The E.V T.V Show

…the food I make, the plants I grow, and the items I create.

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Honey Roasted Chicken with Cranberry Relish

I always eat my condiments with food, not my food with condiments. Are french fries not merely a vehicle for the ketchup?

My recent obsession- honey mustard. Local honey simmered with fresh whole grain mustard – to die for.

Now honey mustard and chicken are a classic combination, but instead of a dipping sauce, simmer the chicken in the honey mustard with fresh herbs and dry white wine. The house will smell fantastic – drawing your family to the dinner table!

I prefer to cook this in a cast iron skillet, as a one pot meal. If you do not have a cast iron skillet, simply saute the onions and garlic in a standard skillet; then use a baking dish to cook your chicken.


total time: 45 minutes   yield: 4 servings


  • 3 tablespoons of dijon mustard
  • 3 tablespoons of honey
  • 3 tablespoons of whole grain mustard or honey mustard of your choice
  • ½ tsp of fresh grated ginger
  • 2 sprigs of thyme and marjoram
  • 4 chicken thighs
  • 1 tablespoon of olive oil
  • ¼ cup of Marsanne Roussanne
  • 1 yellow onion chopped
  • 2 cloves of garlic minced



  • 1 tablespoon of whole grain mustard
  • 1 tablespoon of olive oil
  • salt and pepper to taste



  • Preheat your oven to 400F.
  • Mustard Rub: Combine mustard, olive oil, salt and pepper in a small bowl. Using your fingers or a brush work the rub into both sides of the chicken. Set aside
  • For the Sauce: Whisk together the mustards, honey, ginger, and olive oil into a small bowl and set aside
  • For the Chicken: Heat one tablespoon of olive oil in your cast iron skillet, or standard skillet, over medium heat. Once the oil is hot, add your onions and garlic. Cook until golden brown or about 5 minutes. Add the chicken and sear for 2-3 minutes on both sides. Add the ¼ cup of wine and honey mustard sauce. Nestle in a few sprigs of fresh herbs and place in the preheated oven for about 25-30 minutes or until chicken has reached the internal cooking temperature.
  • Serve along side rice to soak up the honey mustard sauce. Enjoy with cranberry relish to brighten the dish and pair with Unionville Vineyards’ Marsanne Roussane!


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An Ode to Cranberries – Mother Nature’s Super Food

Homemade Cranberry Relish

Homemade Cranberry Relish

Raw homemade cranberry relish is one of my favorite side dishes. Every year for Thanksgiving, there are heaping bowls on every corner of the table. The cranberry’s natural acidity along with the orange juice will brighten up almost any meal.

Grate fresh orange zest for this recipe!

Fresh orange zest and juice

I love this recipe so much, I make it throughout the year since it is fantastic along side most poultry or pork dishes. The orange juice adds wonderful flavor while the sugar balances the natural tartness and thickens the juice, binding together the ingredients.

Tidbit: Stock up on cranberries while they are season and store them in your freezer.

Cranberries, one of mother nature’s super foods, are an excellent source of Vitamin C and E – boosting both the immune and the urinary system. They are also high in Vitamin K and fiber – protecting the body against free radicals and acting as an anti-inflammatory agent.

Use fresh or thawed cranberries.

Use fresh or thawed cranberries.

Fun Fact: Cranberries scientific name is Vaccinium macrocarpon sharing the same genus, Vaccinium, as blueberries – another one of mother nature’s super foods

Cranberry relish is perfect along side chicken and pork dishes.

Cranberry relish is perfect along side chicken and pork dishes.


Do you have a favorite cranberry recipe? Do you like to put them in muffins or pancakes? Dried cranberries make an excellent addition to trail mix or granola. Share below!

Cranberry Relish

Prep time: ~15 minutes Serving Size: 1.5 cups


  • 1 bag of cranberries
  • 1 orange juiced and zested
  • ½ – 1 cup of sugar

 Easy to remember and easy to scale 1:1:1


  • Rinse the cranberries under cold water.
  • Place the cranberries in a blender or food processor along with the zest and juice of one orange.
  • Add about half of the sugar and pulse – be mindful not to over pulse.
  • Once it is at your desired consistency – taste and add sugar accordingly.
  • Store in the refrigerator for at least 2 hours or overnight to intensify the flavors.
  • Serve alongside your favorite poultry or pork dish!