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Category: Poultry

Chicken Cordon Bleu Nuggets

Chicken Cordon Bleu Nuggets

Cooking Sprayl_R180779
2 large eggs
1 C breadcrumbs
1 tsp. dried thyme
1/2 C flour
Salt and pepper
6 deli slices ham, cut lengthwise into 4 strips each
6 deli slices swiss cheese, cut lengthwise into 4 strips each
1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken. Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Lemon-Garlic Chicken (Mustards Grill Napa Valley Cookbook)

Lemon-Garlic Chicken (Mustards Grill Napa Valley Cookbook)

6a00d8341c63d853ef00e54f584d218833-800wiVinaigrette

2 heads garlic
4 lemons, peeled, including all pith and membrane, and seeded
2 T. champagne vinegar ( I was out of this so I used rice vinegar)
2 T. mixed fresh herbs such as parsley, thyme, tarragon, basil, and savory
1/2 tsp. salt
ground black pepper
6 T. extra virgin olive oil (or more if needed)

The chicken

1 T. minced fresh rosemary
1 T. minced fresh thyme
2 tsp. minced fresh oregano or marjoram
1/4 tsp. fresh sage
2 T. kosher salt
1-1/2 tsp. cracked black peppercorns
1-1/2 tsp. minced shallots
1 T. minced garlic
3 lb. chicken parts

Pull the heads of garlic apart and peel cloves. Put the cloves and the lemon in a small saucepan with enough water to float them. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the garlic is very tender. Drain and puree in a blender or food processor. Measure out about 1/2 C. puree for the vinaigrette and set the rest aside for something else alter in the week. Whisk together the 1/2 C. puree with vinegar, herbs salt and pepper until salt is dissolved. Slowly whisk in olive oil until fully emulsified. Note: I had to add extra oil and vinegar (and even a T. of water) because my vinaigrette was much too thick. Combine the rosemary, thyme, oregano, sage, salt, pepper, shallots and garlic and mix well. Rub the mixture onto the chicken and allow it to marinate in the fridge for 6 to 12 hours. Preheat the oven to 500 degrees. Heat olive oil in a saute pan over medium heat until hot. Add chicken parts skin side down and cook until nicely browned, then turn and sear the other side. The total browning time should take about 8 minutes in all. Place chicken in a roasting pan and bake in oven for approximately 20 minutes, or until the chicken juices run clear when pierced with a knife.

Glazed Chicken Thighs and Carrots

Glazed Chicken Thighs and Carrots

GingerSyrupChickenCC2 pounds chicken thighs, skin on, bone in
1 pound bag of organic carrot nubs
2 large yellow onions, thinly sliced
5 ribs celery, 1 inch roll-cut
4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
1 tablespoon fresh chopped thyme
1/2 cup ginger syrup

Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a sauté pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

Ginger Syrup

2 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.

California Pizza Kitchen BBQ Pizza Copycat

California Pizza Kitchen BBQ Pizza Copycat

Make crust one day before you plan to make the pizza.

bbq-chicken-pizza-recipe-taste-and-tell1

1/3 cup plus 1 tablespoon warm water (105 – 115F)
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
½ cup Bullseye Original BBQ Sauce
1 ½ teaspoons olive oil
1 cup shredded Mozzarella
½ cup grated Gouda cheese (preferably smoked)
½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. Sauté chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

1lb. ground chicken or turkeymb
2 oz. cream cheese, softened
2 eggs
2 T. chopped celery
3 T. crumbled blue cheese
1/2 tsp. black pepper

For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frank’s Red Hot Sauce

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frank’s is super salty as is the blue cheese; you don’t need to add more. The mix will be sticky and gooey but that’s normal. Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. To make the sauce, combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. Serve with celery sticks to be authentic.

Chicken Fajitas

Chicken Fajitas

1 1/4 chicken-fajitas-vertical-dmto 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 T. canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade
2 T. lime juice
3 T. olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras
8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.) Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.) Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here’s a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes. Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Beginner’s Indian Curry

Beginner’s Indian Curry

1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 tablespoon vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. Stir in the turmeric, red chili, and salt. Cook while stirring for another minute. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over warm basmati rice.

Bacon-Wrapped Teriyaki Chicken Skewers

Bacon-Wrapped Teriyaki Chicken Skewers

8Or71oqQ13c2136303538363038xWfgVZz_13532293451/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1 clove garlic, minced
1 1/4 tsp. fresh ginger, grated (or 1/2 tsp. ground ginger)
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Combine the first six ingredients in a medium saucepan over medium-high heat. Combine the cornstarch and water, set aside. When the sauce comes to a boil (it will happen pretty quickly) add the cornstarch mixture and stir until the sauce is thick and bubbly. Remove from heat and set aside.

