Chicken
with Sun-Dried Tomato Cream Sauce
Ingredients
·
8 bone-in, skin-on chicken thighs
·
Kosher salt and freshly ground black pepper, to
taste
·
3 tablespoons unsalted butter, divided
·
3 cloves garlic, minced
·
1/4 teaspoon red pepper flakes, or more, to taste
·
1 cup chicken broth
·
1/2 cup heavy cream
·
1/3 cup julienned sun dried tomatoes in olive oil,
drained
·
1/4 cup freshly grated Parmesan
·
1/4 teaspoon dried thyme
·
1/4 teaspoon dried oregano
·
1/4 teaspoon dried basil
·
1/4 cup basil leaves, chiffonade
Instructions
·
Preheat oven to 400 degrees F.
·
Season chicken thighs with salt and pepper, to
taste.
·
Melt 2 tablespoons butter in a large oven-proof
skillet over medium high heat. Add chicken, skin-side down, and sear both sides
until golden brown, about 2-3 minutes per side; set aside.
·
Melt remaining tablespoon butter in the skillet.
Add garlic and red pepper flakes, and cook, stirring frequently, until
fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried
tomatoes, Parmesan, thyme, oregano and basil.
·
Bring to a boil; reduce heat and simmer until
slightly thickened, about 3-5 minutes. Return chicken to the skillet.
·
Place into oven and roast until completely cooked
through, reaching an internal temperature of 175 degrees F, about 25-30
minutes.
·
Serve immediately, garnished with basil, if
desired.
Skillet Chicken
and Spring Vegetables
Ingredients
·
4
boneless, skinless chicken breasts
·
Kosher
salt
·
Freshly
ground black pepper
·
3 tbsp.
cold unsalted butter
·
1 large
shallot
·
⅓ c. dry
white wine
·
1½ c. snow
peas
·
1½ c.
sugar snap peas
·
1½ c.
sliced asparagus spears
·
1 clove
garlic
·
1 tbsp.
chopped fresh tarragon
·
2 tsp.
lemon zest
Directions
1.
Season
chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Melt 1 tablespoon
butter in a large skillet over medium-high heat. Add chicken and cook until
deep golden brown, 4 to 6 minutes. Turn, reduce heat to medium, and cook until
the internal temperature reaches 165 degrees F, 6 to 8 minutes. Remove to a
plate.
2.
Increase
heat to medium-high. Add shallot to skillet and cook until softened, about 1
minute. Stir in wine and cook, scraping brown bits from bottom of skillet,
until reduced by three-quarters, 1 to 2 minutes. Stir in both peas and
asparagus and sauté until just tender, 2 to 4 minutes. Stir in garlic and cook
until fragrant, about 1 minute. Fold in tarragon and remaining 2 tablespoons
butter. Season with salt and pepper.
3.
Serve
sprinkled with lemon zest.
Greek Chicken
with Tomato-and-Rice Salad
Ingredients
·
1 tbsp.
finely grated lemon zest
·
2 tbsp.
fresh lemon juice
·
1 tbsp.
chopped fresh thyme
·
1½ tsp.
greek seasoning
·
5 tbsp.
olive oil
·
3 clove
garlic
·
4
boneless, skinless chicken breasts
·
⅓ c. dry
white wine
·
1 c. royal
rice blend
·
1 c.
halved grape tomatoes
·
3 small
baby cucumbers
·
3
scallions
·
1 c. fresh
flat-leafed parsley
·
¼ c.
sliced fresh mint
·
2 oz.
crumbled feta cheese
Directions
1.
Preheat
oven to 400 degrees F.
2.
Combine
lemon zest, thyme, Greek seasoning, 2 tablespoons oil, and 2 minced garlic cloves
in a bowl. Rub on chicken. Pour wine into an 11- by 7-inch baking dish and top
with chicken. Bake until the internal temperature reaches 165 degrees F, 28 to
30 minutes. Allow chicken to rest for 5 minutes before slicing.
3.
Meanwhile,
prepare rice according to package directions. Transfer rice to a bowl and stir
in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining
3 tablespoons oil, and remaining clove garlic.
4.
Serve rice
warm or at room temperature topped with chicken.
Grilled Buffalo Chicken
Sandwiches
Ingredients
Sandwiches
·
½ c. Hot
sauce
·
¼ c.
unsalted butter
·
3 tbsp.
ketchup
·
4
boneless, skinless chicken breasts
·
hamburger
buns
·
½ c. ranch
dressing
Blue Cheese-Apple Slaw
·
1 c.
packed shredded savoy cabbage
·
1 small
apple
·
2 celery
ribs
·
1½ oz.
blue cheese
·
¼ c.
coarsely chopped fresh flat-leaf parsley
·
1 shallot
·
3 tbsp.
olive oil
·
1½ tbsp.
apple cider vinegar
·
½ tsp.
sugar
·
salt
·
pepper
Directions
1.
