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Category: Poultry

Sticky Lemon Chicken

Sticky Lemon Chicken

8 to 10 pieces of chicken [4 drumsticks and thighs or a whole chicken cut up]

Salt and freshly ground pepper, to taste

2 tsp. dried thyme, divided

2 T. olive oil

3 cloves garlic, finely chopped

1 T. sherry vinegar [or red wine vinegar]

2 T. soy sauce

3 T. honey

1/3 C. water

2 T. fresh lemon juice

1 lemon, thickly sliced [into 6 or so slices]

Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.

Braised Chicken Thighs with Sauerkraut

Braised Chicken Thighs with Sauerkraut

3 slices bacon, cut crosswise into thin strips

8 chicken thighs (about 2 1/2 pounds in all)

3/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1 onion, chopped

1 carrot, chopped

1 tart apple, such as Granny Smith, peeled, cored, and chopped

3 C. drained and rinsed sauerkraut (about1 1/2 pounds)

1 C. canned low-sodium chicken broth or homemade stock

1 tsp. Dijon mustard

10 juniper berries, lightly crushed

1 bay leaf

 

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.  Season the chicken thighs with 1/2 tsp. of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 T. of the fat. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 tsp. salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.  Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

 

Rice a Roni Lemon Chicken

Rice a Roni Lemon Chicken

Mediterranean Lemon Chicken

 

5 skinless, boneless chicken breast halves

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons margarine or butter

2 cloves garlic, minced

1 (6.9 oz.) package chicken flavor Rice-A-Roni

2 tablespoons lemon juice

1 C. chopped red or green bell pepper

1/2 teaspoon grated lemon peel

 

Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving drippings. Keep warm.  In same skillet, sauté rice-vermicelli mixture in reserved drippings over medium heat until vermicelli is light brown; add lemon juice with 2 1/4 C. hot water and contents of seasoning packet. Bring to a boil; cover, reduce heat and simmer 10 minutes. Stir in red pepper and lemon peel. Top rice with chicken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Makes 5 servings.

 

Chicken Diane

Chicken Diane

Chicken Diane

 

6 boneless, skinless chicken thighs or breast halves

1/4 C. butter

1 medium onion, chopped fine

1/3 C. fresh parsley

1/4 C. steak sauce

1/4 C. dry sherry

1 T. Worcestershire sauce

1 T. Dijon-style mustard

 

In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear.  Remove chicken to a plate and keep warm.  In the same skillet, heat remaining butter. Add onion and sauté until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce.  Serve with rice or noodles and a tossed salad.

Instant Pot Thanksgiving Turkey Breast & Gravy

Instant Pot Thanksgiving Turkey Breast & Gravy

Instant Pot Thanksgiving Turkey Breast & Gravy

 

For a small-scale Thanksgiving dinner (or an easy turkey dinner anytime), cook a split turkey breast in the Instant Pot. It’s easier and faster than roasting a whole bird in the oven and making gravy on the stove top. This method works with turkey wings, thighs, or drumsticks. Just increase the cooking time by 5 minutes for dark meat, and don’t overload the pot (no more than 4 pounds).

 

1 bone-in, skin-on split turkey breast, 2V2 to 3V2 pounds

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1   tablespoon avocado oil or other neutral oil with high smoke point

2  yellow onions, chopped

4 cloves garlic

1   teaspoon poultry seasoning

2  cups low-sodium chicken broth (this page) or turkey broth

2 tablespoons all-purpose flour

 

Pat the turkey breast dry with paper towels, then season on both sides with the salt, pepper, and paprika. Put the Instant Pot trivet on a plate. Select the Sauté, setting on the Instant Pot and heat the oil. Place the turkey breast, skin side down, in the pot and sear for 5 minutes, until well browned. Using the tongs, transfer the turkey breast, skin side up, to the trivet. Add the onions and garlic to the pot and sauté for 5 minutes, until the onions have softened. Add the poultry’ seasoning and broth and stir, nudging any browned bits from the pot bottom. Wearing heat-resistant mitts, lower the trivet with the turkey breast into the Instant Pot, resting it on top of the onions. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 25 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and insert an instant-read thermometer into the center of the breast away from the bone. The thermometer should register at leasti6o°F (if lower than 16o°F, cook the turkey on the Manual setting for a few more minutes) .Wearing the heat-resistant mitts, lift the trivet with the turkey breast out of the pot. Transfer the turkey breast to a carving board and tent it with aluminum foil. Sprinkle the flour into the pot, then use an immersion blender to blend the onion mixture until smooth. Press the Cancel button to reset the cooking program, select the Sauté setting, and simmer the gravy for 1 to 2 minutes, until thickened. Press the Cancel button, and season with salt and pepper if needed. Carve the turkey, arrange on a platter, and serve with the gravy.