1 package chicken tenders, cut into bite sized pieces
1 package bacon (not thick-sliced), cut into thirds lengthwise
1 fresh pineapple, cut into chunks about the same size as the chicken pieces

If using bamboo skewers soak them in water before using so they don’t burn on the grill. Wrap each piece of chicken with a piece of bacon and slide onto a skewer, follow with a piece of pineapple. Repeat three more times per skewer. place in a 9×13 baking dish. When all of the ingredients have been used up pour the Teriyaki sauce over them , reserving about 1/4 cup. Let them marinate in the refrigerator for at least 4 hours, no longer than 8. Heat grill to medium-high heat. Place the skewers on the grill and baste with some of the reserved sauce. Cook about 7 minutes, flip, baste again and cook another 7 minutes.

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

FNM_040111-WN-Dinners-008_s4x3_jpg_rend_sni12col_landscape3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or pre-made crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Buttery Garlic Parmesan Chicken

Buttery Garlic Parmesan Chicken

garlic-parmesan-chicken21 1/2 lb. chicken thighs, skin-on and deboned
Salt
Ground black pepper
3 tablespoons melted butter
20 cloves garlic, peeled and gently smashed
1/4 cup white wine, beer, or champagne
1/4 cup water
Pinch of cayenne pepper
1 tablespoon Italian Parsley
1/3 cup Parmesan cheese

Season the chicken with a little salt and black pepper. Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining melted butter and sauté the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.

Italian Flag Chicken

Italian Flag Chicken

830eeb2038618beae09ef893956055c75 to 6 leaves basil
1/4 C. (about a handful) flat-leaf parsley leaves
2 T. pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 C. (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 T. EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450ºF. In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 C. Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 T. EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Ginger Chicken

Ginger Chicken

2 T. plus 2 tsp. sugar
1/3 C. plus 1/4 C. hot water
2 T. vegetable oil
2 Thai red chiles, chopped, or 1 tsp. crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 T. Asian fish sauce
1/4 tsp. salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths

In a small heavy saucepan, cook 2 T. of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 C. of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat. Heat the oil in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 tsp. of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 C. of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.

Yield: 4 servings
Calories: 245
Fat: 11g
Fiber: 1g

Million Dollar Chicken

Million Dollar Chicken

3 1/2 pound whole chicken, preferably organicdc7b5a58fedc27c12e5627a81523216e
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt

For the Creme Fraiche Glaze:
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper

The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.) On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill). Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird. While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken. Garnish with lemon wedges and sprinkle it with Maldon salt.

One-Bowl Chicken Souvlaki

One-Bowl Chicken Souvlaki

4 C. s781101967_jtwqP-Mhredded cooked chicken
2 large cucumbers, peeled, seeded, and cut into ½” cubes (3 C.)
2 scallions, white and light green parts, chopped (1/4 C.)
8 Kalamata Olives, pitted
1 pint cherry tomatoes, halved or 2 large ripe tomatoes, chopped (2 C.)
1/2 C. plain yogurt
1/2 C. crumbled feta
1 tsp. oregano (optional)
Fresh ground black pepper
1/4 C. chopped parsley or mint
Pita bread

Combine chicken, cucumbers, scallions, olives and tomatoes in bowl. Mix up feta and yogurt — you can do this by hand if you like chunkier dressing or in a food processor if you like it smooth. Mix in the oregano, if using. Pour dressing over chicken mixture and stir just to coat. Sprinkle with pepper and parsley and serve with crisped wedges of pita bread.

Green Goddess Chicken Bites

Green Goddess Chicken Bites

f7bde06d-94fb-4596-b8bf-c59ab5b68bac1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup finely chopped celery
2 tablespoons sliced green onions (2 medium)
1/2 cup creamy Italian garlic dressing (from 12-oz jar)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh tarragon leaves
24 crostini toasts
Fresh Italian (flat-leaf) parsley leaves, if desired

In large bowl, mix chicken, celery and onions. In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time. Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.

Sizzlin’ Chicken Skewers

Sizzlin’ Chicken Skewers

Sizzlin_Chicken_Skewers1/3 C. hot water
1/4 C. Barbecue Sauce
1/4 C. creamy peanut butter
1/4 C. lite soy sauce
1/4 C. chopped cilantro
2 T. Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken1/4 C. packed dark brown sugar
1/2 C. water, divided
2 T. fish sauce
1 T. grated fresh ginger
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces

Heat sugar and 1/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 C. water, fish sauce, ginger, garlic, and pepper flakes. Stir in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes. Serve with steamed jasmine rice.

