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Category: Poultry

Tortellini Soup

Tortellini Soup

Tortellini Soup1 3 1/2- to 4-pound chicken, cut into 8 pieces
6cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips
1 8- to 9-ounce package tortellini, preferably vegetable
3/4tsp. kosher salt
1/4tsp. black pepper
1/4cup (1 ounce) grated Parmesan

Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Yield: 4 servings
Calories: 570
Fat: 15g
Fiber: 2g

Chicken Cutlets with Bacon, Rosemary and Lemon

Chicken Cutlets with Bacon, Rosemary and Lemon

5 slices bacon, chopped
1⁄4 C. all-purpose flour
4 boneless skinless chicken breasts, trimmed
salt & fresh ground pepper
1 T. unsalted butter
4 garlic cloves, sliced thin
1 T. fresh rosemary, chopped
1 ⁄8 tsp. red pepper flakes
1 C. low sodium chicken broth
2 T. lemon juice

Chicken Cutlets With Bacon, Rosemary and Lemon

Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 T. bacon fat. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil. Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.

Sesame Noodles with Shredded Chicken

Sesame Noodles with Shredded Chicken

1/4 C. sesame seeds, toasted
¼ C. chunky peanut butter
5 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. light brown sugar
1 tsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce
5 tsp. hot water

1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 pound fresh Chinese noodles or 12 oz. dried spaghetti
1 tsp. salt
2 tsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, grated

FOR THE SAUCE: Puree 3 tsp. sesame seeds, peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce in blender or food processor, about 30 seconds. With machine running, add hot water, 1 tsp. at a time, until sauce has consistency of heavy cream. FOR THE CHICKEN AND NOODLES: Bring 6 quarts water to boil in large pot. Position oven rack 6 inches from broiler element and heat broiler. Spray broiler pan top with vegetable oil spray, place chicken breasts on top, and broil until lightly browned, 4 to 8 minutes. Flip chicken over and continue to broil until meat registers 160 to 165 degrees, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Shred chicken into bite-size pieces and set aside. Add noodles and salt to boiling water and cook, stirring occasionally, until tender, about 4 minutes for fresh or 10 minutes for dried. Drain, then rinse under cold water until cool. Drain again, transfer to large bowl, add sesame oil, and toss to coat. Add shredded chicken, scallions, carrot, and sauce and toss to combine. Divide among bowls, sprinkle with remaining 1 tsp. sesame seeds, and serve.

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons chopped fresh thyme
1/4 cup crème fraîche
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa’s) or Make Your Own
Thyme sprigs (optional)

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

Chicken and haloumi skewers with crispy oregano and lemon

 

1 pound chicken breast fillets, cut into ¾” pieces

1 T. lemon juice

sea salt and cracked black pepper

2 T. extra virgin olive oil

8oz. haloumi, cut into 16 ¾” pieces

6 sprigs oregano

lemon wedges, to serve

natural Greek-style (thick) yogurt, to serve

 

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.

Crockpot Greek Chicken with Green Beans

Crockpot Greek Chicken with Green Beans

Crockpot Greek Chicken with Green Beans

 

1 pound fresh green beans, trimmed

2 large tomatoes, chopped

1 medium onion, chopped

1 C. chicken broth

1/4 C. snipped fresh dill

2 to 3 T. lemon juice

2 garlic cloves, minced

4 bone-in chicken thighs (about 1-1/2 pounds)

1 T. olive oil

3/4 tsp. salt

1/4 tsp. pepper

Optional: Lemon wedges and additional snipped fresh dill

 

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours. Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

 

Yield: 4 servings

Calories: 324

Fat: 18g

Fiber: 6g

Classic Barbecued Chicken

Classic Barbecued Chicken

Classic Barbecued Chicken

 

1 tsp. salt

1 tsp. pepper

1/4 tsp. cayenne pepper

3 1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

1 C. Classic Barbecue Sauce

 

Classic Barbecue Sauce

 

This sauce can be used on just about anything. For a thinner, smoother texture, strain the sauce after it has finished cooking.

