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Category: Poultry

Honey Roasted Figs and Chicken

Honey Roasted Figs and Chicken

Honey Roasted Figs and Chicken

2-3 lb. bone-in, skin-on chicken thighs (6 to 8)

1 tsp. salt divided

1 tsp. pepper divided

2 T. olive oil

2 T. red wine vinegar

1/4 cup water

1/4 cup honey

pinch red pepper flakes

1 tsp. cornstarch

1 large white onion thinly sliced

2 large shallots thinly sliced

8 cloves garlic whole

2 T. fresh oregano leaves chopped, plus 2 T. whole leaves

8 fresh figs

 

Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.

Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside. Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes. Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 9×9” Baking Dish: If doubling, use 13×9” baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. Notes: With using fresh figs, trim stems, halve (quarter if large).  If using dried: Re-constitute by covering in boiling water by 1 inch and steep for 30 minutes, covered. Drain and use.

Apple Juice Chicken Fricassee with Dumplings

Apple Juice Chicken Fricassee with Dumplings

1/4 C. all-purpose flour

Salt and freshly ground black pepper

3 lbs. chicken parts, legs and thighs

1/4 C. olive oil

4 leeks, cleaned, light green and white parts only, thinly sliced

2 medium onions, thinly sliced

6 carrots, peeled and sliced

4 celery ribs, sliced

2 medium red apples, peeled and sliced

2 T. finely chopped fresh dill weed

3 C. chicken broth

1 C. apple juice

Salt and freshly ground black pepper

 

Dumplings:

11/4 C. all-purpose flour

1/3 C. cornmeal

1/2 tsp. Salt

2 tsp. baking powder

1 T. finely chopped fresh dill weed

3 T. chilled vegetable shortening

1 C. milk

 

In a large plastic bag combine the flour, salt and pepper. Dredge the chicken in the flour. In a large Dutch oven heat the 3 T. of oil on medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces for about 5 minutes on a side or until nicely browned. Remove to a side bowl. Add the remaining oil, lower the heat to medium, then add the leeks and onion. Saute for 5-7 minutes or until lightly browned, scraping up the brown bits. Add the carrots, celery and apple slices; cook another 3-5 minutes or until slightly softened. Add the dill weed, broth and apple juice and bring to a simmer. Return the chicken pieces to the pan and cook about 15 more minutes, covered. While the chicken is cooking, make the dumpling batter. In a bowl, combine the flour, cornmeal, baking powder, salt and dill weed. Using a pastry blender or two knives, cut in the shortening and then add the milk, stirring with a fork to just blend the dough together. It should resemble a rough mass. With an ice-cream scooper or large T., scoop out the dumplings over the chicken pieces (there should be about 6-8 dumplings) and cook on a low simmer for about 15-18 minutes, covered. Carefully spoon some cooking juices over the dumplings once or twice. The dumplings are done when a skewer inserted in the center comes out clean. Serve the chicken pieces with a dumpling or two.

 

 

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Annabel’s Chicken Croquettes

Annabel’s Chicken Croquettes

3 C. fresh Bread Crumbs, from white bread, crusts removed

4 ½ tsp. Milk

1 C. grated Carrots

1 C. grated Zucchini

2 T. Canola Oil, for frying

1 medium Onion, finely chopped

1 clove Garlic, minced

7 oz. Ground Chicken

1 tsp. dried Oregano

1 T. Catsup

1 ½ tsp. Maple Syrup

1 tsp. Soy Sauce

½ tsp. Worcestershire Sauce

½ tsp. Balsamic Vinegar

½ tsp. Sugar

Salt & Pepper, to taste

 

¼ C. Flour

1 Egg

3-4 T. Canola Oil, for frying

 

Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes.  Put remaining crumbs on a plate and set aside for coating later.  Squeeze as much water from the carrots and zucchini as you can.  Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally.  Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat.  Remove to a plate and cool.  Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper.  For coating, spread flour on a plate.  Beat egg in small bowl.  Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs.  Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown.  Drain on paper towels.

From Top 100 Finger Foods

 

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Chicken Cordon Bleu Skillet

Chicken Cordon Bleu Skillet

Chicken Cordon Bleu Skillet

 

8 ounces uncooked medium egg noodles (about 5 cups)

1 pound boneless skinless chicken breasts, cut in 1-inch pieces

1/2 teaspoon pepper

1 tablespoon butter

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup shredded Swiss cheese

1/2 cup cubed fully cooked ham

1/4 cup water

Minced fresh parsley

 

Cook noodles according to package directions; drain. Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

 

Serving Size 1 ½ C.

