Category: POULTRY

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

This dish has progressed over the years for me with flavor changes and updates. Grams used to call it “CONTINENTAL” chicken for a reason I will never know. LOL 🙂 But, it’s just a sturdy chicken and rice that serves a family well.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

CHICKEN
2 tablespoons avocado oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon FRESH ground sea salt, to taste
1/4 teaspoon FRESH ground pepper, to taste
6 skinless bone in chicken thighs **

  • Preheat oven to 350°.
  • In a shallow bowl, whisk together the avocado oil, parsley, paprika, garlic, thyme, salt and pepper.
  • Add the chicken pieces and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat.
  • Spray a large baking dish with nonstick cooking oil spray and set aside.

RICE
1 large VIDALIA onion, chopped
4 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon FRESH ground sea salt
1/4 teaspoon cracked black pepper
2 cups chicken broth
1 1/2 cups hot water
2 cups long grain white rice

  • In a medium mixing bowl whisk together the broth, water, salt, oil, garlic.
  • Add the onion, garlic, oil, Stir well to combine.
  • Mix in the onions and rice.
  • Add to baking dish.
  • Arrange chicken in a single even layer over the rice, cover with foil and bake for 40 minutes.
  • Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.
  • Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
  • When chicken and rice is finished cooking, allow it to rest for 5-10 minutes.

MUSHROOMS
2 tablespoons butter
2 cloves garlic, minced
1/2 pound button mushrooms quartered or I prefer Beech Mushrooms
1 small bunch green onions, sliced thin
2/3 cup white wine
FRESH ground sea salt and pepper, to taste
2 tablespoons fresh chopped parsley, to garnish

  • Heat butter in a pan over medium-high heat.
  • Sauté green onions and garlic until fragrant (30 seconds) and add mushrooms; cook until softened.
  • Add wine and cook until absorbed.
  • Stir in 2 tablespoons of chives and season with salt and pepper.

ASSEMBLY

  • Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice.
  • Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley.

NOTE: If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes dish has been in the oven. The bone-in pieces tend to stay juicier and more flavorful.

BACON MUSHROOM CHICKEN

BACON MUSHROOM CHICKEN adapted from THE RECIPE CRITIC

CHICKEN
4 bone in, skin on chicken thighs
1 tablespoon olive oil
2 teaspoons Italian seasoning
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Heat a large cast iron skillet over medium high heat.
  • Generously season the chicken thighs with the salt, pepper and Italian seasoning.
  • Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven.
  • Bake for 20 minutes or until chicken is cooked throughout.
  • Transfer chicken to a platter.

SAUCE
1 tablespoon avocado oil
1 bunch green onions, sliced thin
1 clove garlic, minced
8 ounces white beech mushrooms
6 slices bacon, cooked crisp and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

  • Add avocado oil to the skillet and saute the mushrooms until soft.
  • Add the heavy cream, salt, pepper, garlic powder and thyme.
  • Bring to a simmer until the sauce starts to thicken.
  • Add the bacon pieces.
  • Add the chicken back to the skillet, turning to coat in the sauce.
  • Serve immediately.

RUSTIC CHICKEN with GARLIC GRAVY

RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.

CHICKEN
2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Heat the oven to 400°.
In a large cast iron skillet heat the oil over medium high heat.
  • Generously season chicken pieces with salt and the pepper.
  • Sear the chicken until golden, turning regularly, for about 8 minutes.
  • Transfer chicken to a platter, keeping warm.
  • Remove all but 2 tablespoons of fat from the pan.
  • Add onions and sauce 30 seconds or so.
  • Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
  • Sprinkle the flour over the onions and garlic and stir until combined.
  • Return the chicken to the pot, cover, and bake for 15 minutes.
  • Remove the pot from the oven and put it on a burner.
  • Remove the chicken pieces from the pot to platter.
  • Over medium-high heat, whisk in the wine and simmer for 1 minute.
  • Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens.
  • Turn the heat off and stir in the butter.
  • Taste sauce and adjust seasoning.
  • Add the chicken back to the pot coating each piece with the sauce.
  • Serve spooned over mashed potatoes, rice or pasta

