Smoky Maple Chicken


Serves: 2


4 Tbsp Flying Olive Maple Balsamic Vinegar, divided

2 Tbsp Flying Olive Chipotle or Olive Wood Smoked Extra Virgin Olive Oil or for more heat, use Flying Olive Harissa Extra Virgin Olive Oil or a Combination of Choice

2 chicken breasts (this is also good on pork chops)

1 clove garlic, minced

½ tsp Washington Smoked Salt or Applewood Smoked Bacon Salt of the Earth*

4 pieces of smoky bacon

1 shallot, minced

½ tsp Ancho chili (sweet and smoky) powder (use a spicier chili powder if desired)

2 Tbsp chicken broth or water


Combine 2 Tbsp of Flying Olive Maple Balsamic Vinegar, the Flying Olive Virgin Olive Oil of choice, and garlic in a zip-lock bag.  Add the washed and dried chicken breasts and flip a few times.  Place in refrigerator to marinate, at least an hour, more if possible.

When you are ready to cook the chicken, add the bacon to a med skillet and cook until done.  Remove and drain on paper towels.  Wipe out the pan and, if necessary, add a bit more Flying Olive Chipotle Extra Virgin Olive Oil.  (I used the pre-cooked bacon so needed to just heat it up.  I needed a little more Chipotle EVOO to brown the chicken.)  When cooled, dice the bacon

Add the shallot and cook 2-3 minutes until about ½ way done.  Push the shallots to the side and add the chicken breasts, browning them about 3-7 minutes on each side, depending on their size.  If the shallots start to get overly done, remove them from the pan or place them on top of the chicken breasts while the chicken continues to brown.

Add 2 Tbsp of Flying Olive Maple Balsamic Vinegar and 2 Tbsp of chicken broth or water to the pan with the juice, shallots and chicken breasts.  Let simmer.  The sauce should start to thicken.  When almost thick, add the diced bacon.  If the chicken breasts are done, remove to a plate and cover while the sauce reduces and thickens.  Place each breast on a plate and spoon on the maple bacon sauce.

*Available in our Eastgate store

Submitted by Barb L.