Category: POULTRY

INSIDE OUT CHICKEN POT PIES

Most of you know that I ONLY cook from scratch.  I have to admit though that one of my favorite comfort meals from being a kid was SWANSON’S Chicken Pot Pie.  I have tried for years to duplicate that exact recipe from scratch.  Alas, I concede – scratch will have to wait! Here is the recipe I have come closest with. This particular sauce actually turns out more like a gravy and is perfect for this combo! Now I am trying a beef version tonight that will be scatch!

INSIDE OUT CHICKEN POT PIES
serves 4
1 1/2 pounds chicken tenders, cut into bite sized pieces
1 small Vidalia onion, halved and sliced
3 stalks celery, sliced thin
2 cloves garlic, minced
1 1/2 cup frozen peas and carrots
3 tablespoons butter
4-6 ounces cream cheese, softened
salt and pepper to taste
1 box Pepperidge Farm Puffed Pastry defrosted per package directions
1 package KNORR Hollandaise Sauce prepared per package
1 egg white + 1 tablespoon melted butter

  • Melt 2 tablespoons of butter in large skillet.
  • Add celery and onion, sauteeing until almost carmelized.
  • Add remaining butter to melt.
  • Add chicken pieces, salt and pepper to taste, sauteeing until chicken is cooked through.
  • Add cream cheese and blend well.
  • Add peas and carrots, stirring to coat.
  • Preheat oven to 400°.
  • Cut pastry sheets in half.
  • Lay one half of each pastry sheet on cookie sheet.
  • Spoon a generous portion of the chicken mixture into the half of each sheet.
  • Fold the other half up and over, sealing the edges well.
  • Whisk together the egg white and melted butter and then brushing each pie with the mixture.
  • Bake 15-20 minutes or until golden and pastry is puffed.
  • Top each pie with a ladle full of sauce.
  • Enjoy.

Linking up to FULL Plate Thursday.

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FRIED CHICKEN and DUMPLINGS – MY WAY

FRIED CHICKEN AND DUMPLINGS
3 pounds chicken thighs
2 tablespoons GHEE
2 tablespoons avocado oil
3/4 cup AP flour
1/2 teaspoon fresh ground salt
1/2 teaspoon fresh ground pepper

  • Wash and dry chicken pieces.
  • Sift together 3/4 flour, salt and pepper.
  • In a large sauté pan or stock pot heat GHEE and oil.
  • Dredge chicken pies in flour and place skin side down in hot oil. Brown chicken skin side down until chicken starts to bleed before turning, about 15 minutes per side.
  • Remove chicken pieces to plate.

STEW
2 shallots, sliced
2 medium carrots, sliced thin
2 ribs celery, sliced
4 garlic cloves, minced
1/3 cup AP flour
6 cups chicken stock
1/4 cup apple cider vinegar
1/4 cup Barefoot white Moscato
3 tablespoons sugar
8 whole peppercorns
1/2 cup heavy cream (added in at the end)
2 teaspoons fresh parsley
salt and pepper, to taste

  • Add carrots to pan and stir for a couple minutes.
  • Add celery and shallots, stirring a couple more minutes.
  • Add garlic and 1/3 cup flour stirring constantly until flour is golden.
  • Gradually add chicken stock, constantly stirring until well blended.
  • Add wine, vinegar, sugar and peppercorns and bring to a boil. Once boiling, reduce to a simmer, covered and cook for 15 minutes.
  • While the stew is simmering shred chicken from the bone into bite size pieces and begin the dumplings. Be sure to shred crisp chicken skin into bite size pieces also.

DUMPLINGS
1 1/3 cups AP flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup whole milk
2 tablespoons butter, melted
1 teaspoon LITEHOUSE basil
1 teaspoon LITEHOUSE chives
1 teaspoon LITEHOUSE red onions

  • Sift together the flour, baking powder and salt.
  • In another bowl whisk together the butter and milk.
  • Add basil, chives and red onion to milk and let sit 5 minutes.
  • Gradually whisk in the dry ingredients JUST until combined.
  • Skim any fat from stew.
  • Gently stir in cream.
  • Add the chicken pieces and crispy skin back into the stew.
  • Drop dumplings on top of stew and simmer covered another 15 minutes or so until dumplings are plump and cooked through.
  • Sprinkle with parsley.
  • Serve immediately.