Masala Chicken and Mushroom Casserole

Masala Chicken and Mushroom Casserole

2 T. butter
10oz sliced mushrooms
1 1/2 T. flour
1/2 C marsala wine or white wine
1/2 C heavy cream
2 T. chopped flat-leaf parsley
Salt and pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 T. grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the masala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp. salt and 1/2 tsp. pepper. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

David Lebovitz Counterfeit Duck Confit (Faux Confit de Canard)

David Lebovitz Counterfeit Duck Confit (Faux Confit de Canard)

The trick to this ridiculously easy technique is to use a dish that will hold the duck thighs snugly pressed together, which allows them to “confit” as they bake. If you only have a larger dish, increase the recipe and cook extra duck legs. Note that this has to chill in the refrigerator overnight before cooking.

4 duck thighs (thigh and leg attached)
1 tsp. sea salt
1 tsp. gin
1/4 tsp. ground nutmeg
1/4 tsp. allspice
2 cloves garlic, peeled and halved lengthwise
2 bay leaves

Prick the duck all over with a needle, piercing the skin. Mix the salt, gin, nutmeg and allspice in a baking dish that will fit the duck legs snugly, with no room around them. Rub the spice mixture all over the meat. Put the garlic (cut lengthwise) and bay leaves on the bottom of the baking dish and lay the duck legs, flesh-side down, on top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Put the duck in a cold oven. Turn the oven on to 300 degrees Fahrenheit. Bake the duck thighs for 2.5 hours, taking them out during baking once or twice and basting them with any duck fat pooling around. To finish the duck, increase the oven temperature to 375 degrees and bake for 15 to 20 minutes, until the skin is deeply browned and very crispy. Once your duck is cooked, keep that fat pooling in your baking dish — it’s great for frying up potatoes, or even chicken.

Thyme-Roasted Duck Breast with Orange-Wine Sauce

Thyme-Roasted Duck Breast with Orange-Wine Sauce

2 T. olive oil
1 C. chopped carrots
1 C. chopped celery
1/2 C. chopped shallots
1/4 C. chopped garlic
1 bottle (750 ml.) dry red wine
1 C. orange juice
5 sprigs fresh thyme, rinsed, plus 3 tsp. fresh thyme leaves
2 dried bay leaves
3 duck breast halves (about 10 oz. each; see notes)
Salt and pepper
1/2 C. heavy whipping cream
6 C. baby arugula leaves (5 oz.), rinsed and crisped

Pour olive oil into a 12-inch ovenproof nonstick frying pan (with at least 2-in.-tall sides) over medium heat. When hot, add carrots, celery, shallots, and garlic; stir often until vegetables are slightly limp and beginning to brown, about 7 minutes. Add wine, orange juice, 5 sprigs thyme, and bay leaves; increase heat to high and boil, stirring occasionally, until liquid is reduced by about half and is slightly syrupy, about 15 minutes. Pour through a fine strainer into a glass measure; you should have about 1 C.. Discard vegetables. Wipe pan dry. Rinse duck breasts and pat dry. Score the skin of each in a crosshatch pattern, making cuts about an inch apart, through the skin into the layer of fat. Sprinkle lightly all over with salt and pepper. Set same frying pan over medium-high heat; when hot, lay duck breasts, skin side down, in pan. Cook until beginning to brown on the bottom, 1 1/2 to 2 minutes. Spoon out and discard any fat in pan. Turn breasts over and sprinkle evenly with thyme leaves. Transfer pan with duck to a 425° oven. Roast until well browned on the surface but still slightly pink in center of thickest part (cut to test), 20 to 25 minutes. Transfer duck to a rimmed cutting board and let rest in a warm place for 5 minutes. Skim off and discard fat from pan juices. Set pan over medium-high heat and add orange-wine reduction and cream. Stir often, scraping up browned bits from bottom of pan, until sauce is boiling and coats the back of a spoon in a thin layer, 2 to 3 minutes. Season to taste with salt and pepper. Divide arugula among six plates. Slice duck breasts across the grain and fan equally over arugula. Drizzle a little warm orange-wine sauce over duck and greens. Pour remaining into a small pitcher and pass, for guests to add to taste.

Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens

4 duck legs (about 8 oz. each)
Salt and fresh-ground pepper
1 tsp. herbes de Provence
About 1 bottle (750 ml.) Pinot Noir
2 T. olive oil
1/4 C. minced shallots
4 C. low-sodium chicken broth
1 sprig fresh thyme, rinsed
1 dried bay leaf
1 T. butter
1 onion (about 8 oz.), peeled and chopped
1 lb. broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb. mustard greens, rinsed, trimmed, and sliced crosswise
2 cloves garlic, peeled and minced
1 flat anchovy (optional), minced
About 1/4 tsp. cayenne
About 1 T. lemon juice

Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat). Meanwhile, pour 1 T. olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 C., about 45 minutes. When duck is done, add 1 C. braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 T. olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice. Mound greens on plates and set duck legs on top. Serve pan juices alongside.

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

 

2 large lemons

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon chopped fresh oregano

4 cloves garlic, minced

6 tablespoons olive oil, divided

salt and black pepper

2 bone-in chicken breasts with the skin

2 large Russet potatoes, peeled and quartered

1/2 pound green beans (ends trimmed)

1/2 cup pitted Kalamata olives, halved

 

Preheat oven to 400 degrees. With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons.  Transfer to a small bowl.  Slice one of the lemons and remove the seeds; set aside.  Juice the other lemon; set aside. To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper.  Stir to form a paste.  Keeping the skin intact, carefully spread equal amounts of the herb paste underneath.  Place chicken on a non-stick baking sheet. Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste.  Place them around the chicken.  Scatter lemon slices around the baking sheet.  Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each). Bake for 35 minutes.  Flip the potatoes.  Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste.  Scatter the green beans around the chicken and potatoes.  Bake an additional 25 minutes or until chicken is 165 degrees in the center. Scatter the black olives over the chicken, potatoes and green beans.  Garnish with chopped fresh parsley and serve immediately.

Moghul Braised Chicken

Moghul Braised Chicken

1 T. finely chopped garlic
2 T. ground coriander
1 C. plain yogurt
1/2 C. heavy cream
24 whole cloves
1-1/2 lbs skinned boneless chicken breast meat
3 C. finely chopped onions
4 bay leaves
1-1/2 T. finely chopped fresh ginger root
3/4 C. light veg oil
2 T. kosher salt
1/4-1/2 T. red pepper
12 green cardamom pods, slightly crushed

Place the chicken on a cutting board, and using a sharp knife, slice them thinly into 1/4-inch thick medallions, as for scallopine. Cut the medallions into 2/5 inch pieces and set aside.  Heat the oil in a wide heavy-bottomed pan, preferably one with a non-stick surface, and add onions, garlic, and ginger. Over medium-high heat, cook them until they turn pale and begin to brown, about 10 minutes, stirring constantly to prevent burning. Add cardamom, cloves, bay, and cook, stirring rapidly, until cardamom pods and cloves are fried and puffed and the bay leaves turn brown, about 5 minutes. The onions should by now be light golden brown. Add coriander and red pepper, stir for 10-15 seconds, and add 2 T. the yogurt. Continue frying the mixture until the moisture from the yogurt evaporates. Then add two more T. yogurt and fry. Keep adding yogurt and frying until the whole C. yogurt is used up, about 5 minutes. Add the chicken pieces and sauté, turning and tossing until the meat loses its pink color, 3-5 minutes. Add 1/2 C. boiling water with the salt, and mix. Reduce heat to med-low and simmer, covered, until the fillets are cooked and fork-tender, about 25 minutes. The oil will begin to separate from the gravy, which should be fairly thick by now, and to coat the chicken pieces. stir in the cream and turn off the heat. Let the korma rest, covered, for an hour before serving, when ready to serve, heat thoroughly, check for salt, and serve.

Quick and Easy Shoyu Chicken with Tailgate Teriyaki Sauce

Quick and Easy Shoyu Chicken with Tailgate Teriyaki Sauce

Tailgate Teri Sauce
1 tsp. minced fresh cilantro
½ tsp. Chinese five-spice powder
2 lb. chicken thighs, skinned and boned
1 tsp. cornstarch
2 tsp. water
Green onions, chopped (optional garnish)
Bean sprouts (optional garnish)

Combine teri sauce, cilantro, and five-spice powder in a medium sauce pan. Bring to a boil, add the chicken, and simmer for 20 minutes or until tender. Remove chicken from sauce and set aside, tenting with foil to keep warm. Measure the sauce and return 1 C. to the pan. Blend the cornstarch and water. Bring the 1 C. sauce to a boil and stir in the cornstarch mixture to thicken into a glaze. Return the chicken to the pan and stir to coat well. Garnish with green onions and bean sprouts, if desired.

