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Red. 2 ½ pounds chicken breasts 1/4 cup celery, finely
sliced
1/4 cup canned Smokehouse almonds 1 small can sliced
pineapple, chopped 2 teaspoons green onion,
minced 1 tablespoon lemon juice 1/2 cup mayonnaise
salt and pepper 1/2 cup cheddar cheese,
grated 1 cup chow-mien noodles
Remove skin and bones from chicken and cut into ¾-inch cubes.
Lightly salt and sauté until
the cubes just turn white in color.
Cool and drain.
Roll almonds in a towel to remove most of the salt.
Lightly toss chicken, celery, almonds, pineapple and onion; set
aside. Whisk mayonnaise with lemon juice.
(Recipe can be prepared to this point, covered tightly and
refrigerated.)
Pour mayonnaise mixture over chicken; toss lightly.
Add pepper to taste.
Pile chicken mixture lightly in buttered dish.
Sprinkle with grated cheese and top with chow-mein noodles.
Bake in preheated 450-degree oven for 15 to 20 minutes.
Do not over bake.
Serving suggestions: Croissants, tossed green salad, semi-dry white
wine.
3 tablespoons toasted sesame
seeds 2 cloves garlic, crushed 1 teaspoon fresh ginger,
minced 1/4 cup sake or dry sherry 1/3 cup low-salt soy sauce 1/4 cup honey 3 pounds chicken breasts,
boneless with skin on
Grind in a blender the sesame seeds with garlic and ginger until
paste. Blend in sake,
soy sauce and honey.
Marinate chicken with above mixture in glass dish, covered, 3 to 4
hrs. Turn pieces
occasionally.
Place chicken skin-side down on broiling pan.
Brush with marinade.
Bake in a preheated 325-degree oven for 15 minutes.
Turn chicken skin-side up. Broil 7-inch from heating element
for 3 minutes until the skin has browned.
Cut each breast into diagonally slices.
Serves 6
Sylvia Kambas 3 pounds chicken breasts,
boneless and skinless 2 eggs + 1/4 cup milk seasoned bread crumbs olive oil optional: sautéed sliced
mushrooms 1 14-ounce can and 1 8-ounce
can tomato sauce 1 teaspoon each: dried basil
and oregano mozzarella cheese, shredded Parmesan cheese
Flatten breasts by placing a heavy plastic bag over the breasts and
pounding lightly. Dip in
egg-milk mixture. Dip in
crumbs. Sauté chicken in
olive oil; pat dry and place in greased 9 x 13-inch baking dish. Top
with mushrooms. Pour tomato
sauce over chicken. Add
mozzarella. Top with
Parmesan. Cover with foil.
Bake in a preheated 350-degree oven for 20 to 30 minutes or until
sauce is bubbling. Flash
broil until cheese is golden.
Serves 6
American’s Test Kitchen 12 chicken thighs salt and pepper ½ cup soy sauce 2 tablespoons sugar 1 small garlic clove,
pressed 1 teaspoon grated fresh
ginger 2 tablespoons mirin 1 teaspoon cornstarch cooked rice
Sauce:
Combine soy sauce, sugar, ginger, and garlic in small saucepan.
Whisk together mirin and cornstarch in small bowl; whisk into
saucepan. Bring to boil over medium-high heat, stirring
occasionally. Reduce heat to medium-low and simmer, stirring
occasionally, until sauce is reduced to ¾ cup and forms syrupy
glaze, about 4 minutes. Cover to keep warm.
Chicken:
Preheat oven to 400-degrees. Trim and de-bone chicken thighs leaving
the skin on. Slash skin
only with razor blade. Season with salt and pepper.
Bake thighs skin-side up until browned, about 10 to 15
minutes minutes. Reduce
heat to 350-degrees.
Cook an additional 10 to15 minutes or until thickest part of thighs
register 175-degrees. Transfer chicken to cutting board; let rest 2
to 3 minutes. Slice meat
crosswise into ½-inch-wide strips.
Transfer to serving platter; stir teriyaki sauce to
recombine. Drizzle over the sliced chicken.
