Spiced Roast Chicken & Collard Greens with Maple Butter & Thyme

 

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Chicken quarter, the leg and thigh portions, just happen to be the perfect portion for two—which features all the best parts of the bird. This dish highlights succulent dark meat with a spice rub of sweet paprika, ground coriander, garlic powder and  a hint of crushed red pepper flakes, for a mild kick. To a ensure tasty, crispy-skinned meat,  browning the chicken skin on the stovetop in a cast-iron skillet will give you the best results  before roasting it in the oven. The chicken was served over a bed of stewed collard greens and onion and spooning warm, homemade maple butter on top—a sweet, rich mix of melted butter, maple syrup and apple cider vinegar.

I made this dish a second time, but instead of drizzling the chicken with maple butter, I switched it up a bit and used my Grand’s recipe for White Barbecue Sauce, making it a twist of classic southern barbecue chicken.

You see, White Barbecue  Sauce is a regional favorite found in the foot hills of Appalachian Mountains of Northern Alabama. Pit master, Bob Gibson is credited with concocting white sauce back in 1925. This tangy, mayonnaise-based condiment was traditionally used to dress chicken. But today, just about every BBQ joint in the area has  a white barbecue sauce on their menu,  and use it on their meats, and place it on their tables. You can eat it with everything from french fries to bread to chicken and ribs. This unique, tangy flavor is the perfect compliment to just about everything.

To make a White Barbecue Sauce you only need  four ingredients: mayonnaise, vinegar, salt, and coarsely ground pepper. But my Grand’s recipe called for a little buttermilk and just a touch of heavy cream, to give it a dressing like consistency.

To be perfectly honest, being a Southern girl, I preferred my Grand’s White Barbecue Sauce…….

Enjoy!

Adapted from Blue Apron, 2015

Serves 2

Ingredients:
2 Chicken leg and thigh quarters
1 Yellow Onion
½ bunch collard greens
1 bunch fresh thyme
2 Tablespoons unsalted butter
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
2 Teaspoons Spice Blend (Garlic Powder, Smoked Sweet Paprika, Ground Coriander and Crushed Red Pepper Flakes)

Directions:
Preheat the oven to 450°F.

Prepare the ingredients:
Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel, halve and thinly slice the onion. Pick the thyme leaves off the stems; discard the stems.

For the Chicken:
Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper and as much of the spice blend  to taste.Sprinkle the skinless side with half the thyme. In a medium pan , heat 2 teaspoons of olive oil on medium high until hot. Add the seasoned chicken, skin side down. Cook 4 to 6 minutes, or until the skin is browned and crispy. Turn off the heat. Transfer the browned chicken, skin side up, to the prepared sheet pan, leaving any browned bits  in the pan on the stovetop.

Place the browned chicken in the oven and roast 24 to 26 minutes, or until cooked through.Remove from the oven.

For the Collard Greens:
While the chicken roasts, add 2 teaspoons of olive oil to the pan of reserved brown bits and heat on medium until shimmering. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the collard greens and ⅓ cup of water.  Cover with a lid and cook, stirring occasionally, 18 to 20 minutes, or until the collard greens are wilted and very tender. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

For the Maple Syrup Butter:
Make the make the maple syrup butter, just before serving, heat the pan used to cook the collard greens on medium until hot. Add the butter, maple syrup and vinegar;season with salt and pepper. Cook, occasionally swirling the pan, 1 to 2 minutes, or until bubbling and thoroughly combined.Remove from heat and season with salt and pepper to taste.

To serve , transfer the roasted chicken to the serving dish of cooked collard greens. Top with the maple butter. Garnish with the remaining thyme. Enjoy!

 

 

 

TODAY.com Parenting Team FC Contributor

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Grand’s Alabama White Barbecue Sauce

 

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Photo Credit: SouthernBite.com, 2014

 

White Barbecue Sauce is a regional favorite found in the foot hills of Appalachian Mountains of Northern Alabama. Pit master, Bob Gibson is credited with concocting white sauce back in 1925. This tangy, mayonnaise-based condiment was traditionally used to dress chicken. But today, just about every BBQ joint in the area has  a white barbecue sauce on their menus,  and they use it on their meats as a marinade, and place it on their tables for serving.