Calories: 516

Fat: 18g

Fiber: 3g

Instant Pot Coq au Vin

Instant Pot Coq au Vin

Instant Pot Coq au Vin

4 chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

2 cups dry white wine

1 bunch thyme, divided

4 oz. thick-cut bacon, cut crosswise into ¾” pieces

8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces

4 Tbsp. unsalted butter, divided

8 oz. carrots, peeled, cut crosswise into 4″ pieces

4 shallots, peeled

2 garlic cloves, smashed

2 Tbsp. white wine vinegar

1 Tbsp. all-purpose flour

Handful of chopped parsley

 

Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8×8″ glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)

 

Cook bacon in a 10″ or 12″ nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)

 

Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.

 

Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10″ skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.

 

Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.

 

Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.

 

Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.

 

Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.

 

Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.

 

Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.

Crockpot Turkey Cassoulet

Crockpot Turkey Cassoulet

 

1-1/2 C. dried great northern beans

1 lb. turkey breast tenderloin

2 onions, chopped

14 oz. can ready to serve chicken broth

1-1/2 C. water

14 oz. can diced tomatoes, undrained

1/8 tsp. white pepper

1/4 tsp. salt

1/2 tsp. dried thyme leaves

 

Place beans in a medium bowl and cover with water. Cover and let stand overnight to soak. Drain beans and discard soaking water. Place beans in 3-4 quart crockpot. Cut turkey into 1″ pieces and place in crockpot along with onions, chicken broth and water. Cover and cook on low for 8-10 hours. Then stir in tomatoes and pepper. Cover again and cook on low for 30 minutes until hot. You can substitute a 12 oz. can of white meat chicken, drained, for the turkey tenderloin to make this a true pantry recipe.

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

Dutch Oven  Arroz Con Pollo (Chicken with Rice)

12 pieces frying chicken, cut up

1 large onion, diced

2 cloves garlic, finely chopped

1/2 c. chili sauce

4 bay leaves and 1/2 tsp. cumin

1/4 c. cooking oil

1 bell pepper, diced

3 cans tomatoes

1 cup water

3 tsp. salt and pepper to taste

2 cups rice

 

Brown chicken with onions. Add tomatoes, green pepper, chili sauce, spices, water and rice in a large skillet (or Dutch oven). Cover and simmer for 30 – 40 minutes. Check occasionally and add water if necessary. Serve on hot platter, with pieces of chicken around the rice. Serves 8.

Turkey Cutlets à l’Orange

Turkey Cutlets à l’Orange

 

2 large naval oranges

1/2 cup chicken broth

2 T. brandy

2 T. orange marmalade

1 1/2 tsp. cornstarch

2 tsp. olive oil

4 (about 1 pound) turkey-breast cutlets

1/2 tsp. salt

1/4 tsp. ground black pepper

 Parsley sprigs, for garnish

 

From 1 orange, squeeze 1/3  C. juice. Cut remaining orange into 1/4-inch-thick slices. In cup, stir orange juice, broth, brandy, marmalade, and cornstarch until blended; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets 5 to 8 minutes or until lightly browned on the outside and no longer pink on the inside, turning over once. Transfer cutlets to platter; keep warm. Add orange slices to skillet; cook 2 minutes. Transfer orange slices to platter with cutlets. Stir juice mixture to blend; add to skillet and heat to boiling. Boil orange sauce 1 minute; pour over cutlets. Garnish with parsley sprigs.

Lemon-Grass Chicken over Noodles

Lemon-Grass Chicken over Noodles

 

2 T. sugar

3 T. water

1/3 C. chicken broth

3 T. fish sauce or oyster sauce

1 tsp. cornstarch

2 T. cooking oil

2 T. finely chopped fresh lemongrass or 1 tsp. finely shredded lemon peel

3 cloves garlic, minced

1 large onion, halved lengthwise and thinly sliced

1 medium carrot, thinly bias sliced

2 C. broccoli flowerets

1 medium red or green sweet pepper, cut into 1-inch squares

2 fresh red chile peppers, seeded and cut into thin strips (see Note below)

12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips

3 C. hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine

Snipped fresh cilantro or flat-leaf parsley (optional)

Lemon twists (optional)

 

For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water, stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside. Add 2 T. cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists. Makes 4 servings.

Smoked Turkey and Tortellini Salad

Smoked Turkey and Tortellini Salad

 

1 9-ounce package refrigerated cheese-filled tortellini or 1, 7- to 8-ounce package dried cheese-filled tortellini

1 C. chopped, cooked smoked turkey, ham, or chicken

8 cherry tomatoes, quartered

1/2 C. coarsely chopped green sweet pepper

1/4 C. sliced pitted ripe olives (optional)

1/4 C. bottled Italian vinaigrette or balsamic vinaigrette salad dressing

Black pepper

 

Cook tortellini according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine tortellini, turkey, tomatoes, sweet pepper, and, if desired, olives. Drizzle salad dressing over mixture; toss to coat. Season to taste with pepper. Serve immediately.

