Your Recipe for Convection Cooking
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Honey Balsamic Chicken with Tomatoes, Peppers & Mushrooms
Convection Roast or Convection Bake
12 - oz cherry or grape tomatoes, cut in half
3 - 4 - lbs chicken pieces
1 - yellow bell pepper, cut into 1” pieces
½ - lb cremini or white mushrooms, cut into ½” thick slices
1 + 2 - tablespoons olive oil (divided use)
2 - tablespoons Balsamic vinegar
1 - tablespoon fresh rosemary, chopped
½ + 1 - teaspoon salt (divided use)
2 - tablespoons honey
Cracked pepper to taste
Preheat the oven to Convection Roast or Convection Bake.
Heat a large skillet over moderate heat and saute the tomatoes in 1 tablespoon of olive oil until softened.
Combine the tomatoes, peppers and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining 2 tablespoons of olive oil and the Balsamic vinegar.
Sprinkle with rosemary, ½ teaspoon of salt and freshly ground pepper.
Place the chicken pieces on top of the vegetables skin side down to coat with the oil mixture then turn them over.
Sprinkle the chicken with the remaining 1 teaspoon of salt and some more pepper then spread the honey over the chicken skin.
Bake for 40 - 50 minutes until chicken pieces are cooked through and the skin has browned.
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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher