Bacon wrapped chicken thighs port reduction sauce cheesy squash and zucchini : ketorecipes

Set oven to 350

Marinate 6 chicken thighs: 4 tablespoon butter 2 teaspoons apple cider vinegar 1 teaspoon mustard powder 1 teaspoon chili powder salt and pepper to taste cover and let marinate for at least 20 minutes

Squash and zucchini: Cut 3 squash and 3 zucchini in 1/2 inch thick slices. In a small bowl whisk together olive oil,3 cloves of minced garlic and 1 tablespoon of Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash in a mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. 

Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 15-20 minutes or until veggies are tender and Parmesan is golden brown.

Wrap chicken thighs in bacon and place on a small tray and bake for 30 minutes or until chicken reaches 165 degrees.

Port reduction sauce:

In a medium saucepan, heat 2 Tablespoon of oil over medium. Add 1 minced shallot, 2 cloves of minced garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups of port wine, 1 1/2 cup of chicken or vegetable stock and 3 thyme springs, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes.If you’re in a hurry you can make a slurry, of equal parts arrow root and water to the simmering sauce(add slurry slowly and allow a minute or so for the sauce to thicken). Strain the sauce, discarding the solids. (You should have about ½ cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in 3 tablespoons of butter, season to taste with salt and pepper and serve.

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