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Chicken Recipes
#1
This will be for almost any type of Chicken dish that you can imagine. I figure this thread will be length after awhile but feel free to browse through it for any new recipes that interest you and also feel free to share any that you have.[cool]
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#2
EMERIL'S BEER BRINED CHICKEN

4 cups apple cider
1 cup packed brown sugar
1 cup kosher salt
2 tablespoons black peppercorns
1 teaspoon juniper berries
2 bay leaves
1 cinnamon stick
1/2 teaspoon whole cloves
8 cups dark beer
1 (4 to 5 pound) roasting chicken, well rinsed and patted dry, giblets reserved and chopped
1 1/2 cups diced yellow onions
3/4 cup diced celery
3/4 cup diced carrots
3 cloves garlic, peeled and smashed
4 tablespoons unsalted butter
4 teaspoons Essence, recipe follows
2 teaspoons olive oil
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken stock, or chicken broth
1 teaspoon chopped sage
1 tablespoon chopped fresh parsley

Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.
Combine the mixture with the beer in a plastic container. Place the chicken in the brine and, if necessary, weigh down with a heavy dinner plate to completely submerge. Cover with plastic wrap and refrigerate for 24 hours.
Preheat the oven to 425 degrees F.
Spread the onions, celery, carrots, garlic, and chicken neck in the bottom of a roasting pan. Remove the chicken from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan.
In a small saucepan, melt 3 tablespoons butter and Essence over medium heat. Remove from the heat. With a pastry brush, baste the top and sides of the chicken with half of the butter. Place in the oven and roast breast side up for 30 minutes.
Remove from the oven, turn breast side down, and baste with the remaining seasoned butter. Reduce the oven temperature to 375 degrees F. and roast for 20 minutes. Remove from the oven, place breast side up, and roast until golden and the juices run clear, about 30 minutes. Remove from the oven and transfer to a platter or cutting board. Tent with foil and let rest while making the sauce.
In a medium, heavy pot, melt the remaining tablespoon of butter and heat the olive oil over medium-high heat. Add the reserved giblets and cook, stirring, until brown, 2 to 3 minutes. Add half of the vegetables from the roasting pan and cook, stirring, for 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the white wine and cook, stirring, to deglaze the pan. Add the chicken stock and any juices accumulated in the roasting pan, and bring to a boil. Reduce the heat, add the sage, and cook at a heavy simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat.
With a hand-held immersion blender or in batches in a food processor, process to a thick liquid. Strain through a fine mesh strainer into a clean bowl, pressing against the solids with a spoon to extract as much liquid as possible. Adjust the seasoning, to taste.
To serve, carve the chicken and serve with the gravy, garnished with parsley.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
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#3
Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce



Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.
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#4
Tequila-Marinated Chicken with Mexican Mole Sauce