Preheat
grill to medium-high.
2.
Combine
hot sauce, butter, and ketchup in a bowl; reserve 1/4 cup mixture. Add chicken
to remaining mixture and toss to coat. Marinate, 20 minutes. Remove chicken
from marinade; discard marinade.
3.
Grill
chicken, covered, until the internal temperature reaches 165 degrees F, 5 to 7
minutes per side. Grill buns until lightly toasted, 1 to 2 minutes. Spread
dressing on buns.
4.
Serve
chicken topped with Blue Cheese-Apple Slaw (directions below) and
drizzled with reserved sauce between buns.
5.
To make
the slaw: Combine all
ingredients in a large bowl.
Lemony Chicken and Dill
Soup
Ingredients
Soup
·
2 tbsp.
olive oil
·
3 medium
carrots
·
3 stalk
celery
·
½ medium
onion
·
3 clove
garlic
·
8 c.
low-sodium chicken broth
·
3
boneless, skinless chicken breasts
·
2 bay
leaves
·
3 sprig
fresh thyme
·
Kosher
salt
·
Freshly
ground black pepper
·
⅔ c. orzo
·
4 c.
packed fresh baby spinach
·
3 tbsp.
fresh dill
·
1 tbsp.
finely grated lemon zest
·
2 tbsp.
fresh lemon juice
Garlic Toast
·
1 lb.
baguette
·
¼ c. olive
oil
·
2 clove
garlic
·
salt
·
pepper
Directions
1.
Heat oil
in a dutch oven over medium-high heat. Add carrots, celery, onion, and garlic
and sauté until onions are soft, 4 to 6 minutes. Add broth, chicken, bay
leaves, and thyme. Season with salt and pepper. Cover and bring to a boil.
Reduce heat and simmer until the internal temperature of chicken reaches 165
degrees F, 24 to 26 minutes.
2.
Discard
bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two
forks, into bite-size pieces. Stir pasta into broth and cook until tender, 8 to
10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken.
Season with salt and pepper.
3.
Serve with
Garlic Toast (see below).
4.
To make
the garlic toast: Arrange the
baguette slices in a single layer on a baking sheet. Stir together the olive
oil garlic and brush over bread. Season with salt and pepper. Bake at 375
degrees F until crisp and golden, 8 to 10 minutes.
Baked Coconut Tenders
with Strawberry-Mango Salsa
Ingredients
Tenders
·
Vegetable
cooking spray
·
3
boneless, skinless chicken breasts
·
Kosher
salt
·
Freshly
ground black pepper
·
½ c.
cornstarch
·
1½ tsp.
garlic powder
·
2 large
eggs
·
1 c.
sweetened flaked coconut
·
1 c. panko
bread crumbs
·
1 tsp.
paprika
·
Lime
wedges
Salsa
·
¾ c.
Finely chopped strawberries
·
¾ c.
finely chopped mango
·
½ c.
finely chopped shallot
·
2 tbsp. Chopped
fresh cilantro
·
1 tbsp.
hot pepper jelly
·
1 tbsp.
fresh lime juice
·
salt
·
pepper
Directions
.
Preheat
oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and
spray with cooking spray.
2.
Cut
chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir
together cornstarch and garlic in a shallow dish. Place egg in a second shallow
dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt
and pepper in a third shallow dish.
3.
Working
one piece at a time, dip chicken in cornstarch mixture, then in the egg
mixture, then in coconut mixture, pressing gently to help adhere. Transfer to
the greased rack. Spray chicken with cooking spray until well coated.
4.
Bake until
golden brown and cooked through, 10 to 20 minutes.
5.
For the
salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.
6.
Serve the
chicken with the salsa and lime wedges.
Crispy Chicken Thighs
with Peppers and Salsa Verde
Ingredients
·
1¼ c.
low-sodium chicken broth
·
1 box
roasted garlic-and-olive oil couscous
·
2 tsp.
vegetable oil
·
6 large
skin-on, bone-in chicken thighs
·
1½ tsp.
Kosher salt
·
¾ tsp.
Freshly ground pepper
·
3 medium
colorful bell peppers
·
½ medium
Sweet onion
·
2 clove
garlic
Caper Salsa Verde
·
¼ c. fresh
parsley
·
¼ c. fresh
basil
·
1 green
onion
·
¼ c.
extra-virgin olive oil
·
2 tbsp.
capers
·
1½ tbsp.
fresh lemon juice
·
salt
·
pepper
Directions
1.
Preheat
oven to 425 degrees F. Bring broth to a boil in a 12-inch cast-iron skillet.
Pour over couscous in a medium bowl; cover and set aside.
2.
