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Author Notes: Part of a tailgate contest win! I came up with this recipe as part of a Southern cuisine-themed tailgate contest menu at the Montpelier Horse Races in Virginia this past fall. We won Chef's Choice from Chef Jason Alley of Comfort and Pasture Restaurants. —Kristin Irani Myruski
Serves 4 - 6
English Breakfast tea bags
cup sorghum molasses (or other molasses)
tablespoons vegetable oil
chicken thighs, skinless, boneless (or with skin and bone)
salt and pepper
- in a sauce pan bring 6 cups of water to a boil, add tea bags and simmer for 2 minutes, then remove from heat and allow to steep 3 - 5 minutes until the brew is quite strong and dark
- remove tea bags and add lemon juice, orange juice, molasses and honey, whisking until dissolved; set aside
- in a large, deep skillet heat the oil over high heat
- generously season both sides of the chicken thighs and once the pan is smoking, place the side that had the skin down into the pan and allow to sear 3-4 minutes
- once the thighs have a golden brown sear turn them over to sear the other side
- once the second side is seared, turn the thighs over again and pour the steeped tea mixture over top
- allow to come to a boil and then reduce to barely a simmer for about 5-8 minutes or until thighs are cooked through
- remove thighs to a serving platter, tent with foil and keep remaining cooking liquid over high heat to reduce to sauce consistency, about 12-15 minutes
- pour sauce over top of the thighs and serve
- This recipe was entered in the contest for Your Best Recipe with Tea