1 (3 1/2 to 4-pound) chicken, cut into 8 pieces
1/2 cup tequila
1 lime, juiced
1 teaspoon minced garlic
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
2 large tomatoes (1 1/4 pounds)
1 medium onion, peeled and cut into 1-inch chunks
10 cloves garlic, unpeeled
10 ancho chiles, (3 ounces), stem removed and seeded (reserve seeds)
5 guajillo chiles, (1 1/2 ounces), stem removed and seeded (reserve seeds)
1/4 cup sesame seeds
1 tablespoon black peppercorns
1 stick cinnamon, about 2 inches long
4 whole cloves
1/4 cup fresh Mexican oregano leaves, or 2 teaspoons dried
1/4 cup fresh thyme leaves, or 2 teaspoons dried
1/4 cup shelled and skinned almond, roasted
1/4 cup shelled peanuts, roasted
1/4 cup raisins
2 to 2 1/2 cups chicken stock, hot (plus a little more if necessary)
4 1/2 tablespoons vegetable oil
4 ounces (2 tablets) Mexican chocolate, chopped
1 (14-ounce) can tomato puree
1/4 teaspoon salt
1/4 cup chopped cilantro
Fresh tortillas, for serving
Place chicken pieces in a large resealable plastic bag. Combine the tequila, lime juice, garlic, cilantro and brown sugar in a mixing bowl and whisk until the sugar is dissolved. Pour over chicken pieces and seal the bag, trying to release as much air as possible. Refrigerate the chicken for 45 minutes to 1 hour, turning occasionally.
While the chicken is marinating, make the sauce.
Preheat the broiler to 500 degrees F and line a large baking sheet with parchment paper.
Combine the tomatoes, onion, and garlic cloves on the baking sheet and broil until slightly caramelized around the edges, about 10 minutes. Remove from the oven and transfer the garlic to a small plate to cool. Using a spatula or large spoon, turn the tomatoes and onions so that the uncooked sides are up. Return to the broiler until slightly caramelized on the second side, about 6 to 8 minutes. Remove from the oven and set aside to cool. In a large skillet over high heat, toast the chiles on all sides until lightly browned and fragrant. Do not allow to burn. Transfer to a medium bowl, cover with hot water and allow to sit until softened, about 30 minutes. In the same skillet, combine the sesame seeds and reserved chile seeds and toast until light brown and fragrant. Transfer to a large bowl and set aside. Add the peppercorns, cinnamon stick, cloves, oregano and thyme to the hot skillet and "toast" for a few seconds, just until their perfume is released. Transfer to the bowl with the sesame seeds.
When cool enough to handle, peel the garlic cloves and add these, along with the charred tomatoes and onion, to the bowl of a food processor. Add the seeds and spices. Drain the liquid off of the chiles and add these to the processor as well. Add the roasted nuts and raisins, and 1 cup of the chicken stock and puree the mixture until very smooth and thick, scraping down the sides of the blender frequently.
In a large deep pot, heat 3 tablespoons of the vegetable oil until very hot. Carefully pour the pureed mixture into the pot (be careful ? it will splatter) and bring the mixture to a boil. Lower the heat so that the mixture simmers, and add 3 1/2 ounces of the chocolate to the pot. Cover and cook, stirring frequently, for about 1 hour, or until the mole paste is very thick and flavorful. At this point you should have about 3 1/2 cups of mole paste. Reserve 1 cup to make the Mole sauce, and reserve the remaining paste for another use. The mole paste will keep for at least 6 months, refrigerated, or up to 1 year if frozen.
Preheat the broiler to 500 degrees F.
To make the sauce, heat the remaining 1 1/2 tablespoons of oil in a large saucepan over medium-high heat until very hot. Add the tomato puree and cook for 2 minutes, stirring frequently. Add the cup of reserved mole paste and the remaining 1 to 1 1/2 cups of chicken stock and stir to combine well. Cook for 3 to 4 minutes, until the mixture is a nice sauce consistency. Add the remaining 1/2-ounce of Mexican chocolate and the salt and cook another 2 minutes, or until the chocolate is melted and the sauce is thick, smooth and flavorful. Keep warm while you cook the chicken.
Line a baking sheet with aluminum foil and place the chicken pieces on the baking sheet. Broil for 5 minutes, or until the chicken is charred in places. Turn the chicken and continue to broil for an additional 5 minutes, or until the second side is charred. Reduce the heat to 325 degrees F and continue to cook the chicken until the juices run clear, about 10 more minutes.
Serve the chicken immediately, with some of the mole sauce spooned over the top, garnished with some of the chopped cilantro. Pass tortillas at the table.
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#5
[size 5]Tupelo Style Chicken[/size]


4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.
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#6
[size 3][/size]
[size 3][/size]
[size 5]Tequila Lime Chicken[/size]
[size 3]Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
[/size]
[size 3]1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
[/size]
[size 3]1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa
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#7
LEMON CHICKEN
Use this recipe for 1 whole chicken, halved or whole:

[Image: recipedot.gif] 1/2 cup butter - 1 stick
[Image: recipedot.gif] Juice from 2 small lemons
[Image: recipedot.gif] 2 Tbs lemon zest
[Image: recipedot.gif] 3 cloves garlic - minced
[Image: recipedot.gif] 1 tsp dried parsley
[Image: recipedot.gif] 2 tsp fresh ground black pepper
[Image: recipedot.gif] 1 tsp salt
[Image: recipedot.gif] 1 tsp hot sauce
Combines all ingredients in stainless steel pot and simmer for 15 minutes. Can be used immediately.
Rub down chicken with olive oil (light) and then sprinkle with fresh ground pepper (this is in addition to the pepper in the recipe above). Bring pit temperature to 350 degrees F. Place chicken on the pit on the side away from the fire (indirect cooking). After 30-45 minutes begin basting chicken every 15 minutes until done. Chicken is done when a meat thermometer inserted into the thickest part reaches 160 degrees (prefered method) or the juices run clear.
Remove from the grill and allow to 'rest' for 10 minutes before serving.
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#8
SWEET & TANGY CHICKEN
Use this recipe for 1 whole chicken, halved, quartered or whole:

[Image: recipedot.gif] 1/3 cup water
[Image: recipedot.gif] 1/3 cup soy sauce
[Image: recipedot.gif] 1/3 cup dry, light sherry
[Image: recipedot.gif] 3 cloves garlic - minced
[Image: recipedot.gif] 2 Tbs olive oil - light
[Image: recipedot.gif] 2 Tbs brown sugar
[Image: recipedot.gif] 1 Tbs ground black pepper
[Image: recipedot.gif] 1 tsp onion powder
[Image: recipedot.gif] 1 tsp hot sauce
[Image: recipedot.gif] 1/2 tsp five-spice powder
Combines all ingredients in stainless steel pot.
Rub chicken down with mixture being sure to work up under all the skin that you can reach. This allows the flavor to go beyond the skin. Marinate in a plastic bag for 4-8 hours before placing on the grill. Cook at 350 degrees F. breast/skin side up until done. Place chicken on the pit on the side away from the fire (indirect cooking). "Done" is when a meat thermometer, inserted into the deepest part reaches 160 degrees or when the juices run clear. An additional test of doneness is when the drumstick turns easily.
Remove from the grill and allow to 'rest' for 10 minutes before serving.
Can be used on turkey as well.
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#9
GARLIC CHICKEN
In a cooking pot, combine the following:
[Image: recipedot.gif] 1 cup of light olive oil
[Image: recipedot.gif] 6 cloves of garlic
[Image: recipedot.gif] 2 Tbs fresh ground black pepper
[Image: recipedot.gif] 1 Tbs dried oregano
[Image: recipedot.gif] 1 tsp of salt
[Image: recipedot.gif] 1/2 tsp paprika
[Image: recipedot.gif] 12 tsp Tabasco
Puree ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag. Add 4 to 6 chicken breasts and marinate for 4 hours. Grill normally over medium heat. Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin. Many people will not eat the skin so the marinade needs to be on as much of the meat as possible
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#10
GRILLED STUFFED CHICKEN
Thaw the chicken (2 1/2 - 3 lb.) and rub it inside and out with the following mixture:
[Image: recipedot.gif] 1 Tbs. salt
[Image: recipedot.gif] 1/2 tsp garlic powder
[Image: recipedot.gif] 1/2 tsp. onion powder
[Image: recipedot.gif] 1/4 tsp. ground bay
[Image: recipedot.gif] 1/4 tsp. ground thyme
[Image: recipedot.gif] 1/4 tsp. rubbed sage
[Image: recipedot.gif] 1/4 tsp. fresh ground black pepper
Stuff the inside lightly with:
[Image: recipedot.gif] 1 small onion
[Image: recipedot.gif] 1 small apple
[Image: recipedot.gif] 1 stalk celery & leaves, coarsely chopped
Place on a rack over a shallow pan and put in the grill, preheated to 350 degrees. Add 1/4" water to the pan so that the first juices to hit won't burn. The bird should be golden brown and 160 degrees in the thickest part of the thigh in 45-55 minutes. Take out and let it sit for 10 minutes before carving. Try not to grab all the delicious, crispy skin for yourself.
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#11
GRILLED CHICKEN BREASTS
Start with 2 whole chicken breasts, skinned, boned and split (about 1 pound each). You will also need:
[Image: recipedot.gif] 2 Tablespoons Olive Oil
[Image: recipedot.gif] 4 Cloves of Garlic
[Image: recipedot.gif] 1/4 Cup Fresh Mint Leaves
[Image: recipedot.gif] 1/4 Cup Freshly Squeezed Lime Juice
[Image: recipedot.gif] 1 Teaspoon Red Pepper Flakes
Place olive oil, garlic, mint, lime juice and pepper flakes in a blender. Puree until thick. Place chicken breasts in glass dish and spoon puree over each piece. Let stand for 30 minutes, turning once. Grill chicken breasts over medium hot fire for 12 minutes, turning chicken once, until brown and firm to the touch. Serves 4.
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#12
CORNISH HENS
Start with 2-4 Cornish Hens and then marinate with a mixture of:
