Chicken in a Pot

Pot Roasted Chicken with 27 Cloves of Garlic

Chicken in a Pot….a simple name for a simple dish.  But when it is the answer to “What’s for dinner?”,  Chicken in a Pot will bring smiles all around.  As with most simple recipes, the quality of ingredients is paramount.  This tasty bird is a Poulet Rouge Fermier from Joyce Farms and can be ordered here.  I bought this particular one at our local Whole Foods.

A quick unsolicited shout-out to Le Creuset  and their lifetime warranty department who  replaced my 17 year old tried and true dutch oven after it developed a crack.  They even called to let me to choose any color.  Merci!

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1 free-range chicken

salt and pepper

1 tablespoon butter

1 tablespoon olive oil

1 head of garlic, cloves separated but unpeeled

2 sprigs fresh rosemary leaves, chopped

1 teaspoon fresh thyme leaves

1 cup dry white wine

1 cup chicken stock

Preheat the oven to 350 degrees.   Rinse the chicken, dry with paper towels, then season generously with salt and pepper.  Melt the butter and the oil in a dutch oven over medium high heat and brown the chicken on all sides.  Remove the chicken, add the garlic, rosemary and thyme and cook together for one minute.  Return the chicken to the pot, add the wine and the chicken broth and bring to a simmer.  Baste the chicken with the liquid a few times then cover and bake in the preheated oven until done.  Timing will depend upon the size of your bird…3 1/2 pound chicken takes approximately 1 hour, 15 minutes (165 degrees for the breasts and 170 for the leg/thighs)

Carve and serve with pan juices and the flesh of the sweet, mellow garlic cloves.

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Spicy Rice Noodles with Chicken, Basil and Lime

spicy noodles

We all need more recipes like this one. Pantry staples, a pound of ground chicken, and dinner is on the table in about 20 minutes.  And the best part is that it’s not a boring “I didn’t have time to think about dinner” dinner.  It’s sweet, tart, spicy and light.  Interesting enough for the adults yet familiar enough for the kids.

Here’s a thought about rice noodles.  You want to be careful not to overcook them lest they turn to mush.  For this particular recipe, soak them in hot water until they are just as you would like to eat them, tender all the way through but still a nice silky bite.  Then toss them with the hot chicken and sauce and serve right away.  If you let them sit around waiting, they will soak up any available liquid and dry out the dish.  That being said, this stir fry is tasty enough that you will still want to gobble up the leftovers the next day straight out of the frig, mushy noodles or not.

Adapted from one of my favorite chefs, Ming Tsai, and his recipe for Crazy Chicken RIce Noodles, in Simply Ming.

 

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4-6 ounces pai thai rice noodles

3 tablespoons asian fish sauce

3 tablespoons fresh lime juice

1 teaspoon sugar

1-2 teaspoons sambal (asian chili sauce)

2 tablespoons vegetable oil

3 shallots, thinly sliced

1 pound ground chicken

1 bunch scallions, white and light green parts, chopped

a handful of fresh basil leaves, chopped

lime wedges for serving

 

1.  Soak the rice noodles in hot water until tender, about 20 minutes or according to package directions. Drain when ready and set aside.

2.  In a small bowl, combine fish sauce, lime juice, sugar and sambal and stir to combine.

3.  Heat a wok or heavy skillet over high heat.  Add the oil and the shallots and stir fry until they are golden brown.  Add the ground chicken and stir fry, using a spoon or metal spatula to break up the meat into small pieces, until cooked through.  Add the noodles and the fish sauce mixture and toss well.  Add the scallions and basil, toss again and serve immediately.  Serves 3-4.

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Leaping Frog Chicken

Leaping Frog Chicken“Every so often a recipe comes along that will change your life”  These are the words from Jane Daniels Lear that convinced me to try this recipe from Gourmet magazine (June 2009). The combination of garlic, lemon and smoked paprika make a killer marinade and the method of opening up and flattening a whole chicken is much easier than the traditional spatchcocking, or cutting out the backbone.  Give it a try over Labor Day Weekend and you will not be sorry!  Here is a link to the chicken prep procedure with detailed photos.  How to flatten a chicken for the grill.

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  • 2 chickens (about 3 1/2 lb each)
  • 16 garlic cloves, smashed
  • 6 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons Argentinean ají molido or hot smoked paprika (pimentón picante)
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 1/2 teaspoon ground allspice
  • 2 lemons, each cut into 6 rounds

CUT CHICKENS:

  • Discard any visible fat from chickens. Rinse chickens and pat dry. Put 1 chicken, breast up, on a cutting board. Pull 1 leg away from body and with a sharp knife cut through skin between leg and breast until you hit joint (do not cut through joint). With your fingers behind joint, bend leg back until joint pops. Repeat with other leg. With kitchen shears, cut through rib bones (starting from thigh) on both sides of breast up to, but not through, shoulder joints. Open chicken, skin side up. Press on breastbone to crack and flatten with heel of your hand. Repeat with second chicken.

