27 FEB

Mahogany Chicken

2005_MahoganyChicken

2005 Grand Prize Winner
Chicken with an Ethnic Twist Category
Aaron J. Page, Toluca Lake, CA

1           cup Hoisin sauce
1           cup soy sauce
1-1/2     cups honey
1/4        cup rice vinegar
1/4        cup chopped garlic
1/4        cup chopped ginger
1/8        cup chili paste
1           whole California roaster chicken, 4-5 pounds

Warm marinade ingredients in saucepan until honey dissolves. Place whole chicken in large bowl and pour marinade over to coat.  Cover and refrigerate 1 to 3 days. When ready to cook, remove chicken from marinade and place on a rack in roasting pan. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh.  Baste every 20 mi

27 FEB

Roasted Chicken Thighs with Prosciutto, Blue Cheese and Fresh Figs

2005_chickenthighs

2005 Grand Prize Winner
Chicken Traditions with Flair
Wendy Williams, Irvine CA

1/2        cup + 4 tablespoons red port wine
1/2        cup balsamic vinegar
8           skinless, boneless California chicken thighs
4           cloves garlic, minced
8           slices prosciutto
2           ounces crumbled Real California Blue Cheese
8           fresh California figs
5           sprigs fresh thyme, leaves removed from stems
2           tablespoons olive oil
1           teaspoon each salt and black pepper
1           tablespoon unsalted butter

Preheat oven to 375 degrees F.

In large plastic bag, combine 1/2 cup Port, 1/2 cup balsamic vinegar, 1/2 teaspoon each salt and pepper and 1 minced garlic clove. Add chicken thighs and marinate 1/2 hour to overnight. Remove chicken from marinade and set aside. Discard marinade.

Sprinkle each thigh with 1/4 teaspoon each salt and pepper and equal amounts of crumbled blue cheese. Wrap each thigh with slice of prosciutto and place in greased baking pan. Wash and dry figs; slice in half; place in pan with chicken. Sprinkle chicken with remaining garlic and thyme; drizzle with olive oil. Bake uncovered for 45 minutes.

In small saucepan over medium heat, reduce 4 tablespoons Port, 1/4 cup pan drippings and 1/4 teaspoon each salt and pepper; simmer and reduce by one-quarter. Stir in butter until melted. Drizzle sauce over each serving.

Makes 4 servings.

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