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CHICKEN RECIPES
NEW
Organic
Chicken with Fresh Figs
and House
Smoked Bacon
NEW
Chicken Stew in Red Wine
NEW
Grilled Chicken Sates
Artichoke and Black Olive
Baked Chicken
Roasted Red Pepper Chicken
Stir-Fried
Chicken with Radishes, Chipotles, and Lime
Grilled Chicken Moroccan Style
Chicken with
Roasted Lemons, Green Olives, and Capers
Oven-Roasted Mojito Chicken
Maple Chicken Cream de Brie Sauce
Fire Roasted
Chicken with Tamarind-Molasses Glaze
Coq au Vin
Chicken with Sun dried
Tomatoes and Orange
.....
NEW
ORGANIC CHICKEN
WITH FRESH FIGS AND HOUSE SMOKED BACON
8 ripe figs
4 boneless, skin on chicken breasts
4 strips thinly sliced house smoked bacon
Kosher salt and freshly ground pepper
¼ tsp ground cardamom
3 Tsp pure olive oil
¼ cup dry white wine
1 Tsp cold unsalted butter
1. Preheat oven to 450 degrees. Wrap 4 figs with the bacon slices. In a small
bowl, mix 1 teaspoon salt with ½ teaspoon of pepper and the cardamom. Spread
some spice mix on figs. Make a small incision down the breast bone, and stuff
each breast with a wrapped fig. Season the breasts all over with the remaining
spice mixture.
2. In a large skillet, heat the olive oil. Add the chicken breasts skin side
down and cook over medium high heat until skin is golden brown. Transfer chicken
to the oven and roast skin side down for 10 minutes. Add the remaining figs to
the pan and roast for 5 minutes longer or until the breasts are just cooked
through. Transfer the breasts and figs to a platter.
3. Set the skillet over moderate heat on the stove. Add the wine and simmer,
scraping the pan to loosen any browned bits. Remove the pan from the heat and
whisk the butter into the sauce, ½ tablespoon at a time. Transfer the chicken to
plates and drizzle with the sauce. Garnish with the roasted figs and serve.
NEW
CHICKEN STEW IN RED WINE
2 3 ½ lb chickens
Salt and Freshly ground pepper
10 shallots, thinly sliced
5 carrots, thinly sliced
2 yellow onions, cut into ½ inch chunks
7 celery ribs, thinly sliced
20 black peppercorns, crushed
8 juniper berries
2 bay leaves
9 thyme sprigs
2 bottles red wine
3 Tbl olive oil
1 head garlic, halved crosswise, plus 1 peeled clove
4 Tbl unsalted butter
¼ Cup AP flour
1 Tbl tomato paste
12 small cipolline or pearl onions, peeled
1 Cup chicken stock
¼ tsp sugar
water
6 ounces double smoked bacon, sliced 1/3 inch thick and cut crosswise into ¼
inch strips
6 ounces cremini or button mushrooms, quartered if large
1 Tbl finely chopped chives or flat leaf parsley
1. Remove the legs from the ducks and cut them into drumsticks and thighs.
Remove the whole breasts on the bone. Split each breast down the center, then
cut the breasts in half crosswise through the bones. Cut off and discard as much
of the fat from the carcass as possible. Chop the back and neck bones into 2 or
3 pieces. Season the chicken pieces and reserved bones with salt and pepper.
2. Arrange the pieces and bones in a large, deep stainless steel roasting pan.
Scatter the shallots, carrots, yellow onions, celery, peppercorns, juniper
berries, bay leaves and 8 of the thyme sprigs on top. Pour the red wine over the
meat and bones, cover with plastic wrap and refrigerate overnight. Turn the
chicken and bones in the marinade a few times.
3. Preheat the oven to 425 degrees. Remove the chicken pieces and bones from the
marinade and pat dry. Strain the marinade through a colander; reserve the liquid
and vegetables separately.
4. In a large skillet, heat 2 Tbl of the olive oil. Add the drained vegetables
and the head of garlic, season with salt and pepper and cook over high heat
until the liquid evaporates and the vegetables start to brown. Reduce the heat
to moderate and cook, stirring often, until the vegetables are evenly browned,
about 8 minutes. Remove from the heat.
5. In a very large, wide enameled cast-iron casserole, melt 2 Tbl of the butter
in the remaining 1 Tbl of olive oil. Sprinkle the chicken pieces and bones with
2 Tbl of the flour and cook in batches until very richly browned all over.
Reduce the heat to low as necessary and transfer each batch to a plate as it’s
done.
6. Return all of the duck to the casserole and add the tomato paste, stirring to
coat. Sprinkle with the remaining 2 Tbl of flour and stir to lightly brown the
flour. Add the vegetables from the skillet and the reserved marinade and bring
to a simmer. Cover with a round of parchment paper and a lid and braise in the
oven for 1 ¼ hours; skim off the fat every 20 minutes.
