Category: POULTRY

CHARRED APRICOT RASPBERRY WHISKEY WINGS

CHARRED APRICOT RASPBERRY WHISKEY WINGS
3/4 cup QUALITY (Bonne Mamam) raspberry apricot preserves
3 tablespoons Seagrams 7
Juice of 2 FRESH limes
2 tablespoons BRAGG’s liquid aminos
1 tablespoon GO CHU CHANG
1 small 6 ounce can pineapple juice
2 1/2-3 pounds chicken wings and/or drumettes

  • Whisk together everything except the chicken in a LARGE bowl. Set aside 3/4 cup for later.
  • Add chicken pieces and toss to coat.
  • Cover and refrigerate 3-4 hours.

 

  • Heat grill to medium low.
  • Toss chicken once again before laying on grill in a single layer.
  • Grill 10 minutes.
  • Flip and grill 10-15 minutes more until cooked through.
  • Toss with reserved sauce before serving.

I LOVE to serve these with CARAMELIZED PINEAPPLE!

 

BAKED SOUR CREAM CHICKEN

I couldn’t get a great picture, but oh my the flavor of this is so very good and it is one of the easiest recipes ever!

BAKED SOUR CREAM CHICKEN
2 pounds boneless, skinless chicken breasts or thighs
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1/2 cup sour cream
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon smoked Paprika
1 can Campbell’s Tomato soup
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmesan cheese

  • Preheat oven to 350°.
  • Coat 8-9 inch baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, mayonnaise and Worcestershire with the
  • FRESH ground sea salt, black pepper and paprika.
  • Fold in the Italian blend cheese.
  • Add chicken pieces and coat well.
  • Pour into baking dish.
  • Cover tightly with foil and bake 45 minutes.
  • Top with shredded Parmesan cheese and bake uncovered another 15 minutes.
  • Serve over mashed potatoes or rice.

VINEGAR CHICKEN

I found this recipe in an old drawer of grams. It was originally written for bone-in chicken pieces, but hubby hates when I cook with bone-in so I have adapted it to use boneless, skinless chicken breasts. You can also change up the flavor by using flavored vinegars.  Tonight I used the rest of our coconut pineapple vinegar and it was awesome!

VINEGAR CHICKEN
4 boneless, skinless chicken breasts
KOSHER salt
FRESH ground sea salt and black pepper
1/3 cup all purpose flour
2 tablespoons butter
1 tablespoon avocado oil
2 medium onions, thinly sliced
3/4 cup crisp white wine
1/3 cup champagne vinegar
2 tablespoons FRESH, FINELY chopped tarragon leaves
1/2 cup heavy cream

  • GENEROUSLY season the chicken with KOSHER salt, cover and refrigerate at least 4 hours before you begin preparation.

 

  • Add flour to a shallow bowl for dredging.
  • Add butter and olive oil to a large skillet and melt over medium high heat.
  • Dredge chicken pieces and add to skillet.
  • Sear the chicken 3-4 minutes on each side until golden and JUST cooked through.
  • Remove chicken to platter, cover with foil and discard most of the oil from the skillet.
  • Return skillet to the heat and add the onions to the skillet, seasoning to taste with the FRESH ground sea salt and black pepper.
  • Cook onions, stirring occasionally 15-20 minutes until onions are tender and beginning to caramelize.
  • Increase heat to high.
  • Add wine and vinegar, de-glazing the pan and scrapping up all the little bits.
  • Add half the tarragon, stirring to blend.
  • Lower the heat, set lid ajar on the skillet and simmer 10-12 minutes.
  • Return the chicken to the pan and simmering a few minutes more, turning the chicken pieces to coat in the sauce.
  • Transfer chicken pieces to a platter.
  • Increase heat again and add heavy cream letting sauce simmer and thicken to a desired consistency.
  • Adjust the seasoning to taste, adding more vinegar if you like it a bit more tart.
  • Add remaining tarragon in the final stir.
  • Spoon sauce over chicken and serve with mashed potatoes.

updated CHICKEN CONTINENTAL

Chicken Continental as a recipe appears to be a collaboration from Campbell’s soup and Minute Rice during the 1960’s, an era of combining ‘prepared’ foods to form casseroles as your main meal.  Casseroles as a whole obviously go back MUCH further, but were usually made with scratch ingredients or bits of leftovers. I have found cookbooks on pinterest and google with the recipes, but I have grams old card with the Campbell’s label recipe on one side and a portion of a Minute Rice box cut out on the other.

