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BBQ Glazed Chicken with Sweet Onion and Apple Compote
by: Chef Richard
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Here’s a delicious recipe that I’m sure you’ll enjoy:
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1 Chicken Breast
1 Tbsp Tabs Peppercorn Medley
1/2 Tbsp Sea Salt
1 Tbsp Italian Seasoning
1/2 Tbsp Garlic Powder
1 Tbsp Sugar
2 oz Grapeseed Oil
2 oz BBQ Sauce
1/2 Sweet Onion
2 Red Gala Apples

 Preheat oven to 350

 Combine Salt, Pepper, Italian Seasoning, and Garlic powder. Evenly sprinkle chicken with seasoning, drizzle Grapeseed oil over it and let it rest in a plastic bag for 20-30 min. Sear chicken in a saute pan till golden brown on either side. Put on baking sheet and set aside.

In the same saute pan, slice onion and small dice the apples, mix and add a pinch of salt, pepper, and the sugar. Sweat on low heat till apples start to fall apart and onions are lightly caramelized.  (15 mins)
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Place chicken in the oven until the internal temp is 160 degrees. Remove from oven, spread BBQ sauce over the top and allow to rest for 5 mins before slicing. Slice chicken 1/2 inch think and layer or “Shingle” on the plate. Top with onions and apples and enjoy!

Serve with a nice Chardonnay that has a slight tropical fruit aroma and flavor- it will enhance the sweet onion & apple compote flavor.
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*Goes great with roasted mashed potatoes- or rice and asparagus!*
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Note: I realize that the safe temp for chicken is 165 Degrees F, but when you take something out of the oven it “Carryover cooks” this usually will permit a raise in the temp by 5 more degrees if not a few extra. If you cook your food to the exact temp that you want it, its already overcooked!
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Question? Comments? Mumblings? Feel free to email me at:
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chefrichardwilson@gmail.com
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