Roasted Garlic Balsamic Chicken by Daniel Vanson (Recipe)
- 8 chicken thighs
- 1 Roasted Garlic Balsamic Culina Domus Dressing/Drizzle
- Salt & pepper
- Cooking oil
- 1 lemon
- Pinch of salt
- Pine nuts
- Dill or basil
- Feta cheese
Let's start with the marinade. Place your chicken in a container and season it with salt and pepper. From there you’ll take the bottle of Culina Domus, pour it over and mix it up the chicken.
Now get a pan on a medium heat and toast the pine nuts and place in a bowl on the side. Crumble your feta and pull your fresh herbs off the stalk.
Increase the heat to medium high, add some cooking oil (I like grape seed), and lay in your chicken, shaking off and excess dressing and begin cooking
Flip the chicken every few minutes and cook until it reaches an internal temp of 163F. Let it rest for a few minutes.
While the chicken cooks, make your whipped labneh. Add a cup labneh in a bowl with the zest of 1 lemon and the juice of half that lemon. Whip together with a whisk until it comes together in a nice base.
To plate, make your base of labneh, then pour some Roasted Garlic Balsamic dressing/drizzle over top. Place your chicken, add your toasted pine nuts, sprinkle over the feta and place your dill.
It is that easy!
Daniel Vanson (@acanadianscooking)