Tailgate Teri Sauce:

1 C. soy sauce
Juice of 1 medium orange
½ C. mirin (Japanese sweet rice wine)
½ C. water
¼ C. packed brown sugar
1½ tsp. minced fresh garlic
1½ tsp. peeled and minced fresh ginger

Combine all ingredients and blend well.

Sherry-Vinegar Chicken

Sherry-Vinegar Chicken

8 oz. boneless, skinless chicken breast
1 tsp. grain mustard
4 tsp. Sherry vinegar
1 jalapeno, sliced in half and deseeded
1 clove garlic, smashed
1 tsp. extra-virgin olive oil
3 sprigs of fresh thyme

1 C. button mushrooms, cleaned (or any mushroom variety of your choice)
2 C. cleaned spinach leaves
1 C. celery, peeled and diced
1 small head broccoli cut down florets to bite size pieces
1 tsp. grain mustard
2 tsp. Sherry vinegar
1 clove garlic, smashed
1 tsp. extra-virgin olive oil
Salt to taste

Combine mustard, vinegar, jalapeno, garlic and olive oil in a bowl. Mix and pour over chicken breast and marinate in refrigerator for 4-6 hours or overnight. Place chicken in broiler at 375 degrees for 10 minutes until cooked through. Let rest. Heat large pan, over medium heat. Place smashed garlic clove in pan and sizzle to infuse within oil. Add broccoli and mushrooms and cook 2-3 minutes until tender. Add celery and spinach. Season with salt, mustard and vinegar. The vinegar, mustard and juice from vegetable will create a sauce. Toss for one minute. Spoon all vegetable onto plate, leaving juice in the pan. Slice chicken over vegetables. Add leftover juice from chicken to pan and reduce for 1-2 minutes on the stove. Pour sauce around vegetables on plate.

Kiss Me Now Chicken

Kiss Me Now Chicken

2 heads fresh garlic
1 C. water
1 fryer chicken (about 3 to 4 pounds)
1/4 tsp. EACH black pepper and dill weed
1/4 tsp. salad oil
1/4 pound fresh mushrooms, rinsed and trimmed (sliced if large)
6 (1 inch) pieces celery
2 tsp. flour
1 tsp. cooking sherry
1 C. half and half

Separate garlic cloves and discard loose skin, but do not peel. Boil garlic in water in a small saucepan for 30 minutes. Meanwhile, entering from the neck and rear sections of the chicken, break the membranes that attach the skin to the body with your index finger. Remove all fat from the chicken. Strain water from the garlic into a small bowl and reserve. Scatter garlic on a plate to cool. Press each clove from the pointed end in a small bowl. Discard the skins. Preheat oven to 350 degrees F. Add pepper and dill to garlic paste in a bowl and blend well. Spoon half the mixture under the skin of the chicken, patting gently to distribute evenly. Spread the remaining spread inside the chicken. Place chicken in a lightly oiled shallow baking dish and fill bird cavity with mushrooms. Arrange celery around chicken. Bake at 350 degree F for 1 1/2 hours, basting every 15 minutes with reserved liquid. Remove chicken to a serving dish. Remove mushrooms and chop. Discard celery. Scrape drippings from the baking dish into a small pan. Stir flour into the pan drippings. Add mushrooms, sherry, and half and half. Bring to a boil, stirrings constantly. Turn off heat and stir until well thickened. Quarter the chicken and serve with sauce.

Chicken Pot Pie Phyllo Cups

Chicken Pot Pie Phyllo Cups

1 pound boneless, skinless chicken breasts
2 packages of steam-in-the bag vegetables
1 roll of phyllo sheets, thawed
2 garlic cloves, minced
1 medium onion, diced
1/2 tsp. olive oil
2 1/2 C. 1% milk
1/4 C. all-purpose flour
Garlic salt, to taste
Salt and pepper, to taste

Preheat oven to 350 degrees. Place chicken in saucepan and cover with water. Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky). In the meantime, combine olive oil, onions and garlic in a skillet and sauté for approximately 5 minutes. While the onions and garlic are sautéing, steam vegetables in the microwave according to the package directions. Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended. Add flour and milk to mixture, stirring until well blended. Dice or shred cooked chicken and add to mixture. Add salt and pepper, to taste, and cook on low for 5 minutes. In the meantime, spray a large muffin tin with Pam. On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Fold phyllo sheet into thirds and press inside muffin C.. Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each C.). Spoon mixture into phyllo C.. Cook for 20 to 25 minutes, or until phyllo is golden brown. Twist and pull the phyllo C. out of the muffin tin.

