Chicken Recipes

Chicken with Caper and Sun Dried Tomato Sauce

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Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds boneless skinless chicken breast halves
1 tablespoon unsalted butter
3 tablespoons olive oil
1/2 cup all purpose flour
1 cup dry white wine or chicken stock
3 tablespoons lemon juice
1 tablespoon tomato paste
1 tablespoon capers - rinsed and drained
3/4 teaspoon oregano or 1 Tbs. fresh, chopped
2 tablespoons minced sun dry tomatoes

Place chicken breasts between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness.

Melt butter in oil in a heavy nonstick skillet over medium high heat. Dredge chicken lightly in flour. Shake off excess.

When oil is hot, sauté chicken 2 minutes per side or until done. Transfer to a platter and keep warm. Discard excess drippings.

Add wine and lemon juice to skillet, stirring with a wooden spoon to deglaze. Simmer 3-4 minutes until reduced by 1/3.

Stir in remaining ingredients. Mix thoroughly and serve over chicken.

Chicken Rub Recipe

Chicken Rub

This spice rub will give bland chicken recipes some oomph.

2 medium garlic cloves, minced
2 tsp. lemon peel (zest)
1 tsp. ground cumin
1/2 tsp. table salt
1 tsp. chili powder
1 tsp. paprika

Blend ingredients well and rub onto chicken 1/2 hour before cooking.

Store leftover mixture in an airtight container for up 2 days.

Makes 1/3 cup, enough for 4 pounds of chicken.

Chicken Broccoli Divan

Chicken Broccoli Divan

1 lb. fresh broccoli, cut into spears OR 1 pkg. (about 10 oz.) frozen
broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken OR turkey
1 can Campbell's® Condensed Broccoli Cheese Soup OR 98% Fat Free
Broccoli Cheese Soup*
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted

ARRANGE broccoli and chicken in 9" pie plate or 2-qt. shallow baking
dish.
MIX soup and milk and pour over all.
SPRINKLE with cheese. Mix bread crumbs with butter and sprinkle on top.
BAKE at 400°F. for 25 min. or until hot. Serves 4.

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Chicken Recipes - Smoked Chicken Chowder

Smoked Chicken Chowder


1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium chicken or vegetable broth
6 small red potatoes
1 lb boneless, skinless smoked chicken breasts
2 cups reduced fat (2%) milk
1 red pepper, diced
1 tsp chopped, fresh dill

1. Put the bacon in a soup pot and heat over low heat.

2. Add the onion, celery, thyme and bay leaf, turn the heat up to
medium, and cook until the vegetables are soft, about 10 minutes.

3. Dice the potatoes and add them to the soup pot with the chicken
broth. Simmer until the potatoes are just tender, about 10 minutes.

4. Add the milk, peppers, chicken and dill and cook until the
chicken is just cooked through.

5. Remove the thyme and bay leaf. Adjust the salt and pepper to
taste.

Chicken Recipes - The Perdue Chicken Cookbook

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue Eggscape

Chicken Recipes
Chicken
Recipes

BALSAMIC CHICKEN AND MUSHROOMS Serves 4
If you can find balsamic vinegar, buy it! I've included
red wine vinegar in case you can't find balsamic vinegar,
but the balsamic vinegar is terrific in this recipe, and
it's worth having on hand for salad dressings afterwards.
1 chicken, cut in serving pieces (about 3 pounds)
Ground pepper to taste
paprika
1-1/2 to 2 tablespoons olive oil, divided
2 tablespoons chopped shallots or scallions
2 cups sliced fresh mushrooms (about 1/2 pound)
1/2 cup chicken broth
2 tablespoons balsamic or red wine vinegar

Preheat oven to 350F. In large baking dish, place
chicken, skin-side up; brush with 1/2 to 1 tablespoon oil
and sprinkle with pepper and paprika to taste. Bake 40
minutes. Pour off and discard pan juices.

Meanwhile, in medium skillet over medium-high heat, heat
remaining oil. Add shallots; saute 2 minutes until
slightly softened. Stir in mushrooms; cook 2 minutes
longer until lightly browned, stirring constantly. Add
broth and vinegar; reduce heat to medium, and cook 3
minutes or until mushrooms are tender and liquid is
slightly reduced. Pour mushroom mixture over chicken; bake
20 to 25 minutes longer until chicken is cooked through,
basting occasionally with pan drippings. Serve chicken
with mushroom sauce.