[Image: recipedot.gif] 3 cups of cran-apple juice
[Image: recipedot.gif] 1/2 cup apple cider vinegar
[Image: recipedot.gif] 1/2 cup light olive oil
[Image: recipedot.gif] 3 cloves of grated garlic
[Image: recipedot.gif] 1 1/2 Tbs. fresh ground pepper
[Image: recipedot.gif] 1 Tbs. Worcestershire sauce
[Image: recipedot.gif] 1 Tbs. salt
[Image: recipedot.gif] 1/8th tsp. Cayenne pepper - optional
Combine all the ingredients in a plastic or glass bowl and mix thoroughly. The night before, place each hen in a plastic bag (Zip- Lock © style). If three (3) hens, then add 1/3rd of the mixture and allow it to marinate overnight. If 4 hens, then do 1/4th of the mixture - and so on.
We like to gently raise the skin and allow the marinade to seep between the skin and the meat for greater flavor. Marinate 3-8 hours in the refrigerator ­ turning occasionally.
During the cooking process baste with a 50/50 mixture of butter and cran-apple juice. Cook at 325 to 350 degrees in indirect heat until the internal temperature of the Cornish hen reaches 150 to 160 degrees. Allow them to rest for 5 to 10 minutes before serving.
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#13
GRILLED WINGS
[Image: recipedot.gif] 5 Lbs of wings - jointed
[Image: recipedot.gif] 12 ounces pear or plumb preserves
[Image: recipedot.gif] 1 cup soy sauce
[Image: recipedot.gif] 3 Tbs butter
[Image: recipedot.gif] 2 Tbs Worcestershire sauce
[Image: recipedot.gif] 1 tsp garlic powder
[Image: recipedot.gif] 2 Tbs fresh ground black pepper
[Image: recipedot.gif] 1 tsp salt
Rinse and pat-dry the chicken wings. With a sharp knife separate each joint of the wing (i.e. remove wing tips at the joint (discard) and cut wings in half at the other joint keeping the drumette and second joint). Place chicken in glass/plastic bowl. Add the other ingredients and stir/mix thoroughly. Refrigerate 2-4 hours. Grill over medium/low heat until done. Serve and enjoy!
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#14
DIJON CHICKEN
[Image: recipedot.gif] 1 cut up chicken - 3 to 4 pounds
[Image: recipedot.gif] 1/2 cup dry white wine
[Image: recipedot.gif] 1/3 cup olive oil
[Image: recipedot.gif] Juice from 1 lemon
[Image: recipedot.gif] 3 cloves garlic, pressed
[Image: recipedot.gif] 3 Tbs Dijon mustard
[Image: recipedot.gif] 2 tsp fresh ground black pepper
[Image: recipedot.gif] 1 tsp salt
Combine all ingredients thoroughly. Add the chicken parts and marinate 1-4 hours. Prepare the grill for roasting - 350° using indirect heat. Cook until thoroughly done - 150° to 160°. Enjoy
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#15
CHINESE GRILLED CHICKEN
[Image: recipedot.gif] 4 boneless, skinless chicken breasts,
or one whole chicken
[Image: recipedot.gif] 1 cup honey
[Image: recipedot.gif] 3/4 cup soy sauce
[Image: recipedot.gif] 3/4 cup sherry
[Image: recipedot.gif] 1 Tbs fresh ground black pepper
[Image: recipedot.gif] 1/2 inch ginger root, minced
[Image: recipedot.gif] 3 cloves garlic, minced
Thoroughly combine all ingredients in a non-reactive bowl. Using 1/2 of the mixture, marinate chicken for 1-4 hours in the refrigerator turning occasionally. Discard marinade when finished. Baste chicken occasionally with the remaining 1/2 of the mixture. Grill chicken breasts and parts directly over heat until done. Whole chickens would be better barbecued over indirect heat
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#16
HICKORY SMOKED CHICKEN
Make sure you have access to chips of wood made from hickory to be used in creating the smoke. For variety, you may also select pecan, oak, apple or cherry. Avoid strong woods such as mesquite. Start with:
[Image: recipedot.gif] 4 chicken breasts w/bone in
Next, in a glass bowl, mix the following dry ingredients:

[Image: recipedot.gif] 4 tsp olive oil (classic)
[Image: recipedot.gif] 1 1/2 tsp salt
[Image: recipedot.gif] 1 tsp dried thyme
[Image: recipedot.gif] 1 tsp dried sage
[Image: recipedot.gif] 1 tsp fresh ground pepper
[Image: recipedot.gif] 1 tsp lemon zest
[Image: recipedot.gif] 1/8 tsp cayenne (optional)
Soak the chips in water, beer or wine at least one hour. Coat the chicken with the oil and then rub in the dry ingredient mixture. Refrigerate for several hours before using. Heat the grill with the fire on one side. Take the wood chips, drained and place them in a cast iron smoker box or enclosed in heavy duty aluminum foil. Place this on the hot fire and cover with the lid.
When the chips begin smoking, open the lid and place the chicken on the side of the grill away from the heat and re-cover. Cook at 325 degrees until the chicken's internal temperature reaches 160 degrees. Remove and taste the pleasure of Hickory Smoked Chicken!
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#17
Roasted Chicken and Fennel with Lime and Parmesan


3 tablespoons extra-virgin olive oil
4 skinned, boneless chicken breast
2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices
Coarse grain salt
Cracked black pepper
2 limes, juiced
6 tablespoons grated Parmesan
Preheat the broiler.
Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.
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#18
POULET A LA BONNE FEMME

Ingredients

1 pound breakfast bacon
2 fryers, each about 2-1/2 pounds, cut into serving pieces
Salt, cayenne and black pepper to taste
Poultry seasoning
10 medium red potatoes, peeled and sliced lengthwise into 1/4-inch slices
4 large onions, peeled and thinly sliced
1/2 cup chopped green onions
2 tablespoons chopped parsley

Steps
In a large heavy cast-iron pot, fry the bacon until crisp. Remove the bacon and drain on paper towels. Set aside. Season the chicken with salt, cayenne and black pepper. Brown the chicken pieces evenly in the bacon drippings. Remove the chicken pieces and drain on paper towels. Next, brown the potatoes in the bacon drippings. Remove the potatoes and drain on paper towels. Drain off the bacon drippings, leaving four tablespoons in the pot. In the pot, make a layer of chicken, then top with a layer of potatoes, then onions, then bacon.

Sprinkle a couple of pinches of poultry seasoning, salt, cayenne and black pepper. Repeat the process. Then sprinkle the top with the green onions and parsley. Preheat the oven to 350„a F. Cover the pot and bake for about 40 minutes. Uncover the pot and cook uncovered for about 15 minutes more. Serve with French bread and a tart green salad. Yield: about 8 to 10 servings.
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#19
CHICKEN PARISIAN

Ingredients

6 chicken breasts, boned, with skin on
Salt and cayenne to taste,
1 stick butter
2 tablespoons brandy
2 medium tomatoes, peeled and chopped
2 shallots, finely chopped
Pinch of paprika
1 cup dry white wine
1/2 teaspoon dried tarragon
3 tablespoons heavy cream

Steps
Season the chicken with salt and cayenne. In a cast-iron pot, melt the butter over medium heat and brown the chicken evenly. Add the brandy and cook for two to three minutes. Add the tomatoes, shallots, paprika, white wine and tarragon. Simmer until chicken is tender and cooked through, about 10 to 15 minutes. Stir in the cream and cook for one to two minutes. Remove from heat and serve immediately. Personally I like to serve this over egg noodles. Yield: 6 servings.
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#20
CHICKEN AUX GROS OIGNONS

Ingredients

1 young hen, about 4 pounds, cut into serving pieces
Salt and cayenne
Flour
1/4 cup vegetable oil
3 large onions, thinly sliced
1 cup chopped bell peppers
1 cup water
1 cup whole kernel corn (optional)
1 cup young peas (optional)
1/2 pound fresh mushrooms, sliced (optional)
3 tablespoons chopped parsley

Step
Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken. Sauté it, stirring often, for about 10 minutes, or until the chicken is browned evenly. Scrape the bottom of the pot to loosen any browned particles. Add the onions and bell peppers. Stir for about 15 minutes, scraping the bottom of the pan to loosen any browned particles. The onions should be soft and golden. Add the water and stir to mix well. Reduce the heat to medium-low and cook, partially covered for one hour, or until the chicken is tender. Stir occasionally. If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes, or until all is heated through. Adjust seasonings. Add the parsley and serve immediately over rice. Serves about 8.
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