When we think of the holidays we too often think of your traditional dinner staples: roasts, ham, turkeys, etc. While we love those meats and cherish the moments spent carving up a a roast, sometimes we want something with less pomp and circumstance. Organic pre-cooked chicken has the ability to be casual and completely elegant at the same time.
These recipes all incorporate sauces that can be made ahead of your event, saving you time in the kitchen and more opportunity to mingle with guests.
We know that chicken breast can get a bad rap – too dry, not juicy. We get it! That’s why we rely on our instincts when cooking this tasty cut. And of course, by instincts we mean meat thermometer. Sweet and savory, this sauce will add a touch of heat to your favorite proteins. You can use it to dip or as a traditional sauce.
When cooking the breasts, we recommend pounding the breast into a uniform thickness. We do this to ensure an even cook – we don’t want half of the chicken breast done before the other! We recommend placing the thawed chicken in a plastic bag and pounding it with a meat pounder (or rolling pin!). The plastic will keep all the chicken juices from contaminating your kitchen and won’t break under the stress of the meat pounder.
- Organic chicken breast
- 1/2 cup diced onion
- 2 tbsp garlic, minced
- 2 tbsp ancho powder
- 2 tsp chipotle chilies, chopped
- 2 pints fresh raspberries
- 1/2 cup raspberry vinegar
- 3/4 cup sugar, granulated
- salt to taste
- Smashed Potatoes
- 4-5 small potatoes
- salt and pepper
- olive oil
Heat the oil in a medium sauce pan over medium high heat. Add the onions and cook until they are lightly caramelized. Add garlic and mix. Add the adobo powder, the chiles and cook for about a minute. Place the fruit in the pan and stir until they are soft, about 2 minutes. Add the raspberry vinegar and stir. Add sugar and salt and bring to a light boil. Reduce the liquid by half (about 10 minites) and remove from heat. If you prefer a seedless sauce, simply strain the sauce through a fine strainer.
This multi-purpose flavor enhancer goes well with many different proteins, from steaks and chicken to meaty fish like cod and halibut. It’s perfect way to liven up a wintery evening.
- 1 TBSP fresh lemon juice
- 6 TBSPs (¾ stick) unsalted butter, melted
- ¼ TSP salt
- ¼ TSP freshly ground black pepper
- 2 TBSP finely chopped fresh herbs, such as basil, tarragon, or chives
Hungarian Sauce with Organic Chicken Breast
Hungarian sauce is a classical sauce derived from the Velouté Mother Sauce. Made of chicken stock and a roux, you can take this base in almost any direction. We’ve shown you how to make a rich mushroom sauce, now learn how to transform your base sauce into a hearty Hungarian sauce. We paired this sauce with our organic, free range chicken breast. For more information about how we treat our chickens, please see our previous post.
Now lets get cooking! All you need is the chicken velouté base, onions, white wine, butter or ghee and paprika.
Drop some butter into the saucepan and add your finely chopped onions. Let simmer and stir. Once the onion are soft, add the white wine to the mixture. Let simmer and add the velouté base. Stir well and add a generous amount of paprika and season to taste with sea salt and white pepper.