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

Chicken / September 18, 2017


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.

Chicken Thighs with Plums and Bourbon Maple Glaze

Served with Rosemary Potatoes and Carrots

Serves 4


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.

Creamy Parmesan and Herb Baked Chicken Breasts

With Roasted Butternut Squash and Wilted Spinach

Serves 4


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.

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Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


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