Recipes
Lemon Herb Chicken with Sage Blueberry Conserve
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 lb. chicken parts
- 2 tbsp. olive oil
- 2 tbsp. honey, divided
- 1 lemon, juiced
- 2 cloves garlic, minced
- ½ tsp. hot sauce
- 1 tsp. ginger
- 1 pkg. POULTRY BLEND, divided
- 1¼ c. frozen or fresh blueberries
- 2 c. cooked corn
- 1 tbsp. lime juice
- 1 tsp. salt
Instructions:
Preheat oven to 375˚F.
MARINADE: Mix olive oil, 1 tbsp. honey, lemon juice, 1 clove minced garlic, hot sauce, ginger and whole sprigs of THYME and ROSEMARY. Place chicken in marinade, and refrigerate for at least 2 hours.
Bake chicken in 9” x 13” baking dish for 30 minutes or until 170˚F.
prepare the conserve: Place berries, corn, lime juice, salt, 1 tbsp. honey, & 1 clove minced garlic in saucepan and bring to a simmer.
Submerge the SAGE sprigs and cover saucepan for 20 minutes or until chicken is done.
Discard SAGE and place ½ c. conserve alongside each piece of chicken.
Makes 4 servings.
Shenandoah Growers suggests:
Try a German Riesling to match.