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Arbor Gate's Picks
of the Month

Recipes for May

December 9, 2016 Back to Picks >

Orange Caramelized Carrots with Thyme

  • 2 tbsp Butter
  • 16 oz Carrots,sliced
  • 3 cups Orange juice
  • 1/2 tsp Thyme
  • Salt and Peeper to taste

In a large saut� pan, heat butter over medium heat until melted. Add carrots to pan and coat with butter and cook for about 1 minute so as not to burn the butter. Add orange juice to pan and cook until reduce to glaze consistency. Cook carrots while stirring often during the cooking. Season the carrots with salt and pepper.
Roasted Tomatillo Braised Chicken

  • 6 Tomatillos, husked
  • 3 Jalape�os, chopped and seeded if necessary
  • 3 tbsp Pecan Oil
  • 6 Chicken Breasts
  • 1 Large Onion, diced
  • 3 cloves Garlic, minced finely
  • 1 cup White Wine
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 2 cups Chicken Stock
  • 2 limes, zested and juiced
  • 1/4 cup chopped fresh cilantro, plus more leaves for garnish

Preheat the grill. Place the tomatillos and jalapenos on the grill and cook until the skins blacken, about 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool. In a large saut� pan, heat oil over medium high heat until you see wisps of smoke. Sprinkle the chicken generously with salt. Add the chicken breasts skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve. Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes. While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.

Add the garlic to the pan with the onions and cook for 1 to 2 minutes. Add the wine off the heat to the pan and scrape any brown bits. Cook until almost dry then add the tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste the sauce and season with salt and lime juice. Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes. Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning. Remove the chicken from the pan and stir in the cilantro. Spoon the sauce over the chicken, sprinkle with extra cilantro leaves.

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