Balsamicchickenwithredorangeandyellowpeppers Recipes

BALSAMIC CHICKEN DRUMETTES

Steps:

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

CANADIAN WALLEYE (PICKEREL)

Steps:

• Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
• Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
• Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
• Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

BALSAMIC CHICKEN AND PEPPERS

Steps:

• Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.

BALSAMIC CHICKEN WITH RED, ORANGE AND YELLOW PEPPERS

Steps:

• Spray skillet with cooking spray.
• Heat 2 teaspoons olive oil in a large skillet over medium heat.
• Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
• Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
• Cook about 5 minutes, until tender.
• Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
• Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet.
• Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
• Stir in remaining balsamic vinegar just before serving.