Curried Chicken with Noodles

Curried Chicken with Noodles

 

4 boneless , skinless chicken breast halves cut in thin slices.

1 medium onion, chopped

3/4 C. roasted, unsalted peanuts, divided

2 cloves garlic

1 piece (about 1-inch) ginger, peeled

2 tsp. vegetable oil

2 T. curry powder

1 C. coconut milk

1 1/2 C. chicken broth

2 tsp. lemon zest

1 cinnamon stick

1/2 pound fettuccini pasta

1/2 tsp. salt

1/2 C. chopped scallions

1/4 C. grated coconut, toasted

 

In bowl of food processor, place onion, 1/4 C. of the peanuts, garlic and ginger; pulse until paste is formed. In a large nonstick frypan over medium heat, place vegetable oil. Add onion paste and cook 1 minute. stirring. Stir in curry powder; cook 1 minute. Whisk in coconut milk, chicken broth, lemon zest and cinnamon stick. Simmer over medium heat for 10 minutes. Remove cinnamon and stir in sliced chicken; simmer 7 minutes. While chicken is cooking, bring a large pot of salted water to a boil over medium high heat. Add fettuccini and cook for about 4 minutes; drain. Place pasta in serving bowl; add chicken, sauce and salt; toss. Sprinkle with remaining 1/2 C. chopped peanuts and coconut. Makes 4 servings.

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

2 chicken breasts or thighs

1/2 beefsteak tomato, diced

1/2 avocado, diced

1/2 lb. bacon

Ranch dressing

Boston Bibb, romaine, or iceberg lettuce

1/4 C. chopped cilantro

1/2 lime

Salt and pepper for seasoning (or chili lime seasoning if you have it)

 

Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well). Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or C. to put the yumminess in. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!

Monterrey Chicken Quesadillas

Monterrey Chicken Quesadillas

1/2 lb. shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)

3/4 C. barbecue sauce (bottled or homemade)

1/2 lb. bacon

1 onion, thinly sliced

2 C. shredded cheese (I use Monterrey Jack, but anything would work)

6 burrito-sized flour tortillas

Butter

 

Combine chicken and barbecue sauce. Set aside. Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain. Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain. Build quesadillas – on a tortilla, layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla. Cook quesadillas in a large skillet with melted butter.

Stuffed Italian Cheese Chicken

Stuffed Italian Cheese Chicken

Just mix up 1/2 C. shredded mozzarella cheese with 1/2 C. cream cheese. Form into 4 logs and then put in the middle of a thin cut boneless chicken breast. Then roll it up and place in pan crease side down. The recipe called for green peppers in cheese mixture but I omitted that. Pour 1 C. spaghetti sauce over chicken. Cover with Foil. I baked mine at 375 for 40 minutes. Variations here depending on ovens and meat. Then during the last 5 minutes I sprinkled each chicken breast with more cheese. )

Chicken Thighs with Bacon-Braised Beans

Chicken Thighs with Bacon-Braised Beans

4 skinless chicken thighs

1 tsp. chopped fresh thyme

1/4 C. diced pancetta or thick-cut bacon (about 1 ounce)

1 medium onion, diced

3 C. quartered mushrooms

3 cloves garlic, chopped

1 sprig thyme

1 sprig sage

1/4 tsp. whole black peppercorns

2 1/2 C. canned pinto beans, rinsed and drained (1 1/2 cans)

1/2 C. low-sodium chicken broth

1/2 C. diced plum tomato

2 T. chopped fresh parsley

 

Heat the oven to 375°F. Sprinkle the chicken thighs with chopped thyme. Place in a small baking dish just big enough to hold the thighs snugly and roast for 35 minutes, or until a thermometer inserted in the thickest portion registers 160°F. Cook the bacon in a deep skillet over mediumlow heat. Drain fat and add the onion and cook until translucent, about 5 minutes. Add the mushrooms, garlic, thyme sprig, sage sprig, and peppercorns. Raise the heat to medium and cook until the onion starts to brown, 5 minutes. Add the beansand broth. Cook for 8 minutes. Add the tomato and continue cooking 8 minutes longer. To serve, place the chicken thighs in the bottom of 4 shallow bowls. Spoon the bean mixture over the top and sprinkle with the parsley.