Nutrition Figures per Serving
Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate
3 grams. Sodium 290 mg. Cholesterol 174 mg.

Chicken Recipes
Chicken Recipes Chicken Recipes

Chinese White Cut Chicken

Chinese White Cut Chicken

Chinese White Cut Chicken (Bock Chit Gai)

For the chicken:
8 cups (2 L) water
6 scallions (spring onion), green and white parts,
coarsely chopped
A 1-inch (2.5 cm) piece of fresh ginger, thinly sliced
2 whole star anise
2 Tbs (30 ml) sugar or honey
2 Tbs (30 ml) salt
1 whole chicken, 2-3 lbs (900-1350 g)

For the dipping sauce:
1 Tbs (15 ml) finely chopped fresh ginger
2 scallions (spring onions), green and white parts,
finely chopped
1 tsp (5 ml) salt, or to taste
1/4 cup (60 ml) peanut or other flavorless oil

Combine all the ingredients except the chicken in a large pot and
bring to a boil over high heat. Carefully add the chicken to the pot
and return to a boil. Reduce the heat and simmer covered for 20
minutes. Remove from the heat and let the chicken sit in the hot
liquid for 10 to 15 minutes. Remove the chicken from the pot (the
liquid can be strained and used for chicken stock) and cool to room
temperature before cutting into serving pieces. To make the sauce,
combine the ginger, scallions, and salt in a small pot or heatproof
bowl. Heat the oil in a small skillet over high heat until it begins to
smoke and pour it over the ginger mixture. Cool to room temperature
before serving. Serve the chicken chilled or at room temperature,
and the sauce at room temperature. Serves 4 to 6.

Chicken Recipes - The Perdue Chicken Cookbook

Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape

Chicken Recipes


CHICKEN NORMANDY Serves 4
If they're available, choose Rome Beauty apples for this
recipe. Romes have a somewhat flat, mealy taste when eaten
raw, but their flavor develops a wonderful richness when
cooked. They're available from October until early Summer.
The Golden Delicious, the Cortland, the Jonathan, and the
Granny Smith are also good for baking. The Red Delicious
apples, by the way, are only fair for cooking.
1 chicken, cut in serving pieces (about 3 pounds)
Ground pepper to taste
vegetable cooking spray
2 medium apples, cored and sliced
1 large onion, sliced
1/2 cup apple cider or juice
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
2 teaspoons brown sugar
1/4 teaspoon ground allspice

Preheat oven to 350F. Sprinkle chicken pieces with pepper
to taste.

Spray 13 by 9-inch baking dish with vegetable cooking
spray. Arrange chicken in baking dish; scatter apple and
onion slices around and on top of chicken. In cup, combine
cider, lemon juice, oil, sugar and allspice; pour over
chicken. Bake, uncovered, for about 1 hour or until
chicken is cooked through and apples are tender, turning
pieces once during cooking and basting occasionally with
drippings. To serve, remove chicken from pan juices and
spoon apples and onions on top.

Nutrition Figures per Serving
Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate
20 grams. Sodium 166 mg. Cholesterol 174 mg.

Chicken Recipes - Classic Roast Chicken Recipe

Chicken Recipes - Classic Roast Chicken Recipe


Classic Roast Chicken

A 3-4 lb (1.35-1.8 Kg) chicken
3 Tbs (45 ml) butter or olive oil
Salt and freshly ground pepper to taste

Place a heavy cast iron skillet in the oven while it preheats to 450F (230C). Rub the chicken with the butter, including under the skin of the breast, and season generously inside and out with salt and pepper. Place the chicken in the skillet, breast side up, and roast undisturbed until an instant-read thermometer reads 155F (68C) when inserted in the thigh, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before carving. Serves 4 to 6

Chicken Recipes - CHICKEN TERRIFIC

Chicken Recipes - CHICKEN TERRIFIC

8 oz. box Stove Top Stuffing
1/2 cup melted oleo
1 cup chicken broth

Mix the above and put half into the bottom of a 9 x 13 pan.

2-1/2 cups diced, cooked chicken
1 tsp. salt
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise

Mix the above and spread over top of the stuffing mixture that
is in the 9 x 13 pan. Then cover with the remaining half of the
stuffing mixture. Cover and refrigerate for one hour.

