prep time: 10 minutes
cook time: 40 minutes
servings: 4
ingredients:
1 sticks unsalted butter - at room temperature
2 ounces blue cheese - crumbled
2 slices smoked bacon - cooked until crisp and finely chopped
1 teaspoons chopped fresh chives
4 skin-on, bone-in chicken breasts
pinch of pepper
steps:
1. in a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon and chives together until combined.
2. preheat oven to 425 degrees. using your fingers carefully loosen the skin from the chicken breasts. stuff about 1/4 of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat.
3. put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. season each breast with a pinch of pepper. roast the chicken, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 - 40 minutes. let stand for 10 minutes.
- food network
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
12.29.2014
chicken enchilada pie
prep time: tbd
cook time: tbd
servings: 8
ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals
steps:
1. cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.
2. add peppers and squash. cook for about 5 - 10 minutes; set aside. prepare the cornbread mix according to package. light coals for dutch oven.
3. add corn and black beans to chicken mixture. cook until warmed through.
4. pour 1 cup enchilada sauce in the bottom of the dutch oven. add a layer of chicken mixture and place a single layer of corn tortillas on top. repeat layers until all chicken mix is used. pour the liquid mixture of cornbread on top of the layers. spread cheese on top.
5. find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation. put 5 coals evenly spaced between the rocks. place the dutch oven on the lid, balanced on the rocks. line the top with coals, and put two coals in the center. wait 25 - 30 minutes.
- unknown
cook time: tbd
servings: 8
ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals
steps:
1. cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.
2. add peppers and squash. cook for about 5 - 10 minutes; set aside. prepare the cornbread mix according to package. light coals for dutch oven.
3. add corn and black beans to chicken mixture. cook until warmed through.
4. pour 1 cup enchilada sauce in the bottom of the dutch oven. add a layer of chicken mixture and place a single layer of corn tortillas on top. repeat layers until all chicken mix is used. pour the liquid mixture of cornbread on top of the layers. spread cheese on top.
5. find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation. put 5 coals evenly spaced between the rocks. place the dutch oven on the lid, balanced on the rocks. line the top with coals, and put two coals in the center. wait 25 - 30 minutes.
- unknown
8.22.2014
bistro chicken cutlets
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound chicken cutlets
5 tablespoons butter
1/2 cup sliced shallots
1/2 cup chicken stock
1/4 cup chopped cornichons
1 tablespoon fresh thyme
1 tablespoon whole grain mustard
steps:
1. in a large skillet, cook cutlets in 2 tablespoons butter over medium, 4 minutes per side. transfer to platter.
in skillet, boil next 5 ingredients until thickened, 5 minutes. whisk in remaining butter; pour over chicken.
- rachael ray magazine, july/august 2014
cook time: tbd
servings: 4
ingredients:
1 pound chicken cutlets
5 tablespoons butter
1/2 cup sliced shallots
1/2 cup chicken stock
1/4 cup chopped cornichons
1 tablespoon fresh thyme
1 tablespoon whole grain mustard
steps:
1. in a large skillet, cook cutlets in 2 tablespoons butter over medium, 4 minutes per side. transfer to platter.
in skillet, boil next 5 ingredients until thickened, 5 minutes. whisk in remaining butter; pour over chicken.
- rachael ray magazine, july/august 2014
7.07.2014
grilled chicken with whiskey barbecue sauce and spicy slaw
prep time: tbd
cook time: tbd
servings: 8
chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
chicken steps:
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
slaw steps:
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.
- unknown
cook time: tbd
servings: 8
chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
chicken steps:
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
slaw steps:
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.
- unknown
4.25.2014
chicken + beet green pilaf
prep time: tbd
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
4.23.2014
grilled jerk breasts with slaw
prep time: tbd
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
4.21.2014
flash roasted legs
prep time: tbd
cook time: tbd
servings: 2
ingredients:
2 chicken legs
2 tablespoons herbs de provence
4 sprigs fresh thyme
juice of two lemons
2 large sweet potatoes - cubed
1 red onion - diced
4 garlic cloves
olive oil
salt
pepper
steps:
1. preheat oven to 450 degrees. place the potatoes, red onions, and whole, unpeeled garlic cloves in a large roasting pan and season with salt and pepper. season the chicken thighs with salt, pepper, and herbs de provence and nestle them into the roasting pan with the sweet potatoes. add the lemon juice and about three tablespoons of olive oil. mix the oil to coat the potatoes and rub the oil into the chicken legs with your hands. arrange the thyme evenly around the potatoes and chicken.