Best Chicken Fried Rice Without a Wok

Best Chicken Fried Rice Without a Wok

How To Make the Best Chicken Fried Rice Without a Wok

1 cup long-grain white rice

1 3/4 cups water

1/2 teaspoon kosher salt

1 tablespoon unsalted butter or vegetable oil (optional)

For the chicken:

12 ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon tamari or soy sauce

1 teaspoon rice vinegar

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Asian sesame oil

 

4 tablespoons canola or other neutral-flavored oil, divided

2 teaspoons minced (not grated) fresh peeled ginger (from a 1-inch piece)

Pinch red pepper flakes

1/2 cup diced carrots

1/2 cup fresh or frozen peas

1/2 cup fresh or frozen corn kernels

1/4 cup thinly sliced scallions

1 tablespoon tamari or soy sauce

1 teaspoon Asian sesame oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 large egg, beaten

1/4 cup roasted peanuts or cashews (optional)

 

Rinse the rice. Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Add the rice, salt, and butter to boiling water. Bring the water to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time. Check the rice after 18 minutes. Check the rice after about 18 minutes. The rice is finished when firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes. Fluff the rice with fork and spread on a baking sheet. Uncover and fluff the rice with a fork. Transfer to a baking sheet, spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. (Alternatively, if you prefer chewier fried rice, refrigerate overnight.) Measure and set out the ingredients. Before beginning to stir-fry, cut and measure all of the ingredients. Use your fingers or a fork to break up any large clumps of rice. Arrange ingredients in order of use next to the stovetop. Marinate the chicken in soy sauce, rice vinegar, black pepper, and sesame oil for 5 to 10 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes. Cook the chicken for 6 to 8 minutes. Heat 2 tablespoons of the oil in a 12-inch or larger stainless-steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate. Increase the heat. Increase the heat to high and return the skillet to the burner. Add another 1 tablespoon of oil. Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. (If the oil smokes immediately when added, your pan is too hot. Take the pan off of the burner and let it cool for a few minutes. Once cool enough to handle, wipe the oil out with paper towels and start again.) Stir-fry the ginger and red pepper flakes for 10 seconds. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.

Stir-fry the carrots for 1 minute. Add the carrots and stir-fry until bright orange, about 1 minute. Stir-fry the peas and corn for 30 seconds. Add the peas and corn and stir-fry until heated through, about 30 seconds.

Add the last of the oil. Drizzle in the remaining 1 tablespoon of oil. Stir-fry the rice and green onions for 2 minutes. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables. Stirring with a thin metal spatula will help but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Season the rice with soy sauce, sesame oil, salt, and pepper and stir-fry 10 seconds. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet. Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat, push the rice to one side, and scramble the egg. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet. Pour the beaten egg into the empty space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.

Artichoke Dip Turns Entree

Artichoke Dip Turns Entree

1/2 to 1 C. shredded Parmesan cheese

1/3 C. mayonnaise

1/4 C. milk

3/4 C. finely diced onions

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

2 or 3 dashes of Tabasco, optional

1 lb. boneless & skinless chicken breast, cooked & cut into strips

1 (14 oz.) can quartered artichokes, drained & sliced

1 (2 oz.) jar sliced pimentos, drained

1 C. dried bread crumbs or crushed seasoned croutons

1 T. butter, melted

 

Preheat oven to 375 degrees. Spray a 2-quart casserole with no-stick cooking spray. Combine cheese, mayonnaise, milk, onion, soup, and Tabasco in a large bowl and mix well. Gently stir in chicken, artichokes, and pimentos. Transfer mixture to prepared baking dish. Combine breadcrumbs and butter in a small bowl. Sprinkle mixture over chicken and artichoke mixture. Bake for 30 to 40 minutes, or until mixture is bubbling hot and topping is golden brown.

