Category: POULTRY

SWEET & SOUR CARAMELIZED CHICKEN

I originally posted this recipe years and years ago (2009 or 2010) on my original blog, but seriously, it needed an update picture so I made it specifically for that reason now.  😀 as well as updating the technique a bit.  I’m still NOT thrilled with the picture, but it IS better than the old one 😀

This really is an easy and quick meal to make, but it looks & tastes like you worked all afternoon so it’s perfect for company.  I should have taken a picture of the baking dish full of chicken, caramelized onions and gravy – much more impressive looking.  Oh well, next time.

SWEET & SOUR CARAMELIZED CHICKEN
4 boneless chicken breasts
1 LARGE sweet Walla Walla or Vidalia onion, halved and sliced thin
2-3 LARGE cloves garlic, minced
2 tablespoons sugar
1 cup chicken broth
4 tablespoons WONDRA flour
Juice of 1 lemon (2 tablespoons)
2 tablespoons rice wine balsamic vinegar
FRESH ground sea salt and black pepper
avocado oil
1 LARGE egg
1 teaspoon cornstarch

  • Between 2 sheets of wax paper flatten chicken breasts if they are too thick. If they are too thick they will take longer to cook.
  • Whisk together the egg and cornstarch. Soak chicken breasts in mixture for an hour before cooking. This mixture seals in the moistness and keeps the chicken juicy throughout.

 

  • Preheat oven to 400°.
  • In a oven proof skillet (or transferring to a baking dish) coat the bottom of the pan with avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • When the oil is hot, brown both sides of the chicken breasts including all the sides.
  • When breasts are browned, put the pan in the oven for 5 minutes.
  • Add onions to skillet over medium high heat to caramelize. You want to gather all the little browned bits on the bottom of the pan also.

 

  • Reduce the heat to 300°.
  • Whisk together the hot water, bullion, flour, lemon juice, vinegar, salt and pepper.
  • Pour liquid mixture over the chicken and cover tightly with foil.
  • Return it to the oven for additional 10 minutes until chicken is cooked through. Sauce will be thick.

NOTE: I have used breast tenders in a pinch and they work well, but they cook faster so keep a close eye on them.

CANTONESE CHICKEN STIR FRY

There are so many different provinces in China and different versions of this same chicken dish. This combination of veggies and flavors is one of our favorites.

CANTONESE CHICKEN serves 4
1 1/4 pound chicken tenders cut into 1-1 1/2 inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons peanut oil
1 LARGE bunch green onions, sliced in large diagonal
2 large carrots, sliced thinly on the diagonal
8 thin slices, peeled garlic
1-2 cups sliced mushrooms (see note)
1/2 pound Bok Choy, sliced 1 1/2 inches long diagonally
1 1/4 cup chicken broth
2 teaspoons BRAGG’s liquid aminos
2 teaspoons toasted sesame oil
Prepared rice

  • Toss chicken with oyster sauce and BRAGG’s liquid aminos.
  • Whisk together cornstarch and water.
  • Heat wok and peanut oil until hot.
  • Add carrots, stir frying 2 minutes.
  • Add green onions, ginger and garlic, stir frying 20-30 seconds.
  • Add chicken mixture and stir fry 2-3 minutes until chicken is cooked through.
  • Add mushrooms and bak choy.
  • Add chicken broth and sesame oil.
  • Bring to a boil over high heat.
  • Add cornstarch mixture and return to boil, stirring constantly for 2-3 minutes until chicken is completely cooked through, sauce thickens and is glossy.
  • Serve over rice.

NOTE: I like beech mushrooms as you can leave them whole and they have a wonderful nutty flavor.

CHIPOTLE ORANGE CHICKEN

CHIPOTLE ORANGE CHICKEN serves 4-6

1 chicken cut into pieces or 6-8 pieces of your favorite cut
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground cumin
2 teaspoons Chipotle pepper
1 tablespoon FRESH chopped cilantro
2 oranges
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • In a large bowl toss chicken pieces with salt, pepper and cumin. Reserve remaining seasonings.
  • In a small bowl whisk together the grated zest and the juice from the oranges with the tomato paste, vinegar, sugar, chipotle pepper and the reserved seasonings from your dredge.
  • Pour tomato mixture over chicken and toss to coat.
  • Arrange chicken pieces in a single layer on the baking dish.
  • Bake 45-50 minutes or until chicken is cooked through and no longer pink.
  • Brush with remaining sauce every 15 minutes.
  • Transfer to platter and sprinkle with chopped cilantro.

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE
1 pound boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
6 ounces creamy YOPLAIT strawberry yogurt
2 tablespoons QUALITY honey
Juice of 1 lemon
2 tablespoons apple cider vinegar
4 cups torn spinach and butter lettuce leaves
2 cups sliced strawberries
1/2 cut carrot sticks
1 cup thinly sliced red onions
1/2 cup chopped candied walnuts

  • Whisk together the yogurt, honey, vinegar, lemon juice, salt and pepper, to taste.
  • Chill under ready to eat.
  • Toss together the spinach, lettuce, red onions, walnuts and carrots.
  • Cover and refrigerate until ready to serve.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Lightly dredge chicken pieces in Wondra flour.
  • Heat avocado oil in skillet over medium high heat.
  • Add chicken and sear 3-4 minutes per side.
  • Remove chicken to cutting board and either slice thin or shred with 2 forks. Allow chicken to cool 5-10 minutes.
  • Add chicken to lettuce bowl.
  • Drizzle with vinaigrette and toss well.
  • Add strawberries and GENTLY toss again.
  • Serve and Enjoy!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.