Heat oil
in skillet over medium-high heat until very hot. Sprinkle chicken with salt and
pepper. Place chicken in skillet, skin sides down, and cook 10 minutes or until
skin is browned and crispy. Turn chicken over and cook 4 minutes. Transfer
chicken to a plate; discard drippings.
3.
Sauté
peppers and next 2 ingredients 3 minutes. Arrange chicken on top of peppers,
skin sides up. Bake at 425 degrees F for 10 minutes or until done.
4.
Fluff
couscous with a fork. Serve chicken and peppers on couscous, and top with
desired amount of salsa.
5.
Stir
together parsley, basil, green onion, olive oil, capers, and lemon juice.
Season to taste with salt and pepper.
Herbed Chicken with
Beets and Brussels
Ingredients
·
1 tbsp.
Kosher salt
·
2 tsp.
paprika
·
1½ tsp.
dried thyme
·
1 tsp.
Freshly ground pepper
·
1 whole
chicken
·
1 lemon
·
1 large
celery rib
·
1 red
onion
·
4 clove
garlic
·
½ lb. baby
carrots
·
¾ lb.
small assorted beets
·
12 large
Brussels sprouts
·
1½ tsp.
Dijon mustard
·
fresh
rosemary leaves
Directions
1.
Stir together
first 4 ingredients. Remove and discard neck and giblets from chicken. Sprinkle
chicken with salt mixture. Place lemon into cavity of chicken. Tie legs
together with kitchen string, and tuck wingtips under.
2.
Place
celery, onion, and garlic in a single layer in a lightly greased 6-quart slow
cooker. Place chicken on top of onions, breast side up. Arrange and tuck
remaining vegetables around chicken. Sprinkle vegetables with any remaining
salt mixture.
3.
Cover and
cook on low 8 hours or until done. Remove chicken to a serving dish. Rub skins
from beets and cut into quarters; arrange with other vegetables around chicken.
Garnish with rosemary. Whisk mustard into remaining cooking juices in slow
cooker; season with salt and pepper to taste. Serve sauce with chicken.
Creamy
Chicken-and-Broccoli Pesto Bow Ties
Ingredients
·
2 c.
broccoli florets
·
Kosher
salt
·
Freshly
ground black pepper
·
1 bunch
fresh basil
·
2 clove
garlic
·
¼ c. olive
oil
·
2 tsp.
lemon zest
·
3 oz.
Parmesan
·
4 oz.
mascarpone or cream cheese
·
2 c. shredded
rotisserie chicken
·
⅓ c.
chopped toasted pecans (optional)
Directions
1.
Cook the
broccoli in boiling salted water until tender, 5 minutes; remove to a bowl with
a slotted spoon. Add pasta to water and cook according to package directions;
drain.
2.
Process
basil, garlic, oil, lemon zest, red pepper, and Parmesan in a food processer
until finely chopped. Add broccoli and pulse until coarsely chopped, 4 to 6
times. Season with salt and black pepper.
3.
Stir
broccoli pesto and mascarpone into pasta until well coated; fold in chicken.
Chicken Drumsticks and
Vegetables in Mustard-Tarragon Sauce
Ingredients
·
2 tbsp.
olive oil
·
2 tsp.
Kosher salt
·
1¼ tsp.
Freshly ground black pepper
·
1¼ lb.
small red potatoes
·
1 lb.
large carrots
·
1 red
onion
·
1 lemon
·
3 clove garlic
·
8 large
chicken drumsticks
·
¾ c. dry
white wine
·
½ c. heavy
cream
·
1 tbsp.
quick mixing flour
·
1 tbsp.
coarse grain Dijon mustard
·
1½ tbsp.
fresh tarragon
Directions
1.
Heat oven
to 450 degrees F. Toss 1 tablespoon oil, 1 teaspoon salt, and 3/4 teaspoon
pepper with potatoes and next 4 ingredients in a large roasting pan. Rub
chicken with remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoons
pepper. Arrange on top of the vegetables in the pan. Pour wine into the pan.
2.
Bake at
450 degrees F for 45 to 50 minutes or until chicken is done and golden. Remove
chicken and keep warm. In a small bowl, stir together cream and next 3
ingredients until smooth; stir into drippings in the pan with the vegetables.
Bake 5 to 8 more minutes, stirring once, until thickened. Serve chicken with
vegetables. Sprinkle with additional chopped tarragon, if desired.
Chicken-and-Okra Curry
Ingredients
·
4 tbsp.
unsalted butter
·
1 medium onion
·
4 clove
garlic
·
2 tsp.
turmeric
·
2 tsp.
garam masala
·
1 tsp.
cumin
·
½ tsp.
coriander
·
3 c.
chicken broth
·
2 c.
cauliflower florets
·
1 can
coconut milk
·
4 c.
shredded cooked chicken
·
2 c.
bias-sliced fresh okra
·
1 c. fresh
or frozen peas
·
1 tsp.
salt
·
2 c.
cooked long-grain white rice
·
2 Thai
chiles
Directions
1.