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

6 slices bacon, diced

3 carrots, peeled, cut in half lengthwise, then sliced (about 1 1/4 C. sliced carrots)

1 medium onion, diced (about 1 1/4 C. diced onion)

2 stalks of celery, sliced (about 1 C. sliced celery)

3 cloves garlic, minced

1 C. frozen peas

4 tsp. butter

4 tsp. flour

2 C. chicken broth

1/3 C. heavy cream

2 C. cooked, shredded chicken

BACON CHEDDAR BISCUITS

3 slices bacon, diced

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 tsp. butter, cut into small pieces

3/4 C. shredded cheddar cheese

3/4 C. heavy cream

1 tsp. butter, melted

 

Preheat the oven to 400ºF. Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside. Drain the bacon grease from the skillet, leaving about 1 tsp. in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9×13-inch baking dish. Set aside. Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside. In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined. Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 9-12 biscuits. (I don’t like to re-roll the scraps as they can become tough, so I will just bake the scraps on a separate baking sheet to let the kids eat.) Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven. As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.

Fried Chicken

Fried Chicken

1 Broiler Fryer, cut up
3 C. Water
1 T. Salt
2 tsp. Fines Herbes
2 tsp. Onion Powder
2 tsp. Seasoned Salt
2 envelopes Instant Chicken Broth
1/4 tsp. Pepper
1 C. Flour
Fat for Frying
Chicken Broth
Chicken Gravy

Cover chicken with a mixture of water and salt in medium bowl. Chill at least 1 hour. Whirl fines herbs, onion powder, seasoned salt, instant chicken broth and pepper in blender or crush in mortar and pestle until very fine powder. Combine with flour in plastic bag. Remove chicken pieces from cold water. Shake in bag in flour mixture while still wt until thickly coated with flour. Melt enough shortening or pour in enough salad oil to make 1 inch depth in a heavy skillet or chicken fryer. Fry chicken pieces, turning once, 5 minutes on each side. Lift out with slotted spoon; drain well on paper toweling. When all pieces are fried, drain fat from skillet. Add 1 cup chicken broth; return chicken pieces, cover skillet. Cook 15 minutes or until chicken pieces are fork tender. Remove from pan. Keep warm while making gravy.

Chicken Broth: Place salted water in which chicken soaked and chicken giblets in a small saucepan. Add 2 onion slices and a handful of celery tops. Cover and simmer 30 minutes.

Chicken Gravy: Strain and add remaining broth to skillet that chicken was cooked in. Heat to boiling, stirring and scraping bottom and sides of pan. Make a paste with 4 T. flour and 1/2 C. cold water in a small cup. Stir into boiling liquid; continue stirring and cooking 1 minute. Season with salt and pepper. Darken with gravy coloring, if desired. Add chopped giblets and simmer 2 minutes longer.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

Doris’ Chicken & Rice Casserole

Doris’ Chicken & Rice Casserole

1 Chicken
Celery Salt
Onion Salt
Marjoram
1 C. Chopped Celery
1/2 medium Onion
1 Green Bell Pepper
8oz. Water Chestnuts
2 cans Cream of Chicken Soup
3/4 C. Mayonnaise
1 box Long Grain or Wild Rice

Cook chicken in water seasoned with celery salt, onion salt and marjoram. Cool, cut in pieces, remove bones. Cook rice according to package directions. Combine cooked rice and chicken with all remaining ingredients. Pour into buttered casserole dish. Cover and refrigerate overnight. Bake at 325 for 50-60 minutes. In last 10 minutes of cooking, sprinkle with crumbled potato chips.

Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein

1-1/4 lb boneless, skinless chicken thighs, cut into thin strips

1 tsp baking soda

12-14 oz chow mein noodles (thick wheat type, not crunchy fried ones)

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

6 cups finely shredded green cabbage

2 carrots, julienned

2 cups bean sprouts

1 bunch scallions, cut into 2″ pieces, whites and green separated

4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)

1/2 cup water

1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)

 

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

 

 

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.  In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.  Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

 

NOTES:  Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Chicken Pie with Butter Crust

Chicken Pie with Butter Crust

5 lb. skinless meaty chicken breasts and thighs
1 large onion, quartered
1 1/2 C. finely chopped Onion
2 1/2 C. Cooked Cubed Potatoes
4 medium carrots, cut into julienne strips (1 1/2 C.)
1 C. sliced Celery
2/3 C. all purpose Flour
2 C. All purpose Flour
4 tsp. Baking Powder
3 T. melted Margarine
3/4 C. Milk