7. Meanwhile in a small saucepan, combine the cipolline onions with the chicken
stock, sugar, 1 Tbl of butter and the remaining thyme sprig and garlic clove.
Season with salt and pepper. Cover with a round of parchment paper and simmer
over low heat until the onions are tender, about 20 minutes. Remove from the
heat.
8. In a large skillet, melt the remaining 1 Tbl of butter over moderate heat.
Add the bacon and cook, tossing, until lightly browned. Add the mushrooms,
season with salt and pepper and cook, stirring occasionally, until tender, about
8 minutes.
9. When the chicken is done, transfer the drumsticks, thighs and breasts to a
serving bowl. Strain and contents of the casserole through a coarse strainer set
over a large bowl, pressing on the solids to extract as much liquid as possible;
discard the solids. Skim the fat from the red wine sauce.
10. Pour the sauce over the chicken and garnish with onions, bacon, and
mushrooms. Sprinkle with the chives and serve.
NEW
GRILLED CHICKEN SATES
1 ½ lb boneless, skinless chicken thighs, trimmed and cut into ½ inch wide
strips
¾ Cup finely chopped shallots
3 garlic cloves, finely chopped
1 Tbl packed dark brown sugar
¼ tsp black pepper
2 Tbl vegetable oil
2 Tbl Asian fish sauce
1 Tbl Chinese fice wine or sake
¼ tsp salt
1. Combine chicken with shallots, garlic, sugar, pepper, oil, fish sauce, rice
wine, and salt in a sealable plastic bag and turn to coat chicken. Squeeze bag
to eliminate as much air as possible and seal. Marinate chicken chilled, at
least 12 hours but no longer than 24.
2. Thread each chicken strip lengthwise onto a skewer, keeping strip as straight
as possible. Discard any remaining marinade.
3. Preheat grill on medium high heat.
4. Grill skewers, turning over once, until chicken is cooked through, about 4
minutes total.
Artichoke and Black Olive
Baked Chicken
4 pieces either
breasts with bone-in, or drumsticks
1 (3 ounce) jars
marinated quartered artichoke hearts, drained
1/2 (7 ounce) can
black olives, drained
1/4 cup dry white
wine
1/4 cup chicken
broth
1 tablespoon
chopped fresh tarragon
salt and pepper to
taste
Preheat oven to 350 degrees F (175 degrees C). Place
chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down.
Spread artichokes and olives around chicken, then mix wine and broth together in
a small bowl and pour mixture all over chicken. Sprinkle with tarragon and
season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for
1 hour, or until chicken is cooked through (juices run clear) and browned.
Roasted Red Pepper Chicken
4 skinless,
boneless chicken breasts
1 (12 ounce) jar
roasted red bell peppers
¾ cup feta cheese
¼ cup fresh chopped
parsley
Salt
Pepper
2 cups bread crumbs
3 tablespoons
vegetable oil
1 cup sour cream
Cut pockets into the thickest part of the breast of
chicken. In bowl, combine peppers, salt, ground pepper, parsley and ½ C feta
cheese. Stuff chicken with pepper mixture. Pour bread crumbs into a plate.
Place chicken breasts on the plate and coat with breadcrumbs.
In a large skillet, heat oil to a medium-high heat and
place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10
minutes on the other side.
While cooking the chicken, blend sour cream and a few
pieces of red peppers. Flip the chicken one more time and cook 5 more minutes,
or until chicken is done. Remove chicken from pan, cut the chicken in half and
arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with
remaining feta cheese.
STIR-FRIED
CHICKEN WITH RADISHES, CHIPOTLES, AND LIME
9 large skinless
boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces
4 tablespoons fresh
lime juice
1 1/2 teaspoons
crushed chipotle chilies or jalapeno peppers
6 teaspoons olive
oil
9 green onions
(white and pale green parts only), thinly sliced
1/2 cup canned
low-salt chicken broth
18 radishes,
trimmed, halved, thinly sliced crosswise
20 radish leaves,
thinly sliced
2 tablespoons
chopped fresh parsely
Lime wedges
12 hot corn
tortillas
Combine chicken, 1 1/2 tablespoons lime juice, and crushed
chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand
10 minutes. Heat 4 teaspoons oil in large nonstick skillet over high heat. Add
chicken mixture and sauté 3 minutes. Stir in green onions and broth; cover and
cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid
evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season
to taste with salt and pepper. Transfer to bowl; cover to keep warm.
Heat remaining 2 teaspoons oil in same skillet over high
heat. Add radishes and sauté 1 minute. Stir in remaining 1 tablespoon lime
juice. Season with salt and pepper. Add radishes and parsley to bowl with
chicken and toss to blend.
Divide chicken mixture among 6 plates. Sprinkle with
reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas
alongside.
