No, I don’t make my own jams and jellies. I’m what they call canning-a-phobic. I know, it’s really not that scary or complicated. Maybe it’s a fear I should attempt to conquer this year. For now, I’ll just stick to relying on the local artisans for amazing sweet and savory jams and jellies.
The savory product line from Winding Drive is my latest discovery. Use it on a crostini, use it savory crepes, and yes, use it to glaze some organic, pastured chicken parts!
For the glaze:
- 3 heaping Tablespoons Winding Drive Roasted Garlic and Caramelized Onion
- Zest and juice from a lemon
For the chicken:
- 4 bone-in chicken thighs
- Zest from half a lemon
- 2 Tablespoons extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- Make the glaze. Whisk together the jam, lemon juice and zest. Set aside.
- Place the chicken thighs on a rimmed baking sheet.
- Drizzle on the olive oil, lemon zest, salt and pepper. Turn each thigh a couple of times to coat it thoroughly.
- Roast for 30 minutes.
- Remove the chicken from the oven and brush some glaze onto the tops of the thighs. Be sure to reserve some glaze for later.
- Put the chicken back into the oven for another 15 minutes.
- Then, take the chicken out of the oven and brush on the last of the glaze.
- Let the meat rest for about five minutes before serving. Enjoy!
I am so thankful there are local artisans making delectable canned/preserved foods. I am hooked on the quality and rich flavor of Winding Drive. In fact, I have some of their Habanero Gold jelly sitting in my pantry at the moment. I’m dying to try it. I might just have to smear it on crostini as a pre-dinner snack tonight!
What are some of your favorite jam/jelly flavors for using in savory dishes?