MANDARIN CHICKEN BROCCOLI SALAD

MANDARIN BROCCOLI SALAD serves 4

1/2 – 2/3 cup mayonnaise
scant 1/4 cup sugar
3 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
4 cups FRESH broccoli florets
2 cups chopped rotisserie chicken
1/2 red onion, halved and sliced
2 granny smith apples, peeled, cored and sliced into quarters
1/2 cup golden raisins
1/2 cup candied walnuts
1 can mandarin oranges, drained WELL

  • Whisk mayonnaise, sugar and vinegar together well.
  • Season with salt and pepper
  • In a large bowl toss together the broccoli, onion pieces, raisins and walnuts.
  • Drizzle with mayo mixture and toss again.
  • Fold in orange segments.
  • Chill for several hours before serving. Overnight is better when time permits.

CHICKEN & SAUSAGE GUMBO sans OKRA

I am NOT a fan of Okra. In fact, I absolutely HATE, HATE, HATE OKRA!!!!!!! So, this version of gumbo has NO okra in it!! The thickening is done with a toasted flour roux instead.  Gumbo is usually served with dirty rice in many places, but hubby really likes it over a creamy mashed potato.

This is a labor intensive recipe with chopping so many times I prep the day before. While I’m chopping, I toast the flour so it has plenty of time to cool. If storing overnight, be sure to store the flour in an airtight container.

I also use a ladle as well as a slotted spoon to serve so everyone can have as much or as little gravy as they like. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA

1 cup all purpose flour
1 tablespoon avocado oil
1 onion, finely chopped
1 each red, orange and yellow mini pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 tablespoon FRESHLY minced thyme
3-4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 bay leaves
4 cups chicken broth
4 slices bacon, cut into thin strips
2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite sized pieces
1/2 pound Andouille sausage, halved and sliced 1/4 inch thick
1 bunch green onions, sliced thin
1 tablespoon melted butter
1 tablespoon vinegar
Prepared rice or mashed potatoes
Frank’s original hot sauce

  • Heat oven to 425°.
  • Place flour in an oven safe skillet and bake, stirring frequently, 40-55 minutes until the color of cinnamon and has a nutty fragrance.
  • Transfer flour to a bowl and allow to cool.
  • Heat oil in dutch oven over medium heat until it shimmers.
  • Add bacon and cook until bacon is rendered and beginning to crisp up.
  • Add onions, bell peppers and celery, cooking 5-7 minutes, stirring frequently until softened.
  • Stir in thyme, garlic, paprika, bay leaves, cayenne pepper, salt and pepper, stirring until fragrant.
  • Stir in 2 cups of broth.
  • Reduce heat to low, cover and simmer 30 minutes.
  • Whisk together the melted butter with the remaining broth.
  • Slowly and gradually whisk the flour into the broth mixture until a smooth batter like paste is formed.
  • Increase heat to medium high.
  • SLOWLY whisk the paste into gumbo making sure each addition is COMPLETELY incorporated before adding more.
  • Stir in chicken pieces.
  • Simmer uncovered 25 minutes.
  • Discard bay leaves if using.
  • Stir sausage pieces and green onions into gumbo and slowly simmer 5 minutes to heat through.
  • Remove pot from heat and stir in vinegar.
  • Adjust seasonings.
  • Serve over rice with hot sauce.

NOTES:

  • When toasting the flour, obtaining the “cinnamon” color is key to the flavor.
  • I like to use cheesecloth seasoning bags for the bay leaves to make them easier to fish out at the end.  Bay leaves can also be eliminated with a thyme and oregano combination.  For each bay leaf substitute 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.
  • Most recipes call for green pepper, but green pepper and I are NOT on speaking terms so I substitute mini peppers, one in each color, orange, red and yellow.

CREAMY CHILI CHICKEN

CREAMY CHILI CHICKEN ala SLOW COOKER or STOVE TOP

Avocado oil
2 pounds boneless, skinless chicken thighs
1/2 cup all purpose flour for dredging
FRESH ground sea salt and black pepper, to taste
1 large shallot, diced
2-3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup chili sauce
1/4 cup heavy cream
1 tablespoon cornstarch

STOVE TOP

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Dredge in flour and generously season chicken pieces.
  • Add chicken pieces to pan searing 4-5 minutes until crisp.  Flip and sear second side.
  • Transfer chicken pieces to platter and keep warm.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, chili sauce and bring to a simmer.
  • Whisk together the heavy cream and cornstarch.
  • Cook 5 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