MARINATE CHICKENS:

  • Purée garlic with 1/4 cup oil, paprika, oregano, cumin, allspice, 2 Tbsp salt (preferably fine sea salt), and 2 tsp pepper in a blender or food processor until smooth.
  • Stir together 1 Tbsp marinade and remaining 2 Tbsp oil in a small bowl and reserve, chilled, for basting.
  • Put chickens in a large 4-sided sheet pan. Using a few lemon slices as spreaders, rub some of marinade all over chickens, then stuff lemon slices with remaining marinade under skin of breasts and thighs. Marinate, chilled, at least 8 hours (and up to 12).

GRILL CHICKENS:

  • Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas)
  • Oil grill rack, then grill chickens directly over coals, turning once (more if flare-ups occur), until browned, about 5 minutes total. Move chickens to area of grill with no coals underneath (for gas, turn off 2 burners if necessary and turn remaining burner on high) and grill, covered, turning occasionally and basting with reserved marinade mixture, until chickens are cooked through, 40 to 45 minutes (do not baste during last 5 minutes; discard any leftover basting sauce). Add more charcoal as necessary. Let stand 10 minutes before cutting into serving pieces.

Leaping Frog Chicken (on grill)

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Two Bite Turkey Sliders… For Manly Men

Low Carb Turkey Sliders for Manly MenThis recipe was inspired by  Turkey Patties for Manly Men in The Family Chef, by Jewels and Jill Elmore.  Admittedly, I may have made these burgers a little less “manly” by turning them into adorable sliders but they are hearty and flavorful and will be loved by everyone!  Note: If you have mushroom-phobic children at your gathering, just don’t mention that particular ingredient.  The mushrooms are imperceptible here, although they, along with the onions and parsley, provide a deep, rich flavor that you don’t usually find in a turkey burger.

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extra virgin olive oil

1 cup finely minced Vidalia onion

1 cup finely minced button mushrooms

2 teaspoons fresh thyme leaves

salt and pepper to taste

1 clove garlic, minced

1/4 cup chopped flat leaf parsley

1 pound ground turkey

9 party-size (2-inch) potato rolls, split

4 slices provolone cheese

1/4 cup Hellmanns’s mayonaise

1 tablespoon brown mustard

cherry tomatoes

small basil leaves

18 small wooden skewers

In a hot skillet, add 2 tablespoons of the olive oil and sauté the onions, mushrooms, thyme, salt and pepper until onions are caramelized and mushrooms have absorbed their liquids and are beginning to brown.  Stir in garlic and parsley and remove mixture from heat to cool completely.

In a medium bowl, add all of the sautéed ingredients to the ground turkey, season generously with salt and pepper, and mix together gently with a fork.  It is important not to overwork this meat mixture!

Form the meat into small burgers, about 2 tablespoons each, once again being careful not to overwork the meat…just gently press into shape….they won’t fall apart. (use a #40 cookie scoop if you have one, to keep the size uniform).  Place the burgers on a baking sheet covered with waxed paper and chill in the refrigerator while prepare the rest of the ingredients.  (can be made ahead)

Cut the split potato rolls into 1 1/2  inch circles with a cookie cutter then flatten the circles slightly with the palm of your hand.  Place onto a baking sheet and top each circle with a bit of provolone cheese.

Preheat broiler.

In a small dish, stir together the mayonnaise and the brown mustard. Set aside.

Cut the cherry tomatoes in half and clean and trim the small basil leaves.  Set aside.

Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium high heat.  Cook turkey patties for 2-3 minutes on each side until golden brown and just cooked through.  Keep warm while you toast the bread and cheese lightly under the broiler.

Assemble the sliders by placing a burger onto of each piece of toasted cheese bread.  Add a small dollop of mayo/mustard.  Pierce a cherry tomato half with a small skewer first, add a small basil leaf then press the skewer all the way though the slider to serve.

Makes 18 sliders.

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Spicy Grilled Chicken Satay

new skewers to postA tried and true Summertime Classic…. and one loved equally by kids and adults! This recipe adds an extra pop of flavor by soaking the bamboo sticks in a flavored brine…super easy since you have to soak them anyway to keep them from catching  fire on the grill. ( see another grilling tip below)  Make it even simpler by starting with prepackaged chicken tenderloins thus avoiding the trimming and slicing.  Recipe adapted from New South Grilling, by Robert St. John.

