If you are anything like me, you are always looking for new and interesting ways to serve chicken to your families. I truly love chicken, but tend to fall back on my standard recipes. Then, once in a while I push myself to break out of the rut and create something new. Boy oh boy, are you guys going to love this one!
My grandmother made the BEST chicken in the world and boy do I wish I could talk to her and discover all of her secrets. I think part of it was just the extra love she put into her cooking. Love and passion for cooking truly do show up in the final dish. You can always tell when the cook is happy – the food just has a special flavor!
The chicken, before adding the glaze/sauce on top
I love the variability of chicken. You can keep it simple and roast it whole, cut it up and serve it in pieces, toss it in a slow cooker, shred it and serve it in a sauce, chop it and turn it into a salad. The possibilities are nearly endless. That is probably why it is the most popular protein in America.
Have you discovered the beauty of pan sauces? Using the flavors that are developed when you brown proteins, you sauté some aromatics, deglaze the pan with a little wine or stock, add some herbs, and voila, you have an instant sauce!
The beautiful Ginger-Plum Glaze/Sauce
If you are looking for an easy and quick way to elevate ordinary chicken to something special, use a fruit jam-based pan sauce. When seasonings are added along with a little wine, your ordinary meal becomes truly elegant. Today’s sauce is outstanding and would also be a wonderful accompaniment to pork, turkey or duck. In fact, the next time I make this, I think I am going to double the sauce ingredients and have it on hand for basting when I am cooking on the grill. That would be amazing!
For those of you who are new to using wine in your cooking, make sure that the wine you use is one that you enjoy drinking. Never buy anything labeled “cooking wine” because it is heinous tasting. I like to use the same wine I will be serving to expand on the experience. My motto for cooking with wine is “undrinkable wine makes and unpleasant meal”!
If you are not accustomed to using fresh herbs in your cooking, you should give them a try. They add tremendous flavor and variety to your cooking. I love the convenience of Gourmet Garden’s line of products. You don’t have to grow your own herbs, you can use their tubes of fresh herbs and aromatics and have fresh flavor all year long!
If you are a beginning cook, a bachelor who is looking for the perfect meal to make for your gal, want to make a meal for someone special, or want to impress your new in-laws, give this recipe a try. Always do a practice run before the big event. You want to be comfortable with the techniques and ingredients and have a chance to make it the first time when there is no pressure. You will be more comfortable when you are making it for others.
Enjoy!!
The sauce is so good you will want to lick the pan clean!
Jane’s Tips and Hints:
When you use a skillet to brown proteins on the stove and then finish them in the oven, make sure you have a pan with a metal handle that can take the heat. And once you pull the pan out of the oven, wrap the handle with a towel or drape it with a hot pad. This will remind you that the handle is hot and help avoid burns!
Gluten-Free Tips:
This dish is naturally gluten-free as are all of Gourmet Garden products.
- Ginger-Plum Glaze
- 1/2 cup (about 6 oz) plum jam or preserves, such as Bonne Maman
- 1 tsp Gourmet Garden Ginger Paste
- 1/2 tsp Gourmet Garden Garlic Paste
- 1/3 cup dry red wine or chicken stock
- Kosher or sea salt and freshly ground black pepper, to taste
- Chicken
- 1/2 tsp onion powder, to taste
- 1/2 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 bone-in chicken breasts with skin (the skin helps protect the delicate meat)
- Make the Glaze: in a small saucepan, combine jam, ginger, garlic, and red wine. Stir until the jam has melted and the ingredients are smooth. Bring to a boil over medium-high heat, reduce heat to medium and cook until reduced by about half, 5 to 10 minutes. The glaze will thicken and the flavors will blend. Set on a back burner while you prepare the chicken.
- This glaze can be made up to two days in advance. Transfer to an airtight container and store in the refrigerator. Reheat before serving.
- Prepare Chicken: Preheat the oven to 350°F. In a small bowl, combine the onion powder, salt and pepper. Set aside.
- In an ovenproof skillet, heat olive oil over medium-high heat until shimmering. Pat the chicken breasts dry and sprinkle the onion powder, salt, and pepper mixture on both sides. Place skin-side down in the skillet and cook without disturbing until golden brown. Using tongs, turn the chicken over and place the skillet in the oven.
- Bake the chicken about 20 to 35 minutes, or until an instant read-thermometer register 155°F when inserted in the thickest portion without touching a bone. The timing will depend on the size and thickness of the chicken breasts you use. When the chicken is cooked through, remove the pan from the oven and set aside for about 10 minutes to rest. Set a hot pad or towel over the handle so you don’t forget that it is hot and burn yourself.
- Finish the Glaze: Pour the pan juices from the skillet into the glaze and whisk until thoroughly blended. Taste and add salt and pepper to taste. You want a balance between sweet and savory.
- To Serve: Place a chicken breast on each warmed serving plate and spoon a little of the plum glaze over the top. Serve immediately.
Create a New Tradition Today!
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Thank You!
Barbara @ Barbara Bakes
What a gorgeous glaze. Looks like a must try recipe.
Jane Bonacci
Thanks Barbara! It is wonderful and you can use the same technique with any flavor of preserves and alcohol you like together. And Gourmet Garden herbs make this a snap to make!!