PARMESAN HERB MUSHROOM CHICKEN

PARMESAN HERB MUSHROOM CHICKEN adapted from Cafe Delites

CHICKEN
2 tablespoons butter
6 skin on, bone in chicken thighs*
PINCH of garlic powder, to taste
FRESH ground sea salt and pepper

  • Preheat oven to 400°.
  • Generously season chicken with garlic powder, salt and pepper.
Heat a large cast iron skillet over medium high heat.
  • Add butter. When melted sear chicken thighs 2-3 minutes on each side (skin side down last) until golden and crispy.
  • Transfer chicken pan to the oven and roast until completely cooked through, about 25-30 minutes.
Transfer to a warm plate and set aside.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1 1/2 cups sliced mushrooms (I like to substitute beech mushrooms for a nuttier flavor)
1 tablespoon FRESH minced basil
1 teaspoon dried oregano
2 teaspoons FRESH chopped Flat Leaf Parsely
1½ cups Half and Half
2 cups baby spinach
3/4 cup fresh grated Parmesan cheese , divided
FRESH ground sea salt and pepper, to taste
1 KNORR chicken bullion cube, crushed
1 tablespoon cornstarch mixed with
2 tablespoons Half and Half
1/4 cup fresh chopped parsley for garnish

  • Drain all but 2 tablespoons of some of the excess fat from the skillet.
  • Return skillet to the stove over medium-high heat and sauté the onions and garlic a minute or so in the pan juices until fragrant.
  • Add the mushrooms, herbs and 2 teaspoons of parsley, sautéing until mushrooms begin to soften.
  • Reduce heat to low-medium heat, add the half and half and bring to a SLOW simmer, stirring occasionally, and being careful NOT to boil.
  • Add in the bullion cube powder and season with salt and pepper to your taste.
  • 
Mix together the cornstarch and 2 tablespoons half and half.
  • Add cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  • Add 1/2 cup of Parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce.
  • Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream sauce.
  • Taste test and adjust seasoning, if desired.
  • Fold in spinach leaves, stirring to coat and cooking JUST until they wilt.
  • Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup Parmesan cheese.
  • Serve over mashed potatoes, rice or pasta.


NOTES – To substitute chicken breasts for the thighs there is no need to bake them. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.

ORANGE BRAISED CHICKEN

ORANGE BRAISED CHICKEN
2 bone-in chicken legs
2 bone-in chicken thighs
2 tablespoons coconut oil
1 cup sliced fennel
1 small red onion, sliced
2 tablespoons orange juice
2 tablespoons Bragg’s amino acids
1/4 cup chicken broth
1 navel orange, half juiced – other half sliced into half moons
Fennel feathers for garnish

  • Preheat oven to 400°.
  • Heat coconut oil in oven proof skillet over medium-high heat.
  • Sear chicken pieces 8-10 pieces until golden on all sides.
  • Transfer chicken pieces to platter and keep warm.
  • Add onions and fennel to sauteing 2-3 minutes until lightly browned.
  • Add orange juice to pan and deglaze.
  • Add amino acids and chicken broth. Bring to a simmer.
  • Add chicken pieces and orange slices and coat well.
  • Place pan in oven for 15-20 minutes until cooked through.
  • Serve with mashed potatoes or white rice.
  • Garnish with fennel feathers.

BOURBON CHICKEN & HERB BISCUITS

The beauty of this recipe is that it’s GREAT for a group or a cool fall evening’s dinner for 2. You can serve it on the biscuits as small sandwiches or you can roughly chop the chicken and serve it over the biscuits like a stew (my favorite way).

