Category: POULTRY

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS
2 tablespoons butter
1 tablespoons avocado oil 
6 boneless, skinless chicken thighs (see note)
FRESH ground sea salt and black pepper 
1/3 cup WONDRA flour
1 cup chicken stock 
1/2 cup Bragg’s liquid aminos
1/4 cup cream sherry 
1/4 cup brown sugar 
2 tablespoons hoisin sauce 
2 tablespoons sesame oil 
1 large Vidalia onion, sliced thin
1 small crown of broccoli, cleaned and chopped
1 carrot, peeled and sliced diagonally 
2 tablespoons chili paste 
2 tablespoons minced ginger 
3 cloves garlic, minced 
4 scallions, sliced thin
Prepared Yakisoba noodles

  • Heat the butter and oil in a Dutch oven over medium-high heat.
  • Add carrots and broccoli pieces, sauteing 7-8 minutes until softened. With a slotted spoon remove from pan and set aside as you prep chicken.
  • Add remaining butter and oil to skillet.
  • Generously sprinkle chicken with salt and pepper.
  • LIGHTLY dredge in WONDRA flour, shaking off the excess.
  • Sear chicken until golden on ALL sides.
  • Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin sauce and sesame oil in a small bowl. Set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes.
  • Pour in the sauce and deglaze the pan.
  • Add noodles, stirring to combine.
  • Return chicken and veggies to pan, simmering 4-5 minutes until heated through and sauce begins to thicken.
  • Spoon sauce over and around the chicken and noodles.

NOTE:

This recipe originally called for bone-in, skin-on chicken thighs, but I changed it out to make a more user friendly dish 😀

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
3 strips bacon
4 thin chicken steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE bunch green onions, sliced
2 cups (1/2 pound) Brussels sprouts, trimmed and chopped
1/2 cup chicken broth

  • In a large skillet fry bacon crisp and set aside to cool on paper toweling.
  • Pour off all but 1-2 tablespoons of the bacon fat.
  • Season chicken breasts with the FRESH ground sea salt and black pepper.
  • Add chicken breasts to bacon fat and sear on each side 2 minutes.
  • Remove chicken breasts and let rest.
  • Add oil and butter to pan and allow to melt and heat up.
  • Add onions and Brussels sprouts, sauteing 1-2 minutes until soft.
  • Add broth and nestle chicken breasts in the veggies.
  • Cover and simmer for 5-10 minutes until chicken is cooked through and veggies are crisp tender.
  • Sprinkle bacon pieces on top and serve immediately.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

  • Preheat oven to 375°.
  • Whisk together the eggs and Italian herbs.
  • Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Heat LARGE, DEEP skillet with oil over medium-high heat to 375°.
  • Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
  • Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
  • Transfer to paper toweling to drain of excess oil.

 

  • Spread most of the tomato sauce on bottom of 9×13 baking pan.
  • Sprinkle one third of the Parmesan cheese over sauce.
  • Layer chicken cutlets in a single layer over sauce.
  • Top with mozzarella cheese pieces.
  • Dot with remaining sauce.
  • Sprinkle with remaining Parmesan.
  • Bake 15 minutes or until bubbly and cheese is golden.

ADOBO CHICKEN

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

  • Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
  • Add the oil and whisk.
  • Put the chicken in the marinade, turning the chicken to coat both sides. 
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
  • Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

ROMAN CHICKEN

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

  • Generously season the chicken with FRESH ground sea salt and black pepper.
  • In a heavy, large skillet, heat oil and butter over medium heat.
  • When hot, add chicken breast JUST until browned on both sides.
  • Remove chicken from the pan and set aside.
  • Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
  • Add chicken stock, and bring the mixture to a boil.
  • Reduce the heat and simmer, covered, about 10 minutes.
  • Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
  • Add the capers (if using) and the parsley, stirring to combine.
  • Serve with buttered fettuccine immediately.

TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

  • Preheat the oven to 425°.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you’re using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated.
  • Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
  • Add in rotisserie chicken pieces, if using.
  • Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
  • Add the marinated artichoke hearts to the soup and stir to combine.
  • Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
  • Ladle the soup over the bread.
  • Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

2 tablespoons FRESH chopped Thyme
½ cup Basmati Rice
1 teaspoon paprika
2 tablespoon sour cream
2 large green onions, thinly sliced, whites and greens separated
1 LARGE lemon, juiced
3/4 pound chicken steaks
1/4 cup chicken stock
1/4 cup crushed Pistachios
2 teaspoon avocado oil
2 tablespoon butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position and preheat oven to 425°.
  • Melt 1 tablespoon butter in a small pot over medium-high heat.
  • Add scallion whites; cook, stirring occasionally, until just softened, 1 minute.
  • Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.

 

  • While rice cooks, pat chicken dry and season all over with paprika, salt, and pepper.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 min per side.
  • Transfer to a plate.
  • Wipe out pan. If you forget to do this or choose not to, your sauce will take on a red hue 😀
  • Melt 1 tablespoon butter in the same pan over medium heat.
  • Add chopped thyme; cook until fragrant, 30 seconds.
  • Stir in stock and bring to a simmer, then immediately turn off heat.
  • Stir in sour cream and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Fluff rice with a fork; stir in lemon zest and pistachios.
  • Season with salt and pepper to taste.
  • Divide rice and chicken between plates.
  • Top chicken with sauce and sprinkle with scallion greens.

