Category: POULTRY

WHITE CHICKEN RAGU

WHITE CHICKEN RAGU serves 4
1 tablespoons avocado oil
4 slices pancetta, finely chopped (plain old bacon works too)
2 cloves garlic, minced
1 pound boneless, skinless chicken thighs
WONDRA flour for dredging
FRESH ground sea salt and black pepper
1 1/2 cups Sofrito (recipe below)
3 tablespoons dry white wine
1 cup chicken stock
2 green onions, minced
2 sprigs FRESH thyme
1/4 cup heavy cream
1 small can Le Seur peas, drained well
6 ounces fettuccine
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 teaspoon lemon zest
chopped Flat Leaf Parsley for garnish

  • Heat oil in large saute pan over medium heat.
  • Add pancetta, stirring often until fat is rendered, about 5 minutes.
  • Using a slotted spoon, transfer pancetta to paper toweling to drain.
  • Add garlic and increase heat to medium high.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper. Dredge in WONDRA flour and add to pan.
  • Sear chicken until golden on both sides.
  • Transfer chicken to plate and keep warm.
  • Drain all but 1 tablespoon of oil and garlic.
  • Add sofrito and wine, bring to a simmer and cook until reduced by half, about 3 minutes.
  • Add green onions and thyme. Reduce heat to medium low and simmer 5-10 minutes.
  • Return chicken to pan, turning to coat well.
  • Simmer 3-5 minutes.
  • Remove chicken from sauce to plate and keep warm. Let both stand 10 minutes.
  • Prepare fettuccine per package directions, reserving 1/2 cup of cooking water.
  • Skim fat from sauce.
  • Stir in cream and heat through, 5-10 minutes, until sauce thickens and reduces slightly.
  • Stir reserved bacon into sauce.
  • Shred chicken and add to sauce.
  • Fold peas into sauce.
  • Season to taste.
  • Add butter, Parmesan, lemon zest and pasta to sauce. Add as much pasta water as necessary to make sauce creamy.
  • Garnish with parsley.

SOFRITO – The Italian version of mire poix
1 large stalk celery, chopped small
1 small yellow onion, chopped small
1 small carrot, chopped small
1/2 cup flat leaf parsley, chopped small
1/8 cup avocado oil

  • Heat oil in skillet over medium heat.
  • Add everything and cook, stirring regularly, until vegetables are soft and onions are translucent.

BRAISED BALSAMIC CHICKEN for 2

This recipe was originally written to serve 6 over at ALLRECIPES.com. It uses dried herbs and a can of diced tomatoes. Unfortunately, diced canned tomatoes don’t come in small enough sizes for 2 so I adapted the recipe to make my own using cherry tomatoes AND use FRESH(er) herbs.  I also don’t particularly care for olive oil so I substitute avocado oil and instead of onion I substitute shallot for a little extra flavor.

BRAISED BALSAMIC CHICKEN
2 boneless, skinless chicken breasts
FRESH ground black pepper
garlic salt, to taste
1 tablespoon avocado oil
1 large shallot, sliced
1 ¼ cup quartered cherry tomatoes
¼ cup QUALITY balsamic vinegar
2 tablespoons Gourmet Garden “squeeze” Italian herbs
1 tablespoon Gourmet Garden “squeeze” Basil

  • In a small bowl whisk together the balsamic vinegar, basil and Italian herbs.
  • Fold in tomatoes, cover and refrigerate until dinner.

  • Generously season chicken breasts with FRESH ground pepper and garlic salt.
  • Heat oil in skillet over medium heat.
  • Add shallot, cooking until browned. Transfer to a bowl.
  • Add chicken to skillet and sear each side, about 3 minutes per side.
  • Top chicken with shallots and tomato mixture.
  • Bring to a QUICK boil, reduce heat and simmer, covered, 5 minutes or until chicken is cooked through. Turn chicken to coat well in glaze.
  • Serve over pasta or mashed potatoes.
  • Garnish with FRESH herbs.

SLOW COOKER CHICKEN & STUFFING

Those of you that know me, know that I SCRATCH cook. Every now and then hubby begs, yep actually begs, for something like Stove top stuffing or Kraft Mac and cheese or an occasional canned good. This recipe is the PERFECT comfort food for an easy weekend meal that’s full of flavor and checks all his boxes!