In a Dutch oven or large saucepan, combine chicken, onion, and 1 T. salt. Bring to a boil, reduce heat, cover and simmer 40 minutes or until the chicken is tender. Remove from broth and reserve. Cool chicken. Remove meat from bones and cut into small pieces. In another sauce pan add diced potatoes, 1 1/2 C. diced Onion, carrots and celery in a small amount of water. Cover and cook 10 minutes or just until tender. Drain. Divide chicken and vegetables into two ungreased 2 quart casserole dishes.

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

1 Whole Pheasant
2 Fresh Bay Leaves (could substitute dried bay leaves)
5 strips of Bacon
3 sprigs Fresh Thyme
2 C. Chicken Stock

Thyme Butter:
6 T. Unsalted Butter (at room temperature)
2 T. Fresh Thyme Leaves, minced
1 T. Kosher Salt

Port Wine Sauce
1 T. Chicken Stock
½ C. Ruby Port
½ C. Red Currant Jelly
1 tsp. Fresh Thyme, minced
Salt & Pepper
Optional: 1 T. Cornstarch

Preheat your oven to 450 degrees. Line a large roasting pan or baking dish with a large sheet of foil (enough to cover the bottom and fold over the bird). Make the Herb Butter: Mash or knead together the butter, thyme leaves and salt. Gently push your fingers under the pheasant’s skin and lift as much of the skin away from the body as possible without breaking it. Divide the butter into four large pieces and insert them under the loosened skin. Use one fourth for each leg and one for each breast. Push the bay leaves under the skin, one over each breast. Tuck the wing tips under the breasts & lay the strips of bacon over the top to cover all the breast and leg meat. Truss the bird. After trussing, thread the thyme sprigs into the topmost twine loop. Lay the bird into the foiled dish. Cover it with a small piece of parchment paper, then fold the foil over the top to cover completely. Move the covered bird to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees. Roast for an additional 20 minutes. Remove the pheasant from the oven and fold back the foil, discarding the parchment paper. Return it to the oven & roast until the meat reaches an internal temperature of 160 degrees. Switch the oven to broil. Broil the pheasant until it is golden brown. Remove the pheasant from the roasting pan and let it rest. Drain off the pan juices into a small dish and put it in the fridge until the fat rises to the surface and solidifies. Discard the fat. Move the jellied juices to a frying pan and add the chicken stock. Bring to a simmer until it has reduced by half. Add the red currant jelly and the port to the chicken stock mixture. Optional: If using low-gelatin (store bought) chicken stock, make a slurry with 1T. of cornstarch and 1 T. chicken stock. Add the slurry to the sauce. Simmer until the sauce coats the back of a spoon. Stir in the thyme & take the sauce off the heat. Cut the twine off the pheasant. Carve the pheasant, discard the bay leaves, & serve with the port sauce and your choice of sides. The bacon can be served with the pheasant or you can discard it (as we did) for a lighter dish.

Chicken Chow Mein

Chicken Chow Mein

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2″ slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.

Roast Chicken in a Crock Pot

Roast Chicken in a Crock Pot

2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. thyme
½ tsp. garlic powder
¼ tsp. cayenne (red) pepper
¼ tsp. black pepper
1 onion
1 large chicken

Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones

Chileatole de Pollo (Chile Chicken Stew)

Chileatole de Pollo (Chile Chicken Stew)

1 Ancho Chiles, cleaned
2 Morita Chiles, cleaned
3 Roma Tomatoes
1 small White Onion
2 cloves Garlic, unpeeled
1 ½ lb. assorted Chicken Pieces
½ tsp. Cumin Seeds, toasted
3 T. Canola Oil
6 C. Chicken Broth
½ C. Masa Harina
3 sprigs Epazote
Salt, to taste

Discard the stems and seeds from the chiles. Dry-roast the chiles in a comal set over medium heat until soft and aromatic, remove; place the chiles in a bowl and cover with hot water. Soak the chiles for 15 minutes. Dry-roast the tomatoes, onion and unpeeled garlic over a comal, keep turning until the garlic shows brown spots, and the onion and tomatoes are charred and soft. Discard the papery skins of the garlic and transfer to a blender along with the reconstituted chiles and the cumin. Blend until smooth. Heat the oil in a thick-bottomed stockpot, add the blended ingredients; fry the mixture until thickened, add the broth, reduce the heat to a simmer. Add the chicken pieces and simmer until the chicken is cooked through. Mix the masa and 1 C. of water in a bowl, whisk until there are no lumps. Slowly add the diluted masa to the soup; add the epazote sprigs, and salt to taste. Cook for 10 minutes or until the masa is cooked. Remove the epazote and serve hot.

