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Camp Cuisine – Honey Glazed Chicken

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Camp Cuisine – Honey Glazed Chicken

Culinary lessons at camp are a favorite with campers of all ages!
Check out this recipe! Other recipes from the summer of 2018 coming soon!

Balsamic Honey Glazed Herb Roasted Chicken

Ingredients For Chicken:
24 Boneless, skinless chicken thighs
1 Tbl extra virgin olive oil
2 Tbl minced rosemary
2 Tbl minced thyme
2 Tbl minced sage
2 Tbl minced oregano
2 Tbl minced tarragon
1 Ts fennel seeds
2 Tbl *Garlic Paste (see note)
1/2 Ts chili flakes
1 Ts fresh ground black pepper
1 Tbl kosher salt

Place the chicken in a roasting pan in a single flat layer and season all sides of chicken with olive oil, rosemary, thyme, sage, oregano, tarragon, fennel seeds, chili flakes and pepper. Refrigerate for 24-48 hours. when you are ready to cook the chicken, preheat the oven to 425 degrees (preferably set on convection bake).
Toss the marinated chicken with salt and roast in the preheated oven for 30 minutes, or until browned and fully cooked (when a meat thermometer reaches 160 degrees). Pour off any pan juices into a measuring cup and discard the fat but reserve the juices. You will need a total of 2 cups of liquid.

*to make a Garlic Paste combine the fallowing in a food processor until a puree consistency appears: drizzle more oil and blend if consistency is too chunky
1/5 cup peeled garlic cloves
2 Tbl canola oil
1 Ts kosher salt

Ingredients For Sauce:
3 Tbl unsalted butter (room temp)
3 Tbl all purpose flour
1 Tbl extra virgin olive oil
2 shallots finely chopped
1 Ts garlic paste
2 Tbl minced sage
2 Tbl minced thyme
2 Tbl minced rosemary
2 Tbl minced oregano
2 Tbl minced tarragon
1/4 cup balsamic vinegar
2 cup chicken broth (this includes roasting
juices from chicken) plus extra if needed
1/5 Ts Kosher salt
1/4 Ts fresh ground pepper
2 Tbl honey

While the chicken roasts, make the sauce: In a bowl mix the flour and butter with your hands until a paste forms. Set aside. Heat the olive oil in a small pan over medium high heat. Add the shallots, sage, thyme, rosemary, oregano, tarragon and cook for almost 1 minute. Stir in garlic paste and cook for 20 seconds making sure that the garlic does not burn. Add the balsamic vinegar (stand away when your pour it into pan to protect your eyes from the fumes), and cook until it reduces to a rich, syrup glaze, about 2 minutes. Add the 2 cups of broth and pepper and bring to a boil then adjust flame to a medium flame; cook for 10 minutes. When the sauce has reduced to about half or less bring sauce back to a boil. Add the butter-flour paste by the teaspoon, whisking the entire time until the sauce is thick and glossy in consistency, about 3 minutes. You may not need to add all of the butter-flour paste (if the sauce becomes too thick add more chicken broth a little at a time to thin out the sauce). Stir in the honey and adjust the salt as needed.

When ready to serve, pour the sauce over the chicken and return the chicken to the oven for 20 minutes, or until the sauce reduces nicely and coasts the chicken. Serve hot.


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