The Weekend Gourmet: January HEB Primo Pick: Cookwell & Company Agave Dijon Glaze...Featuring Agave-Dijon Chicken and Apples F

Wednesday, January 30, 2013

January HEB Primo Pick: Cookwell & Company Agave Dijon Glaze...Featuring Agave-Dijon Chicken and Apples

This month’s HEB Primo Pick featured product is Agave Dijon Glaze from Texas-based Cookwell & Company. Cookwell imakes a full line of soup starters and delicious gumbo starters, salad dressings/marinades, and sauces! Agave Dijon Glaze contains pure agave nectar (similar to honey), Dijon-style mustard, tequila, fresh orange juice, rice wine vinegar, and a special blend of seasonings. The glaze is tasty and extremely versatile: it can be used to glaze salmon, pork chops or chicken…and it makes a wonderful dip for chicken strips too! 

I used this sweet-tangy sauce to make a quick and healthy dinner for us the other night. I found a great recipe for Dijon Chicken with Apples on Cookwell’s website, and I knew that it was exactly what I was looking for to highlight this yummy sauce. It doesn't get much simpler: chopped chicken tenders and diced apple are sautéed quickly. Then they're flavored with the Agave Dijon Glaze, which coats the chicken and apples. I tweaked their recipe just a bit...I added some fresh thyme and a finely diced shallot that I had on hand in my kitchen. It took less than 30 minutes to make this quick skillet meal. That was just enough time to cook a pot of rice to round out this super-quick skillet meal. We loved the combination of flavors in this dish...and wait until you see how easy it is to make!

Agave-Dijon Chicken and Apples
adapted from Cookwell & Company

Step 1: Add 2 tbs. olive oil to a large non-stick skillet and heat over med-high heat. Add 1 lb. diced chicken tenders and season with salt and pepper to taste. Saute the chicken until browned on all sides, stirring constantly. Turn the heat to medium and add the following ingredients: 1 diced honeycrisp apple (peeled and cored), 2 tbs. finely diced shallot, 2 sprigs fresh thyme, and ½ cup white wine – I used pinot grigio. Cook over medium heat for 15 minutes, stirring every few minutes. The apples should be cooked by then -- you want them to hold their shape and be slightly al dente.


Step 2: Add ½ cup Cookwell & Company Agave-Dijon Glaze and stir to evenly combine with the other ingredients. Cook for 5 minutes, until the sauce has thickened and coated/glazed the apple and chicken. Remove the thyme stems and serve the chicken mixture over your favorite rice. I cooked a package of garlic-butter rice, which worked nicely with the flavors of the chicken and apples.


This dish has a lot of flavor going on – chicken and the sweet-tart apples coated in a sweetly citrus glaze balanced with just a hint of Dijon mustard. The shallot and thyme provided a really nice balance of earthy background flavors to the sweetness of the dish, so I'm glad I added them in. 


Michael and I both really enjoyed this dish...and I especially liked that it only dirtied one pan and was ready to eat in less than 30 minutes. Can’t beat that! This recipe will be part of my ongoing weeknight dinner rotation for sure. My Texas readers can find Cookwell & Company Agave Dijon Glaze --and all HEB Primo Picks -- at their local HEB grocery store.

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