Orange Honey Chicken

Orange Honey Chicken

2 pounds skinless, boneless chicken breasts, cut into large chunks

1 egg, beaten

1 tsp. sesame oil

1/2 C. cornstarch

1/4 C. flour

1/2 tsp. salt

1/4 tsp. white pepper

heavy coat of olive oil

1 clove minced garlic, jar

1 bunch green onions, minced

1 1/2 T. soy sauce

Juice of 1 orange

1/4 C. honey

1/2 tsp. red chile pepper flakes

1 1/2 T. cream sherry

5 T. sugar

zest of one orange

1 tsp. fresh grated ginger or 1/2 tsp. ground ginger

 

Mix cornstarch, flour, salt & pepper in ziploc bag. Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag. In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes. Drain chicken on paper towel lined plate. Pour off excess oil and clean pan with paper towel. Add 1 T. more olive oil and saute’ garlic and green onion. Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger. Cook until thick, do not boil. Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point. Bake at 350 degrees for 20 minutes. Brush with original glaze after the first 10 minutes. Save any additional glaze to use over the rice. Serve over rice.

Island Citrus Chicken

Island Citrus Chicken

8 pieces of chicken (any kind)

1/2 lb. shallots – peeled and left whole

1 garlic clove – sliced thin

4 stalks celery – cut into 1/2 “

2 bay leaves

8 sprigs of fresh thyme

3 t maple syrup

1 C. dry white wine

3 large oranges

3 T vegetable oil

1 C. hot chicken stock

2 t cornstarch

1/2 C. whipping cream

salt and pepper to taste

 

Place all the ingredients from the chicken through the white wine into the pan. Put in a zest of orange. Stir well, cover and marinate overnight. Drain through a colander and reserve the marinade. Rinse and dry the pan. Heat the oil in the pan and brown the chicken and vegetables. Add the marinade and stock. Season with salt and pepper. Cover and put in a 275 degree oven for 2 hours, until tender. Cut 2 of the oranges into thick slices. Squeeze the juice from the third and blend with cornstarch and cream. Put the pan on a low burner, add the juice and stir until the sauce is thickened. Put orange slices on top.

Moroccan Turkey with Carrots

Moroccan Turkey with Carrots

1/4 C. minced onions

3 T. lime juice

1 T. minced garlic

1 T. olive oil

1 tsp. grated fresh ginger

1/2 tsp. curry powder

1/2 tsp. paprika

1/4 tsp. ground cinnamon

2 pounds turkey drumsticks (2 drumsticks), skinned

2 C. sliced carrots

1 C. apple juice

1 T. packed brown sugar

1/4 tsp. ground cumin

 

In a 13″ x 9″ baking dish, combine the onions, lime juice, garlic, oil, ginger, curry powder, paprika, and cinnamon. Mix well. Add the turkey and pat the mixture onto the pieces to coat them evenly. Cover and refrigerate overnight. Preheat the oven to 400°F. In a medium bowl, combine the carrots, apple juice, brown sugar, and cumin. Mix well. Spoon around the turkey. Cover and bake for 1 hour, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the thickest part of 1 drumstick. To serve, cut the turkey off of the bone. Slice and serve with the vegetables.

Soy-Lime Chicken and Shrimp Kebabs

Soy-Lime Chicken and Shrimp Kebabs

1 lb shrimp

1 lb chicken breast, cubed

1/2 large white onion, cut into skewerable sections (optional)

1 each red, yellow, and orange pepper, also cut into skewerable sections (optional)

 

Soy-Lime Marinade

2 Tsp. olive oil

1/2 C. lime juice

6 Tsp. soy sauce

1 Tsp. garlic powder

1 Tsp. fresh ground pepper

1 Tsp. basil

2 tsp. kosher salt

 

De-shell, de-vein, and otherwise clean the shrimp. Fire up your charcoal grill, and get it ready. If you’re using a gas grill, you can skip this step, but charcoal enthusiasts will need some time to get things prepped for phenomenal grilling. Place your clean, happy shrimp into a large shallow bowl with the cubed chicken breasts. Pour the olive oil, lime juice, soy sauce, and all of the spices over the shrimp and chicken, and stir it all around to make sure that everything is well-mixed. Take a big whiff, because it smells quite good, then cover with plastic wrap and refrigerate until the grill is ready to go. Or for a minimum of 30 minutes. If you wish to make a veggie skewer or two, cut up your peppers and onion while the meat marinates. I also recommend making a small pot of rice, for a delicious side of fried rice that you can make while everything’s grilling. When the grill is ready to go (or when you’ve decided that the chicken and shrimp have been marinating long enough), slide everything onto skewers, and throw them on the barbie! If your chicken cubes are small enough (I usually try to go for 1″ cubes), it doesn’t matter whether the shrimp and chicken are on separate skewers — the cook times will be fairly close. Put the veggies (if you’re making them) on their own skewer, though. Because grilling is such a mysterious art (or maybe I’m just saying this because it completely confuses me sometimes), your cook times may be different from mine. On a humid, moderately warm evening in St. Louis, it took about 15 minutes to grill 2 lb. of meat and two skewers of veggies. Moral of the story: cook the meat until it is done (shrimp should be a bit pink, chicken should not be pink at all…that’s not confusing!) but not charred. Unless you like charred, of course.

