We received this set of barbecue sauces last Christmas from one of Mr. Pea’s cousins. They’re from Stonewall Kitchen (so is this picture, incidentally), which is known for it’s tasty treats from Maine. The other night I used the Maple Chipotle sauce on chicken breasts that I then just popped into a 350-degree oven for a half an hour or so. They were boneless and skinless–the kind that easily dries out when baked–but they were delicious! The sweetness of the maple is really only a hint in the sauce. It’s really, really good, and the chicken stayed incredibly moist. I’ve yet to try the Vidalia Fig (I actually have two bottles of that, so I’d better start using it!) but I’m sure it’s also tasty. In case you’re curious, I sauteed some onions and garlic in a butter/olive oil combination, added 1 c. of brown rice, toasted it, and then added 2 1/2 c. water and let simmer for 45 minutes for a side dish. It would have been better with chicken broth, but with a little salt and pepper it wasn’t bad. But the chicken–and Stonewall’s sauce, in particular–were clearly the stars!
