Category: POULTRY

PEASANT CHICKEN


PEASANT CHICKEN – serves 4
1 1/2 pounds chicken tenders
1/4 cup WONDRA flour
FRESH ground sea salt and black pepper, to taste
3 carrots, peeled and diced
1/2 pound green beans, trimmed and cut
2 shallots, sliced thin
2-3 cloves garlic, minced
1 tablespoon avocado oil
1 tablespoon butter
1 cup chicken broth
Juice of 1 lemon
rice or pasta, prepared per package directions using chicken broth as your water ingredient for more flavor

  • Heat oil and butter in large saute skillet over a medium-high heat.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces in flour.
  • Add chicken pieces to skillet browning 2-3 minutes per side.  Remove chicken to platter and tent to keep warm.
  • Add carrots to pan and saute’ 5 minutes until beginning to soften.
  • Add green beans and saute’ 2-4 minutes more.
  • Add shallots and saute’ 2 minutes more.
  • Add garlic and saute’ 2 minutes more.
  • Stir in broth and lemon juice.
  • Add chicken back into skillet, simmering 5 minutes until chicken is cooked through and sauce is beginning to thicken.
  • Serve over rice or pasta.

 

CHICKEN & RICE CASSEROLE

I’ve been making this recipe for many years. It’s a really easy and delicious meal that can be pulled together quickly! It’s really great comfort food for a cool evening – warm, tasty, creamy AND crunchy!  My copy was handed down by grams and was probably a Campbell’s Soup label recipe originally that was shared by her grandmother’s club.  I’ve been seeing versions of it pop up around social media and pinterest A LOT lately.  My version has been changed up A LOT, but hubby ALL but licks his plate when I make it.

WEEKNIGHT CHICKEN CASSEROLE
3 cups of diced rotisserie chicken
1 can cream of chicken soup or soup substitute
2½ cups cooked rice
½ cup sliced almonds or cashews
½ cup mayonnaise
1/4 cup Frank’s Hot Sauce (optional)
¾ cup diced celery (about 3 stalks)
2 medium carrots, peeled and diced
3/4 cup crushed potato chips (see notes) OR corn flakes, crushed into small pieces
2-3 tablespoons butter, melted

  • Preheat oven to 350°.
  • Toss chicken pieces with hot sauce.
  • Place carrots in a microwave safe bowl and add 2 tablespoons of water.  Cook 1 minute so carrots begin to soften.
  • Combine all ingredients together a spread into a greased 9×13 baking dish.
  • Combine the crushed chips with the melted butter and sprinkle evenly over the casserole.
  • Bake for 30-40 minutes or until casserole is heated through.

NOTES:

  • You can really change up the flavor by using different flavored rotisserie chicken or different flavored potato chips. I also like to use sweet potato chips 😀 or sometimes, crushed saltines or rice krispies or ANY combo of the above!
  • We like to serve it with either shoepeg corn or green beans to round out the veggies 😀

WHISKEY BBQ CHICKEN

WHISKEY BBQ CHICKEN
12 chicken legs, Bone-in, Skin-on
2 tablespoons avocado Oil
2 tablespoons butter
1 Vidalia onion, halved and sliced
1-1/2 cup Seagrams Whiskey* see notes
1 1/2 cups BBQ sauce* see notes
12 ounce jar SMUCKER’S peach preserves* see notes
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
4 peaches, peeled, pitted and sliced
3 green onions, thinly sliced

  • Preheat oven to 300°.
  • Heat oil and butter in a heavy pot over medium-high heat.
  • Add chicken legs, DO NOT CROWD THE PAN. Brown both sides 5-6 minutes, then remove to a plate and repeat until all chicken is browned.
  • Pour off half all but 1 tablespoon of the oil and return pan to stove.
  • Add onions to pan and stir, cooking for 3-4 minutes, until beginning to caramelize.
  • Add garlic and stir another minute or so.
  • Pour whiskey into the pot, careful of open flames.
  • Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two.
  • Pour in barbecue sauce, peach preserves, chicken broth, and Worcestershire sauce.
  • Return chicken to pan.
  • Cover and place in oven for 90 minutes.
  • Serve pieces of chicken over rice or mashed potatoes.
  • Sprinkle sliced green onions over the top.

NOTES:

  • I like Seagrams, just my whiskey of choice, but use whatever your favorite is.
  • Make your own or use your FAVORITE bottled BBQ sauce.
  • I prefer SMUCKER’S jams, but you can make your own or use another brand. I also use what I have on hand and sometimes that is apricot-pineapple which adds a GREAT flavor change.

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.

