27 FEB

Mahogany Chicken


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 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.