2. place in the oven and roast uncovered for about 30 to 35 minutes. the skin should be crispy and golden brown and the juices from the leg should run clear. transfer the legs from the pan to a serving platter and cover with tin foil. gently toss the potatoes and red onions and place them back in the oven to roast for about 10 minute more, or until browned and cooked through, while the meat rests.
3. garnish the chicken with fresh thyme sprigs an serve with the potatoes.
- goop, march 2014
cook time: tbd
servings: 2
ingredients:
2 chicken legs
2 tablespoons herbs de provence
4 sprigs fresh thyme
juice of two lemons
2 large sweet potatoes - cubed
1 red onion - diced
4 garlic cloves
olive oil
salt
pepper
steps:
1. preheat oven to 450 degrees. place the potatoes, red onions, and whole, unpeeled garlic cloves in a large roasting pan and season with salt and pepper. season the chicken thighs with salt, pepper, and herbs de provence and nestle them into the roasting pan with the sweet potatoes. add the lemon juice and about three tablespoons of olive oil. mix the oil to coat the potatoes and rub the oil into the chicken legs with your hands. arrange the thyme evenly around the potatoes and chicken.
2. place in the oven and roast uncovered for about 30 to 35 minutes. the skin should be crispy and golden brown and the juices from the leg should run clear. transfer the legs from the pan to a serving platter and cover with tin foil. gently toss the potatoes and red onions and place them back in the oven to roast for about 10 minute more, or until browned and cooked through, while the meat rests.
3. garnish the chicken with fresh thyme sprigs an serve with the potatoes.
- goop, march 2014
4.16.2014
chicken with shallots
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
8 chicken thighs
2 tablespoons flour
1 tablespoon salt
1 tablespoon pepper
2 tablespoons unsalted butter
12 - 15 whole medium shallots - peeled
2 cups white wine
2 tablespoons dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes - cut in half
steps:
1. rinse chicken thighs in water, and pat them very dry with paper towels. sprinkle over them the flour, salt and pepper.
2. melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. when the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. set aside.
3. add the shallots to the pot and saute them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 - 12 minutes. add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. cover the pot, turn the heat to low and simmer for 30 minutes.
4. remove the lid, and allow the sauce to reduce and thicken, 15 - 20 minutes.
5. add the tomatoes to the pot, stir lightly to combine and serve.
- new your times, march 2014
cook time: tbd
servings: 4 - 6
ingredients:
8 chicken thighs
2 tablespoons flour
1 tablespoon salt
1 tablespoon pepper
2 tablespoons unsalted butter
12 - 15 whole medium shallots - peeled
2 cups white wine
2 tablespoons dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes - cut in half
steps:
1. rinse chicken thighs in water, and pat them very dry with paper towels. sprinkle over them the flour, salt and pepper.
2. melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. when the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. set aside.
3. add the shallots to the pot and saute them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 - 12 minutes. add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. cover the pot, turn the heat to low and simmer for 30 minutes.
4. remove the lid, and allow the sauce to reduce and thicken, 15 - 20 minutes.
5. add the tomatoes to the pot, stir lightly to combine and serve.
- new your times, march 2014
1.15.2014
chicken blintzes with wild mushrooms
prep time: tbd
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
1.06.2014
outdoor fried chicken
prep time: 13 hours
cook time: 45 minutes
servings: 12 - 15
ingredients:
8 pounds bone-in, skin-on chicken thighs
1 quart buttermilk
3/4 cup loosely packed rubbed sage leaves
1/4 cup old bay seasoning
1 tablespoon salt
1/3 cup pepper
2 cups flour
1 tablespoon baking powder
3 cups vegetable oil
3 strips thick-cut bacon
steps:
1. put thighs in a large roasting pan and add buttermilk to cover. cover pan tightly with plastic wrap and refrigerate for at least 12 hours turning once or twice.