Serve immediately, over rice.
Serves 6 3 pounds chicken breasts 1/4 cup peanut oil 1/2 tablespoon cornstarch 1/2 teaspoon salt 1 tablespoon grated lemon
peel 1/2 cup chicken stock 6 ounce snow peas 1/2 cup mushrooms, sliced
1
tablespoon lemon juice 1 tablespoon cornstarch
whisked with 1 tablespoon water salt and pepper
Remove bones and skin from chicken; cut into ¾-inch pieces.
Mix together chicken, 1 to 2 tablespoon peanut oil and 1/2
tablespoon cornstarch in large bowl.
Heat remaining oil and salt in a 12-inch non-stick skillet
over med-high heat until very hot.
Sauté chicken until the pieces just turns white.
Sprinkle with lemon peel.
Add stock, peas and mushrooms and simmer 1 minute.
Combine lemon juice and cornstarch mixture and pour over chicken,
stirring constantly.
Adjust seasoning. Serve
immediately.
Cornish Game Hens with
Orange Sauce 1/2 fresh hen per person 1 Orange Sauce recipe
Cut, dry, and grill hens on medium heat for 5 minutes per side.
Reduce heat to lowest setting.
Baste hens with the sauce.
Continue cooking for ½ hour or until hens are tender.
Serve with additional orange sauce.
Klaus Christ's Parisian
Schnitzel Serves 6 3 pounds chicken breasts,
skinned, deboned, pounded thin salt, pepper, flour 2 to 3 eggs, beaten well peanut oil
Sauce: ½ cup white wine 2 tablespoon flour,
2 tablespoons butter 1 ½ cups chicken stock 1 to 3 teaspoons lemon juice salt and pepper
Cut large chicken pieces in half.
Dredge chicken with seasoned flour; shake off the excess.
Dip in egg. Sauté
in hot oil about 2 minutes per side.
Remove from pan to warming dish.
Sauce:
Add wine to hot skillet and scrape up chicken bits. Reduce to 2
tablespoons and pour into a small bowl.
Clean the sauté pan. Melt butter; stir in the flour.
Gradually whisk in chicken stock and bring to a boil, reducing the
sauce until it thickens somewhat.
Add the wine reduction and lemon juice to taste.
Add salt and pepper to taste.
Serve the sauce over the chicken. Note: Now you can add a few
tablespoons capers to the sauce and you have Chicken Piccata!
makes 10-12 enchiladas 10 to 12 flour tortillas 1 large onions, chopped 2 tablespoons butter 4 pounds chicken breasts on
the bone with skin 1 red and 1 green bell
pepper, roasted and chopped 6 ounces cream cheese, diced 1 teaspoon each: salt,
cinnamon, cumin 1/4 teaspoon cayenne 2/3 cup milk 8 ounce jack cheese,
shredded
Garnishes: sliced black
olives, chopped cilantro and salsa
Put chicken breasts and 2 teaspoons salt in a large pot; add water
just cover. Bring to
boil. Reduce to a simmer
and cook 20 minutes.
Drain and cool slightly.
Remove skin and bones.
Dice chicken meat; set aside.
Sauté onions in butter, stirring occasionally, for 10 minutes or
until limp and just beginning to brown.
Remove from heat and add chicken, roasted pepper and cream
cheese. Mix lightly to
blend. Add salt, cinnamon, cumin, cayenne and salt and pepper to
taste.
Heat tortillas individually in microwave on high, about 20 seconds
each.
Spoon 1/3 cup filling down center of each tortilla and roll.
Set seam side down in greased 9x13-inch baking dish.
Pour milk over enchiladas then sprinkle with cheese.
Bake, slightly covered, in a preheated 350-degree oven for 20
minutes. (If chilled, bake covered for 15 minutes, then uncovered
for 15 minutes.) Remove
cover and broil to brown the cheese.
Garnish with sliced black olives, chopped cilantro and salsa.
