Pack a flavor punch with Jerk chicken, with the signature heat of scotch bonnet chiles. Try a Greek-inspired grilled chicken salad with Mt. Olympus Greek Style Seasoning in your vinaigrette or make a well-seasoned spin on a comfort food classic with Lemon Chicken Cacciatore.
INGREDIENTS:
3 lbs. bone-in, skin-on chicken thighs and drumsticks
Salt, to season
2 Tbsp. cornstarch
3 Tbsp. olive oil
6 shallots, sliced into rings
1 red bell pepper, stemmed, seeded, and sliced into rings
1 cup mushrooms, sliced
2 Tbsp. Pyramid Peak Lemon Pepper
1/2 cup white wine
1 28 oz. can diced tomatoes
2 Tbsp. honey
2 sprigs fresh oregano
1/4 cup lemon juice
DIRECTIONS:
Preheat oven to 350 degrees. Season chicken with salt and coat with cornstarch on all sides. In a large Dutch oven, heat oil over medium-high heat. Working in batches, add chicken and cook 5 to 6 min. per side or until golden brown on all sides. Transfer chicken to a plate. Add shallots, bell pepper, and mushrooms to Dutch oven. Cook, stirring and scraping up any browning on the bottom of the Dutch oven for 7 to 8 min. or until softened. Stir in Pyramid Peak Lemon Pepper. Add wine and bring to a simmer. Add diced tomatoes, honey, oregano, and lemon juice, and return to a simmer. Add chicken and chicken juices to Dutch oven. Transfer to oven and cook for 30 min. or until chicken reaches an internal temperature of at least 165 degrees. Discard oregano sprigs. Serve immediately.
YIELD: 6 servings
