Tasty Tuesday

Here is a simple Sweet Tea Marinade recipe for chicken. 

I found it in a Food & Wine magazine, the chef who created it is John Currence.

The tannins help tenderize the chicken while the sugar gives it a light cure.

the ingredients:

Worcestershire sauce, sweet tea, dried thyme, Tabasco and salt

Brew strong tea in a small pot

after the water comes to a boil, add a pinch of baking soda, if you like!

Pour all the ingredients in a resealable plastic bag.

Easy Peasy!

Ingredients:

3 cups ice tea

1/4 cup white sugar
1 tablespoon Worcestershire sauce

1 tablespoon Tabasco

1 tablespoon dried thyme

1 tablespoon salt

Directions:

Place tea bag in small pot of water, bring to a boil. Remove from heat and add pinch of baking soda to enhance the flavor. Remove tea bag and stir in sugar. Add enough water to make 3 cups of tea. In a resealable plastic bag, coat 1 lb of boneless, skinless chicken breasts or thighs with the sweet tea, Worcestershire, Tabasco, thyme and salt. Refrigerate overnight.
Rinse off the thyme before cooking.

This chicken is awesome because you can grill it, fry it... whatever you prefer. I think it tastes delicious grilled, sliced and served on a strawberry spinach salad with raspberry dressing!

When I made this for dinner yesterday,  I started out by pouring corn bread batter into a hot cast iron skillet (it turned out dry so next time I'm going to use The Pioneer Woman's recipe),
next I sprinkled the chicken with salt, pepper, onion powder, garlic powder and cayenne pepper, then cooked it in a hot skillet with butter and olive oil till it was golden brown.

(I didn't take photos at this point because the kids were melting down and dinner needed to be on the table ASAP. Oh, and I have trouble multi tasking. Sorry!)

While the chicken was cooking, I made an onion gravy. If you like caramelized onions, read on!


Ingredients:
2 tablespoons canola oil
1 large white onion, thinly sliced
1/2 teaspoon dried thyme
Pinch of sugar
2 tablespoons dry sherry
1 cup chicken stock
1 teaspoon cornstarch dissolved in 1 tablespoon of water
Salt and freshly ground black pepper.

Directions:
Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.

Enjoy!