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Skewer Soak

1 cup water

1 tablespoon soy sauce

1/4 cup coconut milk

twenty-four 6 inch wooden skewers

Chicken Marinade

1 1/4 pounds boneless skin-less chicken breasts, cut into 24 strips (or 24 chicken tenderloins)

1/4 cup pineapple juice

2 tablespoons soy sauce

1 teaspoon minced garlic

1 tablespoon sesame oil

1-2 tablespoons asian chile sauce

2-3 tablespoons peanut oil (to brush chicken before grilling)

Dipping Sauce

2 tablespoons peanut oil

1 tablespoons minced shallots

1 tablespoon minced fresh ginger

2 cloves minced garlic

2 teaspoons fresh minced jalapeños ( or 1/4 teaspoon crushed red pepper flakes)

1/2 cup coconut milk

1/4 cup chunky peanut butter

1/4 cup rice vinegar

2 tablespoons soy sauce

1 lime, zest and juice

2 tablespoons chopped fresh cilantro

cayenne pepper to garnish

1.  Combine skewer soak ingredients.  Soak skewers 2 hours or longer.

2.  Combine pineapple juice, soy sauce, garlic, sesame oil, and chili sauce.  Pour over chicken and allow to marinate, refrigerated, for 3-4 hours.

3.  Make dipping sauce:  Heat the peanut oil in a skillet and sauté the shallots, ginger, garlic and jalapeños over low heat 4-5 minutes.  Add coconut milk, vinegar, and peanut butter, stir well and simmer 5 minutes.  Let cool slightly then transfer to a blender and puree, adding all remaining ingredients. Thin with a couple of tablespoons of warm water if mixture is too thick.  Serve dipping sauce in a small bowl garnished with a sprinkle of cayenne pepper and additional chopped cilantro.  (sauce may be made in advance, store in refrigerator and bring to room temp. before serving)

4.  Remove skewers from marinade. Remove chicken from marinade and thread onto skewers. Pat the chicken dry with a paper towel then use a pastry brush to lightly coat the chicken with peanut oil.

4.  Preheat grill to high.  Grill skewers 5-7 minutes, turning only once, until cooked through. (use folded foil to protect skewers, see below) Arrange on platter to serve.  Dipping sauce can be drizzled over or served on the side.  Serves 6-8

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Chopped Antipasto Salad with White Balsamic Vinaigrette

antipasta salad to post

A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal.  Start with a flavorful rotisserie chicken and be sure to buy the best quality salami and cheeses you can find.  I used an excellent  Black Pepper coated Italian Dry Salami that I picked up at The Fresh Market.  This recipe makes more dressing than you will need for this salad so have a jar ready to store it to use on any type of green salad or pasta salad.   This recipe is from The Marshall Fields Cookbook, by Steve Seigelman.

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For the vinaigrette:

1/2 cup white balsamic vinegar

1 egg

2 tablespoons minced shallots

2 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup olive oil

Combine all ingredients except the oil in a blender and pulse to combine.  With the motor running, add the oil in a slow, steady stream to make an emulsion.  Adjust the seasoning with salt and pepper if necessary.  Will keep covered and refrigerated, 3 days.

For the salad:

1 1/2 heads romaine lettuce, chopped

6 ounces hard salami, julienne (about 1 cup)

1 rotisserie chicken, meat shredded into bite-sized pieces (about 3 cups)

1 cup julienned provolone cheese

1 pint grape tomatoes, halved

1 (15-oz) can chickpeas, drained and rinsed

1 bunch basil, thinly sliced

1/2 cup shaved Parmesan cheese, plus additional for garnish

salt and pepper to taste

In a large bowl, combine the lettuce, salami, chicken, provolone, tomatoes, chickpeas, basil and Parmesan and toss lightly.  Pour 1/2 cup of the dressing over the salad and season with salt and pepper.  Toss well to coat, garnish with extra pParmesan and serve immediately.  Serves 4.

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Our Favorite Cilantro-Grilled Chicken Marinade

cilantro chicken to post

Cilantro lovers take note….this may just be your go-to marinade for summer 2013.  Use it on any cut of chicken (here I’ve simply used boneless, skinless chicken breasts), marinate for at least 2 hours…more is better….and grill.  Easy and fabulous…perfect summertime fare.