 

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CHEESY MUSHROOM CHICKEN my version of CHICKEN DIANE

CHEESY MUSHROOM CHICKEN
2 PLUMP skinless, boneless chicken breasts
1/2 pound cremini mushrooms, sliced very thin
1 shallot, finely chopped
2 ounces sherry wine
1/4 cup heavy cream
2 teaspoon Better than Chicken Bouillon
1 teaspoon Dijon mustard
2 tablespoons butter
1 tablespoon Avocado oil
2 slices Havarti Cheese
Salt and pepper, to taste

  • Preheat oven to 350°.
  • Heat butter and avocado oil in a large skillet.
  • Season both sides of the chicken.
  • Brown chicken on both sides just until golden.
  • Transfer chicken to a small baking dish and place in oven to finish cooking, about 15 minutes.
  • Add mushrooms to skillet and saute’ until lightly browned, about 2 minutes.
  • Add shallots, and cook 2 minutes more.
  • Whisk together the sherry wine, chicken bouillon, mustard and cream.
  • Gradually stir into mushroom mixture and bring to a SLOW BOIL.
  • Season to taste with salt and pepper.
  • Just before bringing the chicken from the oven add the cheese and allow to melt.
  • Serve immediately.

 

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CARAMELIZED FRENCH ONION CHICKEN

This is a delectable Caramelized French Onion Chicken that is juicy, a one pan meal and makes super saucy caramelized onion gravy. Oh and did I mention cheesy? 3 kinds of cheese that also make it ooey and gooey!

CARAMELIZED FRENCH ONION CHICKEN adapted from Creme de la Crumb Serves 4

2 medium Vidalia onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon avocado oil
Fresh ground Himalayan sea salt and pepper, to taste
1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano**
2 tablespoons Wondra flour
2 slices Provolone cheese, halved
2 slices Muenster cheese, halved
1/2-3/4 cup shredded Parmesan cheese
Fresh flat leaf parsley and cracked black pepper for garnish (optional)

  • Preheat oven to bake at 400°.
  • In a large oven-safe skillet over medium-high heat, melt butter.
  • Add onions and 3 tablespoons beef broth sautéing onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender.
  • Use tongs or a fork to transfer to a bowl and cover to keep warm.
  • While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with the fresh ground Himalayan sea salt, fresh ground black pepper (to taste) and Italian herbs.
  • Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side until browned on both sides (chicken may not be fully cooked through yet, that is okay). DO NOT clean out the pan between the onions and chicken.
  • Transfer chicken to a plate cover and keep warm.
  • Return the onions to the pan.
  • Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
  • Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
  • Season with salt and pepper to taste.
  • Return chicken to pan and spoon some of the sauce over each piece of chicken.
  • Top chicken with one half slice of provolone each, then one half slice of Muenster, then ¼ of the parmesan cheese.
  • Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  • Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve immediately.

NOTE:  Sometimes I add 2-3 cloves of garlic, minced

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FISHY CHICKEN STIR FRY

FISHY CHICKEN STIR FRY

2 tablespoons coconut oil
1 pound skinless, boneless chicken, cut into 1 inch strips
1/4 cup Wondra flour
Fresh ground salt and pepper, to taste
2 large carrots, cleaned and sliced diagonally
2 large green onions, sliced thin
2 cups snap peas, cleaned and halved
1 cup baby spinach leaves
1 tablespoon Bragg’s Amino Acids
1 tablespoon Fish sauce
1 tablespoon white wine vinegar
Prepared rice, if desired

  • Melt coconut oil in a large skillet over medium heat.
  • Toss chicken strips in flour, slat and pepper.
  • Brown chicken pieces on both sides until golden, remove with a slotted spoon.
  • Add carrots and cook stirring 4-5 minutes until they begin to soften.
  • Add onions and snap peas.
  • Add Bragg’s liquid aminos, fish sauce and white wine vinegar and cook several minutes until everything is well coated and thickens.

NOTE: We love this meal, but there is a key to making it without family members turning up their noses before it’s even served.  The key is to pre-mix the liquid aminos, fish sauce and white wine vinegar so the fish sauce fragrance isn’t as potent as it is added to the warm pan.

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PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking.  I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty.  Hubby likes his sauce on the side.

PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.

SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste

  • Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.

 

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
  • Gently smash tomatoes.
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add onions and green beans simmering until soft, about 10 minutes.
  • Add garlic and red pepper flakes
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.