CHICKEN BLT CASSEROLE

CHICKEN BLT CASSEROLE serves 6
12 ounces Barilla cellentani or rotini pasta
6 slices bacon, chopped, cooked until crispy
3 cups rotisserie chicken pieces
2 cups alfredo sauce (homemade or jar** – your choice)
2 cups cherry tomatoes, halved
1 1/2 cups micro arugula
2 large green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese

  • Preheat oven to 350°.
  • Spray 3 quart baking dish with non-stick cooking spray.
  • Cook pasta al dente per package directions. Drain well.
  • In a large mixing bowl toss pasta with chicken pieces.
  • Add alfredo sauce and toss until well coated.
  • Season to taste with FRESH ground salt and pepper.
  • Fold in green onions, bacon pieces and tomatoes.
  • Cover and bake 25 minutes.
  • Top with cheese and return to oven uncovered for 5-10 minutes until cheese is melted and bubbly.
  • Enjoy.

NOTES:

  • This recipe is good leftover. BUT is BEST FRESH because of the lettuce and tomato. 
  • RAGU makes a basil alfredo that is super yummy!

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

ITALIAN DEVIL CHICKEN
1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

  • Whisk together the avocado oil, lemon juice, garlic and hot sauce.
  • Season chicken tenders generously with FRESH ground salt and pepper.
  • Add chicken pieces to a shallow dish and pour marinade over top.
  • Cover and chill 4-8 hours or overnight.

 

  • Melt butter in skillet over medium heat.
  • Drain marinade off chicken pieces.
  • Dredge chicken pieces in flour and add to skillet.
  • Sear chicken pieces 2-3 minutes each side until golden and cooked through.
  • Remove chicken pieces and keep warm while preparing sauce.

SAUCE
4 ounces tomato pesto
1 cup Marsala wine

  • In the same skillet add wine being sure to scrape up all the browned bits.
  • Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
  • Serve sauce over chicken pieces.

TOMATO POTATO CASSEROLE
potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

  • Spray baking dish with non-stick cooking spray.
  • Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
  • Sprinkle with basil leaves, to taste.
  • Season each layer to taste.
  • Repeat layers ending with the Parmesan cheese.
  • Sprinkle oil over cheese layer evenly.
  • Pour water over top.
  • Bake covered for 30 minutes.
  • Bake for another 30 minutes or until tender and cheese is golden.

CHICKEN CONTINENTAL – YET ANOTHER VERSION

This is yet another version of my grams old recipe.

CHICKEN CONTINENTAL
1 1/4 – 1 1/2 pounds chicken tenders
1/3 cup seasoned flour
1 can cream of chicken soup
1 1/3 cups chicken broth
1 1/2 cups minute rice (white or brown)
1 bunch green onions, sliced
4 large mushrooms, chopped
2 tablespoons butter

  • Pre-heat oven to 375°.
  • In a large skillet, heat butter until sizzling over medium-high heat.
  • Dredge chicken pieces in seasoned flour.
  • Quick sear chicken pieces for 1-2 minutes on each side, set aside.
  • Add onions to butter in skillet and saute’ until beginning to soften.
  • Add mushrooms and saute’ a minute or so more.
  • Whisk together the soup and broth. Add to skillet and stir well.
  • Stir in rice.
  • Season to taste.
  • Add the majority of the rice mixture to a greased shallow baking dish.
  • Layer chicken on top in a single layer.
  • Top with remaining rice mixture.
  • Cover and bake 25-30 minutes until chicken is cooked through and rice is tender.

NOTES:  Sometime I add chopped carrots, garlic and bacon pieces.  If I add the bacon I cook it first and trade out some of the bacon grease for the butter to add in the flavor.

BBQ APRICOT PINEAPPLE CHICKEN

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the chile and garlic; cook an additional 2 minutes.
  • Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
  • Add the orange juice and cider vinegar, bring to a simmer.
  • Add the ketchup, honey and Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Pat dry chicken breasts.
  • Coat chicken breasts on both sides with avocado oil.
  • Generously sprinkle both sides with seasoning mix.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley.
  • Serve with the reserved BBQ sauce.

GREEN TABASCO CHICKEN & CORN RICE

One of the things I LOVE to do is sort through my boxes of old recipes.  I do this when I’m looking to spice up our menus every now and then.  I even throw some recipes out.  I mean I look at it and ask myself what I was thinking when I saved it!!  The other thing I LOVE to do is taken previously so-so recipes when the were made alone and combine them together to make a WHOLE new recipe.  Many times the new recipe does NOT resemble either of the original recipes in ANY way except the name and main ingredients.  Part of the beauty of this recipe is the almost charred onions and the flavor they lend to the chicken AND the rice!

