This glaze will keep your chicken flavorful and moist. Bigelow has used its Cozy Chamomile tea to enhance the flavor.
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Nutrition Info
|
|
%DV |
| Calories: |
451 |
23% |
| Protein: |
34 grams |
67% |
| Carbohydrate: |
8 grams |
3% |
| Total Fat: |
31 grams |
48% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
157 mg |
52% |
| Saturated Fat: |
8 grams |
40% |
| Monousaturated Fat: |
14 grams |
|
| Trans Fatty Acid: |
.4 grams |
|
| Total Dietary Fiber: |
2 grams |
10% |
| Total Sugar: |
4 grams |
|
| Sodium: |
1560 mg |
|
| Potassium: |
483 mg |
|
| Vitamin A (Retinol Equivalent): |
663 |
|
| Vitamin C: |
9 mg |
|
| Calcium: |
66 mg |
|
| Iron: |
3 mg |
|
| Vitamin D: |
.2 micrograms |
|
| Thiamin: |
.1 micrograms |
|
| Riboflavin: |
.3 mg |
|
| Niacin: |
9 mg |
|
| Vitamin B6: |
.5 mg |
|
| Folic Acid: |
33 mg |
|
| Vitamin B12: |
.4 micrograms |
|
Ingredients
-
8 Bigelow ® Cozy Chamomile Herb Tea Bags
-
1 cup chicken broth
-
1 tablespoon agave nectar or honey
-
8 chicken thighs, bone in, skin on
-
2 teaspoon salt
-
2 teaspoon pepper
-
1 tablespoon olive oil
-
1 cup baby carrots diced
-
1 medium onion diced
-
1 celery rib diced
-
¼ cup chives diced
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.
Instructions
Preheat oven to 350° F. Using a small saucepan, bring chicken broth to a boil. Turn off heat and allow tea bags to steep in broth for 5 min. Discard tea bags. Add agave nectar and stir to dissolve. Season both sides of chicken with salt and pepper. Heat a large, oven proof sauté pan on med-high. Add olive oil. Once oil is heated, add chicken thighs, skin side down. Once skin is golden brown (5 min), turn chicken over and allow to cook for an additional 5 min. Remove chicken from pan and place on a plate. Using the same pan, reduce heat to medium and add carrots, onion and celery. Sauté vegetables for 3 minutes. Add ½ cup of the Chamomile Tea broth to deglaze the pan and allow liquid to reduce by ½ (5 min). Place reserved chicken back in pan over the sautéed vegetables. Pour remainder of reserved broth over chicken. Place uncovered pan in oven. Bake 25 minutes. Remove from oven. Serve on warm plates. Garnish with chives.