GRILLED
CHICKEN MOROCCAN STYLE
(serves 6)
1 cup olive oil
1/4 cup red wine
vinegar
3 tablespoons
ground cumin
1 1/2 tablespoons
ground coriander
2 teaspoons ground
cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon
cayenne pepper
4 large chicken
breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced
fresh parsley
Whisk first 8 ingredients in large glass baking dish. Add
all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
Prepare barbecue (medium heat). Place marinade-coated
chicken on barbecue. Grill chicken until just cooked through, occasionally
brushing with any remaining marinade, about 10 minutes per side for breasts and
about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter.
Sprinkle with parsley.
CHICKEN WITH
ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Roasted Lemons
12 thin lemon
slices (from 2 lemons)
Olive oil
For roasted lemons:
Preheat oven to 325°F. Line baking sheet with parchment
paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon
slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and
beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day
ahead. Transfer to container. Cover; chill.)
Chicken
4 large skinless
boneless chicken breast halves
All purpose flour
5 tablespoons olive
oil
1/2 cup sliced
pitted green Sicilian olives or other brine-cured green olives
2 tablespoons
drained capers
1 1/2 cups chicken
stock or canned low-salt chicken broth
1/4 cup (1/2 stick)
butter, cut into 4 pieces
3 tablespoons
chopped fresh parsley
Sprinkle chicken with salt and pepper. Dredge chicken in
flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy
large skillet over high heat. Add chicken and cook until golden brown, about 3
minutes per side. Stir in olives and capers. Add stock and bring to boil,
scraping up browned bits from bottom of skillet. Boil until liquid is reduced to
syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add
butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter
melts and chicken is cooked through, about 2 minutes. Season with salt and
pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
OVEN-ROASTED
MOJITO CHICKEN
1 chicken (3 1/2
pounds), cut into 8 pieces
1 cup Mojito
Marinade
1 large onion,
sliced into 1/2-inch rounds
2 tablespoons
chopped fresh Italian parsley or cilantro
Lime wedges to
garnish dish
MOJITO MARINADE
1/4 cup chopped
garlic
1/2 cup chopped
onion
2 cups fresh orange
juice
1/2 cup fresh lime
juice
1/2 cup olive oil
4 teaspoons kosher
salt
1 tablespoon black
pepper
2 teaspoons ground
cumin
2 teaspoons dried
oregano
1 tablespoon
chopped fresh cilantro
Mix together the garlic, onions, orange juice, and lime
juice in a bowl. Heat the olive oil in a large saucepan til just smoking.
Slide the contents of the bowl into the hot oil — be very careful because the
liquid will splatter. Simmer for 5 minutes to soften the onions and garlic.
Season the marinade with the rest of the ingredients. Pour everything into a
blender or food processor and pulse 3 times to combine. Pour into a plastic
container and cool to room temperature; then cover and refrigerate. Mojito
Marinade keeps for up to 2 weeks.
Spread the chicken out in a baking dish, and pour the
Mojito Marinade over it. Marinate the chicken for 4 hours, or overnight, in the
fridge.
Preheat oven to 375°. Scatter the onion slices over the
bottom of a roasting pan, and put the chicken on top, skin side up. Pour the
remaining marinade over the chicken and onions. Roast for 1 hour and 15
minutes, til the chicken is golden and cooked through.
Lift the chicken pieces out of the pan and arrange them on
a platter. Stir up the pan juices, adding a bit of fresh Mojito Marinade (if you
have it) to wake up the flavors. Spoon the onions and pan juices over the
chicken. Sprinkle with parsley or cilantro and garnish the dish with lime
wedges. Get everybody to squeeze some lime over their portion for added flavor.
Serve with rice.
Maple
Chicken Cream de Brie Sauce
2 pounds ground
chicken
1 teaspoon crushed
red pepper
2 ounces freshly
chopped sage
2 teaspoons chopped
garlic
1/2 cup honey
1/2 cup brown sugar
1/2 cup maple syrup
1 cup bread crumbs
1 teaspoon salt
1 teaspoon black
cracked pepper
6 (8-ounce) chicken
breasts, with a slit cut on the thick side for stuffing
Olive Oil
Flour
Cream de Brie Sauce
Chopped parsley
Place chicken in large mixing bowl, add red pepper, sage,
garlic, honey, brown sugar, and maple syrup, and mix thoroughly. Add bread
crumbs, salt, and pepper. Place mixture in refrigerator for 15 minutes to set.
Preheat oven to 350 degrees Fahrenheit.
Stuff about 4-ounces of stuffing into the pocket of each
chicken breast. In a large saute pan, add enough olive oil to cover the bottom
of the pan lightly, and heat. Dust the chicken with flour, and saute to brown
all sides, place in oven to finish cooking for 8 to 10 minutes.