BOURBON CHICKEN & SEASONED BISCUITS
CHICKEN
2 tablespoons avocado oil
1 bulb onion, halved and sliced thin (save some greens for garnish)
1 1/2 cups baby carrots, sliced diagonally
4 boneless, skinless chicken breasts
1/2 – 1 container (8-16 ounce) beech or Cremini mushrooms, cleaned and trimmed (chopped smaller if using Cremini)
1 cup QUALITY bourbon (I often use Seagrams and it is still quite yummy)
1 cup PURE maple syrup
1 cup heavy cream**
2 sprigs FRESH thyme
FRESH ground sea salt and black pepper

  • Whisk together the bourbon and maple syrup in a saucepan and gently simmer 10 minutes.
  • In a large saute’ pan, heat the oil over medium-high heat.
  • Add carrots and onions, cooking 2 minutes.
  • Add the chicken pieces, searing about 2 minutes per side or 3-4 minutes if using pieces.
  • Add maple syrup mixture to the chicken pan.
  • Reduce heat slightly, add mushrooms and bring to a SLOW simmer and cook for 10 minutes.
  • Add the cream, thyme, salt and pepper, cooking for another 5 minutes.
  • Serve warm over biscuits.
  • Garnish with greens.

**NOTE: A great substitute for heavy cream is 2/3 cup warmed WHOLE milk and 1/3 cup melted butter.

BISCUITS
3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
1 1/2 teaspoons salt
1 tablespoon sugar
6 tablespoons COLD butter, cut into cubes
1 1/2 cups cold WHOLE milk
2 tablespoons avocado oil

  • Preheat the oven to 400°.
  • Combine the spices in a small bowl until well mixed. Reserve 1 teaspoon of the combined spices.
  • Combine the flour, baking powder, the seasonings, the sugar and salt in a medium bowl using a whisk.
  • Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture.
  • Make a well in the center and pour in the milk.
  • Stir JUST until combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times.
  • Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don’t twist the cutter otherwise you’ll squish the sides and the biscuit won’t rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
  • Place the biscuits bottom-side up on a baking sheet lined with parchment paper.
  • Whisk together the avocado oil with the reserved spices.  Brush the herb butter on each biscuit.
  • Bake until golden brown, 18 to 20 minutes.

SPICY ORANGE CHICKEN

SPICY ORANGE CHICKEN
8 bone in, skin on chicken thighs
FRESH ground sea salt and black pepper
8 ounce can orange juice concentrate
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons champagne vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoons Frank’s original hot sauce
2 green onions, sliced and diced for garnish

  • Preheat oven to 450°.
  • Generously season chicken pieces with salt and pepper.
  • Arrange chicken pieces skin side down on a baking sheet.
  • Bake 45 minutes or until golden and cooked through. Flip skin side up 2/3 of the way through.

 

  • In a medium sauce pan combine the orange juice concentrate, garlic, red pepper flakes, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce.
  • Bring to a simmer and cook 15-20 minutes until mixture thickens.
  • Pour sauce into large mixing bowl.
  • Remove chicken from oven and increase heat to broil.

 

  • Add chicken pieces to sauce, turning to coat well.
  • Drain fat from baking sheet.
  • Arrange chicken pieces and broil 1-2 minutes until bubbling and starting to brown.

CAJUN CREOLE CHICKEN, RICE & BEANS

Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1  teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil

  • In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
  • Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
  • Heat avocado oil in a large skillet (preferably cast iron).
  • Brown chicken pieces on both sides until golden, about 5 minutes per side.
  • Place in slow cooker, skin side up.
  • Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!

**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.

SWEET & SOUR CHICKEN WINGS

SWEET & SOUR CHICKEN WINGS
1/3 cup Bragg’s liquid aminos
1/2 cup apple cider vinegar
1/2 cup QUALITY sweet honey
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
3 pounds chicken wing pieces
sesame seeds to garnish
2 green onions, sliced thin for garnish

  • Preheat oven to 475°.
  • In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
  • Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
  • Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
  • Transfer sauce to large mixing bowl.

 

  • Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
  • Bake 30-35 minutes until golden, crisp and cooked through.
  • Transfer wings to sauce bowl and drain fat from pan.
  • Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
  • Sprinkle with sesame seeds and green onions to serve.

PECAN CHICKEN with MAPLE CREAM GRAVY

PECAN CHICKEN with MAPLE CREAM GRAVY

CHICKEN
6 skinless, boneless chicken breasts or 2 pounds chicken tenders
1 cup buttermilk
Avocado oil or your favorite for frying or just plain old crisco
3/4 cup FINELY chopped or crushed pecan pieces
2 cups all purpose flour
2 tablespoons FRESH ground Himalayan pink salt
FRESH ground black pepper, to taste

  • Place chicken in large ziplock bag with buttermilk.
  • Chill for 8 hours.