2 eggs, beaten
1/2 cup milk
1 can Cream of Mushroom soup
1 cup shredded cheddar cheese

Combine the eggs and milk. Pour over the chicken mixture and
cover. Leave overnight in the fridge. Spread soup over top.
Bake for one hour at 350 degrees. Then top with
cheese and bake an additional 10 to 15 minutes.

Roast Chicken w Garlic Mashed Potatoes

Roast Chicken w Garlic Mashed Potatoes - 22g Carbs, 3g Fiber

1 whole chicken, 6 to 8 lb
Salt and pepper
1 sprig fresh rosemary, or 1/4 tsp dried
1 sprig fresh thyme
1 bay leaf
1 medium onion, roughly chopped into 1" pieces
2 carrots, roughly chopped into 1" pieces
2 stalks celery, roughly chopped into 1" pieces
2 cloves garlic, peeled
1/2 lemon

For the garlic mashed potatoes:
1 bulb garlic, unpeeled
Splash of olive oil
5 large potatoes (Idaho or russet)
1 1/3 cups low-sodium chicken broth
Salt and pepper to taste

For the chicken:
1. Preheat the oven to 400 degrees F.

2. Rinse the chicken with cold water, pat dry and season with salt
and pepper inside and out.

3. Stuff the cavity with the rosemary, thyme, bay leaf and peeled
garlic. Also put a few pieces of onion, carrot and celery into the
cavity.

4. Scatter the rest of the onions, carrots and celery on the bottom
of a roasting pan. Place the chicken on top of the vegetables. Squeeze
juice from the lemon all over the chicken and add the lemon half to
the cavity.

5. Place in the oven. After 15 minutes turn the heat down to
350 degrees F. Roast the chicken for an additional 45 minutes to
1 hour, until its golden brown and crisp and the juices run clear
when the thigh is pierced with a sharp knife.

6. Transfer the chicken to a serving platter and let rest for about
10 minutes. Remove the skin and discard. Carve the chicken into
serving pieces.

For the garlic mashed potatoes:
1. Meanwhile, place the garlic bulb in an ovenproof dish and drizzle
with olive oil. Once the oven has been turned down to 350 degrees F,
place the dish, uncovered, in the oven for 15-20 minutes until the
garlic is golden brown and soft.

2. Remove from the oven and let cool.

3. Peel the potatoes and cut them in half. Place them in a pot and
cover with cold water. Bring to a boil over high heat and simmer
until the potatoes are tender when pricked with a fork, about
30 minutes, depending on the size of the potatoes. Drain.

4. Bring the stock to a boil, and turn down to a simmer.

5. Squeeze the roasted garlic bulb to release the roasted garlic in
each clove. Mash the garlic with a fork and throw the skins away.

6. Mash the potatoes with a potato masher or fork, or use a food mill.
Add the roasted garlic. Slowly add the stock until the desired
consistency is reached.
7. Adjust the salt and pepper to taste and serve alongside the
chicken.

Chicken Recipes

Oven-Fried Crunchy Parmesan Chicken

Oven-Fried Crunchy Parmesan Chicken

1/3 cup flour
1 teaspoon salt
1 dash of pepper
1 (3 pound) broiler-fryer chicken, cut up
1 egg, lightly beaten
2 tablespoons water
1/4 cup Grated Parmesan Cheese
1/2 cup crushed Corn Flakes
2 tablespoons butter or margarine, melted

Preheat oven to 375 degrees F. Mix flour and
seasonings in shallow dish. Add chicken; toss to coat.
Beat egg and water in separate shallow dish. Mix
cheese and corn flakes in third shallow dish.
Dip chicken in egg mixture, then in cheese mixture,
turning over to evenly coat both sides. Place in
13x9-inch baking dish; drizzle with butter.
Bake 1 hour or until chicken is cooked through.

