From: Chef/owner Jasper Mirabile, Jasper’s, Kansas City, MO. Yield: 4 servings. Chicken: 1 cup balsamic vinegar ½ cup brown sugar ¼ cup melted butter 1 orange, peeled and quartered 1 onion, julienned 2 lb. bone-in chicken parts (thighs, breasts, wings, legs), rinsed and patted dry 1⁄8 tsp. sea salt 4 sprigs fresh rosemary 1 cup pitted and halved fresh Bing cherries Cherry and Almond Wild Rice: 4 qt. water 8 oz. Grade A wild rice 4 oz. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.