 

1 T. vegetable oil

1 onion, chopped fine

Salt and pepper

1 garlic clove, minced

1 tsp. chili powder

1 1/4 C. ketchup

6 T. molasses

3 T. cider vinegar

2 T. Worcestershire sauce

2 T. Dijon mustard

 

To Make Classic Barbecue Sauce: Heat oil in medium saucepan over medium heat until shimmering. Add onion and pinch salt and cook until onion is softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds. Whisk in ketchup, molasses, vinegar, Worcestershire, and mustard. Bring sauce to simmer and cook, stirring occasionally, until thickened and reduced to about 2 C., about 25 minutes. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 4 days.)

 

To Make Classic Barbecued Chicken: Combine salt, pepper, and cayenne in bowl. Pat chicken dry with paper towels and rub with seasoning mixture. For a charcoal grill, open bottom vent completely and place disposable pan on one side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 F.) Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until chicken begins to brown, 30 to 35 minutes. Slide chicken into single line between hotter and cooler sides of grill. Cook uncovered, flipping chicken and brushing every 5 minutes with some of sauce, until sticky, about 20 minutes. Slide chicken to hotter side of grill and cook, uncovered, flipping and brushing with remaining sauce, until well glazed, breasts register 160 degrees, and drumsticks/thighs register 175 degrees, about 5 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from grill as they reach correct temperature.) Transfer chicken to serving dish, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve.

 

Yield: 6 servings

Calories: 349

Fat: 8g

Fiber: 0g

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

 

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

 

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

ATK Chicken Teriyaki

ATK Chicken Teriyaki

ATK Chicken Teriyaki

 

8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin

Ground black pepper

2 tsp. vegetable oil

1/2 C. soy sauce

1/2 C. sugar

2 T. mirin

1/2 tsp. grated fresh ginger

1 medium clove garlic, minced or pressed through garlic press (about 1 tsp.)

1/2 tsp. cornstarch

1/8 tsp. Red Pepper Flakes

2 Scallions, sliced thin

 

Whisk soy sauce, sugar, mirin, ginger, garlic, cornstarch and red pepper flakes together in a small bowl. Pat chicken dry and season with pepper. Heat oil in 12” non-stick skillet over medium-high heat until shimmering. Carefully lie thighs skin side down. Cook until chicken is well browned and skin crispy, about 15 minutes. (You may want to weigh the chicken down with a heavy pot while it cooks to make sure the skin touches the hot pan.) If they are browning too quickly, turn heat down. Flip and cook until thickest part of the thigh reaches 170-175 on instant read thermometer, 5-10 minutes longer. Transfer to plate, tent with foil, and set aside. Pour off fat from skillet. Whisk soy mixture again then add to skillet and bring to simmer over medium heat. Nestle chicken in skillet, skin side up and spoon some sauce over the top. Simmer until sauce is thickened and glossy, 2 minutes more. Transfer to platter and garnish with green onions.

Champagne Chicken

Champagne Chicken

Champagne Chicken

 

1 C. champagne

12 sprigs fresh thyme, minced

3 T. fresh lime juice

4 cloves garlic, chopped

2 large sprigs fresh rosemary, minced

2 boneless, skinless chicken breast halves

½ tsp. salt

¼ tsp. freshly ground pepper

Fresh rosemary sprigs

 

Combine champagne, thyme, lime juice, garlic, and rosemary in a large bowl. Add chicken breasts. Season with salt and pepper. Cover bowl and refrigerate overnight. Preheat oven to 350 degrees. Remove chicken from marinade and place in a small roasting pan. Reserve marinade. Roast chicken 20 to 30 minutes, basting occasionally with marinade. Place chicken on a platter and cover to keep warm. Pour pan juices into a saucepan. Add remaining marinade. Cook mixture over medium-high heat until reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with fresh rosemary sprigs. Serves 2.