2. heat oven to 250 degrees. combine sage, old bay seasoning, salt and pepper; mix well. remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. put flour and baking powder in a big paper bag and shake to mix. working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
3. put vegetable oil and bacon in a 20-inch skillet. set skillet over high flame and heat oil to about 370 degrees. when oil is up to heat, remove bacon and drain it to eat later.
4. shake excess flour off 1 thigh and add thigh to oil. repeat with half the remaining thighs and add them to the pan, skin side down. cook until golden brown on the side facing down, about 7 - 9 minutes. flip over and cook until golden brown on the second side, about 5 - 7 minutes. remove and rain on paper towel. allow the oil to regain heat and repeat with remaining thighs.
5. put browned thighs in a roasting pan and cook in the oven until cooked through with no trace of pink, about 30 minutes. remove from oven and serve warm.
- new york times, december 2013
cook time: 45 minutes
servings: 12 - 15
ingredients:
8 pounds bone-in, skin-on chicken thighs
1 quart buttermilk
3/4 cup loosely packed rubbed sage leaves
1/4 cup old bay seasoning
1 tablespoon salt
1/3 cup pepper
2 cups flour
1 tablespoon baking powder
3 cups vegetable oil
3 strips thick-cut bacon
steps:
1. put thighs in a large roasting pan and add buttermilk to cover. cover pan tightly with plastic wrap and refrigerate for at least 12 hours turning once or twice.
2. heat oven to 250 degrees. combine sage, old bay seasoning, salt and pepper; mix well. remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. put flour and baking powder in a big paper bag and shake to mix. working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
3. put vegetable oil and bacon in a 20-inch skillet. set skillet over high flame and heat oil to about 370 degrees. when oil is up to heat, remove bacon and drain it to eat later.
4. shake excess flour off 1 thigh and add thigh to oil. repeat with half the remaining thighs and add them to the pan, skin side down. cook until golden brown on the side facing down, about 7 - 9 minutes. flip over and cook until golden brown on the second side, about 5 - 7 minutes. remove and rain on paper towel. allow the oil to regain heat and repeat with remaining thighs.
5. put browned thighs in a roasting pan and cook in the oven until cooked through with no trace of pink, about 30 minutes. remove from oven and serve warm.
- new york times, december 2013
9.30.2013
stuffed chicken with goat cheese
prep time: tbd
cook time: 20 minutes
servings: 3
ingredients:
3 chicken breasts
1/4 cup goat cheese
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon pepper
3 slices bacon
olive oil
steps:
1. preheat oven to 375 degrees. slice goat cheese into thin strips. on a flat surface, pound out the chicken to 1/4 - 1/2-inch thick. lay goat cheese in the center of each piece of chicken and sprinkle with basil, thyme and pepper. fold the chicken up and wrap with bacon. secure with a toothpick.
2. heat oil in a skillet. place chicken in skillet and cover for 5 minutes, rotating and browning all sides. transfer skillet to oven and bake for 15 minutes.
note: this would do well with some sort of herb sauce. or additional herbs and spices.
- pass the sushi, november 2010
cook time: 20 minutes
servings: 3
ingredients:
3 chicken breasts
1/4 cup goat cheese
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon pepper
3 slices bacon
olive oil
steps:
1. preheat oven to 375 degrees. slice goat cheese into thin strips. on a flat surface, pound out the chicken to 1/4 - 1/2-inch thick. lay goat cheese in the center of each piece of chicken and sprinkle with basil, thyme and pepper. fold the chicken up and wrap with bacon. secure with a toothpick.
2. heat oil in a skillet. place chicken in skillet and cover for 5 minutes, rotating and browning all sides. transfer skillet to oven and bake for 15 minutes.
note: this would do well with some sort of herb sauce. or additional herbs and spices.