 

  • Pour oil to a 1 inch depth in your favorite deep skillet, preferably cast iron.
  • Mix together the pecans, flour, salt and pepper.
  • Remove chicken from bag and discard marinade.
  • Dredge chicken in flour mixture, shaking off excess.
  • Fry chicken 6-7 minutes on each side until cooked through.
  • Drain on wire rack.
    Keep warm.

MAPLE CREAM SAUCE
4 slices thick bacon, diced
1 shallot, minced
3 tablespoons Wondra flour
1/2 cup PURE and QUALITY maple syrup
1/4 cup whole grain mustard (optional)
1/3 cup bourbon
2 cups heavy cream
FRESH ground sea salt and black pepper

  • Cook bacon until crisp.
  • Using a slotted spoon remove bacon to paper toweling to drain.
  • Add shallots to bacon grease and sauce 2 minutes or so until tender.
  • Add flour, stirring constantly until golden.
  • Add syrup, bourbon and mustard if using. Stir constantly until thickens.
  • Add cream, stirring constantly 5-7 minutes until desired consistency.
  • Fold in bacon.
  • Plate chicken
  • Serve with mashed potatoes.
  • Ladle sauce over chicken and potatoes.

CREAM BRAISED CHICKEN & VEGGIES

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company. Tastes like your worked on it ALL day.

CREAM BRAISED CHICKEN & VEGGIES
1/2 pound pearl onions**
1 small Vidalia onion, halved and sliced
2 large carrots, sliced on the diagonal
2 stalks celery, sliced thin
6 boneless chicken breasts
1 + 1 tablespoons butter
1 cup white wine
1 1/3 cups chicken stock
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1/2 cup milk
1/2 pound beech mushrooms***

  • In a large dutch oven bring 3 cups of water to a boil.
  • Add pearl onions and boil for 3 minutes.
  • Drain and rinse in cold water.
  • Peel and set aside.

 

  • Melt 1 tablespoon of butter in the dutch oven.
  • Add onions, carrots and celery. Saute’ until tender.
  • Remove veggies and set aside.

 

  • Add the chicken to the pan in a single layer. Brown on both sides. Remove chicken and keep warm.
  • Add wine to pan and simmer until reduced by half.
  • Stir in broth, parsley, thyme, salt and pepper.
  • Return chicken to pan and simmer 5 minutes until chicken is cooked through.
  • Remove chicken to platter and keep warm.

 

  • Whisk together the milk and flour until smooth.
  • Gradually whisk milk mixture into broth in pan and bring to a SLOW boil until thickened.
  • Add veggies back into sauce, stirring to coat.

 

  • In a separate skillet heat remaining butter until melted and sizzling.
  • Add pearl onions and mushrooms, sautéing until tender.
  • Add onions and mushrooms to the chicken platter.
  • Spoon sauce over chicken and veggies.

NOTES:

**Pearl onions can be a real pain if you’re in a hurry so I will buy several bunches of the small bulb onions and just halve them.

***Beech mushrooms are a type of oyster mushroom that has a wonderfully nutty flavor when cooked that adds to any sauce.  These mushrooms are a bit bitter when used raw, but they are ideal for soups and stews or stir fries.

CHICKEN & CORN ENCHILADAS

This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!

CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce
FRESH ground salt and pepper, to taste
corn tortillas (about 16)

  • Preheat oven to 350°.
  • Spray a large baking dish with non-stick cooking spray.
  • Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
  • Add half of the cheese.
  • Season with additional FRESH ground salt and pepper to taste.
  • In a separate bowl mix together the salsa and enchilada sauce.
  • Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
  • Roll up and place seam side down in baking dish.
  • Repeat until chicken mixture is gone – about 16-18 tortillas.
  • Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
  • Sprinkle with remaining cheese.
  • Cover in foil.
  • Bake until heated through, about 30 minutes.
  • Uncover and spoon remaining sauce over top.
  • Bake 5 minutes more to brown cheese.
  • ENJOY!