Yield: 5 servings

Spanish Sherry Chicken (Pollo al Jerez)

Spanish Sherry Chicken (Pollo al Jerez)

2 Tbs (30 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
Salt and freshly ground pepper to taste
2-4 cloves garlic, finely chopped
1 onion, chopped
1/2 lb (225 g) fresh mushrooms, trimmed
1 cup (250 ml) dry sherry
Chopped parsley for garnish

Heat the oil in a large, heavy skillet with a lid over moderate heat. Season the chicken liberally with salt and pepper and, working in batches, brown the chicken on both sides in the oil. Transfer the chicken to a plate and saute the garlic, onion, and mushrooms for about 5 minutes. Return the chicken to the skillet, add the sherry, and bring to a boil. Reduce the heat and simmer covered until the chicken is tender, 30 to 40 minutes, adding more sherry or some water if needed. Serve garnished with chopped parsley. Serves 4 to 6.

West African Chicken and Peanut Stew

West African Chicken and Peanut Stew

2 Tbs (30 ml) vegetable oil
8-12 chicken thighs
Salt and freshly ground pepper to taste
1 onion, chopped
1 Tbs (15 ml) grated fresh ginger
1/2 tsp (2 ml) cayenne, or to taste
1 can (15 oz, 425 g) tomatoes, drained
4 cups (1 L) chicken stock
3/4 cup (180 ml) peanut butter, preferably chunky

Heat the oil in a large, heavy pot (Dutch oven) over moderate heat.
Season the chicken liberally with salt and pepper and, working in
batches, brown the chicken on both sides in the oil. Transfer the
chicken to a plate and saute the onion, ginger, and cayenne in the
remaining oil for about 3 minutes. Add the chicken, tomatoes, and
chicken stock, bring to a boil, reduce the heat, and simmer covered
until the chicken is tender, 20 to 30 minutes. Blend together the
peanut butter with about 1/2 cup (125 ml) of the broth and stir the
mixture into the stew. Cook for 10 minutes. Serves 4 to 6.

French Chicken with Vinegar & Cuban Fried Chicken

French Chicken with Vinegar & Cuban Fried Chicken


This is a traditional peasant dish in France which Paul Bocuse
brought to international prominence by featuring it in his restaurant.
You can reduce the amount of butter to make it a healthier dish
if you like, but that's not how Bocuse would make it.

French Chicken with Vinegar (Poulet au Vinaigre)

5 Tbs (75 ml) butter
2-3 lbs (900-1350 g) chicken pieces
Salt and freshly ground pepper to taste
1/4 cup (60 ml) finely chopped shallots or scallions
1 cup (250 ml) red wine vinegar
1/2 cup (125 ml) water

Heat 2 tablespoons (30 ml) of the butter in a large, deep skillet
over high heat. Season the chicken with salt and pepper and
brown on all sides in the butter. Place the skillet in a preheated
450F (230C) oven and cook for 20 minutes. Transfer the chicken
to a platter and saute the shallots in the juices remaining in the
skillet over moderate heat. Add the vinegar and bring to a boil,
scraping the bottom of the skillet to dissolve the "brown bits."
Add the water and cook until the sauce is reduced and slightly
thickened, about 2 minutes. Stir in the remaining butter and return
the chicken to the skillet, turning it to coat with the sauce. Serves
4 to 6.
=============================================
Americans automatically picture a thick, crunchy coating when they think of fried chicken, but that's not the way they do it in much of the rest of the world. This version from Cuba isn't as crisp, but it's healthier and it keeps better than the American version.

Cuban Fried Chicken (Pollo Criollo)

2-3 lbs (900-1350 g) chicken pieces
1/2 cup (125 ml) sour orange juice* or 1/4 cup (60 ml) each orange and lime juice
1 onion, chopped
4-6 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Vegetable oil for deep-frying

* Available bottled in finer supermarkets and Hispanic specialty shops

Combine the chicken, orange juice, onion, garlic, oregano, salt, and pepper in a large bowl, tossing to combine well. Refrigerate for 30 minutes to 2 hours. Heat 2 inches (5 cm) of the oil in a large deep skillet with a lid over high heat until it reaches 350F (180C) on an instant-read thermometer. Add the chicken pieces skin side down slowly so as not to reduce the temperature of the oil too much - keep the flame on high until all the chicken has been added. Reduce the heat to medium-high, cover the skillet, and cook for 7 to 8 minutes. Turn the chicken and cook covered for 7 to 8 minutes, checking the temperature of the oil and adjusting the heat if necessary to maintain a temperature of 350F (180C). Turn the chicken again and cook for 5 minutes more, making sure that it is browned on all sides. Drain on paper towels and serve hot, warm, or at room temperature. Serves 4 to 6.