In a
stockpot over medium-high heat, melt butter. Add onion and garlic, and sauté
until slightly softened, about 5 minutes. Add spices and cook until fragrant,
about 1 minute. Add broth, cauliflower, and coconut milk, and bring to a boil.
Reduce heat to low and simmer until cauliflower is tender, 12 to 18 minutes.
Add chicken, okra, peas, and salt, and stir. Simmer until okra is just tender
but still bright green, about 10 minutes.
2.
Serve
curry with rice, and garnish with chilies, if you like.
Hoisin Chicken Burgers
with Pickled Red Onions
Ingredients
·
½ c. rice
vinegar
·
1½ tsp.
Kosher salt
·
1 tbsp.
sugar
·
½ star
anise
·
8
peppercorns
·
½ red
onion
·
¼ c.
minced red onion
·
1 lb.
ground chicken
·
¼ c.
minced red bell pepper
·
2 clove
garlic
·
6 tbsp.
hoisin sauce
·
2 tbsp.
breadcrumbs
·
2 tbsp.
sesame seeds
·
1 tbsp.
Grated Ginger
·
4 tsp. soy
sauce
·
olive oil
·
4
sesame-seed buns
·
Lettuce
Directions
1.
In a small
saucepan over medium heat, bring the first 5 ingredients to a gentle simmer.
Remove pan from heat and let cool to room temperature. Add onion rings and
stir; then let steep.
2.
Preheat
grill to medium-high heat. Meanwhile, in a large bowl, combine minced onion,
chicken, bell pepper, garlic, 4 tablespoons hoisin sauce, breadcrumbs, sesame
seeds, ginger, and soy sauce. Form the mixture into 4 patties.
3.
Brush
grates with oil, and grill burgers for about 4 minutes; flip and repeat,
brushing with remaining hoisin sauce during the last minute. Meanwhile, strain
and reserve pickled onions, discarding liquid. Assemble burgers on buns, with
lettuce and reserved pickled onions.
Chicken Potpie
Turnovers
Ingredients
·
1½ lb.
boneless, skinless chicken breasts
·
2 c.
low-fat milk
·
1 tbsp.
low-fat milk
·
5 sprig
thyme
·
salt
·
Freshly
ground pepper
·
1 tbsp.
olive oil
·
5 shiitake
mushrooms
·
2 medium
carrots
·
1 small
onion
·
5 oz.
frozen green peas
·
1 tbsp.
cornstarch
·
1 egg
white
·
8 frozen
empanada disks
Directions
1.
In a large
saucepan over medium heat, bring chicken, 2 cups milk, 3 sprigs thyme, and 3/4
teaspoon each salt and pepper to a simmer. Continue to simmer until chicken is
cooked, 15 to 20 minutes, flipping halfway through. Transfer chicken to a
cutting board and cool. Dice meat and set aside. Strain hot milk from saucepan
and set aside 1 cup. Discard the remainder of contents.
2.
Preheat
oven to 400 degrees F. Meanwhile, in a large nonstick skillet over medium-high
heat, heat oil. Sauté mushrooms until soft, about 4 minutes. Add carrots and
onion, reduce heat to medium, and cook until carrots are soft, about 10
minutes. Season with salt and pepper. Remove leaves from remaining thyme sprigs
and add to skillet, along with peas and reserved chicken and milk; bring to a
simmer.
3.
In a small
dish, stir together cornstarch and 3 tablespoons cold water. Add to skillet and
stir over high heat until mixture thickens, 2 to 3 minutes. Remove skillet from
heat and set aside.
4.
In a small
bowl, lightly beat egg white and remaining 1 tablespoon milk. Place empanada disks
on 2 parchment-paper-lined baking pans. Divide chicken filling among empanada
disks, leaving 1/2-inch borders around edges. Dampen edges with egg wash and
fold dough over to create turnovers. Crimp edges with a fork to seal. Lightly
brush tops of turnovers with egg wash. Bake until crusts are golden brown,
about 15 minutes, turning pans halfway through.
Miso-Glazed Chicken
Burgers with Cabbage-Apple Slaw
Ingredients
·
2 lb.
ground white-meat chicken
·
1 c.
whole-wheat breadcrumbs
·
1 medium
onion
·
2 stalk
celery
·
2 egg
whites
·
3 tbsp.
sesame oil
·
Sea Salt
·
Freshly
ground pepper
·
½ c. miso
paste
·
3 tbsp.
brown sugar
·
⅓ c. cider
vinegar
·
2 tbsp.
cider vinegar
·
2 c.
shredded cabbage (purple and/or white)
·
2 crisp,
sweet red apples
·
8 Sesame
buns
·
Cooking
spray
Directions
1.