SLOW COOKER CHICKEN & STUFFING

1 1/2-2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/2 teaspoon poultry seasoning
1 cup shredded Monterey Jack cheese
1 can Campbell’s cream of celery soup
1 can Campbell’s tomato soup
2/3 cup half and half
1/2 cup sour cream
2 boxes Stove Top savory herb stuffing
3/4 cup butter, melted
Parsley, for garnish

  • Coat slow cooker insert with non-stick cooking spray.
  • GENEROUSLY season the chicken with FRESH ground sea salt, black pepper and poultry seasoning.
  • Place chicken in the bottom of slow cooker.
  • Sprinkle with cheese.
  • Whisk together the soups, sour cream and half and half.
  • Pour over cheese.
  • Sprinkle stuffing mixes evenly over the soup.
  • Pour the melted butter over the stuffing mixes.
  • Cover and set on Low for 4 hours.

NOTES:

  • This recipe works best in the rectangular flat slow cooker by crock pot.
  • If using chicken tenders decrease time to 3 hours.

MUSHROOM CREAM CHICKEN

This recipe originally called for bone-in chicken and was for a slow cooker, but we MUCH prefer not to deal with bones and I wanted it to be a week night easy recipe, so we I have adjusted it to a boneless version. Plus hubby doesn’t care for mushrooms so it makes it easy to serve this way and I get ALL the mushrooms. 😀

MUSHROOM CREAM CHICKEN serves 4
4 boneless, skinless chicken breasts or 8-10 tenders
1 ½ teaspoons herbs de Provence
FRESH ground sea salt and black pepper
¼ cup WONDRA flour
1 tablespoon butter
1 tablespoon avocado oil
1 cup chicken broth
½ cup white wine
2 tablespoons flour
8 ounces sliced mushrooms
1 leek, halved lengthwise and chopped
½ cup heavy cream

  • Generously salt and pepper each chicken breast.
  • Combine flour and herbs de Provence.
  • Dredge chicken in Wondra flour mixture.
  • Heat butter and avocado oil in large skillet over medium high heat.
  • Sear chicken pieces 4-5 minutes on each side until golden.
  • Remove chicken pieces and keep warm.
  • Add leek pieces and mushrooms to skillet and sauté’ until golden.
  • Using a slotted spoon remove onions and mushrooms to the platter with the chicken.
  • Whisk together the chicken broth, white wine and 2 tablespoon of flour.
  • Add to skillet and bring to a SLOW boil.
  • Reduce heat and simmer 10 minutes.
  • Add heavy cream and whisk until well blended and you reach desired consistency.
  • Return chicken, leeks and mushrooms to pan and turn to coat with sauce.
  • Serve over mashed potatoes or pasta.

GINGER ORANGE GLAZED CHICKEN

GINGER ORANGE GLAZED CHICKEN
4-6 ounce boneless, skinless chicken breasts, fat removed
¹⁄³ cup WONDRA flour
FRESH ground sea salt and black pepper
2 tablespoons unsalted butter
1 tablespoon avocado oil
2 green onions, minced, tops reserved for garnish
1 ½ cups orange juice*
2 tablespoons brown sugar
1 teaspoon FRESH ground ginger
2 teaspoons Dijon mustard (optional – see note)
1 orange, zested and sliced

  • Place chicken breasts between two sheets of wax paper or plastic wrap and using a rolling pin flatten to even thickness.
  • Heat large skillet over medium heat.
  • Add butter and oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge breasts in flour.
  • Add chicken pieces to skillet and sear 4-5 minutes.
  • Flip and sear second side 3-4 minutes until browned and cooked through.
  • Transfer chicken pieces to platter and keep warm.
  • Pour off most of the excess fat.
  • Add green onions, ginger, orange juice, brown sugar and mustard if using. Blend well, scrape up any bits from the bottom of the skillet and cook 5 minutes until thickened and slightly reduced.
  • Adjust seasoning as necessary.
  • Return chicken breasts to pan, turning to coat in glaze.
  • Arrange orange slices on platter.
  • Top with chicken.
  • Top with orange zest and green onion tops.

NOTE:

  • I list it as optional because I’m deathly allergic to mustard and don’t use it when I’m also eating the recipe, but am assured by my mustard loving husband that it is a must when he’s eating it. 😀
  • I like to use pineapple orange juice to zing up the flavor sometimes.