Copycat Sizzler Malibu Chicken

Copycat Sizzler Malibu Chicken

Copycat Sizzler Malibu Chicken

1 C. all-purpose flour

1 C. Italian style Panko bread crumbs

1 egg

1 T. vegetable oil

4 thin sliced boneless skinless chicken breasts

Olive oil, about 3 T. or enough to generously coat skillet

Salt and fresh ground pepper, to taste

4 slices deli ham

4 slices Swiss cheese

 

1/3 C. mayonnaise

1 T. Dijon mustard, coarse ground or regular

1 teaspoon yellow mustard

2 teaspoons honey

1/4 teaspoon onion powder

 

Preheat oven to 350 degrees. Grab 3 pie plates or similar wide, shallow dishes. Place flour in one, breadcrumbs in another, and whisk egg with vegetable oil in the 3rd dish. Pat chicken dry with paper towels. One by one, dip the pieces into flour, then into the egg/oil mixture, then lastly into the Panko breadcrumbs. Coat an oven-proof skillet with a generous amount of olive oil and place over medium heat. As you bread each piece of chicken, transfer it to the pan. Allow to cook for about 3 to 4 minutes per side, until nicely browned. Season it with a little salt and fresh ground black pepper while it cooks. You don’t want to cook the chicken through at this point. Once browned, layer the chicken with a piece of ham and then top with the Swiss cheese. Transfer pan to the preheated oven and bake for 20 to 25 minutes, till chicken is thoroughly cooked through to the center. Serve with dipping sauce. For the Dipping Sauce: While the chicken is baking, combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

2  Flatbread  or pizza rounds

1/2 C. prepared alfredo sauce

2 C. fully cooked grilled chicken strips

5 slices  Canadian Bacon

1 1/4 C. mozzarella cheese shredded

fresh parsley for garnish

 

Preheat oven to 350 degrees. Assemble pizza by layering on alfredo, chicken, Canadian bacon, mozzarella cheese, and a sprinkle of parsley. Bake for 8-10 minutes until cheese is melty. Slice and enjoy!

Sticky Coconut Chicken

Sticky Coconut Chicken

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)

3/4 C. canned coconut milk (stir before measuring)

1 T. minced fresh ginger

1 tsp. fresh-ground pepper

1 tsp. hot chili flakes

Chili glaze

4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

 

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all). Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

 

Yield: 6 servings

Calories: 147

Fat: 7.9g

Fiber: 0g

Spiced Citrus Dump Chicken

Spiced Citrus Dump Chicken

2 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons orange juice

2 tablespoons lemon juice

2 tablespoons chili powder

2 tablespoons paprika

1/4 teaspoon cayenne (or more)

1/2 teaspoon pepper

1/2 teaspoon seasoning salt

1 1/2 lbs chicken pieces (breasts, thighs, or wings)

 

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.  To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.  For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done. On the grill: cook over medium heat until juices run clear.

Pierogi Skillet Dinner

Pierogi Skillet Dinner

1 Tbsp. olive oil

1 lb. smoked sausage or Keilbasa

1 box of mini pierogies (I use the potato and cheese but use whatever your family likes)

2 cups of frozen mixed vegetables.

 

Cut the smoked sausage diagonally into 1/2 inch thick slices. Put a large pot of water on high to start it boiling. Once boiling add the frozen vegetables. Stir to prevent sticking. Make sure you don’t overcook the vegetables. You will be adding them to the skillet and they will continue to cook there. You’ll want to bring the water back to a boil so you can add the pierogies into the same water with the vegetables. Heat oil in a large non-stick skillet over medium high heat. Add smoked sausage to oil and cook until browned. While the sausage is browning, it should be time to add the pierogies to the vegetables and water. Be careful…these cook quick. As soon as the pierogies float, strain the vegetables and pierogies. Add the vegetables and pierogies to the skillet and continue to cook until the pierogies brown a little.

Chicken Pot Stickers

Chicken Pot Stickers

1 1/2 pounds ground chicken

1/2 C. shredded green cabbage

1/3 C. chopped green onion (4 medium)

2 tsp. chopped gingerroot

1 tsp. sesame oil

1/4 tsp. white pepper

1 small red bell pepper, finely chopped (1/2 C.)