In a large
bowl, combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites, and 2
tablespoons sesame oil. Season with 2 teaspoons each salt and pepper. Shape
into 8 equal (about 5 1/2 ounces each) patties. Place patties between squares
of waxed paper and refrigerate until chilled, at least 1 hour.
2.
In a small
bowl, combine miso paste, 2 tablespoons brown sugar, and 2 tablespoons cider
vinegar. Equally divide miso glaze into 2 bowls (1 for grilling and 1 for
drizzling on slaw). Set both aside.
3.
In a large
bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown
sugar, and cider vinegar. Set aside.
4.
Heat grill
to medium. Grill buns, split side down, until warmed, about 2 minutes. Transfer
to a platter. Coat grill with cooking spray and grill burgers, about 6 minutes
per side. Brush burgers with miso glaze from the first bowl, flip, and grill
for 1 1/2 minutes more. Repeat for other side. Place burgers on bottom buns;
then layer with slaw, a drizzle of miso glaze from the second bowl, and top
buns.
Chicken
Flautas
Ingredients
·
1
rotisserie chicken
·
8 oz.
Queso Fresco
·
4 c.
safflower or canola oil
·
16 flour
tortillas
Directions
Remove
white and dark meat from chicken and shred, discarding bones and skin. In a
large bowl, toss together chicken, 1 1/2 cups queso fresco, and salsa verde.
2.
Fit a
baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted
with a deep-fry thermometer, heat oil (about 2 inches deep) over mediumhigh
heat to 325 degrees F.
3.
Meanwhile,
preheat oven to 200 degrees F. Place a tortilla on a clean surface and spoon
about 1/2 cup chicken mixture in a line down the center. Roll tortilla up into
a tight cylinder and insert a toothpick through the center to secure. Repeat
with remaining tortillas and filling.
4.
Working in
batches, deep-fry flautas until golden brown, 4 to 5 minutes, turning halfway
through. Using tongs or a slotted spoon, carefully remove from oil, tilting
flautas to drain excess oil. Place on wire rack in prepared pan, remove
toothpicks, and transfer to oven to keep warm. Serve hot with salsa verde and
remaining queso fresco.
Champagne-Can Chicken
Ingredients
·
2 tbsp.
herbes de Provence
·
1 whole
chicken
·
1½ tbsp.
unsalted butter
·
1¼ c.
champagne or sparkling wine
·
2 c.
low-sodium chicken broth
·
salt
·
pepper
Directions
1.
Preheat
oven to 350 degrees F with a rack set in lower third of oven. In a small dish,
combine herbes de Provence, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set
aside.
2.
Remove
neck and giblets from chicken; set neck aside and discard giblets. Rinse
chicken inside and out, then pat dry with paper towels. Rub chicken cavity and
skin with butter, then rub cavity with reserved herb mixture. Tuck wing tips
under bird and set chicken aside.
3.
Pour
champagne into an emptied and rinsed-out 12-ounce beer or soda can. Stand can
in center of a medium roasting pan and place chicken's cavity over can so that
the bird sits upright in pan. Place neck in pan.
4.
Roast
chicken, basting every 20 minutes, until an instant-read thermometer reaches
167 degrees F when inserted into thickest part of thigh, about 1 1/2 hours.
Keeping chicken and can upright, remove both from pan. Carefully remove and
discard hot can. Transfer chicken to a cutting board and let rest for 15
minutes before carving.
5.
Meanwhile,
pour pan drippings into a fat separator, or alternatively skim, and discard
fat. In a medium saucepan over medium-high heat, combine defatted drippings,
neck, and chicken broth and bring to a boil. Continue boiling until liquid is
reduced to 2 cups, about 20 minutes. Strain jus, discarding neck bone. Serve
chicken with jus on the side.
Sour Cream-Chicken
Enchiladas
Ingredients
·
3 lb.
boneless, skinless chicken breasts
·
Kosher
salt
·
4 tbsp.
olive oil
·
2 tbsp.
unsalted butter
·
2 serrano
chiles
·
2 clove
garlic
·
2 tbsp.
all-purpose flour
·
2 c.
chicken broth
·
2 c. sour
cream
·
1 c.
Chopped cilantro
·
1 tsp.
ground cumin
·
1 dash
cayenne
·
1 can
tomatillos
·
24 corn
tortillas
·
10 oz.
Monterey Jack
·
1 medium
onion
Directions
1.
Preheat
oven to 350 degrees F. Season chicken with salt and pepper, toss with 2
tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30
minutes. Let cool, shred, and set aside.
2.
Meanwhile,
in a large pot over medium-low heat, melt butter. Add chiles; cook until soft,
about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute.
Whisk in broth until thickened, about 6 minutes. Stir in sour cream, ¼ cup
cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree.
Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes.
3.
