Category: POULTRY

CHICKEN BISQUE ala WIVES with KNIVES

The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
scant cup Wondra flour
1 small jar chopped pimento, optional
fresh flat leaf parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • In a stock pot, whisk together the hot water and concentrated broth. 
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento. 
  • Season with salt and pepper to taste. 
  • Simmer for another 15 minutes. 
  • Serve in warmed soup bowls.

**I used rotisserie chicken pieces.
***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge

CHICKEN CHILE RELLENO CASSEROLE

CHICKEN CHILE RELLENO CASSEROLE
2 large skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup Wondra
3 tablespoons corn meal
1 LARGE egg, beaten
4 ounce can of green chiles, drained WELL
2 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
1/2 cup shredded cheddar/Monterey Jack cheese mix
Taco sauce, warmed
Sour cream

  • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Combine Wondra and corn meal in a large ziploc bag.
  • Add chicken pieces to bag, tossing to coat each piece well.
  • Add cilantro and red pepper, tossing again.
  • Layer into baking dish.
  • Top with cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
  • Serve with Taco sauce and sour cream.

SWEET LEMON CHICKEN

SWEET LEMON CHICKEN
4-6 skinless, boneless chicken steaks
1/2 cup Wondra flour
3 large eggs, beaten
2 tablespoons Litehouse Chives
Pink Himalayan salt and Fresh cracked pepper to taste
1/2 cup White Moscato wine
Juice of 1 LARGE lemon
2 tablespoons butter
2 tablespoons Avocado oil
1/4 cup Parmesan cheese

  • Add chives to eggs and let set 5 minutes.
  • Generously salt and pepper chicken pieces.
  • In a large skillet melt butter, then add oil over medium-high heat.
  • Dredge chicken breast through the eggs and then the flour before adding to skillet.
  • Pan sear chicken breasts until golden.
  • Add wine and lemon juice, cooking until sauce thickens.
  • Top with Parmesan cheese and enjoy!

SMOTHERED TANGERINE CHICKEN

I bought too many tangerines for making applesauce.  I can’t possibly eat them all so needed to come up with a recipe or two to help use them.

One of my favorite “toys” from a product review a few years ago is the Deni MT149 Meat Tenderizer with 49 stainless steel blades. I had had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer so I had to get one an this one is PERFECT. Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!

SMOTHERED TANGERINE CHICKEN
4 thin chicken steaks
1 medium Vidalia sweet onion, halved and thinly sliced
1 lemon, room temperature
3 tangerines, room temperature
1/2 pound bacon
1/2 cup shredded Monterey Jack cheese
3 heaping tablespoons brown sugar
salt and pepper to taste

  • Juice together the lemon and tangerines.
  • Use the meat tenderizer gently on each chicken piece.
  • Place chicken pieces in shallow baking dish.
  • Sprinkle chicken pieces generously with salt and pepper.
  • Pour juice over chicken pieces, turning to coat.  Set Aside for 30-45 minutes.

  • In a large skillet cook bacon until crisp.
  • Drain on paper towels.
  • Add onion slices to the bacon grease, sauteing until translucent.
  • Move onions to the edges.
  • Drain chicken pieces.  
  • Add chicken pieces to the bacon grease, sprinkle with the brown sugar, cover and saute’ for 4-5 minutes per side until golden.
  • Plate chicken and immediately top with cheese.
  • Add crumbled bacon to the onions and mix well.
  • Top chicken with onion bacon mix and ENJOY!

CHICKEN ENCHILADAS SUIZA





  • 2 pounds boneless chicken breasts (or bone in if your prefer)

  • 1 teaspoon garlic salt

  • 1 teaspoon white pepper

  • 1/2 cup sour cream +

  • 1 4 oz. can chopped green chiles, drained

  • 1 bunch green onions, chopped

  • 1 can Rotel mild original tomatoes with green chiles, drained

  • 1 14 oz. can mild enchilada sauce, green

  • 2 cups finely shredded jack and cheddar cheese

  • tortillas

Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS
CHICKEN
4 boneless, skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons butter

  • Preheat oven to 375˚.
  • Flatten chicken.
  • In a shallow bowl combine the eggs, cheese and seasonings.
  • Place flour in another shallow bowl.
  • Melt butter in skillet.
  • Coat chicken with flour.
  • Coat chicken in egg mixture.
  • Brown chicken on both sides.
  • Transfer to a greased baking dish.
  • Bake for 20 minutes.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1/4 cup white zinfandel
Juice of 2 lemons
1/2 cup heavy whipping cream
3 tablespoons COLD butter, cubed

  • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
  • Add wine and lemon juice.  Saute until slightly reduced.
  • Add whipping cream and blend well.
  • Add butter cubes and stir until melted and well blended.
  • Serve immediately over chicken and rice.

