SPOSAMI CHICKEN AND MUSHROOMS

Adapted from Little Sunny Kitchen

Ingredients:

3 chicken breasts, tenderloins removed and sliced in half to make 6 cutlets

Salt

6 T flour

4 T olive oil, more if necessary

16 oz baby bella mushrooms, cleaned, stemmed and quartered (or eighth'd, if large) 

1/3 c oil-packed sun-dried tomatoes, chopped

4 garlic cloves, crushed

1/2 c marsala wine

1 1/2 c milk

1 t Knorr chicken bouillon powder

1/2 t chili flakes

1/2 t herbes de Provence

1/2 c cream

3 T grated parmigiano Reggiano

Method:

Season the chicken and dredge in flour, shaking off excess.

Heat 2 T oil in a large dutch oven over medium flame and cook the chicken to golden on both sides and cooked through, in batches.  Set chicken aside.

Wipe out the pan and add remaining 2 T oil.  Add the mushrooms and cook, stirring frequently, until mushrooms release moisture and begin to soften.  

Once all moisture has cooked off, add garlic and sun-dried tomatoes and sauté for 30 seconds.  

Add marsala to deglaze, and cook until pan is nearly dry, scraping up any browned bits.  

Add milk and chicken bouillon and bring to a simmer.  Cook until milk has reduced slightly, then add chili flakes and herbes de Provence, cream and parmigiano, and return chicken to the pan.  Heat chicken thoroughly, taste for seasoning, and serve.

Serve over wide egg noodles. 

GENERAL TSO'S GROUND CHICKEN

Adapted from The Woks of Life

Ingredients:

Chicken:

1 lb ground chicken

2 t Shaoxing wine

1/4 t salt

1/4 t Knorr chicken bouillon powder

1/4 t ground white pepper

1/2 t sesame oil

Sauce:

1/2 c orange juice

1/2 t Knorr chicken bouillon powder

3 1/2 T brown sugar, packed

1 T light soy sauce

1 t dark soy sauce

To finish:

2 T flour

1/4 c cornstarch

4 T olive oil, divided

4 garlic cloves, sliced

4 strips of orange zest, cut into dice

Chili peppers, or red pepper flakes

1 bunch broccolette, cooked 3-5 minutes

Long grained rice, cooked according to rice cooker instructions

Method:

Mix the chicken ingredients together and set aside.

Mix the sauce ingredients and set aside.

Mix the flour and cornstarch and sprinkle half over the chicken.  Flip the chicken over and sprinkle over the other half of the flour mixture.  Form the chicken into nuggets, flour the nuggets fully, and shake off any excess.  

Heat 2 T oil in a large dutch oven or wok over medium heat.  Once hot, add half of the nuggets, and cook until golden brown on one side.  Flip and cook until golden on all sides.  Remove to a paper towel to drain.  Add an additional 1 T oil (if necessary), and repeat with the second half of nuggets.  

Once all nuggets have been cooked, wipe out the pan.  Return to heat, add final 1 T oil, and add garlic and orange peel, cooking just until the smallest pieces of garlic turn golden.

Add sauce and bring to simmer.  Return nuggets to pan and toss until sauce thickens and becomes sticky. 

Serve over broccolette and rice.

CHICKEN BURRITO BOWL

From Ian Fujimoto's Youtube Channel

Ingredients:

Chicken

7-9 boneless/skinless chicken thighs (depending on size), trimmed and cut into bite-sized pieces

2-3 T olive oil

3 T garlic powder

2 T onion powder

1 T smoked paprika

1 T ground cumin

1 T dried mexican oregano

1 T salt

1 t black pepper

Rice

4 rice cooker cups jasmine rice

Water (6-7 cups)

3 T chicken bouillon powder

1/2 bunch cilantro, minced

Zest of 2 limes

Juice of 3-4 limes

Salt (to taste)

Veggies

1 red bell pepper, sliced

1 green bell pepper, sliced

3/4 red onion, sliced pole to pole 

Salt (to taste)

