Posted tagged ‘chicken’

Chicken St. Rémy

March 13, 2009

2 boneless chicken breasts, filleted (about 1 1/2 lbs total)
dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/4-1/2 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste

Sprinkle both sides of filleted chicken breasts with salt and pepper, and Herbes de Provence. How much? Not too much, but don’t be stingy, either.
Heat a pan over medium high heat, and add a couple tablespoons of olive oil.
Sauté each piece of chicken for 2-4 minutes per side, depending on thickness. You’re not cooking them fully now, just getting some nice color on them.
Remove to a plate.
Add shallots and garlic to the pan, deglaze with the wine, and saute for about 5 minutes.
Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.
Bring to a boil, add the chicken and any accumulated juices back to the pan.
Cover and simmer for 10 minutes, or until the chicken is done.
Serve chicken with tomatoes and sauce.


Teriyaki Chicken Wings

March 13, 2009


This recipe is one that my mom made forever. It’s amazingly simple, and you can change it up if you like. A touch of sesame oil would be good, or you can use fresh garlic and ginger instead of powdered. Also, feel free to add some heat to these, if you like.

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/4 cup oil
1/2 tsp powdered ginger
1/2 tsp garlic powder

1 Mix all ingredients.
2 Add wings and marinate at least 8 hours.
3 Bake at 350 degrees for 1 hour.
4 Remove to a cooling rack after cooking.

Caprese Chicken

March 13, 2009

Here’s the recipe, and like I said–there are no exact measurements. Use as much breadcrumbs and parmesan cheese as you need to coat your chicken. Same with tomatoes, pesto and cheese–use your own judgment.

boneless chicken breasts, filleted
kosher salt & fresh cracked pepper
garlic powder
onion powder
a couple of beaten eggs
grated parm (some to mix with breadcrumbs, some to sprinkle on chicken)
sliced tomatoes (or drained canned, diced tomatoes if that’s what you’ve got)
shredded mozzarella

Heat oven to 375.
Fillet the chicken breasts if you haven’t already. They cook faster, and stay juicier. Trust me on this.
Sprinkle them generously with the salt, pepper, onion and garlic powders.
In a plate, mix some grated parm in with the breadcrumbs.
Dip the chicken in beaten egg, then in breadcrumbs.
Heat an oven safe skillet over medium-med. high heat, then add some oil to the pan-about 2-3 tbsp.
When the oil is hot, add the chicken.
Brown 3-4 minutes per side, depending on thickness.
Remove pan from heat, and then slather the tops of each breast (the chicken ones, not yours, lol)
with some pesto–as much as you like.
Top each one with sliced tomato, then sprinkle each with parmesan cheese and shredded mozzarella.
Place the skillet in the oven and bake for about 3-4 minutes, then if you want some color on your cheese, turn the broiler on-broil for 2-3 minutes. Watch it carefully, though!

Chicken Pesto Tortellini Soup

March 12, 2009

1-2 TBSP olive oil
2 cups chopped onion
2 small-ish leeks, rinsed and sliced across, not into long strips
1-1/2 tsp Italian seasoning
4 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 cups chicken broth
14 oz can chickpeas, undrained
2 boneless chicken breasts, sliced thinly
2 small zucchini, diced
1 1/2 cups frozen peas
3 cups dried tortellini (fresh is fine, but keep in mind those take less time to cook)
fresh cracked black pepper
pesto for dolloping individual servings
fresh shaved Parmesan

Heat the oil in a large soup pot over medium high heat. Add the onion, leek, garlic and Italian seasoning, and sauté for about 10 minutes, stirring occasionally.
Add the tomatoes, broth, and chickpeas.
Bring to a boil and cover, then reduce heat and simmer for about 30 minutes.
Add the chicken, zucchini, and peas, bring to a boil, then reduce heat and simmer for 10 more minutes.
Stir in the tortellini and keep the soup at a low to medium boil for the required pasta cooking time, or until al dente.
Taste first, then season with pepper–I don’t think you’ll need salt, but add it if you need to. (Keep in mind–you’ll be adding pesto and Parmesan to each serving.)
Top each serving with a dollop of pesto and some fresh shaved Parmesan.

Elle’s New England Kitchen

Hunter’s Wife’s Chicken (Pollo alla Cacciatora)

March 12, 2009

Serves 4
Adapted from Saveur

It’s Hunter’s Style, but it’s named in honor of the hunter’s wife–the cacciatora, who traditionally cooked it on the eve of the hunt. So there, Hunter!

1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and minced
1 3-lb. chicken, cut into 8 pieces
1 cup dry white wine 1
1 (28-oz). can peeled diced tomatoes, undrained
1 bay leaf
1 tsp. minced fresh rosemary leaves
1/4 cup minced fresh Italian parsley
Salt and freshly ground black pepper
1 cup chicken stock (see note!)
2-3 TBSP tomato paste (see note!)

Note: I didn’t need the chicken stock, in fact, I opted to thicken it up by adding some tomato paste. But I’m leaving the stock in the ingredient list in case any of you find you do need it.

