This month, I featured three of my favourite recipes from Food & Drink Magazine. This dish was a huge hit at dinner last night. The perfect balance of sweet and sour, this chicken was packed full of flavour. I substituted the grains with my own risotto – but followed the rest of recipe as published.
Overall, the recipes included in the publication were easy to follow, detailed and accompanied by great photography. It’s always nice to see what the dish should look like in the end!
My favourites are only a taste of what was in this season’s issue. Worth picking up from your local LCBO, and worth experimenting with. Turn to it for inspiration, advice or simply – a good read.
GLAZED BALSAMIC CHICKEN WITH BULGUR & SAUTÉED GARLIC SLICES
By: Marilyn Bentz-Crowley
Maple syrup and balsamic vinegar are a natural pairing in the glaze while lemon juice adds a burst of freshness. The chicken is glazed in the oven while the bulgur slowly simmers.
4 large garlic cloves
1 tbsp (15 mL) each of olive oil and melted butter, mixed
1½ cups (375 mL) coarse or medium bulgur
3 cups (750 mL) chicken broth
½ tsp (2 mL) salt
1 large sprig fresh thyme
2 to 3 green onions, thinly sliced
½ cup (125 mL) chicken broth
⅓ cup (80 mL) balsamic vinegar
2 tbsp (30 mL) maple syrup
1 large garlic clove, minced
½ tsp (2 mL) salt
2 chicken breasts and 4 thighs, skin on or skinless
1 tbsp (15 mL) oil
1. For bulgur, thinly slice garlic cloves lengthwise. Heat oil-butter mixture in a large saucepan over medium heat. When foaming, add garlic slices all at once; sauté 2 minutes or until just golden (do not brown). Slide pan off heat; tip to side and separate the garlic slices to higher side. Remove with a fork to paper towel to drain; leave fat in pan.
2. Return pan to medium heat; when hot, add bulgur. Sauté for 5 minutes, stirring frequently; then add chicken stock, salt and thyme sprig.
3. Bring to a boil; cover and reduce heat to low. Simmer slowly for 20 to 25 minutes or until tender. (Covered, bulgur keeps warm for up to an hour.) Then remove and discard thyme stem; fluff with a fork. Stir in green onion.
4. For chicken glaze, stir broth with vinegar, maple syrup, garlic and salt. Bring to a boil over high heat in a medium saucepan; boil 5 to 6 minutes or until glossy larger bubbles form and sauce is reduced to ⅓ cup (80 mL).
5. Meanwhile zest 1 lemon; set zest aside. Squeeze juice. Stir 1 tbsp (15 mL) juice into hot glaze. Set remaining juice aside. Cut remaining lemon into wedges. Slash chicken skin in 3 to 4 places.
6. Place rack above oven centre; preheat oven to 400°F (200°C).
7. Choose a heavy frying pan large enough to hold chicken and that is capable of going into the oven. Heat oil in pan over medium-high heat until shimmering. Add chicken, skin-side down; sauté for 5 minutes.
8. Turn chicken; drain fat out of pan. Brush chicken with some of glaze. Place in preheated oven for 10 minutes.
9. Brush with more glaze; bake another 5 minutes. Brush with more glaze; bake another 5 minutes or until full cooked, between 170° and 180°F (77° and 82°C) on an instant-read thermometer. Remove from oven; drizzle with 1 tbsp (15 mL) of lemon juice and scattered lemon zest.