Neutral Oil (to taste)

Corn Salsa

1 can sweet corn, drained

1 c cherry tomatoes, quartered, or 1 roma tomato, diced

1/4 red onion, diced

1 jalapeño, diced

1/2 bunch cilantro, sliced

Lime juice (to taste)

Salt (to taste)

Crema

1/2 avocado, smashed

1 c Mexican crema (or sour cream)

1/4 bunch cilantro, finely minced

2 cloves garlic, pressed

Juice of 1 lime

Salt (to taste)

Extras

Monterey Jack Cheese (1/2 pound)

Lime (1)

Cilantro (5 stems)

Method:

Mix chicken group well and set aside.

Mix corn salsa, taste for seasoning, and set aside.

Whisk crema ingredients in a large bowl, taste for seasoning, and set aside.  (or blend with a stick blender, if you have one).

Heat 2 T olive oil in a large stainless or cast iron pan.  Cook the chicken in batches, tossing occasionally.  Once fully cooked, remove to a baking sheet and set aside.  In the same pan, season and quickly sauté the vegetables.  They should color, but still keep some bite.  Remove to the same sheet as the chicken

Once the rice is cooked, fluff it and rest it as usual.  Then remove it to a large bowl, add the cilantro, lime juice and zest, and toss well.  Taste for seasoning. 

Serve with grated cheese, additional lime and cilantro.

KIMCHICKEN

Bon Appetit, March 2013, p 48


Ingredients:
1 ½lb fingerling or baby Yukon Gold potatoes
3 T vegetable oil
Kosher salt, pepper
6 small skin on bone in chicken thighs (1 1/2lb total)
1 16oz jar Napa cabbage kimchi, with 1/8c liquid drained and separated
2 t rice vinegar
4 c greens (mizuna, watercress, baby spinach, butter lettuce)
4-5 green onions, white and green parts thinly sliced in diagonal rounds


Method:

Preheat oven to 450°F.

Toss potatoes with 1 T oil on a large, rimmed baking sheet, season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.

Marinate green onion slices in kimchi juice and vinegar.

Meanwhile, season chicken with salt and pepper. Heat 1 T oil in a large skillet over medium high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.

Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.

Using a pestle (or large spoon), lightly smash potatoes. Scatter semi-drained kimchi and drained, marinated green onions over, roast until warm, about 5 minutes.

Meanwhile, whisk reserved kimchi vinegar and 1 T oil together in a small bowl.

Toss greens with dressing. Serve potato and chicken mixture, divide salad and serve along side.

CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE

Adapted from Jo Cooks

Ingredients:

1 T olive oil or schmalz

1 lb boneless, skinless chicken thighs, trimmed and cut into 1" pieces

1 T olive oil

1 onion, diced

3 garlic cloves, minced or crushed

16 oz baby bella mushrooms, stemmed, halved and cut into 1/4" slices

1 1/2 c chicken stock

1/2 c sour cream

1/4 c fresh dill, chopped

2 T unsalted butter

1 T flour

Black pepper

2 t lemon juice, or to taste

1 t fish sauce, or to taste

Methodology:

Heat the 1 T olive oil or schmalz in a large dutch oven over medium heat and cook the chicken pieces until lightly browned.  Remove to a plate.

Add the remaining olive oil and onion to the pan and cook, stirring, until the onion is translucent.  Add the garlic and cook for an additional minute, or until fragrant.  

Add the mushrooms and cook until they release their moisture, slump, and the liquid begins to cook down.

Return the chicken to the pan, add in the chicken stock, sour cream and half the dill, and bring to a boil.  Reduce to a simmer and cook until chicken is cooked through, about 5 minutes.

Remove 1/4 c liquid from the pan to a small bowl.  Whisk the flour into the small bowl.  Meanwhile, add the butter to the pan.  Once it has melted, add in the flour mixture and stir the pan well.  Add remaining ingredients, taste for seasoning, and cook 5 more minutes.  Add remaining dill and serve over pappardelle or mashed potatoes.