TAPESTRY CHICKEN formerly known as HOLY YUM CHICKEN adjusted for mustard allergy

 

This is the EASIEST recipe, EVER and the tastiest. 

The recipe I read that inspired this was full of mustard which I’m deathly allergic to so I had to put my thinking cap on and come up with a recipe that was just as tasty.  I’m really happy with the results.  This chicken melted in our mouths and cut with a fork it was so tender!

1½ – 2 pounds boneless, skinless, chicken thighs
½ cup Best Foods mayonnaise
¼ cup PURE maple syrup
1-2 tablespoon champagne vinegar**
¼ teaspoon salt
¼ teaspoon ground black pepper

  • Preheat oven to 375 degrees.
  • Spray an 9×9 baking dish with non-stick cooking spray.
  • Whisk together mayonnaise, maple syrup, champagne vinegar, salt and pepper.
  • Spread a small amount of sauce in bottom of baking dish.
  • Place the thighs in the sauce.
  • Pour remaining sauce on top of chicken pieces.
  • Rotate the chicken pieces several times in the sauce to evenly coat.
  • Bake, uncovered, for 40 minutes.
  • Remove from oven and let rest 5 minutes.
  • Plate chicken. Add vegetable of choice and mashed potatoes.
  • Drizzle remaining sauce over chicken pieces.
  • Serve immediately.
Note: **If you like things more tangy add 2 tablespoons of vinegar.

CHICKEN GALLIANO

CHICKEN GALLIANO
6 boneless, skinless thin chicken breast halves
Sea Salt and freshly ground black pepper, to taste
8 ounces cream cheese, softened
1 teaspoon celery flakes
1 teaspoon Italian seasoning
6 thin slices prosciutto
8 ounces mushrooms, sliced very thin
2 tablespoons avocado oil
2 tablespoons butter
1 1/4 cup chicken broth
1/4 cup white wine
1/4 cup Galliano liqueur
1 tablespoon chopped parsley
Wondra

  • Pound the chicken breasts to 1/8 inch thick*
  • Season each breast with Sea Salt and fresh ground pepper.
  • Spread a thin layer of cream cheese on each breast.
  • Sprinkle each breast with celery flakes and Italian seasoning.
  • Top with a slice of prosciutto.
  • Roll tightly and secure with twine or cooking bands.
  • In a large skillet heat avocado oil over a medium high heat.
  • Add mushrooms and saute’ until golden and soft.
  • With a slotted spoon remove mushrooms to paper towels to drain.
  • Add butter to pan.
  • Dredge chicken rolls in Wondra.
  • When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
  • Add broth and Galliano liqueur to pan.  Bring to a boil and stir until reduced by 2/3.
  • Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
  • Serve immediately over rice and noodles.
  • Spoon additional sauce over each roll.
  • Enjoy.

*I often find thin sliced chicken steaks at my market which are easier to pound thin.

Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

 

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ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

    •  Preheat oven to 400 degrees.

 

    • In a large bowl combine the above ingredients with your hands until well blended.

 

    • Form into golf ball size meat balls.

 

    • Arrange them on a parchment covered jelly roll pan about an inch apart.

 

  • Bake 20-25 minutes until golden brown.
While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

    • In a large saucepan heat oil over medium heat.

 

    • Add onions and garlic, sauteing until soft.

 

    • Add tomatoes, salt and Italian seasoning.

 

  • Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

    • Ladle a small amount of sauce into the bottom of the baking dish.

 

    • Arrange meatballs on top of sauce.

 

    • Pour remaining sauce evenly over meatballs.

 

    • Top with cheese.

 

    • Bake 5 more minutes or until cheese is completely melted.

 

  • Garnish with parsley.

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.  
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

SLOW COOKER GARLIC CHICKEN

SLOW COOKER GARLIC CHICKEN 
adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
1 teaspoon lemon juice
4 skinless, boneless chicken breasts
sea salt and pepper
1/2 cup Panko crumbs
1 JUMBO egg
Baby Spinach
3 tablespoons butter

1/4 cup tahini
6 tablespoons sesame seeds
2 tablespoons safflower oil
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon sour cream
3 green onions, minced

  • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
  • Shake frequently.
  • DO NOT BROWN. COOL!
  • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
  • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
  • Season to taste with salt and pepper.
  • Pound chicken breasts thin.
  • Beat egg to use as a wash on chicken breasts.
  • After egg washing chicken, dredge in Panko crumbs.
  • In a large skillet melt butter until sizzling.
  • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
  • Remove chicken.  Keep warm.
  • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
  • Plate spinach and then chicken.
  • Top with Tahini Sauce.