For the past few months, my blog has taken a back seat with catered events rolling in one after another at work, so I apologize to my loyal followers and will do a better job over the coming months of posting a weekly blog entry. About a month ago we ran across a sweet deal at Costco when we found boneless, skinless chicken thighs at a really good price. It had 6 packs containing 5 boneless thighs bundled into one pack (so you can freeze the whole pack and tear off and thaw meals as needed). I believe Costco does most all their chicken this way, but lately I’ve been buying a lot of dark meat chicken. I grew up eating white meat chicken so I’m a late follower to the moistness and deliciousness of dark meat.
Since we’ve had this big pack of thighs in the freezer, I’m constantly trying new things to cook them. Normally I make a glaze of cranberry sauce and wine cooked down to a syrup, with some garlic added, but being out of cranberry sauce forced me to try something new and that’s how this recipe came about. This is what I could make with what I had in the pantry (and bar), but the point here is to play around with what you’ve got on hand. To make a good glaze you need some sort of fruit item (preserves, cranberry sauce, jam, etc) and some sort of acid (in this case some wine). Boiling contents down to a syrup will marry all the flavors and make an incredible glaze for meat. Boiling it down also releases the alcohol and leaves only the rich flavors.
- 5-6 boneless skinless chicken thighs (or use breasts if you prefer)
- 1 tbsp Cajun seasoning blend (I look for Badia brand which is cheap and tasty)
- 1 tbsp fig preserves
- zest from 1 orange and juice from same orange
- 1 tbsp Drambuie liqueur (made from scotch whiskey and honey)
- 1 tbsp Cabinet Sauvignon wine
- 1 tbsp mined garlic
Arrange thighs on a baking sheet and sprinkle with the Cajun seasoning. Roast in a 400F oven for 15 minutes.
While the chicken is in the oven, in a small saucepan, combine remaining ingredients and bring to a boil. Lower heat and simmer until the glaze is thick and will cover the back of a spoon.
Remove chicken from the oven and spoon the glaze over the chicken. Return to the oven and cook for 5 more minutes then check the temperature. Chicken needs to be 165F to be done and kill all salmonella or other harmful bacteria. If yours if 165F, it’s done. If not, continue cooking until internal temperature is reached.