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MARRY ME CHICKEN with KAHLUA CANDIED MUSHROOMS

Here is a tasty reduced version of the original Marry Me Chicken. The salt, pepper, brown sugar and Kahlua flavors meld together to form a sweet nutty taste on the mushrooms that melts in your mouth.MARRY ME CHAMPAGNE CHICKEN (reduced)
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons avocado oil
1 bunch green onions, thinly sliced
1 cup heavy cream
1 cup Pink Moscato champagne

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with flour.
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions and champagne.
  • Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

2 tablespoons butter
1/2 pound mushrooms, sliced thin
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 teaspoon brown sugar
1 teaspoon Mocha Kahlua

  • Melt butter over medium high heat.
  • Add mushroom slices and saute’ until mushrooms are softened and starting to brown well.
  • Add salt, pepper, brown sugar and Kahlua, sauteing until well coated.

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MARRY ME CHAMPAGNE CHICKEN

I got this recipe from a friend when we were in Michigan in 2006.  Evidently, it was ALL the rage back there several years before, but I’d never heard of it before.  I was pleasantly surprised by how much I enjoyed it.

4 skinless, boneless chicken breast halves
1/4 cup Wondra flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne**

Prepared Noodles

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with WONDRA flour
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions, mushrooms and champagne.
  • Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet.
  • Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.

NOTE** For a twist I will sometimes use a flavored Moscato instead of champagne.

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MARINATED ROAST TURKEY BREAST with HONEY CRISP APPLE GRAVY

MARINATED ROAST TURKEY BREAST with HONEY CRISP APPLE GRAVY
1 boneless skinless turkey breast (about 1 pound)
1/2 cup Chardonnay
1/4 cup Bragg’s Liquid aminos
2 tablespoons Ken’s Italian dressing
1 cup water
1 teaspoon Litehouse freeze dried garlic
1 teaspoon Litehouse freeze dried red onion
1 teaspoon orange peel
1 tablespoon Bertolli white balsamic reduction
1 Knorr homestyle chicken gel
2 tablespoons butter, sliced into several slices

  • Whisk together the wine, liquid mains, Italian dressing, garlic, red onion, orange peel, white balsamic reduction and chicken gel.
  • Add water and whisk until well blended.
  • Place turkey breast in a ziplock bag that is in a baking dish.
  • Pour marinade over, seal and refrigerate for 2-8 hours.
  • Preheat oven to 400°
  • Remove turkey breast and place in baking dish.
  • Pour marinade over top.
  • Roast uncovered for 15 minutes per pound.
  • Rest breast in foil while preparing the gravy.

GRAVY

1 Just Beechnut Honey Crisp Apples (baby food)
2 tablespoons butter
2 tablespoons flour

  • In a small saucepan combine baby food and remaining liquid in roaster.
  • Bring to a boil.
  • Reduce heat and simmer 5 minutes.
  • Melt the butter in a microwave safe bowl.
  • Whisk flour into butter to create a roux.
  • Add roux to saucepan, whisking until desired thickness.

NOTE: There is plenty of salt and pepper seasoning within these ingredients so do NOT add more salt and pepper.

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned.
  • Pour over chicken pieces.
  • Garnish with Parsely.

CHEESY RANCH CHICKEN SALAD aka CRACK CHICKEN SANDWICHES

This is another one of those recipes that is floating around on facebook, but looked so yummy we HAD to try it.  O.M.G. this is phenomenal! I added a diced shallot to the mix that is sooooooo good. I did have to do an internet search to see why it was called crack chicken and LOL all I could find was a blog that alluded to it being “addicting”.  Anyway you slice it, it is DELICIOUS! Hubby hates the name though so we’re calling it Cheesy Ranch Chicken Salad.

CHEESY RANCH CHICKEN SALAD aka CRACK CHICKEN SANDWICHES – makes 4 sandwiches
1 1/4-1 1/2 pound boneless, skinless Chicken Breasts
8 ounce block Cream Cheese, cut into small cubes
1 Dry Ranch Dressing package mix
1 shallot, diced
1/3 pound Bacon, diced and cooked crisp
4 of your favorite rolls
4 slices Quality Sharp Cheddar Cheese
1 small Red Onion, Thinly Sliced
Your favorite BBQ Sauce (we like Sweet Baby Rays or King’s Hawaiian)

  • Pat the chicken breasts dry with paper towel and place them in your crock pot.
  • Top evenly with cream cheese cubes.
  • Sprinkle the dry ranch evenly over the top the cheese cubes.
  • Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
  • When chicken is cooked, shred it.
  • Add the bacon pieces.
  • Stir the mixture to blend everything well.
  • Spoon one portion of chicken mixture on the bottom half of each roll, top with a slice of cheese and place under the broiler JUST until cheese has melted.
  • Add onion slices.
  • Drizzle with BBQ sauce
  • Spread BBQ sauce on the top half of each bun.
  • Enjoy!

