Balsamic Glazed Chicken Recipe

Ingredients

• 1/2 cup Balsamic Vinegar
• 2 tablespoon Honey
• 1 1/2 tablespoons Whole-Grain Mustard
• 3 cloves Garlic, minced
• Kosher Salt, to taste
• Freshly ground Black Pepper, to taste
• 4 bone-in, skin-on Chicken Thighs
• 2 cup Baby Red Potatoes, halved (quartered, if large)
• 1 tablespoon chopped fresh Rosemary
• 2 tablespoon Extra-Virgin Olive Oil
• 3 – 4 Rosemary Sprigs, for skillet

Directions

1. Preheat oven to 425°F.
2. In a large bowl, combine balsamic, honey, mustard and garlic. Mix. Season, to taste, with salt and pepper. Whisk until combined.
3. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
4. While chicken is marinating, in a medium bowl, add potatoes and rosemary. Season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
5. In a large skillet over medium-high heat, heat remaining tablespoon oil.
6. Add chicken and marinade. Sear chicken, skin side down, 2 minutes. Flip and sear 2 minutes more.
7. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
8. Transfer to the oven. Bake until potatoes are tender and chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
9. Serve chicken and potatoes with pan drippings.

Franklin Barbecue: A Meat-Smoking Manifesto

A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue–winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.

In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Click HERE Now to Get Franklin Barbecue: A Meat-Smoking Manifesto