FIG BALSAMIC CHICKEN
Products Used: Fig Balsamic Vinegar, Signature Extra Virgin Olive Oil
Our Fig Balsamic adds a sublime note of tart spice to this simple but hearty chicken dish.
1/3 c Old Town Oil Fig Balsamic Vinegar
1/2 cup chicken broth
1 teaspoon sugar
1 or 2 clove garlic, minced
1 t dried thyme
4 boneless, skinless chicken breasts
1-2 T Old Town Oil Signature Extra Virgin Olive Oil
Whisk together the first five ingredients, then marinate chicken breasts for 20 minutes.
Heat olive oil in a large skillet. Remove chicken, but reserve the marinade. Brown chicken in skillet until they’re almost done cooking. Add the marinade to the pan and bring heat to a boil. Cover and simmer for 7-10 minutes. Serve with your favorite roasted vegetables.
*Should you choose not to use the marinade as the sauce, simply double the original recipe, discard the marinade, and use the reserved half for the sauce.
Products Used: Pomegranate Balsamic Vinegar & Nana's Extra Virgin Olive Oil
Feel like grilling but don't want a heavy meat dish? The bright colors and lively flavors of this salmon and slow roasted corn dish are perfect for a warm summer's night.
4 anaheim chilis
Nana's Extra Virgin Olive Oil
2 ears of corn, shucked
1 cup tomato, diced
1/4 cup fresh cilantro, chopped
6 tablespoons fresh lime juice
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon ground cumin
4 6-oz. skinless salmon fillets
1/4 cup OTO Pomegranate Balsamic Vinegar
Place chilis on grill rack coated with olive oil; grill 5 minutes on each side or until blackened. Place chilis in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chilis and cut in half lengthwise. Discard seeds and membranes. Cut chilis into 1/4-inch strips.
Place corn on grill rack coated with olive oil; grill 10 minutes or until lightly browned, turning...
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