No Bones about it
These Guys have established that food is better when it is stuffed-and spicy! With bellies a rumblin’ they grabbed some chicken quarters and deboned the meat in order to make way for a tantalizing spicy mushroom and scallion stuffing. After pan searing and baking off the legs, These Guys sliced the legs and served them with a balsamic reduction sauce, over teriyaki soy quinoa. A side Mandarin Spinach Salad was also enjoyed at the premier tasting.
Want to know how they did it?
Stuffed Chicken Quarters:
– debone chicken quarters (leave skin on, no bris)
– stuffing:
– jalapenos (4)+ seeds (YES)
– scallions
– mushrooms
– lemon zest
– rosemary
– in the future – thyme (waits for no man)
– red wine
– salt & pepper to taste
– lemon juice
– chicken stock
– panko
– sauteed for 10-15 min
– roll up stuffing in chicken quarters (This is most preferably done with twine )
– seared in pan with olive oil to keep in taste
– baked in the oven at 375 for 20-30 minutes (until fully cooked)
Balsamic Reduction Sauce (Saawwwce!):
– balsamic vinegar
-red wine
– chicken stock
– red pepper flakes
– brown sugar
– honey ( 2 spoon fulls)
reduced in a saucepan until pallet is tickled on medium-medium low heat
Teriyaki and Soy Quinoa:
– two cups of quinoa (washed)
– 4 cups of water (or vegetable broth)
– 1 bottle of teriyaki sauce
– soy sauce for taste
– red pepper flakes
– spinach
– grape tomatoes
– salt and pepper to taste
– cooked on the stove in a pot or a short pot(?) for around 20 minutes on medium then low heat
Mandarin-Spinach Salad:
– mandarin oranges (two cans)
– baby spinach
– golden cherry tomatoes (maybe cut, but whole is a pop in your face)
– baby romaine lettuce
– chives (in the future)
– shiitake mushrooms
– (in future asian noodles)
Dressing:
– soy sauce
– mandarin juice
– wasabi
– honey
– red pepper flakes
– pepper to taste
– (ginger in the future, if it wasn’t already in it) (short term memory is.. wait, what?)
Enjoy!
~These Guys
Mid Week Meal, Cooking With These Guys 