- pass the sushi, november 2010
9.27.2013
panzanella with chicken, crisp chicken skin and capers
prep time: tbd
cook time: tbd
servings: 4
ingredients;
1 1/4 pounds very ripe tomatoes
2 garlic cloves - peeled and smashed
3/4 teaspoon salt + more to taste
6 tablespoons + 1 teaspoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
pepper
2 cups leftover or rotisserie chicken including the skin
1 tablespoon capers - drained and patted dry
1 6-inch length ciabatta or baguette (preferably stale) - cut into 1-inch cubes
3 sprigs fresh thyme or 2 sprigs fresh oregano
chopped fresh basil
steps:
1. cut tomatoes into bite-sized pieces and transfer to a large bowl. using a large chef's knife, mince 1 of the smashed garlic cloves. add a pinch of salt and using the flat side of the knife, smash into fine paste. add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil. toss to coat and set aside.
2. in a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste. while whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. remove the skin from the chicken, shred the meat and combine with the vinaigrette. roughly chop the chicken skin and set aside.
3. in a 10-inch skillet over high heat, add 1 teaspoon olive oil. when oil is shimmering, add the chicken skin and capers. cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. transfer to a plate lined with paper towels to drain any excess oil.
4. in the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt. cook while stirring occasionally until toasted an golden, about 5 minutes. remove from the heat and cool completely. when cool, discard the garlic and thyme and add bread cubes to the tomato mixture. add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine. transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil and pepper.
- new york times, september 2013
cook time: tbd
servings: 4
ingredients;
1 1/4 pounds very ripe tomatoes
2 garlic cloves - peeled and smashed
3/4 teaspoon salt + more to taste
6 tablespoons + 1 teaspoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
pepper
2 cups leftover or rotisserie chicken including the skin
1 tablespoon capers - drained and patted dry
1 6-inch length ciabatta or baguette (preferably stale) - cut into 1-inch cubes
3 sprigs fresh thyme or 2 sprigs fresh oregano
chopped fresh basil
steps:
1. cut tomatoes into bite-sized pieces and transfer to a large bowl. using a large chef's knife, mince 1 of the smashed garlic cloves. add a pinch of salt and using the flat side of the knife, smash into fine paste. add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil. toss to coat and set aside.
2. in a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste. while whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. remove the skin from the chicken, shred the meat and combine with the vinaigrette. roughly chop the chicken skin and set aside.
3. in a 10-inch skillet over high heat, add 1 teaspoon olive oil. when oil is shimmering, add the chicken skin and capers. cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. transfer to a plate lined with paper towels to drain any excess oil.
4. in the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt. cook while stirring occasionally until toasted an golden, about 5 minutes. remove from the heat and cool completely. when cool, discard the garlic and thyme and add bread cubes to the tomato mixture. add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine. transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil and pepper.
- new york times, september 2013
3.27.2013
white chicken potpie
prep time: tbd
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
3.13.2013
braised cinnamon chicken
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 whole chicken - chopped into 8 pieces
1 medium yellow onion - chopped
4 cloves garlic - chopped
2 small cans whole peeled italian tomatoes
1/2 cup chicken broth
1 cinnamon stick
ground cinnamon
salt
pepper
olive oil
romano cheese - grated
parsley (garnish)
steps:
1. wash and dry chicken. season with salt, pepper and a light sprinkling of ground cinnamon on each side. coat large pot with olive oil and place over high heat. when oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. remove chicken pieces from pan and set aside.
2. lower heat to medium-high and add onions. stir for a minute until soft, then add garlic. let cook for another minute until translucent. add cinnamon stick, tomatoes, broth and season with salt and pepper. stir and bring to simmer. add chicken pieces back into the pot, submerging into the liquid. simmer for about 2 hours, until chicken is falling off the bone.
3. garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.
- goop, march 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 whole chicken - chopped into 8 pieces
1 medium yellow onion - chopped
4 cloves garlic - chopped
2 small cans whole peeled italian tomatoes
1/2 cup chicken broth
1 cinnamon stick
ground cinnamon
salt
pepper
olive oil
romano cheese - grated
parsley (garnish)
steps:
1. wash and dry chicken. season with salt, pepper and a light sprinkling of ground cinnamon on each side. coat large pot with olive oil and place over high heat. when oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. remove chicken pieces from pan and set aside.