TEX MEX CHICKEN STEW ala SLOW COOKER

TEX MEX CHICKEN STEW ala SLOW COOKER serves 4
1 small onion, diced
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon QUALITY honey
1 can ROTEL tomatoes, undrained
15 ounce can diced tomatoes, undrained
2 ounces pickled jalapenos or pepperoncinis
½ cup chicken broth
2 teaspoons WONDRA flour
1 tablespoon avocado oil
1 tablespoon boneless, skinless chicken thighs, cut into bite sized pieces
1 can white shoepeg corn
1-3 ounces cream cheese
1 bunch green onions, sliced for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Blend together the onions, garlic, canned tomatoes, pepperoncinis or pickled jalapenos.
  • Whisk together the chicken broth, honey, garlic, tomato paste and chili powder. Blend the mixture into the slow cooker.
  • Whisk together the avocado oil and flour into a paste. Blend the paste into the slow cooker mixture.
  • Fold in chicken pieces so they are submerged.
  • Cook on low for 6 hours.
  • Add corn and cook another hour on HIGH.
  • Whisk cream cheese with ½ cup of broth from slow cooker.
  • Stir cream cheese mixture into slow cooker, cooking for 15 minutes more.
  • Serve with warm tortillas.
  • Garnish with green onions.

GRILLED CHICKEN RAMEN with PEANUT SAUCE

GRILLED CHICKEN RAMEN with PEANUT SAUCE
3-3 ounce packages of Ramen
2 (1+1) tablespoons avocado oil
1 1/2 pounds boneless, skinless chicken tenders
1 English cucumber, quartered lengthwise and then cut into pieces
3/4 cup match stick carrots
1 small bunch green onions, sliced thin
3/4 cup salted peanuts

  • Prepare sauce (recipe below) and set aside.
  • Cut chicken tender in half lengthwise and then cut each of those pieces in half.
  • Discard ramen flavor packets.
  • Cook ramen in boiling water for 3 minutes.  Drain and toss in serving bowl with 1 tablespoon of avocado oil.  Cover and set aside.
  • Coat chicken pieces with remaining oil and grill or sear in cast iron until chicken is seared on the outside and cooked through.
  • Toss chicken in sauce with vegetables.
  • Serve over prepared ramen, cucumbers and garnish with green onions.

SAUCE
1/2 cup salted creamy peanut butter (see note)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another great flavor.

GARLIC LIME SLOW COOKER CHICKEN

GARLIC LIME SLOW COOKER CHICKEN
8 bone in chicken thighs
½ cup Bragg’s Amino liquids
½ cup chicken broth
1/3 cup lime juice, 4 large limes
1 tablespoon Worcestershire sauce
3-4 cloves garlic, minced
½ teaspoon each FRESH ground sea salt and black pepper

  • Lightly spray slow cooker insert with non-stick cooking spray.
  • Whisk together the remaining ingredients.
  • Pour over chicken pieces.
  • Cover and cook on high 4-6 hours or low 6-8 hours. Watch that chicken does not dry out.

CREAMY ROASTED RED PEPPER CHICKEN SOUP

CREAMY ROASTED RED PEPPER CHICKEN SOUP
3 pounds small hot house tomatoes
1 red bell pepper
avocado oil
½ red onion
¼ cup chopped parsley
3 cups diced rotisserie chicken
3 tablespoons caramelized balsamic vinegar
FRESH ground sea salt and black pepper
½ cup half and half
1 cup chicken broth
2 tablespoons butter
Crumbled bacon for garnish

  • Halve and seed red pepper.
  • Holding pepper with tongs roast pepper halves over burner flame. Set aside to cool.
  • Small dice the red onion.
  • Small dice the red pepper.
  • Bring a large pot of water to a boil.
  • Fill a large bowl with ice water.
  • Cut an X in the bottom of each tomato.
  • Add tomatoes to boiling water and reduce heat to medium. Cook for 2 minutes or until skins break.
  • Using a slotted spoon immediately transfer tomatoes to ice water.
  • When cool enough to handle, peel the skins off and place tomatoes in a bowl.
  • In a small stock pot heat avocado oil.
  • Add onion, cooking a minute or so to soften.
  • Add red pepper and cook 2-3 minutes until soft and oil is absorbed.
  • Add parsley.
  • Using an immersion blender, cream tomatoes.
  • Add tomatoes to pan, stirring to blend well.
  • Season to taste.
  • Add vinegar and chicken broth, blending well. Cook 5-10 minutes.
  • Add half and half, stirring to blend.
  • Fold in chicken pieces.
  • Add butter, stirring until melted and blended well.