Heat oil in a large pan over medium-high heat.
Add onions and cook, stirring occasionally, for about 10 minutes.
Add garlic and cook, stirring, for about 2 minutes more.
Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side.
Add wine and let it evaporate, which should take about 5 minutes.
Add undrained tomatoes to the pan.
Stir in bay leaf, rosemary, and parsley (reserving a little for garnish) and season to taste with salt and pepper.
Reduce heat to low, partially cover, and simmer, for 30 minutes, adding chicken stock gradually (if needed!)as tomato juice evaporates.
Remove chicken from pan, and stir in tomato paste, increase heat to medium and add chicken back to pan.
Simmer 10-15 more minutes until sauce is thickened.
Remove bay leaf and garnish with reserved parsley. Serve with steamed potatoes, rice, or noodles.

Elle’s New England Kitchen

Tandoori Chicken with Yogurt Sauce

February 20, 2009

This is quick (but plan ahead, there is marinating time!), delicious, and mild enough for the kids. It’s a great base recipe and just waiting to be tinkered with. I’m thinking that next time, I’ll add some cumin and maybe even some coriander to the marinade. And cayenne would work well, too, but maybe not if you’re serving it to your kids. I use Greek yogurt because I love it, but plain regular yogurt is fine, too. It makes the chicken very tender, just like soaking chicken in buttermilk is great before you fry it. And since it’s a thick marinade and the spices are mixed right in, it sticks to the chicken and you don’t leave half of it behind when you cook it.

The yogurt sauce is a fantastic accompaniment! It’s got three ingredients, that’s it. It couldn’t be simpler. But a bit of advice–since it has grated apple in it, please make it at the last minute, so it’s still pretty and white! When you take a bite of the chicken and the yogurt sauce together, oh…they’re SO good with each other! Like peanut butter and chocolate, or strawberries and cream, or wings and hot sauce–they’re two great things on their own, but put them together and they’re a perfect match.

So here it is, adapted from Everyday Food. I made a few small changes–they use bone-in breasts, I like boneless thighs, and I double the marinade, which I’ve noted here in the recipe.

1 1/2 cups Greek yogurt, divided
4 garlic cloves, minced
2 teaspoon ground turmeric
2 teaspoon ground ginger
coarse salt and ground pepper
8 boneless, skinless thighs
2 Granny Smith apples
1 tablespoon chopped fresh cilantro

Preheat oven to 425°.
In a bowl or large ziptop bag, mix 1 cup of yogurt (save the rest for the yogurt sauce!), the garlic, turmeric, ginger and 3 tsp salt and 1/2 tsp pepper.
Add the chicken, making sure to coat it all evenly. Marinate for a couple hours or overnight.
Transfer chicken to a rimmed baking sheet, lined with foil. Bake until it’s 160 degrees or the juices are no longer pink, about 30 minutes. Make the sauce right before or right after you take the chicken out of the oven.
Peel and coarsely grate the apple into a bowl.
Add the remaining 1/2 cup yogurt and cilantro, mix well. Serve with the chicken.

Elle’s New England Kitchen

Lazy Girl’s Cordon Bleu

February 20, 2009
It may seem like a lot of bread crumbs and flour here, but you know…I hate it when I’m breading chicken, getting messy, and I realize I need more to dredge the rest of the chicken in. By then, my hands are messy, and I have to call in reinforcements to measure out more stuff. So I overdo it now, and start with more.
* 1 1/3 cup seasoned bread crumbs
* 1/2 cup flour
* 3 boneless chicken breasts, filleted so you have 6 pieces
* 2 eggs, beaten
* 2 TB butter
* 2 TB olive oil
* 3/4 cup chicken broth
* 3/4 cup white wine
* sliced ham
* sliced provolone cheese
* roasted red peppers, sliced (for 3 breasts, filleted, I use one whole small jar, about 6-8 oz)
* 2-3 tsp cornstarch
1 In a pie dish or plate, combine the bread crumbs and flour.
2 In a bowl, beat the eggs.
3 Combine the broth and wine, and dissolve the cornstarch in a small amount of the broth/wine mixture. Set both things aside.
4 Season each piece of chicken with salt and pepper, then dip the pieces, one at a time, into the egg, completely coating them, then dredge each in the breadcrumb/flour mixture, set aside.
5 In a large nonstick pan, heat the butter and olive oil over med-med high heat.
6 Add the chicken and cook 3 minutes on one side, turn them and cook for 3 more minutes, or until mostly done. It’s ok if it’s *almost* done, because you’ll be putting them back in the pan, anyway.
7 Transfer the chicken to a plate and set aside.
8 Add the broth/wine mixture to the pan, scraping the bottom to get up all of the good cooked bits of chicken. The bits of stuff in the bottom of the pan? Also your friend.
9 Add the cornstarch that you’ve dissolved in a bit of the broth and wine, and stir for a couple of minutes, until you see it start to thicken. Reduce the heat.
10 Add the chicken back to the skillet, and top each piece with some ham, sliced peppers, and then the cheese.
11 Cover and cook until the cheese is all melty, about 2 minutes.
12 Serve with some sauce drizzled over each piece of chicken.
13 If you find you want more sauce, increase the broth and wine to about 1 cup each, but you’ll also need a bit more cornstarch.
Recipe Source
Author: Elle

Source: Elle’s New England Kitchen