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Meat Recipes with Olive Oils and Balsamics

Fig Balsamic Glazed Chops

½ cup fig preserves
½ cup red wine
¼ cup Fig Balsamic Vinegar*
2-tsp chopped fresh rosemary
1-tbsp bold extra virgin olive oil (Cerasuola, Leccino, Nevadillo Blanco or Picual)
½-tsp ground pepper
1-tsp sea salt
4 Center Cut Thick Pork Chops
~Combine the salt and pepper and press into chops. Set aside
~Whisk together preserves, wine, vinegar and rosemary in small saucepan
~Bring to a boil over medium heat
~Lower heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally
~Heat skillet over medium-high heat
~Add oil and brown chops, approximately 2 minutes per side
~Reduce temperature to medium and spoon black cherry glaze on top of each chop
~Cover and cook 10 to 12 minutes or until internal temperature reaches 150°-155°F, turning after 6 minutes
~Serve with a drizzling of the glaze over the chops
*this would also be fabulous with Black Cherry, Blueberry or Cinnamon Pear

Chicken Legs Roasted with Mustard

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram

Sea salt
Freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard

1/3-cup panko or fine bread crumbs

2 tablespoons Medium Extra Virgin Olive Oil (Nocellara del Belice or Arbequina)
~Heat the oven to 325-degrees
~Rinse the chicken legs and pat them dry
~Rub them all over with the minced fresh herbs
~Season well with salt and pepper
~Brush the mustard over the skin side of each leg to coat thinly
~Lay the legs in a shallow baking dish, leaving space between them
~Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the olive oil
~Roast about an hour or until the meat is very tender and the coating is crisp

Chicken with Mushrooms (Pollo Con Funghi)

1 broiler chicken (3-4 lbs.)
1 lb. fresh mushrooms

2 cloves garlic

1 large onion, sliced

6-tbsp Picual Extra Virgin Olive Oil

1-tbsp butter
½ cup Sherry 

Sea salt and Fresh ground pepper, to taste
~Cut chicken into serving pieces; wash and dry thoroughly
~Sprinkle lightly with salt and pepper to taste
~Heat butter in skillet; add garlic and 4 tablespoons of oil
~Brown chicken on both sides about 10 minutes
~Lower flame; cover; continue cooking for 25 minutes
~Sauté sliced onion in 2-tbsp of olive oil in separate saucepan for 5 minutes
~Add cleaned, sliced mushrooms and 2-tbsp of water
~Simmer 15 minutes
~Add to chicken. Cover. Simmer chicken and mushrooms, 15 minutes longer
~Pour in ½ cup sherry; boil up quickly for 1 minute. Serve very hot

Chicken Balsamico

3 – 4 whole garlic cloves, peeled
1 medium onion, peeled and quartered
1 celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
2-oz Pancetta, coarsely chopped
2-tbsp Koroneiki Extra Virgin Olive oil (or any medium grade)
4-6 chicken thighs, skin left on (about 1 ½ -lbs)
2-tbsp fresh rosemary leaves, coarsely chopped
½ -cup dry white wine
4-tbsp Balsamic Glaze (reduced Balsamic Vinegar, of your choice!)
Salt & freshly ground black pepper
Flat-leaf Italian parsley, finely chopped for garnish
~Place the garlic, onion, celery, carrot, and pancetta into the bowl of a food processor. Pulse approximately 10 times at 1 second intervals for each pulse. Scrape down the sides of the bowl as necessary (this mixture is known as a batutto)
~Heat a large sauté pan over medium-high heat and add enough olive oil to lightly cover the bottom of the pan. Add the batutto, lower the heat to medium-low, and cook—stirring occasionally—for approximately 10 minutes
~Season the chicken thighs on both sides with salt and pepper and add them to the pan, skin-side down. Scoop some of the batutto on top of the chicken. Cook over medium to medium-low heat for approximately 12-15 minutes, until they have become golden brown
~Turn over the thighs and brush with Balsamic Glaze. Sprinkle with the rosemary
~With the heat at medium-low, add the wine, pouring slowly around the chicken so it does not spatter. Cover the pan and simmer for 8-10 minutes, until the thighs are done
~Remove the lid and raise the heat. Boil for a minute or two in order to reduce the liquid
~Season with salt and pepper as necessary, and gently shake and stir the pan occasionally for approximately 5 minutes to allow the flavors to blend

Braised and Roasted Chicken With Vegetables

2-tbsp Bold Extra Virgin Olive Oil (Cerasuola, Leccino, Nevadillo Blanco, Picual)
4 skinless chicken thighs
Sea salt and freshly ground black pepper
1 skin-on chicken breast, split to yield 2 halves
3 leeks, trimmed, cleaned and chopped
4 carrots, chopped
6 celery ribs, chopped, leaves reserved for garnish
12 to 16 oz cremini, shiitake, button or other fresh mushrooms, quartered or sliced
3 to 4 sprigs fresh thyme or rosemary
(Better yet, substitute Tuscan Herb or Herb de Provence for the Olive Oil)
3-cups chicken stock
~Heat the oven to 350. Put the olive oil in a roasting pan or Dutch oven over medium heat. Sprinkle the thighs with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, add the breast halves, skin side down. Brown well, then flip and cook for just 1 minute; remove to a separate plate.
~Put the leeks, carrots, celery, mushrooms, herbs in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes
~Nestle the thighs among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (the amount will depend on the breadth of your pan; add a little more if necessary)
~Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400-degrees and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer
~Transfer the vegetables to a platter. You can either serve by: slicing the breasts and shred the thigh meat and laying the meat on top of the vegetables; or cut the thigh & breast pieces in half ~Garnish with reserved chopped celery leaves

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