2. lower heat to medium-high and add onions. stir for a minute until soft, then add garlic. let cook for another minute until translucent. add cinnamon stick, tomatoes, broth and season with salt and pepper. stir and bring to simmer. add chicken pieces back into the pot, submerging into the liquid. simmer for about 2 hours, until chicken is falling off the bone.
3. garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.
- goop, march 2013
3.11.2013
chicken & brown rice soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 of a chicken - separated into 4 parts
1 cup brown rice
1 small onion - chopped
1 medium carrot - sliced
2 cloves garlic - chopped
1 bay leaf
5 cups water
2 chicken bouillon cubes
salt
pepper
olive oil
steps:
1. in you can, soak the brown rice overnight. or rinse and proceed. wash and dry chicken pieces and season well with salt and pepper.
2. place a large saucepan over medium-high heat. coat bottom of pan with thin layer of olive oil. add onion and carrot. cook for about minute until vegetables soften. add garlic and bay leaf. cook for another minute until garlic softens. add chicken pieces skin side down and let skins lightly sear among the vegetables.
3. add the brown rice, water and bouillon cubes and bring to a simmer. simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. remove from heat.
4. when cool, remove chicken pieces from the soup. tear the meat from the bones. discard the bones and add meat back to the soup. stir and serve.
- goop, march 2013
cook time: tbd
servings: 4
ingredients:
1/2 of a chicken - separated into 4 parts
1 cup brown rice
1 small onion - chopped
1 medium carrot - sliced
2 cloves garlic - chopped
1 bay leaf
5 cups water
2 chicken bouillon cubes
salt
pepper
olive oil
steps:
1. in you can, soak the brown rice overnight. or rinse and proceed. wash and dry chicken pieces and season well with salt and pepper.
2. place a large saucepan over medium-high heat. coat bottom of pan with thin layer of olive oil. add onion and carrot. cook for about minute until vegetables soften. add garlic and bay leaf. cook for another minute until garlic softens. add chicken pieces skin side down and let skins lightly sear among the vegetables.
3. add the brown rice, water and bouillon cubes and bring to a simmer. simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. remove from heat.
4. when cool, remove chicken pieces from the soup. tear the meat from the bones. discard the bones and add meat back to the soup. stir and serve.
- goop, march 2013
1.09.2013
chicken yellow squash casserole
prep time: 10 minutes
cook time: 35 minutes
servings: 6
ingredients:
2 1/2 - 3 pounds chicken
2 pounts yellow squash - cut into 1/4-inch pieces
1/2 cup broth
2 large carrots - shredded
1 medium onion - chopped
8-ounces sour cream
1 101/2 ounces can of cream of mushroom soup
salt
pepper
1/2 cup chicken flavored stuffing mix
1/4 cup butter -melted
steps:
1. preheat oven to 350 degrees. meanwhile, cook chicken, cool and cut into bitesize pieces.
2. bring squash to a boil in broth and cook until tender, 8 minutes. drain and add the carrots and onion. set aside.
3. combine the sour cream, soup, and salt and pepper to taste in a large bowl. add the chicken and squash mixture. combine until coated.
4. spoon into a lightly greased 9 x 13-inch baking dish. combine suffing and butter and sprinkle over the squash mixture. bake for 35 minutes.
- food.com
cook time: 35 minutes
servings: 6
ingredients:
2 1/2 - 3 pounds chicken
2 pounts yellow squash - cut into 1/4-inch pieces
1/2 cup broth
2 large carrots - shredded
1 medium onion - chopped
8-ounces sour cream
1 101/2 ounces can of cream of mushroom soup
salt
pepper
1/2 cup chicken flavored stuffing mix
1/4 cup butter -melted
steps:
1. preheat oven to 350 degrees. meanwhile, cook chicken, cool and cut into bitesize pieces.
2. bring squash to a boil in broth and cook until tender, 8 minutes. drain and add the carrots and onion. set aside.
3. combine the sour cream, soup, and salt and pepper to taste in a large bowl. add the chicken and squash mixture. combine until coated.
4. spoon into a lightly greased 9 x 13-inch baking dish. combine suffing and butter and sprinkle over the squash mixture. bake for 35 minutes.