The sauce is so versatile, that you can eat it with everything, using it as a dipping sauce  french fries to chicken wings and ribs and even as  a dressing for pulled pork sandwiches. Seriously, this unique, tangy flavor is the perfect compliment to just about everything.

To make a White Barbecue Sauce you really only need  four ingredients: mayonnaise, vinegar, salt, and coarsely ground black pepper. My Grand’s  original recipe called for a little buttermilk and just a touch of heavy cream, to give it a salad dressing- like consistency. But I tweaked it just a little  bit, by adding Creole Mustard and Horseradish to her recipe and it turned out just fine.


Makes About 2 Cups


Ingredients:

2 cups mayonnaise
1/4 cup heavy cream
1/4 to 1/2 cup buttermilk (as needed for the desired consistency)
6 Tablespoons apple cider vinegar
6 Tablespoons fresh lemon juice
1 Tablespoon coarsely ground black pepper
1/8 teaspoon Creole mustard
1/8 teaspoon prepared horseradish
1 teaspoon Kosher salt
2-3 teaspoons granulated white sugar
2 garlic cloves, minced

 

Directions:
Whisk together all ingredients until blended. Pour into a Mason Jar, cap tight with a lid and store in the refrigerator for up to 1 week.

 

TODAY.com Parenting Team FC Contributor


Hot Pepper Relish

Canning is a perfect way to preserve the taste of late Summer and Early Autumn vegetables from your garden.

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This recipe for Hot Pepper Relish uses the traditional water bath canning method. For more information and specific guidelines on canning, please visit the following link at The National Center for Home Food Preservation: http://nchfp.uga.edu/index.html

Preparation Time:  20 Minutes
Total Time: 1 Hour
Yield: About 7 Pints

Ingredients:
18  green Serrano chili peppers, steamed
18 miniature sweet red bell pepper, seeded
4 pounds sweet onions (about 5 to 8 medium sized onions)
1 Tablespoon kosher salt
4 quarts boiling water
2  1/2 cups apple cider vinegar
2  1/2 cups granulated sugar

Special equipment:
Latex or nitrile gloves to protect your hands from the compounds in the chili peppers.

Water Bath Canner

Directions:
Place the peppers and onions in a food processor and chop finely. Alternatively, you can place the  vegetables in a blender, cover with water and chop finely. Drain the vegetables in a colander. This method may require to process the vegetables in 2 or 3 batches, depending on the blender model.

In a large  enameled  cast iron stock pot or kettle,  add the vegetables and salt. Mix to combine. Cover the vegetable mixture with the boiling water. Let the mixture stand for 10 minutes, then drain and discard the soaking liquid.

Add the vinegar and the sugar to the vegetables. Bring to a rolling boil, then reduce heat and simmer for 20 minutes.

While the vegetables are simmering prepare your mason jars and  water canning equipment according to the manufacturers directions.

Working as quickly as possible, place a canning funnel over the jar and ladle the vegetable mixture into the jar, pressing down the vegetables as you pack the jar so that the liquid (brine) covers the vegetables.  Using a clean dish towel, wipe the jar rims clean, cap with a canning lid and secure the band until it is finger tip tight.

Repeat with the remaining jars and place in the water bath canner. Start to count the processing time hen the water in the canner returns to a complete boil. Process the relish in the boiling water canning bath for 15 minutes.

Place a clean terry cloth towel on the work space. Remove jars from the canner using the jar lifter. Rest jars on the towel and allow the jars to sit upright for 24 hours undisturbed. You may hear a”popping” sound which indicates that the jars are sealing. To check if seals have properly occurred, depress the center of the lid with your index finger. If the lids flex under slight pressure, the jars ARE NOT SEALED. You can reprocess the jars by opening them and cleaning the rim, and using a new lid. Seal with a band and reprocess.

If the lid does not flex your jars have properly sealed. Label your jars with the contents and date and store in a cool dry place. You can store your relish UNOPENED for up to  one year. Always refrigerate your jar of processed relish after opening your jar.

Enjoy!