Apple Balsamic Baked Chicken

1 (3 1/2- to 4-pound) chicken thighs (use skinless for healthier option)
1 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried rosemary
Salt and pepper -- to taste
3 tablespoons Bellindora Apple Balsamic Vinegar
1 tablespoon Arbosana Olive oil
1 tablespoon CRF Garlic Olive Oil

Preheat oven to 350: F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish. In a bowl mix mustard, olive oil and vinegar; add seasoning, mix. Pour over chicken ensuring all pieces are coated. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 45 minutes.

NOTE: The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator.

Red Meat Marinade!

It’s a simple delicious recipe and pairs well with any red meat, tri-tip, steak, Kabobs….

¼ cup Delta Barrel Balsamic Vinegar
¼ cup Consumnes River Farm (CRF) Blackberry Vinegar
¼ cup CRF Garlic Olive Oil
1 tbsp CRF Garlic & Herb Medley
Salt and pepper as desired
**you can add chopped garlic clove if you want more garlic**

Place all ingredients listed above in a bowl & whisk together. In a zip lock bag combine marinade mixture & meat, seal and shake bag to blend. Chill overnight in the fridge. Prepare meat as desired. You may reserve marinade and make a reduction to enjoy with your meat.

To make a reduction slowly bring the marinade to a boil, stirring occasionally till marinade is reduced and a thicker consistency.