Diana’s
Honey-Sesame Chicken Nuggets Serves 2 1 ½ pounds chicken breasts,
skinned, boned and cut into 1-inch pieces 1 cup cornstarch 1/2 teaspoon baking soda 2 teaspoons oil 2 tablespoon Hosin Sauce 1 tablespoon honey 1/4 cup sake 2 teaspoons toasted sesame
seeds
Mix the cornstarch with the baking soda. Lightly dust chicken with
cornstarch mixture.
Sauté chicken in hot oil in a large non-stick skillet.
Remove chicken from the skillet and drain on paper towels;
set aside in warm serving dish. Reheat the skillet and stir in sake
while scraping up chicken bits. Reduce the sake to 1 tablespoon.
Stir in Hosin sauce and honey.
Reduce the mixture to a thick, glaze. Add chicken back to the
skillet and toss with the glaze.
Return the glazed chicken to the serving dish and sprinkle
with sesame seeds.
Serves 4 Note: For a richer sauce see the Orange Sauce recipe. 3 pounds chicken breasts flour salt and pepper 1 tablespoon butter 1 tablespoon oil 1 cup orange juice 1 teaspoons minced sage 2 tablespoons. butter 2 teaspoons minced sage
Remove the skin and bones from the chicken and pound 1/8-inch thick.
Season with salt and pepper. Dredge chicken in flour, shaking off
excess. (Note: cook
chicken in batches.) Add butter and oil to a heavy skillet (not
non-stick) Sauté chicken in butter and oil about 30 seconds per
side.
Pour off excess oil. Add 3/4 cup orange juice to skillet. Boil until
reduced to a glaze, while scraping up browned chicken bits, about
one minute. Add
remaining juice and 1 ½ teaspoons sage.
Season sauce with salt and pepper to taste.
Boil until mixture just coats spoon, then swirl in 3
tablespoon. butter. Pour
in any juices that have accumulated from chicken.
Spoon sauce over chicken.
Sprinkle with sage. 3 cups cooked chicken, cubed 3 scallions, chopped 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon pepper 8 flour tortillas 2 cans kidney beans, mashed
with a fork 1 7-ounce can whole green
chilies, sliced lengthwise 8 slices cheddar cheese Garnish: salsa, avocado,
lemon juice, sour cream
Combine first 5 ingredients; set aside. Wrap tortillas in foil and
heat them in 350-degree oven for 15 minutes.
Layout tortillas and spread with beans, chicken mixture and
slice chili. Roll up the
burritos. Arrange in
large greased dish covered with foil.
Bake in preheated 350-degree oven for 15 minutes.
Remove foil; add cheese; bake 10 minutes.
Serve topped (in order) with salsa, avocado slices, lemon
juice, sour cream.
Serves 4 Note: substitute freshly squeezed lime juice for the sauce if you’re a fajitas purest. I find it personally too dry without the sauce for my taste. Yogurt-Cilantro Sauce: 1 cup plain yogurt 1 clove garlic, pressed 1 teaspoon cumin ¼ cup chopped cilantro 1 tablespoon fresh lime
juice salt and pepper to taste 3 pounds chicken breasts,
skin and bone removed, thinly sliced chili powder 1 large onion, thinly
chopped 2 medium peppers (red and
green),chopped 1 package flour tortillas, 1
to 2 per person oil salt and pepper
Gently stir all sauce ingredients and set aside. Set aside 1
tablespoon chopped red pepper for a garnish. Sprinkle chicken
lightly with salt and chili powder; set aside.
In a 12-inch non-stick skillet,
sauté onions
and remaining peppers with a pinch of salt and pepper for about 6
minutes; set aside. Sauté chicken until it just turns white.
Mix in vegetables and reheat for 2 minutes, or until chicken
is no longer pink in the center.
Heat tortillas individually in microwave, about 25 seconds on High.
To serve, spoon fajita mixture down the center of each tortilla;
spread about 1 tablespoon of sauce on top of mixture and fold.