Ladle 2 ounces of the Cream de Brie Sauce on to each of 6
plates. Slice chicken into 6 to 7 pieces, and lay on top of sauce. Ladle 1-ounce
of sauce over chicken. Sprinkle plate with chopped parsley to finish.
Cream de Brie Sauce:
1 cup white wine
2 tablespoon
chopped garlic
2 teaspoon chopped
shallots
4 cups heavy cream
4 ounces Brie, rind
removed
4 ounces Dijon
mustard
Salt and pepper
Reduce wine, garlic, and shallots by 1/2, add cream, and
simmer for 10 minutes. Reduce heat, add the Brie and mustard, and mix until
smooth. Keep warm until needed.
Fire Roasted Chicken
with Tamarind-Molasses Glaze
Tamarind-Molasses
Sauce:
2 tablespoons
unsalted butter
1/2 cup finely
diced onion
2 cloves garlic,
finely diced
6 plum tomatoes,
coarsely chopped
1/4 cup ketchup
1/4 cup water
2 tablespoons Dijon
mustard
2 tablespoons dark
brown sugar
3 tablespoons
molasses
2 tablespoons
tamarind concentrate
1 teaspoon cayenne
1 tablespoon chile
powder
1 tablespoon
paprika
1 tablespoon
Worcestershire sauce
4 bone in chicken
breasts
4 chicken thighs
Vegetable oil
Salt and freshly
ground pepper to taste
Tamarind-Molasses Glaze
Heat butter in a large saucepan over medium-high heat. Add
onions and garlic and cook until soft. Add remaining ingredients and cook for 15
minutes. Place mixture in a blender and blend until smooth. Return to the
saucepan and cook an additional 15 to 20 minutes, or until thickened.
Preheat grill. Brush chicken with vegetable oil and season
with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or
until golden brown and cooked through. Brush chicken with glaze as cooking.
Remove chicken from the grill and brush with the sauce.
Coq au Vin
1 pound bacon, cut
into 1/2 inch pieces
1/2 cup plus 3
tablespoons flour
8 chicken thighs
(about 4 ounces each), skin on
Freshly ground
black pepper
2 cups thinly
sliced yellow onion
2 pounds button
mushrooms, thinly sliced
1/4 cup chopped
shallots
2 tablespoons
chopped garlic
3 to 4 sprigs fresh
thyme
2 bay leaves
3 cups young
full-bodied red wine
2 cups brown
chicken or veal stock
2 tablespoons
butter
1 tablespoon finely
chopped parsley, plus extra for garnish
4 cups Mashed
Potatoes, hot (seasoned with butter, cream, salt and white pepper)
In a large hot ovenproof skillet with a lid, render the
bacon until crispy, about 6 to 8 minutes. Remove the bacon, drain on paper
towels and set aside. Season the chicken with salt and pepper. Dredge the
chicken pieces in the flour, coating each side completely. Reserve remaining
flour. Lay the chicken, skin side down in the hot bacon fat and brown the
chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set
aside. Add the onions to the pan and saute for 2 to 3 minutes or until tender.
Add the mushrooms, shallots, and garlic. Season with salt and pepper. Saute for
2 minutes. Add the thyme and bay leaves. Add the chicken back to the pan. Add
the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook
the chicken until very tender about 30 to 35 minutes, skimming off the fat.
Remove the chicken pieces from the pan and set aside. Blend the remaining flour
and butter together into a smooth paste. Whisk the paste into hot liquid. Bring
the liquid to a simmer and cook for 3-4 minutes. Add the chicken back to the pan
and continue to cook for 5 minutes. Stir in the parsley. Season with salt and
pepper if needed. Spoon the potatoes onto each serving plate. Lay two pieces of
the chicken next to the potatoes. Spoon the sauce over the chicken. Garnish with
the reserved crispy bacon and parsley.
Chicken with Sun dried
Tomatoes and Orange
2 Large Oranges
8 Skinless Boneless
Chicken thighs
Olive Oil
Salt & Pepper
2 Minced Garlic
cloves
1 ½ tbsp Lemon
Juice
3 Sun Dried
Tomatoes, cut into slivers
¼ Cup fresh
slivered basil or Mint Leaves
1/3 C Goat or Feta
cheese
From 1 orange remove and reserve 2 TBSP zest and squeeze
and reserve juice. From second orange remove peel and cut into segments.
Season chicken with salt and pepper. Brown sides of chicken in olive oil in
pan about 3 - 5 minutes. Remove from pan.
Sautee garlic and sauté in oil. Return chicken to pan.
Add in orange and lemon juices. Cover and simmer 8-10 minutes until no longer
pink.
Stir in orange segments, sun dried tomatoes and orange
zest. Simmer uncovered 2 minutes. Toss with basil and sprinkle with cheese to
serve.
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