Olive~Me & Co’s Green Apple Balsamic Vinegar and Chicken

Olive~Me & Co’s Green Apple Balsamic Vinegar and Chicken

 

Ingredients:

  • 4 chicken (halves)
  • salt
  • black pepper
  • 3 tbsps Olive~Me & Co EVOO
  • 3 tbsps onion (chopped)
  • 1 tbsp minced garlic
  • 1/4 cup white wine
  • 1 cup Olive~Me & Co’s Green Apple Balsamic Vinegar
  • 3 cups diced tomatoes
  • 3 tbsps butter
  • 1 bouquet garni (celery, bay leaf, parsley and leek tied in a bundle)

 

Directions:

  1. Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes.
  2. Transfer meat to a plate and keep warm. Deglaze pan with the wine and balsamic vinegar. Reduce by half. Add the tomato, butter, and bouquet garni. Bring to a boil and add the chicken. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove chicken, and with an immersion blender, blend sauce.
  3. Place chicken back into the sauce. Add seasoning to taste. Bring to a boil and serve over rice, quinoa or pasta.

Grandma Reta McPartlin’s Stuffing Recipe

I never had the opportunity to meet my Grandma McPartlin, she passed before I was born. Her sense of humour, love of life and kindness live on as well as this recipe… I am blessed to be able to share this treat with our customers!

Ingredients:

  •  ¾ Cup of Olive~Me & Co. White Truffle Olive Oil
  • 1 Tablespoon Olive~Me & Co. Roasted Garlic Olive Oil
  • 1 Tablespoon of Sage or Savory (depending on your taste, I like savory with this)
  • 1 ½ Teaspoons Salt
  • ¾ Teaspoon Pepper
  • ½ Cup Parsley (minced)
  • ¾ Cup of Celery with Leaves (diced)
  • 8 ounces of mushrooms (sliced)
  • 1 Cup of chicken stock (homemade preferred)
  • 3 Cups of Onions (chopped)
  • Pinch of Poultry Seasoning
  • 11 – 12 Cups Dry Bread (diced)
  • A Handful of Raisins
  • A handful of dried cranberries
  • Olive~Me & Co. Green Apple Balsamic Vinegar

Directions:

  1. In a large saute pan pour some of the White Truffle EVOO, add the sage/savory, salt, pepper, parsley, celery, mushrooms and onions.  Cook for 10-15 minutes over medium heat, stirring often. Pour this mixture over diced bread, cranberries and raisins in a bowl.
  2. Next, pour chicken stock and poultry seasoning over bread crumb mixture and toss to coat and blend ingredients, place into baking dish coated with Roasted Garlic EVOO. Drizzle remaining White Truffle EVOO evenly over mixture.
  3. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil a few times during baking and toss with fork. Remove foil and continue baking for 15 minutes until top is crusty and golden brown.
  4. Mix well, and taste for seasoning. Lightly drizzle Green Apple Balsamic over the top, enjoy!

Alternatively once you have mixed it in the bowl don’t bake it… use it to stuff a 10 lb. to 12 lb. Turkey (cut back on chicken stock if need be , add slowly and gauge the moisture level of the stuffing if using to stuff a turkey).

*you can also add 1 cup of roasted chestnuts or shucked oysters to the recipe