SHEET PAN FETA LEMON CHICKEN

From Baking the Goods

Ingredients:

1/3 c olive oil

Juice from 1 large lemon

1 t salt

1 t pepper

1 t sumac

2 T fresh oregano, chopped

2 T parsley, chopped

2 T rosemary, chopped

4 cloves garlic, crushed

2 lb yukon gold or baby potatoes, cut into 1/2" cubes

1 container cherry tomatoes

1 red and 1 orange bell pepper, cut into 1" pieces

2 red onions, quartered and cut into 1/2" slices

2 lemons, cut into 3 slices each

6 chicken thighs, boneless & skinless (approx. 2 lb)

1/2 lb feta, cut into 1/4" cubes

Methodology:

Preheat the oven to 400°F.

Combine the first group of ingredients in a measuring cup and set aside.

Add all remaining ingredients but the feta to a very large bowl, pour over the sauce previously made, and toss well.  Spread out evenly over 2 rimmed baking sheets, and roast for 40 minutes, rotating halfway through.  

Add feta cheese evenly to both sheets, and roast an additional 10 minutes. 

CHICKEN LAAB

From Hot Thai Kitchen

Ingredients:

3 T jasmine or sticky rice grains

2 makrut lime leaves

3 T water

1 lb ground chicken

1 t + 1 T fish sauce

2 shallots, sliced lengthwise

2 - 3 T lime juice

2 t urfa chili flakes

1/4 t sugar

2 scallions, thinly sliced

1/3 c cilantro, chopped

1/3 c mint leaves, torn

Methodology:

Sauté the rice grains and lime leaves in a dry cast iron skillet over high heat, stirring and tossing until the rice is golden.  Pour into a mortar and grind into a rough powder.  Set aside.

Bring the water to simmer in a large dutch oven.  Add the chicken and 1 t fish sauce, and cook until the chicken is done.  Add shallots, and cook 1 more minute.  Remove from heat.

Add remaining ingredients, and top with 1 T toasted rice powder per serving, at the table.

Serve with sticky or jasmine rice and sliced fresh vegetables (cucumbers, peppers, beans)

CHICKEN, LEEK AND BEAN BRAISE

From Bold Bean Co

Serves 4

Ingredients:

4 slices pancetta, finely diced

1 t olive oil

Truffle salt and black pepper

4 bone in, skin on chicken thighs

2 large leeks, trimmed, halved lengthwise and cleaned

3 garlic cloves, sliced

1 t dried thyme

1/2 c prosecco or white wine

2 T whole grain mustard

3 T crème fraîche

1/4 t dried black garlic granules

3 - 4 c cooked cannellini or pinto beans (2 cans)

Methodology:

Place the pancetta in a pot or dutch oven over medium heat.  Cook until crisp and fat has rendered.  Remove pancetta to the side and reserve fat in pan.  Add olive oil.

Season the chicken with truffle salt and pepper, and sear skin down in the pot for 12-15 minutes, or until well golden.  Turn the heat down if the skin is browning too fast.  Flip chicken and cook for another 4 minutes, then move off heat to a plate.

Remove all but 3 T chicken fat, and supplement with butter if there's not enough fat in the pot.  Reduce heat to medium.

Add the leeks, stir well and add 1/2 t truffle salt.  Cook, stirring occasionally, until the leeks begin to caramelize, 8-10 minutes.  Add garlic and thyme and cook for another minute.

Deglaze with the wine and simmer, scraping the bottom and edges of the pot, until the wine has almost entirely evaporated.  

Stir in the mustard, crème fraîche and dried garlic, and pour in the beans, rinsing the container with 1-2 c water and adding that to the pot as well.  Stir well, and taste for seasoning, but be aware that the braise will reduce a little as it cooks.  

Bring to boil, then reduce heat to medium low.  Add the chicken thighs, skin up, and simmer for 15 minutes.