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leaves from one bunch fresh cilantro (about 1 cup)

2 inch piece of fresh ginger root, peeled and chopped

1 tablespoon asian fish sauce

2 tablespoons soy sauce, regular or gluten free

2 tablespoons fresh lime juice

2 tablespoons light brown sugar

1/2 teaspoon red pepper flakes

2 cloves garlic, peeled and chopped

1/2 cup olive oil

salt and pepper to taste

Place all ingredients in a blender and pulse 6-8 times or until blended.  Taste and add salt and pepper if desired.  Use as a marinade for chicken or pork.

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Minced Turkey Salad with Marinated Artichoke Hearts

chicken salad to post Here’s a recipe for those of us who love the artichoke hearts that you buy in a jar…so silky and tender from marinating in the herb drenched oil.   With a roasted turkey breast from  The Fresh Market, or your local rotisserie, and some bright green vegetables for crunch, you’ll have an excellent springtime dish in quick order.

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2 cups minced roasted turkey breast

1 16-ounce jar marinated artichoke hearts, drained and chopped

2 green onions, sliced

1/2 large green bell pepper, minced

3 stalks celery, minced

2 teaspoons capers, drained, rinsed and minced

1/4 cup mayonnaise

3/4 teaspoon Old Bay seasoning

1 teaspoon Dijon mustard

freshly ground black pepper

Toss all ingredients together in a large bowl then season generously with black pepper . (be sure and taste before adding any salt…the artichokes, Old Bay and Capers are all salty so you probably won’t want to add extra)  Cover and chill at least 30 minutes or overnight. Serves 4-5

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Japanese Grilled Chicken Skewers with Scallions

yakitori to post

You can’t go wrong with a grilled skewer of glazed Yakitori chicken.  This is a fairly traditional recipe that everyone loves.  I used to use chicken breasts  simple because they are so much easier to trim…but I’ve finally come to terms with the fact that chicken thighs are really far superior in this dish.

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1 cup lower-sodium chicken broth

3/4 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon lime juice

2 tablespoons light brown sugar

1 teaspoon toasted sesame oil

1 teaspoon wasabi paste (or more to taste)

6 slices ginger, smashed

4 cloves garlic, smashed

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces.

2 bunches scallions, cut into 1 -inch pieces.

salt

coarse ground black pepper

In a medium saucepan, combine chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, sesame oil, wasabi paste, ginger and garlic.  Bring to a boil then reduce heat and simmer for 10 minutes.

Mix the cornstarch and water until smooth then stir into the hot soy mixture.  Simmer until thickened…another 5 minutes or so.  Remove from heat and strain to remover garlic and ginger.  Reserve 1/2 cup sauce for dipping and the rest will be used to glaze the chicken while grilling.

Thread chicken onto skewers, alternating with scallions.  Brush with oil and season very lightly with salt and pepper.  (if using bamboo skewers, be sure to soak in water for at least 30 minutes before you skewer the chicken)

Over a medium hot grill (charcoal or gas), grill the skewers for 2 minutes on each side and then start basting with the sauce.  Baste and turn the skewers several times to create a thick, glossy surface until cooked through.  The whole grilling process takes about 10 minutes.  Serve with reserved dipping sauce on the side.

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Little Roasts of Boneless Chicken with Rosemary, Garlic and Lemon

more chicken to postThis technique, adapted from Fine Cooking September 2008, for roasting boneless chicken breasts produces wonderfully tender, well seasoned meat.  You’ll need an even number of boneless breasts with the skin on.  Since I rarely see this combination prepackaged, I  buy split breasts and cut the meat off the bone (as directed in recipe) reserving the tenderloins to make chicken fingers.  Of course, the butcher at your local grocery store can do that for you… which would make this a very simple dish to prep. This is a great dinner party main course because it needs to be prepped a whole day ahead.  And to dress it up, serve with this excellent Apple and Fig compote.

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4 Tbs. fresh rosemary leaves, minced
6 medium cloves garlic, minced

zest of one large lemon

Kosher salt and freshly ground black pepper
6 bone-in, skin-on split chicken breasts
2 Tbs. olive oil

Salt and coarse-ground pepper

In a small bowl combine the rosemary, garlic, lemon zest, 2 tsp. salt, and 1 tsp. pepper.

Cut the chicken breasts away from the bones, leaving the skin intact. With a paring knife, cut out the white tendon on the underside of each breast and reserve for another use. Rub the rosemary-garlic mixture all over the chicken, including under the skin, taking care to keep the skin attached to the meat. Stack two breasts so that the skin faces outward and each breast’s thicker rounded end is on top of the thinner tapered end of the other. Tie the breasts together with butcher’s twine, forming a little roast. Repeat with the remaining 2 breasts. Reposition any skin that may have bunched up while tying and season the roasts all over with 1 tsp. salt and a few grinds of pepper. Put the roasts on a rack over a small baking sheet and refrigerate, uncovered, overnight.