Either way, I wanted to bring the recipe into the 21st century with using boneless, skinless chicken and FRESHer ingredients to spice it up a bit while maintaining the integrity of the original flavor base of the recipe.

updated CHICKEN CONTINENTAL
4 chicken breasts
1/4 cup WONDRA flour
2-3 bacon slices, cooked crisp, drippings reserved
8 ounces FRESH sliced mushrooms
2 tablespoons butter
1 tablespoon avocado oil
1 bunch green onions, sliced
1 stalk celery, strings removed, diced
2 tablespoons FRESH chopped thyme
2 tablespoons FRESH chopped Parsley
1 1/2 cups Minute Rice (uncooked)
1 can Campbell’s Tomato soup
1 cup chicken broth
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour and set aside.

  • Add  1 tablespoon of butter and oil to the bacon drippings in a large skillet.
  • Add celery and onions, sauteing lightly until softened.
  • Add mushrooms, thyme and parsley, cooking a couple minutes more until mushrooms begin to caramelize.
  • Add chicken broth and soup, blending together and bring to a boil.
  • Pour all but 1/2 cup into a large mixing bowl and stir in rice. Cover with a plate and set aside.
  • Return skillet to stove and add last tablespoon of butter to melt.
  • Add chicken pieces and sear 2-3 minutes per side.
  • Arrange rice mixture into the bottom of a prepared baking dish.
  • Nestle chicken breasts into rice.
  • Top with remaining sauce.
  • Cover and bake 20 minutes until chicken is completely cooked through.

NOTE:  Hubby hates mushrooms, but I love them so I makes them “separately” and add them to just mine. 😀

SPIKED LEMONADE CHICKEN

I adapted this recipe from a postcard I picked up at a farmer’s market. The original recipe called for their Jalapeno wine which is super expensive and only available by mail since I was traveling and a day and a half from home, hence the adaptation. 😀

The recipe originally called for using the grill, but I also adapted it to the oven and we’re quite happy with it.

SPIKED LEMONADE CHICKEN
4 boneless, skinless chicken breasts, butterflied
12 ounce frozen lemonade concentrate, thawed
4 ounce can chopped green chilies, DRAINED juice reserved
12 ounces crisp white wine
8-10 strips bacon
1 1/2 cup shredded mozzarella cheese
FRESH ground sea salt and black pepper

  • Combine the thawed lemonade concentrate, wine and juice from green chilies in a large ziploc bag.
  • Add chicken pieces and turn to coat. Marinate 8 hours.

 

  • Preheat oven to 375°.
  • In a large skillet cook bacon 3-5 minutes to render off most of the fat, but so that bacon slices are still soft and pliable. Cool several minutes until cool to the touch.
  • Line baking pan with silicone mat or foil sprayed with non-stick cooking spray.
  • Drain off marinade.
  • Lay chicken pieces out and generously season with FRESH ground sea salt and black pepper.
  • Arrange shredded cheese and green chilies evenly on chicken breasts.
  • Fold close and wrap each chicken breast tightly with 2 pieces of bacon and secure closed with toothpicks.
  • Arrange chicken pieces on baking sheet.
  • Bake 20 minutes until chicken is cooked through and bacon is crisp.
  • Remove from oven and cover with foil to rest for 8-10 minutes.

SPINACH ARTICHOKE CHICKEN

This is one of those recipes that I cut out, but have NO idea from where 😀  It was really good and I made very few changes to the original recipe.

I did make it with a caramelized Cabbage that I think next time I will place under the chicken before baking to make it a one-pan dish and add extra flavor to the cabbage.