- food.com
1.04.2013
bite-size chicken caprese
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 boneless, skinless chicken breasts - sliced into small squares about 1-inch
dry italian bread crumbs
2 eggs
10 - 12 cherry tomatoes
2 large balls of fresh mozzarella
fresh basil
olive oil
salt
pepper
steps:
1. heat the oven to 375 degrees. arrange cherry tomatoes in a baking dish and drizzle with olive oil. season with salt and pepper and place in oven. keeping a close eye on them, cook for about 10 minutes until they've burst and browned a bit. be careful not to dry them out.
2. meanwhile, place eggs in a shallow bowl and whisk. line the bottom of another shallow bowl with breadcrumbs. place chicken in eggs, let the excess run off and dredge in the breadcrumbs.
3. coat the bottom of a large frying pan with olive oil, about 1/2 inch deep, over medium high heat. wen the oil is hot enough to sizzle, carefully place the chicken breasts in the oil. cook for about 1 - 2 minutes on each side, until lightly browned and crisp, making sure they're cooked all the way through. arrange on a serving platter.
4. tear mozzarella into pieces that fit on top of the chicken, and place them there. add a cherry tomato on top of the mozzarella and a fresh piece of basil on top.
- goop, october 2012
cook time: tbd
servings: 4 - 6
ingredients:
2 boneless, skinless chicken breasts - sliced into small squares about 1-inch
dry italian bread crumbs
2 eggs
10 - 12 cherry tomatoes
2 large balls of fresh mozzarella
fresh basil
olive oil
salt
pepper
steps:
1. heat the oven to 375 degrees. arrange cherry tomatoes in a baking dish and drizzle with olive oil. season with salt and pepper and place in oven. keeping a close eye on them, cook for about 10 minutes until they've burst and browned a bit. be careful not to dry them out.
2. meanwhile, place eggs in a shallow bowl and whisk. line the bottom of another shallow bowl with breadcrumbs. place chicken in eggs, let the excess run off and dredge in the breadcrumbs.
3. coat the bottom of a large frying pan with olive oil, about 1/2 inch deep, over medium high heat. wen the oil is hot enough to sizzle, carefully place the chicken breasts in the oil. cook for about 1 - 2 minutes on each side, until lightly browned and crisp, making sure they're cooked all the way through. arrange on a serving platter.
4. tear mozzarella into pieces that fit on top of the chicken, and place them there. add a cherry tomato on top of the mozzarella and a fresh piece of basil on top.
- goop, october 2012
11.30.2012
mushroom and chicken risotto
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 tablespoons butter
1/2 pound mushrooms - cut into thin slices
2/3 pounds boneless, skinless chicken breasts - cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups chicken broth
1 tablespoon oil
1/2 cup chopped onion
1 1/2 cup arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese + more for serving
2 tablespoons chopped fresh parsley
steps:
1. in a large pot, heat the butter over moderate heat. add the mushrooms. cook, stirring frequently, until the mushrooms are browned, about 5 minutes. add the chicken, 1/4 teaspoon of the salt and pepper. cook until the chicken is just done, 3 - 4 minutes. remove the mixture from the pan. in a medium saucepan, bring the broth to a simmer.
2. in the large pot, heat the oil over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the rice and stir until it begins to turn opaque, about 2 minutes.
3. add the wine and the remaining 3/4 teaspoon salt to the rice. cook, stirring frequently, until all of the wine has been absorbed. add about 1/2 cup of the simmering broth and cook stirring frequently, until it has been absorbed. the rice and broth should bubble gently, adjust the heat as needed. continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minutes in all. the broth that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all the liquid, or you may need more broth or some water.
4. stir in the chicken and mushrooms, the parmesan and the parsley and heat through. serve with additional parmesan.
- delish
cook time: tbd
servings: 4
ingredients:
2 tablespoons butter
1/2 pound mushrooms - cut into thin slices
2/3 pounds boneless, skinless chicken breasts - cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups chicken broth
1 tablespoon oil
1/2 cup chopped onion
1 1/2 cup arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese + more for serving
2 tablespoons chopped fresh parsley
steps:
1. in a large pot, heat the butter over moderate heat. add the mushrooms. cook, stirring frequently, until the mushrooms are browned, about 5 minutes. add the chicken, 1/4 teaspoon of the salt and pepper. cook until the chicken is just done, 3 - 4 minutes. remove the mixture from the pan. in a medium saucepan, bring the broth to a simmer.