______

Serve with mashed potatoes or fresh pasta and broccolette.

ROAST CHICKEN WITH GARLIC CROUTONS

From the French Farmhouse Cook Book, by Susan Hermann Loomis

Ingredients:

10 half slices sourdough bread

3 large garlic cloves, peeled

1 chicken, 3 1/2 - 4 lb, with giblets

1 T cognac, whiskey, or marsala

1/2 lemon

Salt and pepper

Thyme, optional

Ingredients for a caesar salad

Methodology:

Heat the oven to 450°F.

Remove the giblets, place the liver in a small ramekin on a baking sheet, cover with 1 T liquor, and roast in the oven for 20 minutes.

Place the chicken breast up in a roasting pan.  Squeeze the lemon into the cavity and tie the legs together.  Add the chicken neck.  Roast for 30 minutes.

Spread the bread out on a baking sheet and roast for 15 minutes, flipping halfway through.  Remove from the oven, cool until it's not too hot to touch, and rub the garlic cloves on both sides of each slice of bread.

Cut the bread into large pieces (4-6 pieces per slice).  Remove chicken from oven, and spread bread pieces around and under chicken (lifting temporarily with tongs).  Roast an additional 20 minutes, or until the chicken reaches 165°F in the thickest part of the thigh.

Remove the chicken, drizzle the croutons with the juices and stir around the pan, scraping up any stuck bits from the bottom of the pan.  Roast an additional 20 minutes, pouring over any remaining juices from the chicken after 10 minutes.  Remove from oven, drizzle over any remaining juices.

Serve with a sharply-dressed caesar salad.

SCALLION, GINGER, CHICKEN SOBA SOUP

Recipe adapted from the Carbivore cookbook

Ingredients:

2 T shallot oil, or olive oil

2 T minced ginger

8 scallions, thinly sliced, white and green parts separated

2 shallots, quartered and thinly sliced

4 garlic cloves, thinly sliced

1/2 t ground coriander, or the same of whole coriander

4 bone-in, skin-on chicken thighs, skin removed from half

8 c chicken broth, or a mixture of water, better-than-bouillon, and knorr chicken cubes

2 T soy sauce

4 baby bok choy, torn into quarters

2 T rice vinegar

2 t toasted sesame oil

10 oz soba (or 3 bundles), cooked according to package directions, drained and rinsed

1/2 c cilantro stems and leaves, chopped

Methodology:

Heat a large dutch oven over medium heat and add the oil.  Add the ginger, white scallion parts, and shallots, and sauté until just turning golden, 2 or 3 minutes.  Add the garlic and coriander, and cook, stirring, until it takes on the slightest color, 2 more minutes. 

Deglaze with broth, nestle in the chicken, and simmer until the chicken is done, 30-45 minutes.  

Remove the chicken to cool.  Once cool, shred the meat.

Add the bok choy to the broth and cook for 4 minutes.  Return the chicken to the pot, until reheated, and remove from heat.  Add vinegar and sesame oil, and serve over soba, garnished with cilantro.

ROAST CHICKEN WITH VEGETABLES AND CRÈME FRÂICHE

Inspired by Tarragon Chicken

Ingredients:

1 T olive oil

1 T butter

1 lb boneless, skinless chicken thighs cut in bite-sized pieces

2 yukon gold potatoes, quartered lengthwise and cut into 1/8" thick slices

1 shallot, minced

3 garlic cloves, thinly sliced

1/3 c chicken stock

1 T sherry or champagne vinegar

2 T cognac (or marsala)

1 t Dijon mustard

1/3 C crème fraiche*

Salt & pepper to taste

1 leek, halved lengthwise, cleaned and cut into 1/4" half-moons

10-12 marinated artichoke heart quarters, drained

1/4 c minced Italian parsley

Methodology:

Preheat oven to 350 F, 180 C

Heat the oil in a sauce pan and quickly cook the chicken pieces over medium heat, until no raw meat is showing. Add the potato slices and toss.