Let the chicken sit at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.

Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes total. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each roast reads 165°F, 20 to 30 minutes. Let rest for 15 minutes. Remove the strings from the chicken and carefully slice each roast on the diagonal into 1/2-inch-thick medallions. Serves 6-8

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chicken roast to post

The Best Ever Salt and Pepper Roasted Chicken with Herbs

 

chicken to post

 

The good news is that my Best Ever Salt and Pepper Roasted Chicken with Herbs is also about the easiest ever roasted chicken!  The bad news is that you can’t have this for dinner tonight.  The secret to a super moist and flavorful bird is to season generously and let it sit in the refrigerator for 48 hours.  Another key factor is to buy the best, small, free range chicken you can find. (I found these at Whole Foods) My technique is based on the recipe for the roasted chicken from Zuni Cafe in San Francisco.

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Two 3-31/2 pound free range chickens

Kosher Salt

Course ground black pepper

8 sprigs of fresh rosemary or thyme

Rinse chickens and pat dry inside and out.  (remove the fatty lump in the cavity as well as the packet of innards if present) Gently loosen the skin from the breasts and thighs so that you can tuck an herb sprig between the skin and the meat…being careful not to tear the skin.  Season all over with salt and pepper (around 3 teaspoons salt per bird) being sure to season the meatier parts more thoroughly than the boney parts. Tie the legs together with kitchen twine, cover loosely and refrigerate for 48 hours (and up to 3 days).

Remove chickens from refrigerator 1 hour before roasting.  Preheat oven to 475 degrees.  Place a 10 inch cast iron skillet in oven for 10 minutes to get hot.  Wipe the chickens to dry thoroughly with paper towels.  Nestle the chickens into the hot skillet and roast for 40 minutes or until breast meat is between 150-160 degrees.  Let rest for 15 minutes then cut into halves or quarters with a heavy knife and serve on the bone.

Serves 4-6

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Cabernet Chicken Stew with Mushrooms and Tarragon

chicken cabernet to post

Another lovely recipe from the Bob and Melinda Blanchard (Cook What You Love),  this comforting stew is based on a traditional recipe for coq au vin.  When you add the red wine to the chicken it will turn a ghastly shade of pink but fear not, this will mellow into a warm rosy hue as it cooks.  This stew is wonderful served with pasta, rice or couscous.

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2 tablespoons olive oil

2 pounds boneless chicken breasts, cut into 2-inch pieces and patted dry

1 large yellow onion, cut in half and thinly sliced

1/2 pound carrots, cut into 1/2 inch slices

1 pound mushrooms, stemmed and quartered

1 cup chicken broth

1/2 cup Cabernet Sauvignon

3/4 cup heavy cream

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried tarragon

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 375 degrees.  Heat the oil in a  large oven proof casserole over medium high heat.  Add the chicken and cook until golden brown on both sides, 5 to 6 minutes.  If the size of your pot does not allow the chicken to cook in a single layer, it would be better to do this in two batches, combining them with the second batch is done.

Add the onion and mix it around with the chicken,  Cook until the onion is almost soft and lightly browned, about 4 minutes.  Add the carrots and cook another 2 minutes,  Then add the mushrooms and cook 2 minutes longer.  Add the chicken broth, wine, cream, lemon juice, mustard, tarragon, salt and pepper and mix well.  Cover and bake for 45 minutes,  Season with more salt and pepper to taste.  Serves 4-5

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Make Ahead Chicken Fajitas for a Crowd

When I make chicken fajitas for the family, I cook the vegetables and chicken at the very last minute.  Maybe it’s not the sizzling skillet served table side but close enough. When I have a crowd to feed, I really want to have the dirty work finished way, way in advance.  Here’s how I do it and still have super-moist yummy chicken.

1.  Day before (early):  Make marinade, Cut up onions and peppers, Marinate chicken for 3 hours.

2. Day before (later):  Cook vegetables, Cook Chicken Breasts, Cool then refrigerate together, in a large pan, covered tightly overnight.

3.  Day of party early:  Slice chicken, mix with vegetables in large Pyrex dish or roasting pan and cover tightly with foil. Wrap flour tortillas with foil and set aside. Get condiments ready.

4.  Party time:  One hour before serving place pyrex dish with chicken (still covered tightly) in 325 degree oven for 45 minutes then put the foil wrapped flour tortillas in the over as well to warm through…about 15 minutes.