In a large
skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in
batches until soft, about 1 minute per side, adding oil as needed. Place 1/4
cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each
tortilla and roll into a cigar shape. Place in baking dishes and cover with
remaining sour cream mixture and cheese. Bake until top is lightly browned,
about 25 minutes. Garnish with remaining cilantro.
Chicken-and-Andouille
Gumbo
Ingredients
·
2½ lb.
chicken (2 skinless thighs; 2 large boneless, skinless breast halves)
·
½ tsp.
salt
·
½ c.
all-purpose flour
·
1 tbsp.
Creole seasoning
·
1 tsp.
garlic powder
·
5 tbsp.
canola oil
·
12 oz.
Andouille sausage links
·
4 large
bell peppers (2 red, 2 green)
·
1 medium
onion
·
6 c.
low-sodium chicken broth
·
1 can
diced tomatoes
·
2½ c.
sliced frozen okra
·
4 c. cooked
rice
·
½ c. fresh
chopped parsley
Directions
1.
Sprinkle
chicken with salt and let sit for 10 minutes. Meanwhile, in a large resalable
plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder. In a
large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to
bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook
over medium heat, turning once, until golden brown, about 5 minutes per side.
2.
Transfer
chicken to a paper-towel-lined plate and add sausage to pot. Cook until lightly
browned, about 3 minutes. Add peppers and onion, and cook until slightly
softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set
aside.
3.
Wipe pot
clean and set on medium-low heat. Add remaining flour and oil, and stir
constantly until a deep-brown roux forms, about 10 minutes. Add reserved
sausage-vegetable mixture and stir to combine. Stir in chicken broth, increase
heat to medium-high, and bring to a boil. Add chicken, reduce heat to
medium-low, and allow to simmer for about 40 minutes.
4.
Remove
chicken from pot and shred into bite-size pieces, discarding thigh bones.
Return chicken to pot and add tomatoes and okra. Simmer until okra is tender,
about 10 minutes. Serve over rice. Garnish with parsley.
Grilled Chicken with
Greek Flavors
Ingredients
·
4
skinless, boneless chicken breasts (about 2 pounds)
·
1 c. red
wine vinaigrette (such as Wish-Bone's)
·
1 tbsp.
Chopped fresh oregano
·
½ tsp.
salt
·
1 lb.
cherry or small mixed heirloom tomatoes
·
2 tbsp.
red wine vinaigrette
·
¼ tsp.
salt
·
½ tbsp.
torn fresh oregano, plus more for garnish
·
1½ oz.
feta cheese
Directions
1.
Marinate
chicken breasts in a mixture of red wine vinaigrette, fresh oregano, and salt
for 1 hour. Remove chicken from marinade and cook on a grill, or grill pan,
over medium-high heat, turning once, until cooked through, 10 to 12 minutes.
Keep warm.
2.
Meanwhile,
toss tomatoes, red wine vinaigrette, and salt in a medium bowl. Lower grill
temperature to medium. Sear tomatoes, cut sides down, until slightly softened,
about 2 minutes. Return tomatoes to bowl and toss with torn fresh oregano.
3.
Slice
chicken and transfer to a platter. Spoon tomatoes alongside chicken. Crumble
and sprinkle feta cheese plus additional fresh oregano over tomatoes.
Grilled Chicken,
Mushroom, and Fig Salad
Ingredients
·
¼ c. fresh
lemon juice
·
¼ c. olive
oil
·
1 tbsp.
Chopped fresh oregano
·
1 clove
garlic
·
½ tsp.
salt
·
¼ tsp.
fresh-ground pepper
·
¾ lb.
boneless, skinless chicken breasts
·
2 c. mixed
mushrooms
·
4 fresh
figs
·
4 slice
prosciutto
Directions
1.
Marinate
the ingredients: Place the lemon
juice, oil, oregano, garlic, salt, and pepper in a shallow dish, add the
chicken, mushrooms, figs, and prosciutto, and let sit for 20 minutes.
2.
Grill
ingredients: Heat a grill
until very hot. Grill chicken until cooked through -- about 5 minutes on each
side. Remove chicken from grill, slice into 1-inch-thick pieces, and set aside.
Grill the mushrooms, turning occasionally, until browned and softened -- about
6 minutes. Remove mushrooms from grill, halve or quarter each, and set aside.
Grill the figs for 1 minute on each side and set aside. Place prosciutto on the
grill, cook for 30 seconds per side, and slice into 1-inch pieces.
3.
Divide
grilled ingredients among 4 plates and serve immediately.
Triple-Decker Chicken
Sandwich
Ingredients
·
8 strip
Applewood Smoked Bacon
·
1 lb.
boneless, skinless chicken breast
·
1 tsp. Sea
Salt
·
½ tsp.
ground black pepper
·
1½ tsp.
wasabi powder
·
1 tsp.
lemon juice
·
½ c.
mayonnaise
·
12 slice
Pullman bread
·
1 bunch
watercress
·
¼ red
onion
·
1 medium
beefsteak tomato
Directions
1.