1 egg white

1 package (10 oz.) round wonton skins

2 C. chicken broth

4 tsp. soy sauce

 

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 C. of the broth and 1 tsp. of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Mexican Chicken and Dumplings

Mexican Chicken and Dumplings

1 tablespoon olive oil

1 onion (8 oz.), peeled and diced

1 green bell pepper, rinsed, stemmed, seeded, and diced

1 clove garlic, peeled and minced

3 pounds skinned chicken thighs

1 can (15 oz.) fat-skimmed chicken broth

1 can (14 1/2 oz.) Mexican-style stewed tomatoes

1 can (10 oz.) red enchilada sauce

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons chopped pickled jalapeño chilies

3 tablespoons butter, melted

3/4 cup milk

 

Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes. Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes. Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes. Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

Seared Panzanella Chicken

Seared Panzanella Chicken

Seared Panzanella Chicken

1 cup olive oil

12 garlic cloves, peeled

4 boneless chicken breasts

4 boneless chicken thighs

16 good-size chunks day-old bread, drizzled with olive oil and coarse salt

1/3 cup pitted oil-cured black olives

4 cups chicken stock

Salt and black pepper to taste

¼ cup chopped parsley

 

1 bunch arugula, cleaned and dried on a clean dish towel

¼ cup sherry vinegar

¾ cup olive oil

1 tablespoon sugar

 

Preheat the oven to 450°F. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly caramelize the garlic until tender. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared. Place in the preheated oven to roast. Cut up chunks of day-old bread and drizzle with olive oil and salt (about four cubes of bread per person). Place in oven to toast. Once chicken is cooked through, remove from the pan and keep warm. Discard oil from pan and add pitted olives, the garlic and chicken stock. Scrape the bottom of the pan to get all the crust. Taste, then add salt and pepper and chopped parsley. Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with an arugula salad dressed with sherry vinegar, olive oil and sugar and warm roasted chicken.

Pan-roasted Chicken on Bacon Mushroom Ragout

Pan-roasted Chicken on Bacon Mushroom Ragout

1  cup  reduced-sodium chicken broth

1/2  ounce  dried porcini mushrooms

3  ounces  thinly sliced bacon or pancetta, cut into thin strips

8  ounces  shallots, thinly sliced crosswise

About 1 1/2 tbsp. olive oil, divided

1 1/2  pounds  fresh mushrooms (wild, common, or a combination), rinsed and thickly sliced

6  boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried

Salt and freshly cracked black pepper

1  tablespoon  butter

3/4  cup  Grenache or other dry red wine

1  tablespoon  chopped fresh lemon thyme or regular thyme leaves, plus sprigs for garnish

 

In a small saucepan, bring broth to a boil. Add dried porcini, remove from heat, and let stand until soft, about 15 minutes. Lift porcini from broth, squeezing out any extra liquid, and chop finely. Strain broth. In a large frying pan over medium heat, stir bacon often until fat is rendered. Add shallots; stir over medium-high heat until bacon begins to brown, about 5 minutes. With a slotted spoon, transfer shallots and bacon to paper towels. If pan is dry, add about 1/2 tbsp. olive oil. Add fresh mushrooms and chopped porcini; stir often over high heat until liquid has evaporated and mushrooms begin to brown, 12 minutes. Meanwhile, preheat oven to 375°. Sprinkle chicken on both sides with salt and cracked pepper. Heat butter and 1 tbsp. olive oil in a large, ovenproof frying pan over medium-high heat. Add chicken, skin side down, and cook until well browned on the bottom, 5 to 7 minutes. Turn chicken and transfer pan to oven. Bake just until chicken is no longer pink in center of thickest part, about 20 minutes. Set chicken on a platter and keep warm. Pour wine into pan and bring to a boil over high heat, stirring to scrape up browned bits. Pour mixture into pan with mushrooms and add porcini-soaking liquid, bacon-shallot mixture, and chopped thyme. Stir often over high heat until almost all liquid has evaporated, 8 to 10 minutes. Add salt and pepper to taste. Mound ragout on plates, top with chicken, and garnish with thyme sprigs.

 

Turkey and Herb Cheese Ravioli

Turkey and Herb Cheese Ravioli

1 T. Extra virgin olive oil

1/2 C. Onions; finely minced

1/4 C. 97 percent fat-free smoked -ham; diced

1/2 lb Lean turkey breast; ground

1/2 C. Celery; minced

1 T. Minced garlic

1 T. Fresh thyme leaves; chopped

1 lb Ripe tomatoes; peeled, -seeded, and  chopped, to make 1 cup

2 T. Tomato puree

16 wonton skins

4 Egg whites; lightly beaten

 

8 oz Low-fat cream cheese

1 T. chopped fresh garlic

1 tsp. Chopped fresh thyme

1 tsp. Chopped fresh oregano leaves

1/4 tsp. Salt

1/4 tsp. freshly ground black pepper

 

In a sauté pan, heat the olive oil, then add the onions, ham, salt, and pepper. Sweat them for 2 minutes. Add the crumbled ground turkey and cook until golden brown. Add the celery and garlic. When the garlic becomes fragrant, add the thyme, tomatoes, and tomato puree. Season with salt and pepper to taste. Cook for 20 minutes and let it cool for about 45 minutes. In a large glass bowl, mix the cheese mixture with the turkey mixture. (It is best to refrigerate the mixture for 2 hours so it will hold together very tightly.)  Place the 16 wonton skins on a clean work surface. Using a small paintbrush or your fingertips, 'paint' the egg whites onto one side of each wonton skin. Place 1 tablespoon of the turkey and cheese mixture in the center of 8 of the squares. Place a second wonton skin on top of each filled bottom (painted side down) and press firmly to close.  Using a cookie cutter, a fluted cutter, or a knife, cut out 2 1/2-inch circles and discard the excess wonton skin. You may refrigerate the ravioli, covered, in a single layer on a baking sheet. Bring a large pot of water to a boil. Cook the ravioli until they float to the top, 7 to 10  minutes.

