What Makes Chicken Irresistible? You! (Two Recipes You HAVE to Make Now!)

So many people ask me, "What cuts of chicken do you like best?" That's like asking a mother which of her children she is most fond of. The answer would of course be, "I love them all for different reasons!"

There are those who say you must eat chicken breast only. Others who love noshing on a good fried chicken leg. Wings are certainly king during football season. But what about thighs? To me they're the unsung hero of chicken recipes because they bake so evenly, work with and without skin, and are just so danged cute. That's why this first recipe is all about the thigh. 

Juicy plums lend the perfect texture and acidity to a sauce that is good enough to drink! And so easy. The natural sugars in the maple syrup reduce down to the perfect color and consistency to cover the meat like a sticky caramel wrap on a state fair apple. Wow.

T round out the dish, add your favorite vegetables. I decided to boil some potatoes and carrots, mix them with butter and salt and pepper, and fold in some fresh rosemary. DELISH.

RECIPE: Sauteed Chicken Thighs with Plums
​and a Bourbon Maple Glaze.

Serves 4 / Click here for printable version.

• Ingredients
• Method

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​4 boneless skinless chicken thighs
4 small ripe plums cut into crescents
½ C real maple syrup, not the sugary substitute
3 T good bourbon
1 T mild balsamic vinegar like Olive Crate
3 small new potatoes cut into ½ inch cubes
3 carrots cut into small ½ inch pieces
1 T fresh rosemary minced or cut finely
2 T light oil
2 salted butter
3 t kosher salt, 1 t cracked pepper

​Whisk together the bourbon, maple syrup and balsamic. Set aside.
Boil the carrots and potatoes in water and some salt, until soft but not mushy, about 12 minutes. Drain, add the butter, the rosemary and salt and pepper to taste. Set aside.
Heat a large saucepan and add the oil. Add the chicken and generously season with salt and pepper. Sear the thighs until caramelized one side, about 4 minutes. Turn and brown the other side for about 2 minutes. Add the plums and stir, then add the bourbon mixture, lower heat and simmer, stirring occasionally to make sure the sauce and plums are coated as they cook, and continue to cook until the chicken is done and the syrup has reduced and thickened. Serve all with the bourbon maple glaze on top and a flourish of fresh rosemary.

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So, more than once I have been accused of being evil. Not the 666 kind, just the "oh, I can't stop eating this and it's your fault!" kind of evil. And this kind of title I will gladly accept. Any time the people I feed find themselves lost in my food, I'm happy. Or maybe my horns really do pop up...just a little?

Oh who cares if I have a pitchfork and red cape in the kitchen. Especially when the recipe was so darned easy to make! Just combine the creamy ingredients, slather it on the chicken breast (Yes, it's all about white meat this time,) and bake! Roasted sweet butternut squash completes the beautiful plate and offers the perfect sweetness to the salty bite of the cheese and mayonnaise. 

If you look closely you see that it's really a low carb meal. So maybe I have earned a halo on this one? The spinach is lightly wilted with a little salt. That's pretty healthy. And cheese is protein, yes? The butternut squash is really a showpiece because it is roasted just short of caramelization. They're tender with just the right luxurious, indulgent, swoon-worthy texture. -- Heheh...you see I am the devil after all.

I find that the cheese creates a wonderful barrier to dryness for the chicken, locking in the moisture so many cooks find absent in a chicken breast meal. So, make sure you don't bake it too long. And keep your breasts placed a couple inches apart so they cook evenly.

Now, that's right. Take a bite. (Of chicken, silly! Not the apple!! Oh, you are confusing me with the serpent...) The tender chicken gets all jumbled together with that cheese, the bite of the spinach, and the lovely bite of fresh basil when it's cooked JUST RIGHT.

By the way, if you are dying for a carb, I also served a cold ravioli tossed with lemon basil goat cheese, a white balsamic, a little oil and salt and pepper. EEEZZZ!!!

RECIPE: Creamy Parmesan and Basil Crusted Baked Chicken

Serves 4 / Click here for printable version.

• Ingredients
• Method

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​ 2 large boneless skinless chicken breasts cut in half
½ C grated parmesan cheese
½ C mayonnaise
2 T fresh basil chopped finely
½ t salt, ¼ t pepper
Squeeze of lemon juice, about 1 t
3 T panko break crumbs
1 small butternut squash cut into 1 inch chunks
6 C fresh spinach
4 T light oil
2 T light balsamic vinegar
Salt and pepper for vegetables and spinach
Torn basil leaves for garnish

​Toss the squash with about 2 T balsamic vinegar and about 2 T oil. Roast in 400 degree F oven for about 25 minutes. They were tender but not dried about and had a bit of firmness to them I liked.
Pat the chicken breasts dry and coat with about 1-2 T light oil. Place in an oiled baking dish. Mix the mayo, cheese, ½ t salt and ¼ t pepper, parmesan, panko and chopped basil. Slather evenly over the breasts. Cook in a 375 degree F oven for about 25 minutes, or until the center of your chicken is about 170 degrees. Let sit for 3-4 minutes. Serve with torn basil to garnish.