Jackie Lewandoski travels to Hamlin to Ritter's Farm Market to sample cuisine from their popular Farm to Table Experience dinner. Kimberly Storm cooks up a home-style Chicken with Vegetables dish.
Sweet and Smoky Orange Chicken
3/4 cup Orange marmalade
1 1/2 tbsp adobo sauce from canned chipotles 1 1/2 tbsp cider vinegar
1/8 tsp ground cloves (optional)
3 sweet potatoes quartered
1 cup cherry tomatoes
1 orange quartered
1 tbsp olive oil
1/3 cup flour
6 pieces of chicken (thighs & drumsticks)
salt & pepper to taste
Orange Dijon Marinade:
3 cloves garlic roughly chopped 1/4 cup olive oil
1/4 cup apple cider vinegar
1 cup orange juice
1 cup Ritter’s apple cider
1/2 cup brown sugar
3 tbsp dijon mustard
In a bowl whisk together marinade ingredients. Place chicken pieces into a ziplock bag and pour marinade over chicken. Let chicken marinate at least one hour but preferably overnight.
In a bowl whisk together first four ingredients. Reserve 1/3 cup of sauce. In a bowl toss together sweet potatoes, cherry tomatoes and oranges in olive oil. Arrange vegetables on a foil-lined baking sheet. In a Ziplock bag, toss chicken pieces in flour. Arrange chicken on baking sheet with vegetables. Brush chicken with orange sauce. Roast at 475 degrees for 15 minutes. Turn chicken over, brush with reserved sauce and roast until juices run clear when pierced with a fork. Approximately 15 minutes depending on chicken pieces used.
Serves 4.