THIS IS ONE OF THOSE RECIPES!  Inspiration hit me and turned 3 recipes (a so-so roast chicken Tabasco, a so-so slow cooked rice along with a so-so baked corn) into a super FLAVORFUL GREEN TABASCO CHICKEN & CORN RICE recipe.

GREEN TABASCO CHICKEN & CORN RICE serves 4
1 1/2 pounds chicken tenders or thin sliced chicken steaks
1 tablespoon avocado oil
1 tablespoon butter, melted
1 cup jasmine rice
1 1/2 cups chicken or beef broth
1 can Green Giant shoepeg corn
3 cloves garlic, minced
1 teaspoon Kitchen Bouquet )optional – for color)
1 Vidalia onion half sliced thin and half chopped
1 cup Sweet Baby Ray’s Sweet & Sour dipping sauce
1/4 cup Green Tabasco sauce
1 small can Hatch diced green chiles
1 1/4 cup white Moscato wine
2 teaspoons water
1 tablespoon cornstarch
WONDRA flour for dredging
FRESH ground sea salt and black pepper

  • In a saucepan combine the wine, sweet and sour sauce, hatch chiles and green Tabasco sauce.
  • Bring to a SLOW boil. Turn to low and simmer while you prepare everything else.
  • After you put the chicken pieces in the skillet make a slurry of the cornstarch and water.
  • Whisk into the sauce and simmer until begins to thicken.
  • JUST before serving you can strain out the larger chile pieces if your prefer.

 

  • In another sauce pan combine the broth, a few drops of green Tabasco sauce 1 teaspoon of the minced garlic and rice with a pinch of salt.
  • Bring to a quick boil. Immediately reduce to low and simmer 15-20 minutes, stirring occasionally until all the liquid is absorbed and rice is tender.

 

  • Add avocado oil to a HOT skillet over medium high heat.
  • Add onions and saute until soft and beginning to caramelize.
  • Add garlic, cooking a couple minutes more.
  • Add 1 tablespoon melted butter, stirring to combine.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Dredge chicken pieces with WONDRA.
  • Add chicken pieces on top of onions and sear for several minutes before flipping to sear the other side.
  • Plate chicken.
  • Stir onions into the rice and add a scoop of rice to each plate.
  • Top with sauce!
  • ENJOY!

HONEY BBQ CHICKEN

This week I made just chicken legs which are wonderful for leftovers, lunches etc… Just a hint of sweet from the sugar rub and then a bit of a bite from the cayenne pepper also in the rub and with the jalapeno ketchup influence in the sauce.  I served it with homemade chili and it was a HUGE hubby hit.

I love this recipe for a several reasons. 

  • 1) It is extremely flavorful
  • 2) It produces tender, juicy and flavorful chicken
  • 3) It is extremely easy!

HONEY BBQ CHICKEN
12 pieces of chicken (I like leg quarters or just plain leg and thigh pieces)
RUB
1/4 cup packed brown sugar
1 tablespoon FRESH ground Sea Salt (I use Himalayan pink)
3/4 teaspoon garlic powder
1/4 teaspoon QUALITY cinnamon
1/4 teaspoon cayenne pepper

  • Pat chicken dry.
  • Combine rub ingredients until well blended.
  • Rub over chicken pieces and refrigerate in a shallow dish for 2 hours prior to cooking.

SAUCE
2 tablespoons butter
2/3 cup Jalapeno ketchup
1/2 cup QUALITY honey
3 tablespoons white balsamic vinegar
1 teaspoon Heinz mustard
2 teaspoons Bragg’s liquid aminos

  • Combine all ingredients in a small saucepan over medium-high heat.
  • Bring to a SLOW boil.
  • Reduce heat to low and simmer 10-15 minutes to allow flavors to blend.

 

  • Preheat oven to 450°.
  • Grease grill rack.
  • Place chicken pieces on rack in baking dish.
  • Roast 25 minutes or until 165°.
  • Brush with sauce and turn. Brush again. Return to oven for another 5 minutes or until 170°.
  • Serve with remaining sauce.

CHICKEN in OREGANO CREAM SAUCE

CHICKEN IN OREGANO CREAM SAUCE
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.

 

  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.

 

  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.

OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

  • Preheat oven to 400°.
  • Spray baking sheet with non-stick cooking spray or line with parchment paper.
  • Generously season chicken breast with salt and pepper.
  • Arrange chicken breast in a single layer.
  • Bake 20 minutes.
  • Top chicken with dressing and back 5 minutes more.
  • Top with cheese crumbles and oregano.
  • Serve immediately.

NOTES:

  • **Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
  • ***Mozzarella also works well for a flavor combo.