Creole Basil Tomato Glazed Chicken

Chef Emily Vanlandingham, owner of Locally Preserved, grew up in a small farming community in southern Maryland, where she spent countless enjoyable days with her grandmother, picking and preserving 
seasonal fruits and vegetables.

The early exposure to the rhythms of harvesting and processing seasonal produce nurtured a lifelong love of creating fresh and delicious food. Emily attended the Culinary Institute of America in New York, and after graduating, eventually found herself in New Orleans working in the kitchen of Stella!, 
a former French Quarter fine-dining restaurant.

Emily later opened her own local catering business, Feed Me Eat Pretty, which gave her the opportunity to resume her childhood custom of making 
small-batch seasonal jams, jellies, and syrups to add extra flavor to her menu 
offerings. With a growing legion of clients asking to buy her syrups and 
preserves, Emily knew it was time to restructure her business. In 2013, 
she rebranded her products under the Locally Preserved name and 
offered them for sale around New Orleans.

Today, Emily takes great pride in supporting local farmers 
with her Locally Preserved products and develops close 
relationships with those who grow the fruits and 
vegetables the company uses. Each of the 
syrups, jams, jellies, and preserves 
made by Locally Preserved are 
offered seasonally. When they’re out 
of a product, they’re out until the following growing season.

We think you’ll love this glazed chicken 
recipe that highlights Emily’s Creole Basil 
Tomato Jelly. If you love the taste, the Creole 
Basil Tomato Syrup is just as good and makes a 
wonderfully refreshing cocktail. Where else but 
Louisiana could you find Creole tomato jelly? 
These flavors taste like home.

Creole Basil Tomato Glazed Chicken
Yields: 4 servings
  • 4 skinless chicken leg quarters*
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 (8.5-ounce) jar Locally Preserved Creole Basil Tomato Jelly
  • ½ teaspoon hot sauce
  • Garnish: tomato slices, fresh basil
  1. Preheat oven to 350°. 
Line a large rimmed baking 
sheet with foil, and spray 
with cooking spray.
  2. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add 
2 chicken leg quarters; cook until browned, about 3 minutes 
per side. Place on prepared pan. Add remaining 1 tablespoon oil, and repeat with remaining chicken. In a small bowl, whisk together jelly and hot sauce.
  3. Bake, occasionally turning and basting with jelly mixture, until a meat thermometer inserted in 
thickest portion registers 165°, about 35 minutes. Remove from oven. Place on a serving platter. 
Garnish with sliced tomato and fresh basil, if desired.
*Four skinless chicken legs 
and 4 skinless chicken thighs 
may be substituted.

A substitute for Locally Preserved's Creole Basil Tomato Jelly can be found here.



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