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Tip Of The week 2/4/2017
Safe Cooking Temperatures
Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
Recipe of the Week 2/13/2017
Glazed Chicken Thighs with Apples
6 Chicken Thighs
½ cup apple jelly
1 tablespoon balsamic vinegar
2 cooking apples, (Granny Smith)
½ cup chicken broth, divided
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 onion, sliced
Saturated Fat: 8g
Sodium: 620mg Carbohydrate: 30g
Slice apples into 1/4-inch thick pieces. Add 1 tablespoon of chicken broth to apples to prevent browning.
Season chicken thighs with salt and pepper.
Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin side down in pot. Brown chicken for 5 minutes per side. Turn off heat, remove chicken and set aside. Drain the oil leaving 1 teaspoon in the pan.
Turn heat on to medium. Add onions and apples. Cook for 5 minutes.
Add remaining chicken broth and bring to a simmer.
Place chicken on top of onion-apple mixture. Pour jelly mixture over chicken. Cook covered with lid tilted for 20 minutes or until chicken reaches an internal temperature of 180°F.