Cherry Turkey Sauté

Cherry Turkey Sauté

12 oz. boneless, skinless turkey breast, cut into 2 x 1/2 x 1/2-inch strips

1 tsp. chopped fresh rosemary leaves

1/2 tsp. salt

1/8 tsp. ground black pepper

1 T. vegetable oil

1 C. each diagonally sliced celery and thin julienne carrots

1-1/2 C. pitted fresh sweet Northwest cherries

3 C. warm cooked brown rice

*1/4 tsp. crushed dried rosemary may be substituted.

 

Season turkey with rosemary, salt and pepper. Heat oil in wok or large skillet. Add turkey; sauté until no longer pink. Remove turkey from wok. Sauté vegetables until crisp-tender. Return turkey to wok; add cherries and saut? only until thoroughly heated. Serve on cooked brown rice.  Saucy version: If sauce is desired, combine 1/4 C. chicken broth (or 3 T. water and 1 T. dry white wine) and 1 tsp. cornstarch; add to above recipe with cherries. Sauté until sauce thickens and coats ingredients.

Chicken-Chile Quesadillas

Chicken-Chile Quesadillas

1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

2 C. finely shredded Mexican cheese blend (8 oz)

2 C. shredded or finely chopped cooked chicken

1 can (4.5 oz) Old El Paso® chopped green chiles

2 T. butter or margarine, melted

1 C. Old El Paso® salsa (any variety)

 

Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.  Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Asian Chicken ‘n Noodle Pouches

Asian Chicken ‘n Noodle Pouches

2 3oz. pkg. chicken-flavor ramen noodle soup mix

2 6oz. pkg. refrigerated grilled chicken breast strips

1 8oz. can pineapple slices in juice, drained and juice reserved

2 medium bell peppers cut into rings (any color)

2 T. soy sauce

Water

 

Heat grill for indirect grilling.  Cut 4 18″x18″ sheets foil; spray with cooking spray.  Insert fork or knife tip into each ramen noodle pad and break into two thinner pads.  Place 1 thin pad of noodles on each sheet of foil.  Top evenly with chicken, pineapple and bell pepper.  FOr each pouch bring up edges, leaving opening in top.  In 2 C. measuring C. mix contents of seasoning packet from 1 ramen soup package, reserved pineapple juice , soy sauce, and enough water to make 2 C.es.  Carefully pour about 1/2 C. into each pouch.  Bring all edges of foil together; pinch to seal tightly.  Place pouches over unheated area on grill; cover grill.  Cook with medium heat 20 to 25 minutes; rearranging pouches after 10 minuts, until chicken is fully heated.  TO serve, loosen edges of foil to allow steam to escape and serve in individual soup bowls.

Chicken Wrapped in Crisp Phyllo

Chicken Wrapped in Crisp Phyllo

6 chicken breast halves, boned, skinned

1 (8 oz.) box Phyllo dough

3/4 tsp. salt

3/4 tsp. freshly ground pepper

4 T. vegetable oil

1 garlic clove, finely ground

1 shallot or green onion, finely

chopped

3/4 lb. spinach, washed, stemmed or 1

pack chopped frozen spinach,

defrosted

1/4 c. dry white wine

1 c. unsalted chicken stock

1 T. heavy cream (evaporated milk)

2 oz. (1/3 c.) pistachio nuts or

almonds, coarsely chopped

1 c. low fat ricotta cheese

 

Defrost frozen phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hours before unwrapping it. Slice each breast diagonally into 3 medallions. Sprinkle pieces with 1/2 tsp. each of salt and pepper. Heat 1 T. oil in heavy skillet. Sear chicken pieces for about 30 seconds each side; adding as much as 2 T. of oil as necessary. Set chicken aside. Immediately add garlic and shallot, sauté for about 30 seconds, stirring. Add spinach, reduce heat to low; cover. Cook until spinach wilts, about 2 minutes. Take pan from heat, remove half of spinach. Chop finely for filling. Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook until liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside. Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and chopped spinach mixture. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work. Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining T. of oil. Bake the rolls for 45 minutes, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more minutes. Warm the sauce and serve the rolls on top or pass separately.