 

MIMOSA CHICKEN ala BISCUIT HEAD with CAT HEAD BISCUITS

I LOVE watching cooking shows and LOL I will NOT apologize for that. If I learn just one thing or find one New recipe, it was worth my time. Watching the new Hannah Hart show the other night I learned about Biscuit Head in Asheville, North Carolina. It is said that locals and tourists alike flock there for their cathead (because they are the size of a cat’s head) biscuits, an all-you-can-eat jam and butter bar and their mimosa chicken, not to mention their fresh-squeezed mimosas and their sake-spiked bloody Marys.

I understand that husband and wife team, Jason and Carolyn Roy behind the popular cafe (which has opened two additional locations since the West Asheville spot opened in 2013) have written a new cook book, Biscuit Head New Southern Biscuits, Breakfasts, and Brunch where they reveal many of the recipes they are most popular for, including their Mimosa Fried Chicken recipe below.

THIS IS IT, the secret recipe for their phenomenal fried chicken. “While many think of chicken breasts when it comes to fried chicken, we say you can’t beat the chicken thigh. It is a more tender, moist, and flavorful cut—though if you really want to, you can substitute breast meat in this recipe. I made it with the thighs as they wrote it, but will be replacing it with breasts next time, we just prefer them.

BISCUIT HEAD MIMOSA CHICKEN Makes 4 servings

BRINE
2 tablespoons kosher salt
3 tablespoons sugar
2 teaspoons ground coriander
1 bay leaf
2 cups water
2 teaspoons paprika
1 teaspoon curry powder
2 cups orange juice
¼ cup champagne

  • Mix together all of the ingredients for the brine, Stirring until the salt and sugar are dissolved, then place the chicken into the brine.
  • Cover and chill in the fridge overnight.

CHICKEN
4 large boneless skinless chicken thighs
1 quart vegetable oil
2 cups Biscuit Head Dredge (see below)

  • In large pot preheat your oil to 335°.
  • While your oil is heating up, remove the chicken from the brine and shake off any excess liquid.
  • Completely coat the chicken in the dredge by shaking in a Ziplock bag. Let the chicken thighs rest for 3 minutes in the dredge bag, then give them one more good shake in the dredge to make sure that they’re fully coated.
  • Carefully place each piece of chicken into the hot oil and fry, cooking for about 10 minutes should get the chicken right where you want it. You are looking for a nice golden crust and an internal temperature of 162°F.
  • Remove the chicken from the oil and place on a wire rack to rest a few minutes—serve it while it’s hot!

DREDGE
8 cups all-purpose flour
¼ cup salt
1 tablespoon garlic powder
1 tablespoon ground smoked paprika
½ tablespoon ground cayenne pepper
2 teaspoons freshly ground black pepper

  • Sift everything together and mix well.
  • Store in an airtight container for up to one year.

NOTE:  This recipe can also be cooked in a cast-iron skillet on the stove top. Use lard if you go this route and use enough that the melted lard comes up at least halfway on what you’re cooking.  The goal is to flip just once.

CLASSIC CAT HEAD BISCUITS yields: 6 large biscuits or 8-10 smaller one
2 ½ cups all purpose flour
2 ½ cups King Arthur cake flour
¾ teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons butter, cubed into small pieces and well chilled
2 cups whole buttermilk

  • Preheat your oven to 375°.
  • Adjust oven racks to center of oven.
  • Grease a baking sheet or cast-iron skillet (pan spray works fine).
  • In a large mixing bowl, sift together both flours, salt, and the baking powder.
  • Gradually add the butter. DO NOT let the butter to melt or soften in your hand. You do want the butter to release steam as the biscuit cooks. That steam adds to the airiness and lightness of your final biscuit product.
  • Add the buttermilk and stir very gently to fold it in. DO NOT over mix!
  • Using an ice cream scoop, Scoop the dough onto your pan or skillet, making sure to keep the dough scoops right next to each other on the pan.
  • Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.

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