The Dorset Union Store is a beloved institution on the Dorset Village Green. It celebrates its 200th anniversary in 2016. Since 2009, Gretchen Schmidt and Cindy Loudenslager have kept the time-honored shop well stocked with Vermont products: craft beers, cheeses and a wide range of specialty foods. The deli in back serves up a staggering array of freshly pre- pared takeout items, sandwiches and hearty soups, along with a case filled with entrées and side dishes. “It’s a whole team effort at Dorset Union Store,” says chef Rick Warnecke. “Everyone chips in to get jobs done. The kitchen crew loves creating new dishes making the most of the produce, meat and seafood. You can make anything out of anything and that keeps it interesting for us. We pride ourselves on having zero waste.” Here, they share their recipe for Ginger Orange Glazed Chicken Thighs. 

Serves 2 to 4

4 boneless chicken thighs

For the brine:

1 cup salt
1 tablespoon black peppercorns 4 whole cloves
1 gallon cold water

Mix salt, peppercorns and cloves in 1 gallon cold water. Place chicken thighs in bowl large enough to accommodate the liquid, and cover with the brine. Transfer bowl to refrigerator for 2 hours. Remove thighs from brine and pat dry with paper towel.

For the orange glaze:

1 cup orange juice (fresh squeezed if possible) 2 tablespoons fresh chopped ginger
2 tablespoons olive oil
1 teaspoon soy sauce
Pinch of red pepper flakes

Preheat oven to 375°. Combine orange juice, ginger, oil and soy sauce and boil over medium heat until reduced by half, to about 1⁄2 cup orange glaze. Add a pinch of red pepper flakes. Brush orange glaze over chicken thighs. Place chicken on a baking sheet or oven-proof skillet and bake for about 20 to 25 minutes or until internal temperature is 165°.