Heat oven
to 350 degrees F.
2.
Fit a wire
rack on a baking pan and place bacon strips in a single layer. Bake for 20
minutes, turn bacon strips, and continue to cook until brown and just crisp --
about 5 minutes more. Transfer bacon to a paper towel-lined plate to drain
excess grease.
3.
Season the
chicken on both sides with salt and pepper and place on a lightly oiled baking
pan. Bake for 10 minutes at 350 degrees F, turn the meat over, and continue to
bake until internal temperature at the center of the breast reaches 167 degrees
F -- about 15 minutes more. Transfer chicken to a cutting board and let the
meat rest for 15 minutes before slicing into 1/2-inch-thick strips.
4.
Stir
wasabi powder and lemon juice together until a paste forms. Blend in the
mayonnaise, and evenly spread on the toasted bread. Place the watercress,
chicken slices, and red onion on bread. Cut the beefsteak tomato into eight
1/4-inch-thick slices. Top with a slice of toast, then layer tomato and bacon.
Top with remaining slices of bread, insert toothpicks, and cut into quarter
triangles. Serve sandwiches immediately.
Spicy Southern-Fried
Chicken
Ingredients
Buttermilk Marinade:
·
2 c.
Buttermilk
·
1 tbsp.
Dijon mustard
·
1 tsp.
salt
·
1 tsp. dry
mustard
·
1 tsp.
cayenne pepper
·
1 tsp.
cracked black pepper
Fried Chicken:
·
1 chicken
·
2 c.
all-purpose flour
·
1 tbsp.
baking powder
·
1 tbsp.
garlic powder
·
½ tsp.
salt
·
5 c.
Vegetable shortening
Directions
1.
Buttermilk
Marinade: In a
gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid,
combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper.
Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2
hours or overnight.
2.
Frying the
chicken: Preheat oven to
150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour,
baking powder, dry garlic, and salt. Add chicken pieces and turn to coat
thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with
flour. Shake off excess flour before frying.
3.
In a
10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached,
heat the vegetable shortening over medium-high heat, bringing it to 375 degrees
F. In batches of four, fry the chicken pieces, turning once when the coating is
sealed and begins to brown -- 3 to 4 minutes.
4.
Reduce the
heat to medium to lower the temperature to 325 degrees F. Maintain temperature
and continue to fry, turning the pieces halfway through cooking time until
chicken is golden brown and cooked through -- about 20 more minutes.
5.
Transfer
to a wire rack on a baking sheet and place in oven to keep warm. Repeat the
procedure for the remaining batches. Serve warm or at room temperature.
Apple and Sage Roasted
Chicken with Pan Juices
Ingredients
·
1 roasting
chicken
·
¾ tsp.
salt
·
3 medium
apples
·
3 small
onions
·
2 celery
stalks
·
2 clove
garlic
·
2 tbsp.
fresh sage
·
¼ c.
butter
·
1 tbsp.
whole-grain mustard
·
.13 tsp.
cracked white pepper
·
1 tsp.
fresh thyme
·
¼ c.
fruity white wine, such as Riesling
·
¾ c. fresh
apple cider
Directions
1.
Preheat
the oven to 375°F. Rub the inside of the chicken with 1/2 teaspoon salt. Chop 1
apple, 1 onion, and the celery into 2-inch pieces. Toss the apple mixture with
the garlic and 1 tablespoon sage, and place it all in the chicken cavity.
2.
Tie the
legs together with kitchen twine, and tuck the wings securely under. Mix the
butter and mustard to a smooth paste and rub over the chicken skin and sprinkle
with the remaining salt and white pepper. Place the bird in a medium roasting
pan. Roast in the lower third of the oven for 30 minutes. Brush any remaining
mustard-butter over the bird and continue to roast for 1 1/4 more hours.
3.
Baste the
chicken with the pan drippings, and sprinkle with remaining sage and the thyme.
Scatter the remaining apples and onions around the bird, tossing lightly to
coat with the drippings. Add the white wine, and roast the chicken 20 minutes.
Baste the bird, and toss the apples and onions again for even browning. Continue
to roast until bird juices run clear and the meat between the leg and thigh
reaches 160°F. Remove from the oven and transfer the chicken to a serving
platter. Arrange the apples and onions around the chicken.
4.
Prepare
the jus: Tip the
roasting pan so the liquid pools to one end, and use a large spoon to remove
any excess fat from the pan juices. Add apple cider and place the pan over
medium-high heat. Use a wooden spoon to scrape the bottom of the pan, and then
pour the jus over the chicken, apples, and onions. Serve warm.
