Poultry Essentials Awesome Peachy Sauce Food

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

POULTRY ESSENTIALS: AWESOME DIPPING SAUCE

Steps:

• PREP/PREPARE
• Sweet versus Smoked Paprika There are many varieties of paprika, but the one that I felt did not work with this dipping sauce was smoked. Do not use smoked paprika. I found that sweet worked the best.
• Store Bought versus Homemade Two of the ingredients in this recipe are easy to find at the grocer, and you probably have them in your fridge or pantries: Mayonnaise and ketchup. If you have some time on your hands, you might want to try homemade. They taste better and do not have all those nasty preservatives in them. Here are two recipes that I use to make those condiments: Ketchup https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Mayonnaise https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=6 If you are using store-bought ingredients (mayonnaise, ketchup), then this recipe will last 2 - 3 weeks tightly covered in the fridge. If you are using homemade condiments (no preservatives), then it will last about a week.
• Gather your ingredients (mise en place).
• Place all of the Main Ingredients into a mixing bowl.
• Whisk together until smooth.
• Add salt, white pepper, and hot sauce, to taste.
• Cover and let rest overnight in the fridge before using.
• PLATE/PRESENT
• I made some chicken tenders and used this sauce... Awesome. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME PEACHY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require an Instant Pot/Slow Cooker to make this recipe. If you wish to try this out in the oven, Place it with the sauce in a lidded pot (Dutch Oven), in a 350f (175c), and check after about an hour.
• 3. The Chicken I am using chicken thighs, skinless, boneless. However, this sauce would work fine with any chicken parts, including chicken wings. As a matter of fact, you could bake a whole chicken and use it as a glaze. Yummy.
• 4. The Jam/Preserves Peach preserves sounded good to me, so that is what I choose; however, pick one of your favorite preserves or jams and go for it. But do not use just plain jelly, it will melt like water, and thin out your sauce. In addition, jelly's really do not have much flavor.
• 5. Gather your ingredients (mise en place).
• 6. Add the sauce ingredients to a small saucepan over medium heat, bring up to a simmer, and stir for about 5 minutes. Remove from heat and reserve.
• 7. Add the oil to a skillet over medium-high heat, sprinkle on a bit of salt/pepper, and sear, about a minute or two per side. If your chicken has skin, it should be crispy.
• 8. The remainder of the photos in this recipe are for the boneless, skinless chicken thighs. I did four test batches through the night, using two slow cookers, and placing two chicken thighs, with sauce in each. The skin-on ones had a bit of crisp to them, which I found enjoyable. But, in the end I found them all pleasing. This recipe is not about the chicken... it is about the sauce.
• 9. Add the chicken to the bowl of your slow cooker and pour the sauce on top.
• 10. Seal and cook on high for 2 - 3 hours, or on low for 4 - 5 hours.
• 11. PLATE/PRESENT
• 12. Serve with your favorite sides, and do not forget to drizzle some of that yummy sauce over the top. Enjoy.
• 13. Keep the faith, and keep cooking.

PEACH SAUCE FOR POULTRY

Steps:

• In saucepan, combine all ingredients.
• Cook over low heat until mixture comes to a boil.
• Allow to sit about 15 minutes to thicken again.
• Spoon over roasted poultry.

POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
• 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken into bite size pieces.
• 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
• 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
• 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
• 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
• 10. Remove from the pan and drain on paper towels.
• 11. THE SAUCE
• 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
• 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
• 14. I wanted a bit more heat, so I added some red pepper flakes.
• 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
• 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
• 17. PLATE/PRESENT
• 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
• 19. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME CHICKEN DIPPING SAUCE

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Add all of the ingredients (except the salt) to a bowl.
• Whisk until the mixture comes together.
• Stop and taste. If you think it needs some salt, throw in a pinch or to and whisk again. Continue and tasting, until you are happy.
• If you can, leave it in the fridge for an hour or so, it will give the ingredients a chance to know one another.
• Remember you can add salt, but you cannot take it out.
• PLATE/PRESENT
• Place in a bowl, and dip your favorite poultry in. Enjoy.
• Keep the faith, and keep cooking.