GREEN CHILE CHICKEN COBBLER

This is one of those recipes that I cut out of a magazine and then never got around too, but also kept changing it LOL 😀 before I ever even made it.  When I finally got around to making it EVERYONE loved it!!!

GREEN CHILE CHICKEN COBBLER
TOPPING
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup powdered Parmesan cheese
¼ cup FRESH grated Parmesan cheese
3 tablespoons COLD butter, cut into small cubes
scant ½ cup heavy cream

  • Preheat oven to 450°.
  • Line a cookie sheet with a sheet of foil and LIGHTLY spray with non-stick spray.
  • Sift together the flour, baking powder, salt and powdered Parmesan cheese.
  • Cut in butter until coarse crumbs form.
  • Cut in grated Parmesan cheese until well distributed.
  • Crumble mixture into a layer on the foil.
  • Bake 8-10 minutes until light golden brown.
  • Remove from oven and set aside.
  • Reduce heat to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray and set aside.

CASSEROLE
3 ounces Philadelphia cream cheese, softened
½ cup Daisy sour cream
10 ounce can green enchilada sauce
1 can cream of Campbell’s chicken herb soup *
1 LARGE bunch green onions, chopped small
8 ounces chopped green chiles, only slightly drained
3 cups chopped or shredded rotisseries chicken pieces
2 cups grated Mexican cheese combo (pepper jack and cheddar), divided 1 ½ + ½

  • Whisk together the cream cheese and sour cream.
  • Add in enchilada sauce, soup and green chiles blending until well incorporated.
  • Fold in onions and chicken pieces until well distributed.
  • Transfer baking dish.
  • Top with 1 ½ cups of the cheese.
  • Toss the other ½ cup of cheese with the cooled topping mixture and sprinkle on top of baking dish.
  • Bake uncovered 30-40 minutes until heated through and bubbling.

NOTE: Soup Substitute recipe can be found here.

BAVARIAN MEATBALLS ala SLOW COOKER

These meatballs make a GREAT appetizer, are also GREAT on a sandwich or served over rice or pasta. But the most preferred method is with mashed potatoes so there is spot for the YUMMY gravy!

BAVARIAN MEATBALLS ala SLOW COOKER
MEATBALLS
1 pound ground chicken
½ pound ground pork
1 LARGE egg, lightly beaten
½ teaspoon garam masala
2 cloves garlic, minced
½ teaspoon paprika
¼ teaspoon cayenne pepper
FRESH ground sea salt and black pepper

GRAVY
½ cup chopped onion
¼ cup PACKED brown sugar
1 envelope LIPTON onion soup mix
12 ounces beer or ginger ale
2 cups shredded Gruyere cheese (optional – best on sandwiches)

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Combine the onions, brown sugar, onion soup mix, and beer. Pour over and around meatballs.
  • Cook on low 3-4 hours until meatballs are cooked through.
  • Serve over rice, pasta or on hoagies*.
  • Top with cheese.

NOTE*: 

  • If serving on hoagies, place split buns on baking sheet, place meatballs on buns and top with cheese. Broil 4-6 inches from heat source for 2-3 minutes until cheese is melted and golden.
  • If making the “LOAF” mix EVERYTHING (except the cheese) together and add 1 cup Panko crumbs.  Press mixture into a 9×13 baking dish and bake at 350 degrees for 45 minutes.  Top with cheese and return to oven for 5 minutes until cheese is melted.

GINGER ALE CHICKEN

GINGER ALE CHICKEN
2 pounds bone in chicken thighs
½ cup avocado oil
FRESH ground sea salt and black pepper
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon garlic powder
3-6 ounces ginger ale

  • Pour a VERY shallow amount of ginger ale into the bottom of baking dish.
  • Sift together the salt, pepper, brown sugar, paprika, ginger, cinnamon and garlic powder until well blended.
  • Rub chicken thighs with oil.
  • Sprinkle each thigh with spice mixture and place skin side up in a single layer in baking dish.
  • Bake 1 hour.
  • Coat with glaze.
  • Cover with foil and rest 10 minutes.

GLAZE
12 ounces ginger ale
2 tablespoons brown sugar
2 teaspoons grated FRESH ginger
¼ teaspoon FRANK’s original hot sauce

  • Combine all ingredients in a saucepan and bring to a boil over high heat.
  • Reduce heat and simmer 20 minutes or until glaze is reduced to ½ cup.

NOTE:  If serving with mashed potatoes, use a cornstarch slurry on the sauce and you have a GREAT gravy!