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position.
  • Preheat oven to 425°.
  • Lightly oil a baking sheet.
  • Pat chicken dry and season with FRESH ground black pepper.
  • Place on prepared baking sheet.
  • Evenly spread a thin layer of mayonnaise onto tops of chicken.
  • Melt butter in a medium microwave safe bowl.
  • Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
  • Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
  • Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

  • Place potatoes in a large pot with enough salted water to cover by 2 inches.
  • Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
  • Mash until smooth and creamy, adding heavy cream as needed.
  • Stir in half the bacon and half the chives.
  • Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

  • Divide chicken and potatoes between plates.
  • Top potatoes with remaining bacon and remaining chives.
  • Serve immediately.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.

NOTES:

  • If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

PAN SEARED LEMON APRICOT CHICKEN

PAN SEARED LEMON APRICOT CHICKEN
LEMON APRICOT CHICKEN
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH parsley, finely chopped
1/4 cup apricot preserves
3/4 cup chicken stock
1 LARGE lemon
1 shallot, finely chopped
2 tablespoons avocado oil
FRESH ground sea salt & ground pepper
1 tablespoon WONDRA flour
1 tablespoon apple cider vinegar
1 tablespoon butter

  • Preheat oven to 450°F with a rack in the top position.

  • Pat chicken dry, then pound to an even ½-inch thickness.
  • Season all over with FRESH ground sea salt & ground pepper.
  • Heat 2 tablespoons oil in a medium skillet over medium-high.
  • Add chicken and cook until browned and cooked through, 3–4 minutes per side.
  • Transfer chicken to a plate.
  • 
Add shallots to same skillet; reduce heat to medium. Cook, stirring, until softened, about 2 minutes.
  • Add chicken stock, apricot preserves, ¾ of the parsley and the vinegar. Simmer, scraping brown bits from the bottom of the skillet, until sauce reduces to ½ cup, 5–7 minutes.
  • Remove from heat, then whisk in butter.

  • Add chicken and any resting juices back to the skillet. Cook over medium, turning chicken once, until warm and coated in sauce, 1–2 minutes.
  • Remove from heat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Garnish with remaining parsley. Enjoy!

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

adapted from Eliza Winograd at Marley Spoon

1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme leaves
1 small can Le Seur peas, drained WELL
1/2 cup mascarpone cheese
1 1/2 cups chicken stock
3/4 pound chicken breast strips
3 LARGE carrots, halved and sliced
1 bunch scallions, sliced thin
2-3 cloves garlic, minced
2-3 cups gnocchi
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 tablespoon WONDRA flour

  • Bring a medium saucepan of salted water to a boil.
  • Add gnocchi and cook about 3 minutes, stirring gently, until tender and most of gnocchi float to the top. Drain well.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • 
Melt butter and oil in a large skillet over medium-high heat.
  • Sear chicken tenders 1-2 minutes per side.
  • Remove chicken to a plate.
  • Add carrots, onions and garlic, stirring occasionally and cooking until softened and lightly browned, 3–4 minutes.
  • Stir in flour and cook, about 1 minute.
  • Add chicken stock to skillet and return chicken to skillet. Bring to a simmer.
  • Stir in mascarpone cheese.
  • Fold in peas and gnocchi.
  • Simmer a few minutes more.
  • Season to taste with salt and pepper.
  • Sprinkle with chopped parsley and serve.

STUFFED CHICKEN MARSALA

STUFFED CHICKEN MARSALA adapted from Tiffany at Creme De La Crumb serves 4

This is a match made in heaven with the perfectly seasoned chicken stuffed with mozzarella, Parmesan cheese and sun dried tomatoes and then smothered in a savory Marsala mushroom sauce that tastes like it came from your favorite Italian restaurant in less than an hour.

CHICKEN
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes packed in oil, DRAINED WELL
2/3 cup shredded Parmesan cheese
3 tablespoons avocado oil
FRESH ground sea salt and pepper, to taste
2 teaspoons Italian seasoning

  • Preheat oven to 400°.
  • Use a sharp knife to cut a slit horizontally along one side of the chicken breast to make a “pocket”.
  • 
Fill each pocket with 2 slices of mozzarella cheese, sun dried tomatoes, and a quarter of the shredded Parmesan cheese.
  • 
Pinch together the open side of the chicken breasts and secure with toothpicks.
  • Drizzle the chicken with oil, then sprinkle with FRESH ground sea salt and pepper, to taste.
  • Sprinkle with Italian seasoning and then rub in with your fingers.

  • Transfer chicken to a large enameled cast iron skillet.
  • Brown chicken over medium-high heat for 3-4 minutes on each side.
  • Transfer chicken on a plate while you prepare the Marsala sauce.

SAUCE
1/2 cup Marsala wine
1 cup chicken bone broth
1-2 tablespoons tomato paste, depending on taste
3 cloves garlic, minced
1-2 cups sliced mushrooms
1/2 cup heavy cream
FRESH ground sea salt and pepper, to taste
grated Parmesan cheese for garnish
FRESH chopped parsley or thyme for garnish


  • Add the onions and mushrooms to the pan, stirring to saute a few minutes.
  • Add garlic, stirring until fragrant, 30 seconds or so.
  • Add the Marsala wine, bone broth, salt and pepper, and heavy cream.
  • Stir and bring to a SLOW boil, cooking for 3-4 minutes.
  • Return chicken pan and spoon some of the sauce over the chicken.
  • Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over chicken midway.
  • Plate chicken and spoon sauce over top.
  • Garnish with grated Parmesan cheese and parsley or thyme if desired, and serve.



NOTES: Using sun dried tomatoes packed in oil adds another layer of flavor.