SPINACH ARTICHOKE CHICKEN
4-6 6 ounce boneless, skinless chicken breasts
FRESH ground sea salt and black pepper

15 ounce jar marinated artichoke hearts, drained WELL and chopped
10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3/4 cup mayonnaise (NOT low-fat)
3/4 cup grated Parmesan cheese

  • Preheat oven to 375°.
  • Line baking dish with foil or spray with non-stick spray.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Arrange chicken in bottom of baking dish.
  • Stir together the remaining ingredients and spread over chicken pieces,
  • Bake 40-45 minutes until chicken is cooked through.

NOTE:  I start draining the artichoke hearts about an hour before I begin cooking.

CHICKEN CORN CHOWDER – CROCK POT STYLE

CHICKEN CORN CHOWDER – CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

  • Spray LARGE crock pot with non-stick cooking spray.
  • Cube butter into bottom of crock pot.
  • Add potatoes and corn, stirring to combine.
  • Pour in chicken broth, cover ad cook on high 4 hours.
  • Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
  • Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
  • Fold in chicken pieces cooking another 10-15 minutes until warmed through.
  • Serve warm with Parmesan Cheddar biscuits.
  • Garnish with green onions, bacon pieces and shredded cheese.

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BUFFALO CHICKEN MONKEY BREAD – UPDATED

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°.
  • LIGHTLY spray 12-cup bundt cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 5 biscuits into thirds to make a total of 15 pieces.
  • With your hands press and str3etch each piece slightly to make dough round.
  • Place 1 teaspoon of cheese in the center of each round.
  • Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
  • With remaining 11 biscuits, press and stretch each into larger rounds.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round.
  • Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
  • Bake 20 minutes or until tops of balls are golden brown. 
  • Cool in pan the slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

SLOW COOKER CHICKEN & DUMPLINGS

SLOW COOKER CHICKEN & DUMPLINGS
CHICKEN
2 tablespoons butter
1 tablespoon avocado oil
2 pounds boneless, skinless chicken breasts
3 carrots, peeled and cut into 1/2 slices
2 stalks celery, chopped
1 LARGE shallot, sliced thin
3-4 cloves garlic, minced
1 tablespoon FRESH chopped thyme
5 cups chicken broth
1/4 cup flour
1 cup half and half, at room temperature
2 tablespoons cream sherry
FRESH ground sea salt and black pepper

  • Melt butter and oil in a large skillet.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken pieces on each side.
  • Transfer chicken to slow cooker.
  • Arrange carrots, celery, shallots and garlic over chicken breasts.
  • Pour chicken broth over everything.
  • Cook on low 3 hours.
  • Remove chicken pieces and shred with 2 forks.
  • In a medium bowl combine the flour with the half and half.
  • Stir half and half mixture into the crockpot.
  • Recover and increase heat to high.
  • Return chicken to slow cooker.
  • Stir in sherry and thyme.
  • Recover and cook 15-20 minutes while preparing the dumplings.

DUMPLINGS
1 1/8 cup all purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
FRESH ground sea salt & black pepper
3 tablespoons butter, melted, but cooled
1/3 cup buttermilk, at room temperature
2 tablespoons FRESH minced parsley

  • Whisk together the flour, cornmeal, baking soda, baking powder and black pepper.
  • Stir in melted butter, buttermilk and parsley.
  • Season with salt as necessary.
  • Drop dumplings rustically by tablespoons in a ring around the slow cooker.
  • Recover and cook on high another 20-30 minutes or until the dumplings are fluffy and fully cooked through.
  • Break apart dumplings gently and stir chicken before serving.