Cut each fajita in half on the diagonal.(You may want to
reheat the fajitas briefly in the microwave at this point.) Top each
half with a dollop of sauce garnished with red pepper. Serves 4 2 ½ pounds chicken breasts
Marinade:
3 tablespoons corn oil, 3 tablespoons lime juice, ½ teaspoon oregano 4 large flour tortillas 2 tortilla shell molds* oil shredded lettuce sliced black olives chopped green onions or mild
sweet onion chopped red pepper chopped cilantro grated cheddar Optional: sliced jalapeno
peppers garnish: sour cream and
salsa
Chicken: Remove the skin and bones from the chicken breasts and slice into
thin strips. Marinate chicken 2 to 3 hours.
Drain and pat dry.
Sauté in non-stick skillet; set aside.
Tortilla Shells: Lightly oil tins or bowls.
Lightly brush tortillas with oil; press into tins. Bake in
preheated 350-degree oven for 14 minutes or until lightly brown and
crisp. Cool.
Assembly: Put the shredded lettuce into a large bowl.
(Don’t use too much lettuce as you have lots of vegetables to mix
in.) Toss in olives, green onion, red pepper and cilantro.
Add lettuce mixture to each
tortilla shell. Add in order: chicken, cheddar, salsa and a dollop
of sour cream. *Note: If you don’t have
tortilla shell molds you can substitute open-proof bowls.
Serves 6 pressure cooker-deep fryer oil 3 pounds chicken drumsticks salt 1 beaten egg mixed with 1/2
cup milk 1 to 1 ½ cup flour 3 tablespoons poultry seasoning
Heat oil in pressure cooker on High.
Cut loose skin and fat off chicken legs and salt lightly. Mix
flour and poultry seasoning in a paper bag.
Cook chicken into two batches. When oil is heated, dip half the
chicken in egg-milk mixture, shake in flour bag and lower carefully
into oil. Gently stir.
Fry uncovered for 2 minutes.
Lower heat to med-high, cover pressure cooker and fry an
additional 14 minutes.
Remove lid carefully.
Remove chicken with tongs and drain on paper towels.
Repeat with the second batch of chicken.
Serve hot or at room temperature.
Serves 4 2-1/2 pounds chicken, cooked 1 small onion, sliced 1/4 cup chopped green pepper 1 clove garlic, minced 1 teaspoon olive oil 8 ounces tomato sauce 3 tablespoons tomato paste 2 tablespoons brown sugar 1 tablespoon red wine
vinegar 1 tablespoon Worcestershire
sauce 1/2 teaspoon dry mustard 4 drops red pepper sauce 4 good quality hamburger buns, split
Slice chicken into thin strips.
Sauce: Sauté onion, pepper garlic and oil. Add
remaining ingredients except chicken and buns. Mix well.
Simmer, covered, 20 minutes Add chicken strips and heat
thoroughly. Lightly toast the buns. Serve sandwiches open-faced.
Spoon equal amounts of mixture onto each bun half.
Serves 4 to5 8 ounces mushrooms, sliced 1 tablespoon each: olive oil
and butter 2 pounds chicken breasts:
skinned, deboned and sliced into strips 1/2 cup julienne carrot
strips 1 tablespoon fresh minced
parsley ½ cup chicken broth 1/3 cup Marsala 2 teaspoons cornstarch
Sauté mushrooms in olive oil and butter. Lightly salt and pepper.
Sprinkle with 2 tablespoons Marsala. Set aside.
Sauté chicken and lightly salt and pepper. Remove from pan.
Add remaining Marsala to hot pan, scrape up chicken bits and
reduce somewhat. Remove
from heat.
In glass casserole, mix cornstarch into chicken broth. Add
Serves 4 John Gough
Marinade: 1/3 cup
lemon juice 1/4 cup
Olive oil 1/2
tablespoon cumin 1/2
tablespoon garlic 1/2
tablespoon oregano 4 half
chicken breasts, boneless and skinless seasoned
bread crumbs 1 can
whole Ortega chilies Jack cheese, sliced thinly 1/2
tablespoon hot red chili
Mix marinade ingredients together, Stir in chicken and refrigerate
overnight.
Drain chicken, dip in breadcrumbs and place in greased baking dish,
top side down. Bake in
preheated 450-degree oven for 10 minutes.
While chicken in baking prepare the chilies by cutting each in half
sidewise and removing the veins and seeds. Dry with paper toweling.