Chicken with Fresh Peas
and Sparkling Wine
Ingredients
·
1 whole
chicken
·
1¼ tsp.
fine-grained sea salt
·
½ tsp.
pepper
·
2 tbsp.
canola oil
·
1 lb. new
potatoes
·
1 c.
chopped onion or leeks
·
3 c.
sparkling white wine
·
2 c. Fresh
Peas
·
1 tbsp.
unsalted butter
·
2 tbsp.
chopped dill
Directions
1.
Brown the
chicken: Preheat oven to
350 degrees F. Line a platter with several layers of paper toweling and set
aside. Season the chicken pieces with the salt and pepper. Add the oil to a
large, ovenproof skillet set over medium-high heat. Place the chicken pieces,
skin-side down, in the skillet and cook until well browned and skin is crispy --
about 5 minutes per side. Remove chicken from skillet to the prepared plate and
discard fat, reserving 3 tablespoons.
2.
Finish the
casserole: In the same
skillet, add the reserved oil and the potatoes; cook over high heat on one side
until browned -- about 10 minutes. Add the onions and cook for 2 minutes. Add
the sparkling wine and let boil for 1 minute. Return the chicken pieces to the
skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet
and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts
of the butter and let it melt over the chicken. Sprinkle the dill over the
casserole and serve immediately.
Herbed Chicken and
Hot-Pepper Sandwiches
Ingredients
·
2
boneless, skinless chicken breasts
·
3 tbsp. lemon
juice
·
⅓ c. olive
oil
·
3 tsp.
rosemary
·
1 tsp.
salt
·
1 tsp.
fresh-ground pepper
·
½ c.
mayonnaise
·
3 oz. hot
capocollo or salami
·
1 c.
pickled hot pepper
·
6 oz.
Fontina cheese
·
4
baguettes
Directions
1.
Roast the
chicken: Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt,
and pepper in a shallow dish and refrigerate for 1 1/2 hours. Heat oven to
400°F. Remove chicken from marinade (discard marinade) and roast until cooked
through -- about 25 minutes. Thinly slice the chicken breasts; set aside.
2. Make the sandwiches: Split each of the baguettes
horizontally using a serrated knife. Stir the mayonnaise and remaining rosemary
together and spread on each slice. Layer the capocollo, peppers, chicken, and
fontina on half of the sliced baguettes. Top each sandwich with the remaining
slices, cut in half, and serve.
Serving size = 1 sandwich
Preserved-Lemon Chicken
Ingredients
·
11 large
lemons
·
½ c. Sea
Salt
·
2 tbsp.
Sea Salt
·
1 tbsp.
sugar
·
.67 c.
fresh lemon juice
·
2 tbsp.
fresh lemon juice
·
2 tbsp. olive
oil
·
½ tsp.
salt
·
¼ tsp.
fresh-ground black pepper
·
2 clove
garlic
·
½ tsp.
fresh oregano
·
½ tsp.
fresh thyme
·
1 chicken
·
15 cherry
tomatoes
·
20 small
green olives
Directions
1.
Make the
preserved lemons: Preheat oven to
300 degrees F. Cut 9 lemons into 6 wedges each. In a medium-size ovenproof
nonreactive baking dish, toss together lemon wedges, sea salt, sugar, and 2/3
cup lemon juice. Cover the dish with foil and bake for 2 1/2 hours. Remove from
oven and cool completely. Reserve 12 wedges of preserved lemon. Cool the
remaining lemon wedges and store them in the refrigerator for another use.
2.
Make the
chicken: Preheat oven to
450 degrees F. Cut the reserved 12 preserved lemon wedges in 1/16-inch-thick
slices and set aside. Cut the remaining fresh lemons into 1/2-inch rounds. Coat
a large ovenproof skillet with the olive oil and arrange the fresh lemon slices
on the bottom of the skillet. Set aside. In a large bowl, mix together
remaining lemon juice, salt, pepper, garlic, and herbs; add the chicken pieces
and toss to coat well. Place the chicken pieces atop the lemon slices. Place
the skillet on the middle shelf of the oven and roast for 30 minutes. Add the
cherry tomatoes, green olives, and reserved preserved lemon wedges. Roast for
25 more minutes. Serve hot.
Flora's Jam-Glazed
Chicken
Ingredients
·
1 chicken
(or 2 bone-in split chicken breasts)
·
1 tsp. Sea
Salt
·
½ tsp.
Freshly ground pepper
·
1 lemon
·
¾ c. peach
jam
·
4 clove
garlic
Directions
1.
Preheat
oven to 400 degrees F. Place chicken pieces in a 10-inch, oven-safe skillet or
an 8" by 10" baking dish. Season with salt and pepper and squeeze
lemon juice over chicken. Stir jam and garlic together and spread over chicken.
2.
Bake
uncovered, until juices run clear and meat reaches 165 degrees F, about 1 hour.
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