Strawberry & Honey Balsamic Chicken Thighs
Have you ever tried strawberries in a savory dinner recipe before?? Neither had I! But last month during the Strawberry Full Moon, I was inspired. I regularly make Po veggie & turkey wraps with strawberry jam, so how different would it really be?
I had visited my local Farmer’s Market a few before June’s Full Strawberry Moon and got some ancestral Strawberry Fields mead from Stardust Cellars. I knew then and there that I just had to make an inspired Strawberry Moon dinner! I looked up which savory flavors go well with strawberries and found a whole list, but balsamic vinegar and basil practically jumped out at me from the page. I also knew I wanted to incorporate local honey as a nod to the mead I would most definitely be pairing it with, so I snagged some of that too from Mother’s Finest Urban Farms.
After that, all I had to do left was experiment. I often cook with balsamic vinegar and maple syrup together so I already had an idea of how this recipe would go.
First, I washed, dried, de-stemmed, and halved my fresh strawberries. Then I blended them into a puree with honey and a dash of lemon juice to brighten up the flavors. Next up came the flour dredge for the chicken. Then cook time! This is a pretty quick dinner to whip up as long as you have your ingredients measured and on hand.
For this particular evening, I drank my Strawberry Fields mead as-is, but I am currently in the process of making my own homemade honey mead (stay tuned!) which I plan to add Strawberry Puree and muddled jalapeños to to make a lovely cocktail pairing. That would be perfect for a Strawberry Full Moon dinner party! I can’t wait until next year!
Strawberry & Honey Balsamic Chicken Thighs
Ingredients
- 4 chicken thighs, skin on & bone in (you can sub chicken breasts, but the rich flavor of thighs work best with this recipe)
- Flour, garlic powder, salt, pepper for dredging
- 1 TBSP bacon fat or butter (or 2 TBSP evoo)
- 1 TBSP extra virgin olive oil
- 1 tsp minced garlic
- 2 TBSP honey
- 1/4 cup balsamic vinegar
- 1/4 cup Strawberry Puree (recipe can be found here and linked below)
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2-4 leaves of fresh Genovese (sweet) basil, finely chopped, plus more for garnish
- A sprinkle of fresh ground nutmeg to taste
- Balsamic glaze for serving, optional
- Sliced fresh strawberries or crushed freeze dried strawberries for garnish
Instructions
- Set a Dutch or French (enameled Dutch) Oven over medium to heat up for about ten minutes. Meanwhile, dredge the chicken thighs. Begin by patting the chicken dry and seasoning both sides with salt, pepper, and garlic powder. Then dredge both sides with flour and gently shake off the excess.
- Once your Dutch Oven is hot, add bacon fat and olive oil. Careful! The bacon fat might splatter. Add chicken thighs and brown for 3-4 minutes per side. Set aside.
- Reduce heat to medium low and add minced garlic to the pot and stir until fragrant, about 20 seconds.
- Add balsamic vinegar, strawberry puree, and honey to the pot. Stir in fresh basil, salt, pepper, and nutmeg. Add chicken thighs back to the pot and cook on medium low for about 7 minutes or until internal temp reaches 165.
- Serve with a drizzle of balsamic glaze, fresh or freeze dried strawberry slices, and more fresh basil. Tastes fabulous with a side of buttery, peppery orzo.