Pizza Chicken

Pizza Chicken

1 envelope BBQ Shake & Bake
1 tsp. Oregano
2 1/2 lb. Chicken, cut up.
3/4 C. shredded Mozzarella Cheese

Place shake and bake mix and oregano in bag. Prepare, coat and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted.

Roast Chicken

Roast Chicken

3 lb. Roasting ChickenimagesCZS0EAWB
Melted Butter
Thyme
Onion Salt
Basil
Salt & Pepper
2 stalks Celery, minced fine
1 Onion, minced fine
2 Eggs
1/2 C. Milk
Seasoned Bread Cubes Stuffing Mix
Soy Sauce
Flour
Water

Wash and pat dry chicken. Clean cavity well, reserving giblets for gravy. Brush chicken with melted butter. Sprinkle inside and out generously with thyme, onion salt, basil and salt and pepper to taste. Combine celery, onions, eggs, milk and stuffing mix. Stuff lightly into cavity of chicken. Bake at 450 degrees for one hour. Reduce heat to 300 and bake one hour longer. Boil giblets until done. Strain, reserving liquid temporarily. Drain and strain pan drippings from chicken into small sauce pan, adding giblet broth if necessary to equal 2 cups. Add a dash or two of soy sauce. Heat to boiling over medium high heat. Add 2 T. Flour to 1/2 C. cold water, and stir into drippings, cooking until thick. Stir in giblet pieces. Serve roasted chicken with giblet gravy.

Vegetable Soufflé with Herbed Chicken and Pepper Sauce

Vegetable Soufflé with Herbed Chicken and Pepper Sauce

Filling:
2 C. raw sliced mushroom
1 medium eggplant – approximately 2 C. – skinned, diced, salted and drained
3 cloves minced garlic
2 T. olive oil
1 (10 oz) bag spinach-cleaned and chopped
1 T. white wine
1 T. butter to grease dish
1/4 C. Parmesan cheese

Batter for soufflé:
6 egg yolks
1/3 C. soy flour
8 oz. Monterey jack cheese
2 T. fresh thyme – chopped
2 T. parsley – chopped
1 C. chicken stock
8 egg whites, beaten stiff

Sauce:
2 roasted red peppers – approximately 1 C. – peeled and de-seeded, stems removed
2 T. white wine
1 stick melted butter

Chicken:
4 boneless chicken breast (4 – 6 oz. each)
2 T. olive oil
2 T. parsley
2 T. sage
2 T. rosemary
2 T. thyme

Soufflé Preparation: Sauté over medium heat in 12″ sauté pan mushroom, eggplant, garlic and spinach in olive oil until soft. Deglaze with white wine. Drain well in colander and cool mixture in refrigerator. Butter a 2 quart round casserole or soufflé dish. Dust inside of dish with Parmesan cheese. Heat chicken stock over medium heat in saucepan with minced herbs. Add soy flour and whisk until mixture is well blended. Whisk cheese into mixture until blended. Turn off heat.

Temper egg yolks with sauce by adding small amount of warm mixture to yolks in a separate bowl. Slowly add remainder of mixture to yolks until thick. Beat egg white with hand blender or mixer until stiff. Fold in soy/cheese/yolk mixture with rubber spatula. Add 1/3 mixture to bottom of soufflé dish. Add 1/2 vegetable mix on top of egg white mixture. Continue layering until base and vegetable mixture have filled soufflé dish. Bake on bottom rack at 325 degrees for 50 minutes.

Sauce Preparation: Roast 2 red peppers in broiler until well browned on all sides. Peel skin from peppers and remove seeds and stems. Puree pepper meat with white wine in food processor for 10-15 seconds. While processor is still running slowly drizzle in 1 stick melted butter in steady stream. Keep sauce warm.

Chicken Breast Preparation: Chop 2 T. each fresh parsley, sage, rosemary and thyme and mix well onto dinner plate. Take 4 skinless boneless chicken breast and press each onto herb mixture to coat each side. Heat sauté pan over medium heat. Pour 2 T. olive oil into preheated pan. Sear each breast for 4-5 minutes each side until done. Slice each breast on diagonal and serve with hot soufflé. Top with pepper sauce.