Lagniappe, Recipes and other stuff
Peach Bellini braised chicken thighs
1 Tbs. extra virgin olive oil
1oz thinly sliced prosciutto, cut crosswise into thin strips(3 slices of thin sliced bacon may be substituted)
3 lb. bone-in, skin-on chicken thighs(about 8)
1 medium leek, white and light green part only, thinly sliced(1cup)
3 medium cloves garlic, thinly sliced
2Tbs all-purpose flour
1 8oz jar Rockin JR Ranch Peach Bellini
3 Tbs. sherry vinegar
3 cups lower sodium chicken broth
2 Tbs. drained capers
2 Tsps. dried tarragon leaves
Position a rack in the center of the oven and heat the oven to 350 degrees F
Heat the oil in an 8 quart oven safe Dutch oven or other heavy duty pot over medium heat.
Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. If the pan is dry add a little more oil.
Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides about 12 minutes total per batch. Transfer to a plate.
In a small saucepan combine the jelly and 3 Tbs. of sherry vinegar over a medium heat. Stir until jelly is melted. Reserve. Turn the heat down to medium-low. Pour off all but 1 Tbs. fat from the pot and then add the leeks and garlic. Cook, stirring often, until the leeks begin to soften, about 5 minutes. Add the flour and cook about 1 minute. Add the reserved jelly-vinegar marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens about 2 minutes. Add the broth, season lightly with salt and pepper and bring to a boil. Arrange the chicken in the pot, skin side up, and return to a boil. Put the pot in the oven to braise, uncovered until the chicken finishes cooking, about 25 minutes.
Remove the pot from the oven and transfer the chicken, skin side up, to a foil lined rimmed cookie sheet. But the oven on broil. Simmer the sauce in the pot over medium-high heat, stirring occasionally, until the sauce thickens and is reduced by half, about 10 minutes. Lower the heat to medium add the capers and the tarragon.
Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
Return the chicken to the pot or large platter and spoon the sauce over it. Garnish with the prosciutto.
A true New Orleans Hot Sausage Po Boy!
The Apricot Habanero or the Mango Habanero Jelly make a great coating for everyone's favortie - wings. Our recipe for wings calls for 3 pounds of chicken wings, 3 Tbs of corn starch and ! Tsp each of salt and black pepper. Fry Canola Oil. The corn starch makes the crispest crunch imaginable and since you only use 3 Tbs for 3 pounds of wings this recipe is much lighter in calories than the traditional flour recipe. Warm 3 Tbs of the Jelly in a skillet and then coat the wings. Just don't think you can stop with just 3 pounds.
The Remoulade Sauce comes with a little kick and is great on boiled shrimp or a salad dressing.
Here is a stuffed bell pepper made with our Hot Sausage and Shrimp