Fajita Marinade 

5 cloves of garlic, minced

3 tablespoons Lowry’s Seasoning Salt

3 tablespoons ground cumin

2  1/2 teaspoons chili powder

2 teaspoons crushed red pepper flakes

5 tablespoons olive oil

1/2 cup fresh lime juice (about 6 limes)

Combine all ingredients and whisk well.

For the Fajitas

8-10 pounds of boneless, skinless chicken breasts, trimmed of any fat and pounded gently to create an even thickness.

4 large sweet onions, sliced

4 large red bell peppers, sliced

Olive oil

Flour Tortillas (or corn tortillas for gluten-free option)

Sour Cream

Salsa

Lettuce

Shredded cheddar cheese

Heat a couple of tablespoons of olive oil in your largest, heaviest skillet, cast iron is best, over medium high heat.  Saute onions and peppers, together or separately depending on the size of your skillet, until they are softened and just beginning to caramelize.  Remove to a large pan or pyrex dish and let cool while you cook the chicken.  Add a bit more oil to the pan and cook the chicken in batches, until golden brown on both sides and just cooked through.  I like to use an instant read meat thermometer to eliminate the guess work and I pull them off the heat between 150 and 160 degrees.  Pile the chicken breasts, as they are cooked, on top of the vegetables and when they are all finished, let cool then cover tightly with plastic wrap and refrigerate.

Early on the day you plan to serve the fajitas, slice the chicken into pieces, 1/3 to 1/2 inch thick then return them to the vegetables and toss to combine all, making sure to coat the chicken with the wonderful juices that will have settled to the bottom of the vegetables overnight.  Cover tightly with foil and return to the refrigerator until you are about an hour away from service.  It will take 45 minutes to an hour to warm the chicken mixture slowly, and tightly covered, in a 325 degree oven. Serve with warm flour tortillas, sour cream, salsa, lettuce, shredded cheddar cheese, avocados and any other condiments you might like to add.  Serves 25

Sesame Chicken Tenders with Ginger Soy Dipping Sauce

This recipe just might keep you out of that Chick-fil-A drive thru line for good.  At the very least, you’ll never buy frozen chicken tenders again.  When I ask my family to pitch ideas for dinner, this is what they ask for 8 out of 10 times.  It can also be a wonderful Sesame Chicken Salad when you use the sauce as a dressing…. the chicken stays crunchy and tastes great at room temperature.

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1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted Asian sesame oil

3/4 inch piece fresh ginger, peeled and grated finely

1 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1 package chicken tenders (about 16)

1/4 cup white sesame seeds

1 1/2 cups panko bread crumbs

salt and pepper

Oil (canola or peanut)

In a small bowl, whisk together first 6 ingredients and set aside.  Place chicken tenders in second small bowl,toss with 2 tablespoons of the soy sauce mixture, and let marinate for 10-15 minutes.  Reserve remaining soy sauce mixture to use as the dipping sauce. On a large plate, mix together sesame seeds and panko bread crumbs and season lightly with salt and pepper.  Coat each chicken tender with the panko mixture, patting gently to help the crumbs adhere.  Set tenders in a single layer on waxed paper until ready to fry.  (this can be done hours in advance…just keep the tenders in a single layer and put in the frig)

Heat about 1/2 inch of oil in large skillet (non stick works well here) over medium high heat.   Test temperature by dropping in a tiny piece of the panko….it should sizzle immediately.  Fry chicken tenders (in batches unless your skillet is enormous) until golden brown on both sides and cooked through.  This will only take 2-3 minutes per side then remove to a wire rack. (This will keep them crunchy.  When you drain things on paper towels, they tend to soak the oil back in and get soggy on the bottom)  You can stick them in a warm oven if you are not quite ready to serve.  Serve hot with reserved soy ginger sauce.

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The Perfect (and perfectly simple) All Purpose Marinade for Chicken


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

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1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

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Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

