SpringerMountain2014 BFS Food Show Culinary Competition Recipe
Chef Richmond “Richie” Fowler ~ Albany Resort

Springer Mountain Boneless, Skinless Chicken Thighs served 2 ways:
Sweet and Spicy Smoked Chicken Thighs + Guava Coconut Chicken Stew
with Sweet Potato Purée, Beurre Noisette Jardinière Vegetables & Pineapple Mango Chutney




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Sweet and Spicy Smoked Skinless Boneless Chicken Thigh

  • 1 cup applewood chips
  • 1 cup lavender flowers
  • meat of 1 skinless boneless chicken thigh – Springer Mountain®
  • ½ cup Badia® jerk seasoning
  • 1 tsp. salt
  • 2 tbsp Whole Harvest® vegetable cooking oil

Soak applewood chips in water; set aside. Clean chicken thighs and place in a bowl. Season thighs with jerk seasoning and salt. Heat oil in skillet to medium high heat. Sear thigh meat until golden brown, remove and place on tray. To the same pan add soaked wood chips and lavender flowers and place chicken on top of chips and flowers. Cover and smoke for 5 minutes covered.

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Guava Coconut Chicken Stew

  • meat of 1 skinless boneless chicken thigh – Springer Mountain®
  • 1 cup Oriental Chef® coconut milk
  • ½ cup Badia® guava shells, puréed
  • ¼ cup Coco Lopez® cream of coconu
  • ½ cup ketchup
  • ½ cup peach schnapps
  • ½ cup white onions, chopped
  • ½ cup carrots, diced
  • ½ cup  russet potatoes (Idaho) diced
  • ¼ cup + 1 tsp thyme, chopped
  • 1 tsp Badia® dried oregano
  • 1 tsp Badia® paprika
  • 1 tsp Badia® basil leaves
  • 1 tsp salt
  • 2 tbsp Whole Harvest® vegetable oil

Clean and cube chicken thigh meat. Heat a pot over medium high heat and add chicken. Brown on all sides then remove and set side. Add carrots, onions and ¼ cup  thyme and sauté until onions are translucent. Deglaze pan with peach schnapps. Add ketchup, coconut milk, coco lopez, and puréed  guava along with  remaining seasonings. Return chicken to pan and simmer together until chicken is done, about five minutes. Add potatoes at the last two minutes during cooking.

Sweet Potato Puree

  •  ½ sweet potato, diced
  • 1 Badia® cinnamon stick
  • 1 tsp salt
  • ¼ cup Anchor® butter

In a pot medium pot add diced sweet potato with cinnamon stick, salt, and butter and boil until potato is soft. Strain off liquid and puree potato in blender until smooth. Serve immediately or keep warm until service.


Beurre Noisette Jardinière Vegetables

  • 2 stalks asparagus, sliced on the bias
  • 2 summer baby squash, sliced in half
  • 2 cherry tomatoes, sliced in half
  • ½ cup Anchor® butter

Melt butter in a medium skillet over medium heat until butter is browned. Add vegetables and quickly sauté until done.

Pineapple Mango Chutney

  • ½ mango, puréed
  • ¼ pineapple, diced
  • ½ cup Ocean Spray Craisins®
  • ½ cup white onions, diced
  • ¼ cup ginger, grated
  • ¼ cup red bell pepper, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup scallions
  • 1 tsp xanthax gum
  • 1 garlic clove
  • ½ cup caster sugar
  • ¼ cup red wine vinegar
  • 1 tsp salt
  • 1 tsp Badia® dried oregano
  • 1 tsp Badia® cinnamon powder
  • 1 tsp Badia® dried basil

Sauté onions, ginger, garlic and craisins in a pot. Add diced pineapples and peppers and mix well. Add puréed mango along with sugar, vinegar, and seasonings. Cook for 5 minutes and add xanthax gum and scallions. Serve.



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