper, finely diced
  • 1 Green Pepper, finely diced
  • 1 tbsp Garlic, chopped
  • Pinch of Salt and Pepper
  • 1 tbsp Smoked Paprika
  • 2 tbsp Parsley, chopped

Instructions

  1. In large frying pan add 1 tbsp canola oil
  2. When oil is hot, add chopped bacon and cook for 4-5 minutes on medium-high heat, stirring occasionally
  3. Add diced peppers and onions until soft
  4. Season with salt and pepper, also add the paprika
  5. Stir in the grilled corn and cook on low for 5 minutes
  6. Remove from heat and add chopped parsley

Creamy Polenta with Smoked Paprika & Goat Cheese

Ingredients

  • 3 ½ cups Vegetable or Chicken Stock
  • 1 cup Cornmeal
  • Salt
  • Pepper
  • ½ cup Crumbled Goat Cheese
  • 2 tbsp Butter
  • 2 tbsp Smoked Paprika

Instructions

  1. Bring the stock to a boil, then reduce the heat to medium heat
  2. Wisk in polenta, keep wishing until all the cornmeal is fully incorporated
  3. Stir in butter, paprika and goat cheese


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