When we discovered our farm, Catbird Hill, it had been abandoned for years, hidden down an old gravel road in the foothills of the Blue Ridge. The soil was rich and deep, the result of years of lazy cattle grazing and old farming methods that didn’t know pesticides or chemicals. We began growing heirloom tomatoes, habenero, jalapeño, and poblano peppers and were captivated by the rich and earthy flavors. We developed Vahotcha Sriracha Hot Sauce, heirloom Roasted Tomato Conserve, and Vahotcha BBQ Sauce. Our Vahotcha Sriracha Hot Sauce was the first of our sauces and remains our most popular. It is smoky, fresh, adds a hint of layered heat, and enhances the flavor any dish. We have also added signature sauces from our restaurant including Worcestershire, made vegetarian/vegan using miso and premium spices, the Double Chocolate Caramel Sauce made with our homemade salted caramel and fair trade premium chocolate and our Sea Salt Caramel made with freshest cream, butter and pure cane sugar and premium sea salt.
At Catbird we make handcrafted sauces with high quality, delicious ingredients adding rich flavor to any dish. Our vegetables and herbs are homegrown on our farm, locally-sourced from our neighbors, or certified fair trade. We are Virginia’s Craft Sauce Company.
LOOKING FOR SOMETHING SWEET?
I had to bottle the Double Chocolate Caramel Sauce; it’s a combo of the two most popular dessert sauces at my restaurant and as the label says, we’ve made tons of it over the years. The challenge and success of that sauce was in making it shelf stable without preservatives and I succeeded. And although it tastes sinfully rich it’s only 65 calories per tablespoon- half the calories of olive oil.View
VIRGINIA'S CRAFT SAUCE COMPANY
CAST IRON BBQ CHICKEN
1 large yellow onion peeled and thinly sliced in half rounds
2 tablespoons olive oil
1 1/2 pounds boneless chicken thighs skinless or skin on
5 tablespoons Catbird Vahotcha BBQ Sauce
1 ounce chicken stock or water
In a 10 inch diameter cast iron skillet, heat 1 1/2 tablespoons oil and add sliced onion. Saute at medium high heat until translucent, about 10 minutes. Remove onions from pan and reserve.
Meanwhile, season chicken with salt and pepper to taste.
Heat the same skillet, add 1/2 Tablespoon oil to heat and then add seasoned chicken thighs, top down first, and sear on medium high for 5 minutes until well browned. Flip chicken and sear another 3-4 minutes. Remove the skillet from the heat and spread approximately 2 teaspoons Vahotcha BBQ Sauce on each piece of chicken and then drizzle over any remaining sauce.. Place back over low burner, partially cover, immediately turn off heat and allow to set for about 4 minutes. Sprinkle onions among chicken pieces.
Remove chicken and onions to a platter. Add the 1 ounce of stock or water into the skillet and over low heat, deglaze for about one minute or until the sauce begins to thicken. Pour the sauce over the chicken or serve on the side.