CHEESY STUFFED CHICKEN

CHEESY STUFFED CHICKEN
4 boneless, skinless chicken breasts
2 slices Provolone cheese
1/3 cup drained roasted red peppers, diced
1 slice crisp bacon per chicken breast, broken in half
FRESH ground sea salt and black pepper
2 eggs, beaten
1 cup Italian bread crumbs
1/4 cup WONDRA flour
2 tablespoons butter, melted
4-6 tablespoons of shredded Mozzarella cheese

  • Preheat oven to 425°.
  • Coat baking sheet with foil and non-stick cooking spray.
  • Using a sharp knife, cut a pocket about 2-2 1/2 inches in the side of each chicken breast.
  • Fill the pocket with a slice of cheese, bacon pieces and peppers.
  • Secure the pocket with toothpicks, kitchen twine or silicone bands.
  • Sprinkle each breast with FRESH ground sea salt and black pepper.
  • Dredge each breast in Wondra flour.
  • Dip each breast in the egg and then the Panko crumbs.
  • Place breasts on baking sheet.
  • Drizzle with melted butter.
  • Sprinkle each breast with a tablespoon of mozzarella cheese.
  • Bake 20 minutes until browned and chicken is cooked through.
  • Remove toothpicks, twine or silicone bands before serving.

UPDATED HUNTER CHICKEN aka CHASSEUR or CACCIATORE ala SLOW COOKER

Chasseur means “hunter” in French. Cacciatore means “hunter” in Italian. So let’s just cut to the chase and call it Hunter chicken.

French hunter’s chicken is prepared using chicken that is pan seared crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon. Prior to pan searing, the chicken can be dredged in flour (I use a fine WONDRA flour). Tomato ingredients can include diced tomatoes, canned crushed tomatoes and tomato paste. Other ingredients often include shallots, olive oil, chicken stock, vermouth, tarragon, thyme and marjoram. Chasseur sauce is traditionally prepared using a SLOW simmer to reduce the sauce and thicken it. Often parsley and croutons are used as garnishes. This recipe is also better as leftovers when the sauce has sat and the flavors have fully blended.

Italian hunter’s chicken is prepared using chicken pieces that are first lightly fried and then braised in the sauce. Italian cacciatore is sometimes made with rabbit or salami instead of chicken. The sauce is made with olive oil, onions, herbs, canned peeled tomatoes, bell peppers, garlic and wine. Carrots are often used to add sweetness. Garnish for the cacciatore are often olives, croutons and Parmesan cheese. After the vegetable are sautéed and the broth added to create the sauce, the chicken is returned to the pan, the heat reduced to a SLOW simmer, covered and braised for a couple hours.

In this updated version you can get the same flavor using a slow cooker, making it a weeknight possibility instead of an all day chore.

UPDATED HUNTER CHICKEN
4-6 chicken breasts
1/2 cup white wine
1 tablespoon QUALITY tomato paste
1 cup chicken bone broth
1/2 teaspoon red pepper flakes
FRESH ground sea salt and black pepper
6 cloves garlic, minced
8 ounces mushrooms, sliced
1 1/2 cups baby carrots, halved or quartered depending on size
1 SMALL Vidalia onion, chopped
28 ounce can whole tomatoes, drained and then rustic chopped or crushed
1/4 cup WONDRA flour

  • Whisk together the wine, bone broth, tomato paste, red pepper flakes, garlic, onions, carrots, salt and pepper.
  • Add to slow cooker.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces with flour.
  • Nestle chicken pieces into tomatoes.
  • Sprinkle any remaining flour evenly over top.
  • Scatter mushrooms over top.
  • Cover and cook on low 5-6 hours.
  • Serve with desired garnishes

GARNISHES
3/4 cup pimiento stuffed green olives
Parmesan cheese
Crusty bread pieces

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER
3 pounds boneless, skinless chicken breasts or tenders
FRESH ground sea salt and black pepper
3/4 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
6 ounce box STOVE TOP stuffing mix
10 ounce package frozen green beans

  • Spray the crock insert with non-stick cooking spray.
  • Generously season chicken pieces on all sides.
  • Lay chicken pieces (in a single layer if possible) in prepared crock.
  • Arrange stuffing mix in an even layer on top of chicken pieces.
  • Whisk together the chicken soup, chicken broth and sour cream together until combined.
  • Pour soup mixture over stuffing evenly.
  • Arrange green beans on top.
  • Cover and cook on low 3-3 1/2 hours. If using tenders check on it around 2 1/2 hours.