Posted By Kimberly Turner on Aug 1, 2014 in Chicken, Citrus, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit, Fruit & Vegetables, How To Cook, Main Dishes, Pears, Poultry & Fowl, Wine Country Kitchens with Kimberly | 0 comments

I am pleased to show you How to Roast Napa Jack’s Citrus Pear Chicken Thighs.

This super-delicious dish is relatively simple to make and it takes only a few minutes to prepare. Then, just pop it into the oven, baste a couple times, and your dinner roasts itself while you set the table and prepare your side dishes.

The chicken is succulent with the tasty infusion of herbs, citrus & pear.

Napa Jack’s Citrus Pear Chicken Thighs:

The Napa Valley Vinegar Co. Champagne Pear Vinegar and Napa Jack’s Citrus & Herb Rub can be found at Wine Country Kitchens @ WineCountryKitchens.com.

They have a very tasty line of wine vinegars, as well as an amazing line of spice rubs to make your cooking easier, and your already great recipes even better.

The Napa Jack’s Citrus & Herb Rub contains garlic, chili pepper, onion, orange peel, parsley and paprika – all ingredients with which we are readily familiar and nothing we can’t pronounce.

The Napa Valley Vinegar Co. Champagne Pear Vinegar contains real pear puree and fine champagne vinegar – how awesome is that? As well, it is unbelievably delicious with little bits of pear in the puree.

I am using Perfect Taste Hot Sauce in the marinade today.

Type: Entrée Recipe

Prep Time: 10 min
Cook Time: 50 – 60 min
Yield: 3 – 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

4 large chicken thighs – washed and pat dry
1 tbsp Napa Valley Vinegar Co. Champagne Pear Vinegar
1 tsp Napa Jack’s Citrus & Herb Rub
1 pear – ripe and still firm
2 tbsp olive oil
1/4 tsp chili flakes – more if you prefer more spice
1 tsp Perfect Taste Hot Sauce
1/4 tsp freshly cracked pepper – more if you wish, to taste
1 bay leaf
1 branch of wild parsley – regular parsley is acceptable
3 – 4 wedges or slices of citrus of your choice – grapefruit, orange, lemon, or lime
1 pear – washed and cut into 4 wedges with stem and seeds removed

Optional: If you have some champagne on hand, add a splash to the plastic bag containing the chicken, herbs and spices.

Instructions:

Using a resealable plastic bag, supported in a bowl to keep it upright, place chicken thighs inside the bag.
Add in olive oil, citrus & herb rub, champagne pear vinegar. Since I am looking for a bit more heat, I add in some hot sauce at this time, citrus wedges or slices, chili flakes, pepper, bay leaf, parsley and pear wedges. This would be the time to add in the champagne, if desired.
Seal the plastic bag and massage the contents until all the chicken is coated with the added oil, rub, vinegar, spices and herbs. Then, place bag back in the bowl to hold it upright. Allow chicken to marinate for at least 30 min up to overnight.
- Note: If you plan to marinate the chicken for longer than 30 minutes, be sure to place the bowl into the refrigerator.
Preheat oven to 425 degrees F & prepare a greased or oiled baking dish.
Arrange the chicken, citrus and pears in the baking dish, keeping the skin sides up.
- Tip: The marinade left in the plastic bag can be used to baste the chicken while it is roasting.
Place the baking dish into the preheated oven and allow the chicken to get some golden color on it – about 10 – 20 min.
- Note: Check on it at this time to be sure it isn’t burning.
Reduce the heat to 350 degrees F, and allow the chicken to continue roasting. Baste chicken, citrus and pears every 10 – 15 min with the marinade.
- Notes:
  - If you run out of marinade at any time, use the chicken juices rendered, for the basting.
  - If the citrus is beginning to char at any point, feel free to remove it from the baking dish and set it aside until serving.
Roast for at least 30 min longer.
- Note: If and when you notice that the chicken is getting too dark, just cover the baking dish with a loose tent of aluminum foil and continue roasting.
Test to see if the chicken is done & the juices run clear by piercing the chicken with a sharp knife close to the bone, where you can even see if the meat near the bone is still pink. If it is, then roast for another 10 min and re-check for doneness again, until you are satisfied.
Remove baking dish from the oven and serve with a piece of citrus and pear on each plate.