As promised, I am offering 4 Chicken Recipes on this posting. I prefer white meat but I have created these recipes with both light and dark meats, so that you can use what you prefer. You can mix and match, allowing for a slight difference in cooking time. The thicker pieces will require a little extra time. You can add more spices if you like. Just use your own judgement depending on your tastes. I have tried to make the directions user friendly. If anyone has any suggestions, just let me know.
RECIPES
Chicken Cacciatore
Ingredients:
1 - Whole Chicken (quartered)
Salt & Pepper
2 - Tablespoons - Olive Oil
1 - Onion (Chopped)
2 - Cloves - Garlic (Sliced)
3/4 - cup - Dry White Wine
1 - can - Tomatoes (Crushed)
1 - cup - Chicken Stock
8 - ounces - Mushrooms (Sliced)
1 - Stalk - Celery (Chopped)
1 - Tablespoon - Tomato Paste
2 - teaspoons - Fresh Sage (Chopped) - or 1 - teaspoon Dried Sage
2 - teaspoons - Fresh Rosemary (Chopped) - or 1 - teaspoon Dried Rosemary
8 - Kalamata olives (Pitted & Halved)
Directions:
1) Trim excess fat from chicken; season with salt and pepper.
2) Heat 1 Tablespoon oil in large skillet. Add chicken, cook over medium heat.
3) Cook about 5 minutes on each side - until browned; turning once.
4) Transfer to plate.
5) Add remaining oil; add onions, garlic & cook about 3 minutes. (until softened)
6) Stir in wine; bring to a boil for 1 minute, scraping up brown bits.
7) Stir in tomatoes, stock, mushrooms, celery, tomato paste, rosemary & sage; simmer.
8) Return chicken to skillet; cover. Simmer 40 minutes. (or until done)
9) During last 10 minutes; add olives.
10) Serve with Spaghetti Noodles or Linquini Noodles.
Chicken Breasts with Garlic Sauce
Ingredients:
15 - Garlic Cloves (Unpeeled)
2 - Tablespoons - Olive Oil
4 - Chicken Breasts - (Bone-in, Skin-on)
2 - cups - Hard Dry Cider
1 - cup - Apple Juice
3/4 - cup - Heavy Cream
1 - Tablespoon - Fresh Thyme (Chopped) or 1/2 - Tablespoon - Dried Thyme
Salt & Pepper (to taste)
Directions:
1) Pre-heat oven to 350 degrees F.
2) Par-cook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain & Rinse under cold water. Peel; Set aside.
3) Heat oil in large skillet over medium heat.
4) Add chicken; skin side down. Cook about 4 minutes per side. (or until chicken is done.)
5) Turn chicken; add cider, apple juice, & garlic cloves. Simmer.
6) Put everything into a casserole dish with cover. Cover andbake for 20 to 25 minutes; or until chicken is done.
7) Using slotted spoon, transfer chicken and half the garkic to a deep platter; keep warm.
8) Add garlic to skillet. Bring to a boil, crushing garlic into the sauce, about 5 minutes. Thicken.
9) Add cream and cook for 5 minutes.
10) Season with salt and pepper.
11) Return chicken to skillet & baste.
12) Sprinkle with thyme; serve immediately.
Chicken Paprikash
Ingredients:
2 - Tablespoons - Olive Oil
6 - Chicken Breasts
1 - Large - Red Onion (Sliced)
2 - Cloves - Garlic (Finely Chopped)
2 - Tablespoon - Sweet Paprika
1/4 - teaspoon - caraway seeds
1 - cup - Chicken Stock
1 - Tablespoon - Red Wine Vinegar
1 - Tablespoon - Tomato Paste
1 - teaspoon - Sugar
Salt & Pepper (to taste)
15 to 20 - Cherry or Grape Tomatoes
Sour Cream - (to serve on side)
Directions:
1) Heat oil in large skillet over medium heat.
2) Add Chicken; cook 4 minutes per side (or until done)
3) Move chicken to platter.
4) Add onions to skillet; cook for 5 minutes (until onions are softened)
5) Add paprika, caraway seeds & stir for 1 minute.
6) Return chicken to skillet.
7) Mix together stock, vinegar, tomato paste, salt & pepper.
8) Pour stock mixture over chicken .
9) Bring to a boil; then reduce heat to low.
10) Cover & simmer for 35 minutes (until chicken is tender.
11) Add tomatoes to skillet & mix to coat.
12) Cover & simmer 5 minutes.
13) Sprinkle with parsley & serve with sour cream.
Balsamic Chicken
Ingredients:
1/4 - cup - Balsamic Vinegar
2 - Tablespoons - Olive Oil
1 1/2 - teaspoons - Granulated Garlic
1/4 - teaspoon - Salt
1/4 - teaspoon - Pepper
4 - Chicken Breasts - (Boneless & Skinless)
Directions:
1) Put all ingredients into a plastic, zip-lock bag, seal.
2) Shake well to coat chicken & refrigerate for 30 minutes or more.
3) Heat large skillet over medium heat.
4) Add chicken, dicarding excess marinade.
5) Cook 6 to 10 minutes per side; (until golden brown)
I hope you all enjoy these recipes. I'll be adding more soon. I am not sure what I will post next, but I am working on several soup recipes and more slow cooker recipes. Until next time.....
Amah
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