 

Yield:

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Frankenstein Tamale Pie

Frankenstein Tamale Pie

1 T. vegetable oil

1/2 C. chopped onion

1/3 C. chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 tsp. chili powder

1/2 tsp. dried oregano leaves

1 can (14 1/2 ounces) Mexican type stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 C. corn

1/4 tsp. black pepper

1 package (8 1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 C. Taco flavored shredded cheese, divided

green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

 

Heat oil in large skillet over medium heat. Add onion and bell pepper, then cook until crisp tender. Stir in garlic. Add turkey and cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice and cook for 2 minutes, breaking up tomatoes with spoon while stirring. Stir in beans with sauce, corn and black pepper, then simmer 10 minutes or until liquid is reduced by about half.  Preheat oven to 375 degrees. Lightly grease a 1 1/2 to 2 quart casserole dish. Prepare corn muffin mix according to package directions and stir in 1/2 C. cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 C. cheese. Top with remaining turkey mixture and 3/4 C. cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face.  Bake 20 to 22 minutes or until light golden brown.  NOTE: If desired, you can make this pie cute instead of creepy by creating a simple Jack O Lantern face with bell pepper cutouts.

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Turkey

22 lb. Whole Turkey

2 C. low-sodium chicken broth

1 tsp.  chopped fresh thyme

1/2 tsp.  dried sage

2 C. low-sodium chicken broth

Salt and pepper to taste

 

Apricot Glaze

1 C. apricot nectar

1 C. apricot preserves

2 T. minced fresh ginger root

1 T. honey

 

Herb Butter

3/4 unsalted butter, softened

3 T. chopped fresh sage

11/2 tsp. salt

1 tsp. ground black pepper

 

Onion Mixture

2 T. unsalted butter

3 onions, thinly sliced

6 oz. thinly sliced shallots

 

Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 C. s, about 15 minutes.  Blend 3/4 C. unsalted butter at room temperature, 3 T. chopped fresh sage, salt, and pepper in small bowl. Set aside. Melt 2 T. unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; sauté until very soft and light brown, about 20 minutes. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer. Add onion mixture, 1 C.  broth, thyme, and 1/2 tsp. chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 C. apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 C.  pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil.  Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

 

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese

8 thin slices prosciutto

2 small shallots, halved

4 garlic cloves, smashed

1-2 Honeycrisp apples, cut into 10-12 wedges

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

12 fresh sage leaves

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 cup apple cider

 

Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp. apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve alongside rice pilaf. Enjoy!

Two Roast Chickens

Two Roast Chickens

Two Roast Chickens

2 whole fridge-cold chickens

1.5 lb. baby red potatoes

2-3 large sweet apples

2 medium onions

1/2-1 cup fresh cranberries

1/4 cup butter

3 T. avocado oil

1/4-1/3 cup maple syrup (amount will depend on sweetness of apples and how much you like cranberries)

sea salt

pepper

fresh thyme

 

Preheat oven to 450 F. Wash and dry potatoes and apples, no need to peel either. Peel onions. Cut potatoes and apples and onions into 2″ squares (remove apples’ cores). Add all fruits and vegetables to the bottom of the roasting pan making sure they cover the whole bottom but only in one layer (as shown in photo above). Add salt, pepper, 1 T. of olive oil and maple syrup to fruits and vegetables and mix well with your hands to make sure all are covered in marinade. Then redistribute again to form an even layer. Spread thinly cut up butter all over the place and place roast rack on top. Wash and paper towel dry chickens, hold over roasting pan and use your hands to cover each chicken with 1 T. of olive oil while excess drips into roasting pan. Salt and pepper chickens generously all around and place on roasting rack, then add thyme all over the place. Place roasting pan with both chickens on the middle shelf in the oven, immediately reduce heat to 400F (<- VERY IMPORTANT!!) and roast for 20 minutes per pound (450g) plus an additional 20 minutes. Once out of the oven, let rest for at least 10 minutes before cutting into it.

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.

Cornflake Crumb Oven-Fried Chicken

Cornflake Crumb Oven-Fried Chicken

Cornflake Crumb Oven-Fried Chicken

 

2 eggs

1/3 C. milk

5 C. cornflakes cereal

1 tsp. salt

3/4 tsp. dried marjoram

1/2 tsp. freshly ground pepper

1 (3-pound) chicken, cut into 8 pieces

3 T. butter, melted

 

Preheat oven to 3 75 °F. In a shallow dish, whisk together eggs and milk to blend. In a food processor, crush cereal to make 1 1/2 C. fine crumbs. Place crumbs in a paper bag along with salt, marjoram, and pepper. Dip chicken pieces into milk, then shake a few pieces at a time in seasoned cornflake crumbs to coat completely. Arrange, skin side up, in a single layer without touching, in a 10×15-inch jelly roll pan or a 9×13-inch baking dish. Drizzle melted butter over chicken. Bake without turning until chicken is crispy brown outside and white throughout and juices run clear when pricked, 40 to 45 minutes.

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.

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