Spicy Chicken Cakes with Horseradish Aioli

Spicy Chicken Cakes with Horseradish Aioli

Cakes:

1 C. fresh bread crumbs (preferably whole-wheat)

1 pound skinless, boneless chicken breast

1/4 C. chopped fresh chives

3 T. low-fat mayonnaise

1 tsp. Cajun seasoning

1/4 tsp. salt

2 large egg whites

2 tsp. canola oil

 

Aioli:

2 T. low-fat mayonnaise

2 tsp. prepared horseradish

1 tsp. bottled minced garlic

1/8 tsp. salt

 

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 T. mayonnaise, seasoning, 1/4 tsp. salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done. To prepare aioli, combine 2 T. mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Chicken Enchiladas Monterrey

Chicken Enchiladas Monterrey

Sauce:

3/4 C. Butter

3/4 C. Flour

1 Quart Rich Chicken Stock

3/4 C. Half and Half

1T Chopped Pimientos

1T Green Chilies

1T Cilantro

2 tsp. Salt

1/4 tsp. White Pepper

 

Filling:

1T Chopped Onion

3 Oz Cooking Oil

1 Lb Cooked Chopped Chicken

4 Oz Cream Cheese

4 OZ Sour Cream

1T Green Chilies

 

12 Soft Tortillas

8 Oz Monterrey Jack Cheese

 

Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.

Grilled Caribbean Skewers

Grilled Caribbean Skewers

1/2 C. brandy

2 T. olive oil

2 T. brown sugar

1 T. fresh lime juice

1 T. chopped fresh mint

1 T. minced garlic

1 tsp. grated fresh ginger

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 turkey breast, boned, skinned and cut into 1-1/2-inch cubes (3 pounds), or 2 pounds trimmed boneless beef (sirloin, top round, or chuck) or boneless leg of lamb, cut into 1-1/2-inch cubes

Lemon wedges (optional)

Fresh mint sprigs (optional)

 

For the marinade, in a glass measure combine brandy, olive oil, brown sugar, lime juice, mint, garlic, ginger, salt, and pepper. Pour the mixture into a heavy-duty resealable plastic storage bag. Add the turkey, seal the bag, and press the bag to coat the meat in the marinade. Marinate in the refrigerator for 3 hours.  Heat grill. On 8 skewers, thread 4 to 5 pieces of turkey or meat. Grill kebabs over medium-hot heat, 12 to 16 minutes for turkey, or until cooked through; or 10 to 12 minutes for medium-rare beef or lamb (145 degree F). If desired, garnish with lemon wedges and mint sprigs.

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

 

1 T. plus 1/2 tsp. kosher salt, plus more as needed

1 T. grated lime zest

1 tsp. freshly ground black pepper

1/2 tsp. good chile powder, such as chipotle or New Mexico

1 spatchcocked chicken (4 1/2 to 5 pounds), patted dry with paper towels

1 avocado, pitted, peeled, and cubed

1 C. mixed soft herb leaves, such as tarragon, parsley, mint, and basil

1/4 C. buttermilk

3 T. extra-virgin olive oil

1 tsp. fresh lime juice

1 garlic clove, grated on a Microplane or minced

 

In a small bowl, stir together 1 T. of the salt, the lime zest, pepper, and chile powder if using. Rub this mixture generously over the chicken. Transfer the chicken, skin side up, to a rimmed baking sheet. Let it stand at room temperature for 30 minutes, or refrigerate, uncovered, for up to 24 hours. Heat the oven to 45O°F. Roast the chicken until it is just cooked through (the meat is no longer pink and the juices run clear), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes. While the chicken is resting, prepare the dressing: In a blender, combine the avocado, herbs, buttermilk, olive oil, lime juice, garlic, and remaining 1/2 tsp. salt. Puree until smooth. Taste, and add more salt, pepper, and/or lime juice as needed. Serve the chicken with the dressing alongside.

Grilled Chicken

Grilled Chicken

1 3- to 3-1/2-lb. broiler-fryer chicken, halved

3 cloves garlic, quartered

2 tsp. salt

1/3 C. olive oil

1 lemon, cut into wedges

 

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.  For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.

Sarah Carey Chicken Paprikash

Sarah Carey Chicken Paprikash

chicken_paprikash_horiz4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt
Parsley, for garnish, optional

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate. Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes. Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Remove pan from heat. Temper sour cream with a bit of the sauce, then stir sour cream into sauce, then ladle over chicken and noodles.

Grilled Chicken

Grilled Chicken

 

 

1 3- to 3-1/2-lb. broiler-fryer chicken, halved

3 cloves garlic, quartered

2 tsp. salt

1/3 C. olive oil

1 lemon, cut into wedges

 

Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.  For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.