Verbena Fig Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
FIG BALSAMIC GLAZED CHICKEN
6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper - to taste
1 TBS Unsalted Butter
1 medium Shallot – finely diced
2 cloves Garlic – minced
1 (12 oz) Jar Fig Preserves  (Link Coming Soon)
2 tablespoon Honey
3 TBS Verbena Fig Balsamic Vinegar
5 Sprigs Thyme, more for garnish
½ Cup Walnuts – chopped for garnish
½ Cup Gorgonzola – crumbled
DIRECTIONS:
Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.
Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes.
Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
 
 
 
 
Honey Fig-Balsamic Fall Veggie Bake
2 Sweet Potatoes
2 Cups Brussel Sprouts                           
1 1/4 Cup Raw Cranberries
1 Handful Fresh Basil                                            
1 TBSP Verbena Tunisian Chemali Olive Oil
2 TBPS Verbena Fig Balsamic Vinegar                                         
1 TBSP Honey
1/4 tsp Salt 
1/4 tsp Pepper
DIRECTIONS:
Set out 2 sweet potatoes, 2 cups of brussels sprouts and 1 cup of cranberries for prep.
Peel the sweet potatoes and then cube them. Cut off the ends of the brussels sprouts and quarter the rest. Chop up the basil leaves.
Place the prepped vegetables and herbs in a baking dish and add in the cranberries. Mix everything together.
Drizzle olive oil, honey and the balsamic vinegar over the entire dish. Sprinkle some pepper and sea salt on top.
Bake at 425 degrees for about 40 minutes. Stir about halfway through. Make sure the cranberries have burst before you remove it from the oven.
Let cool and then serve!