SLOW COOKER

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Generously season chicken pieces.
  • Add chicken pieces searing 4-5 minutes until crisp.
  • Transfer chicken pieces to slow cooker.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, half of chili sauce and bring to a simmer.
  • Pour around chicken in slow cooker.
  • Cook on low 4-6 hours.
  • Transfer chicken to platter and tent to keep warm.
  • Turn slow cooker to high.
  • Whisk together the remaining chili sauce, heavy cream and cornstarch.
  • Add to slow cooker and cook 15-30 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

CHURCH SUPPER RING

I wish I had taken a picture of the “WHOLE” ring, but never even thought about it for some reason. It does make an impressive looking presentation for a church potluck or even impromptu company. The best part is that any leftover filling makes a GREAT cold chicken salad!  Fill a pita and eat on the run 😀
CHURCH SUPPER RING serves 8-12

2 – 8 ounce tubes Pillsbury crescent rolls
3 cups shredded rotisserie chicken
1 1/2 cups shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Heinz Chili sauce
1/2 cup chopped mini peppers
1 small bunch green onions, chopped
6 strips bacon, chopped, cooked and crumbled crisp
1 package Good Season’s Italian Salad dressing

  • Preheat oven to 375°.
  • Spray 14 inch pizza pan with non-stick cooking spray.
  • Unroll crescent dough into 16 triangles.
    place the wide end of the triangle 3 inches from the edge of the pan with the point overhanging the edge of the pan. Repeat overlapping the corners and lightly pressing to secure edges until all pieces are used.
  • In a mixing bowl whisk together the mayonnaise, chili sauce and Italian seasoning mix until well blended.
  • Fold in chicken, cheese, onions, bacon pieces and peppers until mixed well.
  • Spoon chicken mixtures over the wide edges of the dough.
  • Fold tip up over chicken mixture and tuck under the edge pressing lightly to secure the dough.
  • Bake 20-25 minutes until golden brown.
  • Cut into slices.

OVEN BBQ CHICKEN

OVEN BBQ CHICKEN

2 pounds chicken thighs and legs
FRESH ground sea salt and black pepper

SAUCE
1/2 cup ketchup
1/2 cup pineapple juice
1/4 cup apple cider vinegar
4 tablespoons butter, melted
Juice of 1 LARGE lemon
2 tablespoons molasses
1/3 cup packed brown sugar
2 cloves garlic, finely minced
2 teaspoons chili powder
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Line a large baking sheet with foil for easier clean up.
  • In a large mixing bowl combine ketchup, pineapple juice, vinegar, butter, lemon juice, molasses, brown sugar, garlic, chili powder, paprika, red pepper, salt and pepper.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Dip each piece in sauce and place on baking sheet skin side up.
  • Bake 45-50 minutes or until temperature reads 170°, basting with reserve sauce every 15 minutes and at the end when you remove it from oven.  Tent with foil and allow chicken to rest 10 minutes before serving.
  • Serve with remaining sauce.

SLOW COOKED COUNTRY CHICKEN & GRAVY

SLOW COOKED COUNTRY CHICKEN & GRAVY

Slow cooked Country Chicken and Gravy is TRULY what easy comfort food is all about!! It is  absolutely ahhh-mazing!

2 pounds boneless, skinless chicken breasts
1 packet DRY chicken gravy mix
1 packet DRY Good Seasons Italian Dressing Mix**(see notes)
1 – 10 oz. can cream of chicken soup**(see notes)
1 3/4 cups water or chicken broth**(see notes)
FRESH ground black pepper

  • Empty the gravy packets, cream of chicken soup, water and pepper in a slow cooker.
  • Whisk until the gravy is smooth.
  • Add chicken breasts in a single layer if possible.
  • Cook on low for 3-4 hours.
  • Serve over rice, pasta or mashed potatoes

NOTES:

  • You can interchange this packet for just about ANYTHING and get an entirely NEW dish. Try Hidden Valley Ranch, Pioneer Peppered Gravy or Lipton French Onion soup.
  • Try changing out the soup flavor also for a new and inventive flavor combination. Use cream of potato or cheddar cheese…
  • The chicken is so tender you can fork shred it into the sauce and make an entirely different dish!  Try adding some carrots or peas for color.
  • I usually have homemade chicken broth around and I prefer that over water. If I use broth I change this to 2 cups as the homemade broth has more body than store bought.
  • You can also add a quick cornstarch slurry at the end if you need to thicken up the sauce.

HONEY GARLIC CHICKEN ala SLOW COOKER

HONEY GARLIC CHICKEN ala SLOW COOKER

This recipe is ALWAYS a winner. Full of flavor and JUST spicy enough to please everyone at your dinner table.

8 skinless, boneless chicken thighs
1 cup Bragg’s Liquid Aminos
1 cup ketchup
1/2 cup honey
3 cloves garlic, minced
1 tablespoon FRESH chopped Thai basil

  • Lay chicken thighs into the bottom of a 4-quart slow cooker.
  • Whisk liquid aminos, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  • Cook on Low for 4 hours.
  • Serve over rice or noodles.

NOTE:  To spice this up I use Jalapeno ketchup instead of plain.