2. in the large pot, heat the oil over moderately low heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes. add the rice and stir until it begins to turn opaque, about 2 minutes.
3. add the wine and the remaining 3/4 teaspoon salt to the rice. cook, stirring frequently, until all of the wine has been absorbed. add about 1/2 cup of the simmering broth and cook stirring frequently, until it has been absorbed. the rice and broth should bubble gently, adjust the heat as needed. continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minutes in all. the broth that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all the liquid, or you may need more broth or some water.
4. stir in the chicken and mushrooms, the parmesan and the parsley and heat through. serve with additional parmesan.
- delish
10.12.2012
spicy pineapple marinade for chicken
prep time: tbd
cook time: 30 minutes
servings: 8
ingredients:
1/2 medium ripe pineapple - peeled, cored and coarsely chopped
2 jalapeno chilies - seeded and chopped
2 garlic cloves - minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves
2 teaspoon salt
1 teaspoon pepper
2 tablespoons honey
steps:
1. puree pineapple, jalapenos and garlic in blender until almost smooth. add pineapple juice, lime juice, cilantro and lime peel and process until blended. pour marinade into a large baking dish and add chicken, turn to coat. cover and refrigerate 4 - 6 hours.
2. prepare BBQ or preheat broiler. remove chicken from marinade. season marinade with salt and pepper. pour 1/2 marinade into a small bowl. whisk in honey.
3. brush mixture over chicken. season chicken with salt and pepper. grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
- food network
cook time: 30 minutes
servings: 8
ingredients:
1/2 medium ripe pineapple - peeled, cored and coarsely chopped
2 jalapeno chilies - seeded and chopped
2 garlic cloves - minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves
2 teaspoon salt
1 teaspoon pepper
2 tablespoons honey
steps:
1. puree pineapple, jalapenos and garlic in blender until almost smooth. add pineapple juice, lime juice, cilantro and lime peel and process until blended. pour marinade into a large baking dish and add chicken, turn to coat. cover and refrigerate 4 - 6 hours.
2. prepare BBQ or preheat broiler. remove chicken from marinade. season marinade with salt and pepper. pour 1/2 marinade into a small bowl. whisk in honey.
3. brush mixture over chicken. season chicken with salt and pepper. grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
- food network
10.08.2012
pulled chicken sandwich with blue cheese coleslaw
prep time: tbd
cook time: tbd
servings: 4
bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper
blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage
chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls
bbq sauce steps:
1. place all ingredients in a sauce pan. bring to a boil and simmer for 30 minutes. add salt to taste.
blue cheese coleslaw steps:
1. mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese. add cabbage.
2. salt to taste and add more blue cheese if needed.
chicken sandwiches steps:
1. place 1/2 cup of bbq sauce in a large skillet. sprinkle chicken with salt and pepper and add to skillet. cook over medium heat for about 5 minutes on each side.
2. reduce the heat to low, cover, and let chicken simmer for 20 minutes. remmove from heat and shred.
3. add more sauce to the chicken until it's moist and lightly sauced. place chicken on roll. top with coleslaw.
- circle b kitchen
cook time: tbd
servings: 4
bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper
blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage
chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls
bbq sauce steps:
1. place all ingredients in a sauce pan. bring to a boil and simmer for 30 minutes. add salt to taste.
blue cheese coleslaw steps:
1. mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese. add cabbage.
2. salt to taste and add more blue cheese if needed.
chicken sandwiches steps:
1. place 1/2 cup of bbq sauce in a large skillet. sprinkle chicken with salt and pepper and add to skillet. cook over medium heat for about 5 minutes on each side.
2. reduce the heat to low, cover, and let chicken simmer for 20 minutes. remmove from heat and shred.
3. add more sauce to the chicken until it's moist and lightly sauced. place chicken on roll. top with coleslaw.
- circle b kitchen
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