Minced Chicken Lettuce Wraps

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A family favorite.  I like the texture of hand minced chicken much better than that of ground chicken.  It’s very quick and easy to do if you have a good sharp knife.  It is important not to overcook chicken breast meat or it will be dry and tough.  My method of letting the minced chicken sit undisturbed in a single layer until almost cooked through will keep it moist and tender….our home cooktops just don’t get hot enough to stir-fry effectively most of the time.
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4 large boneless, skinless chicken breast halves
1 tablespoon soy sauce
2 tablespoons peanut oil
salt
1 can bamboo shoots, diced
1 can water chestnuts, diced
1/2 cup scallions, sliced
3/4 cup celery, diced
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2  teaspoon red pepper flakes, or more to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame oil
1 tablespoon white sesame seeds
salt and pepper to taste
lettuce leaves for wrapping
Sauce:
1/4 cup Hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Trim chicken of all visible fat and, using a large knife, slice lengthwise and then crosswise to get 1/4 inch minced pieces.  Season with 1 tablespoon soy sauce, a sprinkle of salt and pepper, and set aside.  Heat 2 tablespoons oil in wok or large skillet until very hot.  Sprinkle the oil with a pinch of salt and add 1/2 of the minced chicken and quickly spread it out to cook evenly.  Let cook undisturbed for about 2-3 minutes or until the the chicken is golden brown on the bottom.  Then toss the minced chicken around a for a few seconds (at which point the chicken will be almost cooked through)  then remove to a platter while you repeat with the remaining chicken.  After the last of the chicken has been cooked and set aside, stir fry the bamboo shoots, water chestnuts, scallions and celery for 2 minutes, adding a bit more oil only if necessary.  Return chicken to the pan. Add the oyster sauce, soy sauce, sugar, red pepper flakes, and cornstarch mixture and cook, tossing constantly, until chicken is cooked through and all ingredients are nicely glazed.  Remove from heat and drizzle with sesame oil and sprinkle with sesame seeds.  Taste and season with salt and black pepper if necessary.   Mix sauce ingredients together in small serving bowl.  Arrange serving platter with lettuce leaves, minced chicken and sauce.
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Minced Chicken in Black Bean Sauce

This is a super quick stir-fry that I have been making for years.  I know that I got the recipe from a book…a paperback with Asian noodle and rice dishes….but I don’t have it anymore so I can’t give credit.  This is just so easy that I never copied the recipe.  It’s a bold sauce…kind of an Asian chicken spaghetti, if you will.
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2 tablespoons peanut oil
6  boneless, skinless chicken breasts, trimmed of all fat and minced into small pieces
(you can actually buy ground chicken or turkey if you want to make this super easy…I just prefer the texture when I mince the chicken myself)
1 tablespoon minced fresh garlic
3 tablespoons white sesame seeds
1/3 cup Asian black bean sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 teaspoons sesame oil

1 pound spaghetti
1 tablespoon Asian sesame oil
3 scallions, trimmed and chopped

Heat oil in wok or heavy skillet over high heat.  Add chicken in a single layer and sprinkle the minced garlic over the top (you may have to do this in two batches, depending on the size of your pan)  Let cook undisturbed for several minutes until golden brown on one side.  It may be almost cooked through at this point.  Add the sesame seeds.  Using two utensils (I use a metal spatula and a big spoon)  toss the chicken and the sesame seeds around, breaking up the clumps and stir-frying until no longer pink.  Add the black bean sauce, soy sauce and red pepper flakes and stir to combine and heat thoroughly.  Remove from heat, add the 2 teaspoons of sesame oil, and let rest while you make the pasta.

Cook the pasta in lots of salted boiling water until just al dente.  Drain well then toss with the sesame oil.

Reheat chicken if necessary and serve over the spaghetti, sprinkled with the chopped green onions. Serves 6

 

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Grilled Peanut Chicken

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This recipe is adapted from a book that I found, about 20 years ago, in Crate and Barrel.  It was part of a display for  the summer grilling season and it has been my grilling bible ever since.  It is called Grill Book, New Foods and Flavors for the Grill.
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1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup fresh lemon juice
4 garlic cloves, minced
8 cilantro sprigs, minced
1-2 teaspoons dried red pepper flakes
2 teaspoons chopped fresh ginger
6 boneless, skinless chicken breasts, trimmed and cut into bite sized pieces
Combine first nine ingredients in a blender or food processor.  Blend well to emulsify, adding a few drops of water if the mixture is too thick.  Mix the marinade and the chicken pieces and stir well to coat evenly.  Cover and let marinate in the refrigerator at least 4 hours and preferably overnight.  Thread chicken onto metal skewers and grill over a medium hot heat for 8-10 minutes.  It is best to let the chicken brown well on one side before you try and turn the skewers.  The marinade forms a nice crust that makes it easier to release them from the grill.  Then you can turn them several more times to grill all sides easily.  Serves 4-5
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Baked Chicken and Orzo