Remove from heat and pour into a buttered 8"x8" baking dish.

Add butter to pan and cook shallot over medium heat until it softens and begins to take on color.  Add leeks and cook for one minute, stirring to break up.  Add garlic and cook, stirring, until the smallest pieces begin to turn golden.  

Add chicken stock, vinegar, and Cognac, scraping up any caramelized bits.  Add mustard, crème frâiche, salt & pepper, stir to combine.  Add artichoke hearts and half of parsley.  Pour over chicken in baking dish and bake, uncovered, for 30 minutes. Remove from oven, sprinkle on reserved parsley. 

Serve with potatoes or buttered egg noodles.

________

*Crème frâiche recipe: 

1 c heavy cream

1 T real buttermilk or greek yoghurt

Place both ingredients in a mason jar, close tightly, shake lid, and leave on the counter overnight.  Shake before going to bed.  In the morning, you'll have crème frâiche!

TARRAGON CHICKEN

 À la Bruno and CM

Ingredients:

1 T olive oil

1 T butter

2 skinless boneless chicken breasts cut in large chunks

Tarragon, 3-4 twigs. Remove leaves to get about 1 T chopped leaves; keep other twigs intact

Shallot, diced

1/3 C chicken stock

¾ T sherry or champagne vinegar

2 T cognac

1 t Dijon mustard

1/3 C crème fraiche

Salt & pepper to taste

 

Methodology:

Preheat oven to 350 F, 180 C

Heat most of the oil and butter in frying pan and quickly cook the chicken pieces, ‘till no red/pink is showing

Remove and put into a baking dish that keeps the chicken pieces tightly packed (fine if they pile up on each other); lay tarragon sprigs around the pieces.

Add remaining oil and butter to pan and saute shallot. Add chicken stock, vinegar, and Cognac, scraping up any caramelized bits. Add mustard, crème fraiche, salt & pepper. Pour over chicken in baking dish and bake, covered, for 30 minutes. Remove from oven, sprinkle on reserved tarragon leaves. 

Serve with potatoes or rice.  If you’re making rice, you could add a few T of the tarragon sauce to the rice five minutes before it’s done, and a few fresh tarragon leaves.

CHICKEN CHILI VERDE

 Vaguely adapted from the Trader Joe's recipe

Ingredients:

3 T olive oil, divided

3 leeks, light parts only, cleaned and cut into 1/4" half moons 

1/2 t salt

6 cloves garlic, finely sliced

1/2 t whole cumin seeds

1/2 t ground coriander

1 jar Trader Joes Salsa Verde sauce

1 lb boneless, skinless, chicken thighs (approx. 4 thighs)

4 poblano peppers, broiled, peeled, deseeded, and chopped

2-3 jalapeño peppers, deseeded, chopped into 3/8" pieces, divided*

1 T chicken better than bouillon

4 c cooked beans, from 1/2 lb dried beans

To serve:

Brown rice

Sour cream

Cheddar cheese, shredded

Cilantro, sliced

Sliced Avocado

Lime wedges

Corn tortillas, warm

Methodology:

Heat 2 T of the olive oil in a large pot over medium heat.  Add the leeks and salt, and cook, stirring, until the leeks begin to slump, but haven't taken any color.  Move the leeks to the side.  Add the remaining 1 T oil, the garlic and the spices, and stir continuously until the garlic begins to lightly toast.

Deglaze with the salsa verde and 2-3 c water.  Add the chicken, peppers (see * note) and chicken bouillon, making sure the chicken is below the water line.  Bring to boil, then reduce heat to simmer for 45-60 minutes, until the chicken is tender.

Remove the chicken and shred with two forks.  Meanwhile, add the beans to heat through.  Return the chicken to the pot, bring back to boil, and serve.

______

* Not all jalapeño peppers are spicy.  If yours are not spicy, or if only one is spicy, reserve the spicy one for adding at the table.  If they're all spicy, only use one in the soup, and pass the remaining two at the table.