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This is one of only 3 casseroles that have a place in my recipe binder.  Now, I love casseroles, I grew up on them in small town Mississippi.  But they just never went over very well with my eaters.  And if I did make a “casserole”, I was always careful to rename it.  For example, a chicken noodle casserole might become Roasted Chicken with Linguini.  This Baked Chicken with Orzo was a hit, I believe, because of the extra large pieces of chicken breast that become melt-in-your-mouth tender while baking in the silky buttered tomato sauce.  Recipe from Casseroles, Classic to Contempory, by Nina Graybill and Maxine Rapoport.
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6 chicken breast halves, skinned and cut in half crosswise
2 tablespoons olive oil
28-ounce can plum tomatoes, chopped, with their juice
6 basil leaves, torn into small pieces, or 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter (original recipe calls for a whole stick of butter…go for it if you dare)
salt and freshly ground pepper
8 ounces orzo
2 cups chicken broth, heated to boiling
Brown the chicken pieces in the oil  While chicken is browning, simmer the tomatoes, butter, basil, oregano, and salt and pepper in an uncovered saucepan for about 20 minutes until somewhat thickened.
Place chicken in a 3-quart ovenproof casserole with a lid.  When tomato sauce has cooked down a bit, pour over chicken and place covered casserole in a preheated 350 degree oven and bake for 30 minutes. Add orzo and boiling broth to the casserole and mix gently.  Cover and return to oven for 30 more minutes.  The recipe notes that you can add more hot broth if the dish seems dry before the orzo is tender but I have never had to do that. Serves 6
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Chicken Tortilla Soup

I’ve been making this soup for years and just recently wrote down the ingredients and measurements so that I could post it here.  For entertaining, it is fun to set out lots of toppings…cheese, sour cream, fresh diced tomatoes, green onions, and fried tortilla strips.  But even on a busy weeknight, I take the time to make the tortilla strips because my whole family would be terribly disappointed if I didn’t.

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1 tablespoon olive oil
1 1/2 cup chopped onion
1 cup chopped carrot
1 can petite diced tomatoes with juice (14.5 oz)
2 cups Spicy V-8 juice
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon dried oregano
1 rotisserie chicken, meat removed and cut into bite sized pieces
4 cups lower sodium chicken broth (I like Swanson’s or College Inn)
3/4 cup frozen corn kernels
1 can black beans, drained and rinsed
salt and pepper, if necessary
fresh corn tortillas, cut into 1/4 inch strips
vegetable oil for frying
Optional toppings:
shredded cheese for garnish (I like Colby/Jack)
chopped fresh green onions
sour cream
chopped fresh cherry tomatoes
For the soup:
Heat the olive oil in a large heavy soup pot over medium heat.  Add onion and carrot and saute for several minutes, until onion softens and just start to color.  Add the next 9 ingredients (everything but the black beans) and bring to a simmer. Simmer covered for 20 minutes then add the rinsed black beans and simmer 5 more minutes.  Taste and adjust seasonings.  Serves 6.
For the tortilla strips:
Prepare several layers of paper towels for draining the strips.  Heat 2-3 inches of vegetable oil in a deep skillet or sauce pan over high heat.  Test to see if the oil is ready by frying one tortilla strip.  It should sizzle immediately and turn golden brown in just a matter of seconds.  Depending on the size of you pan and the amount of strips you are planning to fry, you may have to do this in several batches.  Toss the tortilla strips constantly while frying to brown them evenly and don’t walk away for even a minute as they can quickly burn.  Remove to paper towels to drain, sprinkle lightly with salt while they are hot, then let them cool completely.  Most importantly, make more than you think you will need because while they are excellent on the soup, they are also just a yummy nibble.  They keep well in a zip lock baggie.
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Parmesan Pepper Crusted Chicken

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When you see a recipe this simple and easy, you should know that it’s success will depend on the quality of each ingredient.  So find the perfect tomato, the freshest basil, best aged Parmesan (not from the green can, please!) and of course, this is the time to use your best extra virgin olive oil and aged balsamic.
This is adapted from a Donna Hay recipe from New Food Fast.
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4 medium sized boneless, skinless chicken breasts
4 egg whites, lightly beaten
2 cups grated Parmesan cheese
2 teaspoons cracked black pepper (or more to taste)
4 tablespoons oil
2-3 ripe beefsteak tomatoes, sliced
1 cup shredded fresh basil
balsamic vinegar and extra virgin olive oil to serve
salt if necessary
Butterfly each chicken breast into 2 thin, flat pieces.  Dip each piece in the egg white and then press the chicken in the combined Parmesan and pepper.  Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat and add half of the chicken pieces.  Cook for 1-2 minutes on each side or until the chicken is golden and cooked through.  Keep warm while you repeat with the remaining chicken pieces.  To serve, place tomato and basil on serving plates and sprinkle with balsamic and olive oil then the slices of chicken.  Sprinkle with a bit of salt if necessary.  (Parmesan is salty so taste first) Serves 4
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