Turn over the chicken breasts and cover each with ½ chili topped
with a thin slice of with Jack cheese. Bake for another 10 minutes.
Curry Coconut Chicken and
Chicken Curry Sandwiches
Serves 12 Make two days ahead Curry Paste: 1-1/3 cups finely chopped onion 1/2 cups minced fresh cilantro 1/2 cups minced fresh lemongrass* 1/4 cups turmeric 1/4 cups minced fresh ginger 1/4 cups ground cumin 12 large garlic cloves, halved 1 tablespoon dried crushed pepper 12 chicken breast halves (about 8 pounds), deboned, skinned and chopped into 1-inch pieces 8 cups canned unsweetened coconut milk or reduced-fat coconut
milk. Blend all curry paste ingredients in a small food processor to a dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead, covered and refrigerated.) Mix
chicken with 1 ¼ cup curry paste. Stir fry the chicken in oil in 4
batches over medium-high until the chicken just turns white in
color. Add coconut milk
and simmer until chicken in cooked through, stirring occasionally,
about 3 minutes.
Transfer chicken to plate.
Boil liquid until reduced to thick sauce.
Season with salt to taste.
Add chicken to sauce.
Refrigerate chicken curry overnight. Reheat on
top of stove. Be careful
not to allow the curry to come to a boil. Freezes well.
Leftovers? Make
chicken curry sandwiches.
Finely chop chicken-curry mixture. Add salt to taste. Lightly
toast bread or use pita pocket bread. Serve with Boston lettuce. *Note: See Cooking with Lemon Grass in the Miscellaneous section. Serves 4 Note: See the end of recipe for a Mexican sauce substitution. 2 medium Acorn squash 1 tablespoon melted butter Soy-Ginger recipe 1 tablespoon salad oil 1 ½ pound chicken breasts, boneless ½ cup each finely diced red bell pepper and jicama (peeled) 1 small onion, finely chopped 6 ounces firm-ripe tomatoes, finely diced ½ teaspoon pepper, coarsely ground ¼ cup chopped green onions Garnish: sour cream Soy-Ginger Sauce 2 tablespoons reduced-sodium soy sauce 2 tablespoons dry sherry ¾ cup chicken broth 1 tablespoon cornstarch ½ tablespoon brown sugar 1 teaspoon fresh ginger, minced Lightly coat squash with salad oil. Prick squash bake in prheated 350-degre oven for 1 ½-hours or until tender when pierced. Cut in half crosswise and remove seeds and some of pulp. Brush with melted butter and lightly salt inside of squash. Cut chicken into ½-inch pieces and sauté until it just turn white. Stir together all the Soy-Ginger Sauce ingredients; set aside. Sauté bell pepper, jicama, onion, and pepper to pan; cook, stirring for 8-10 minutes. Stir in tomato. Add sauce; boil until thickened. Toss with chicken. Season to taste.
Place squash in
individual bowls and fill with chicken mixture. If at room
temperature, bake in preheated 350-degree oven for 30 minutes.
Garnish with a dollop of sour cream and sprinkle with green onion. Mexican Preparation: For the sauce, substitute pureed chipoltle in adobo sauce for ginger. Substitute chili sauce or ketchup for soy sauce; reduce brown sugar to taste. Perhaps substitute tequila for sherry!
4 Servings 8 thin-cut, boneless, skinless
chicken cutlets, about 2 pounds, 5 to 6-inches long 8 thin slices prosciutto or Black
Forest ham 8 thin slices Yarlsberg Swiss
cheese 1/2 cup flour 2 eggs, beaten with 2 tablespoons
milk 1 cup seasoned breadcrumbs 1/2 cup Parmesan cheese, finely
grated butter olive oil ½ cup chicken broth ½ cup sweet Marsalla 1 tablespoon cornstarch ½ cup chicken broth 1 to 2 teaspoons lemon juice Garnish: thinly sliced fresh basil leaves
Trim ragged edges
of chicken cutlets as necessary; pat dry. . Press 1 slice of
prosciutto and 1 narrow slice of cheese on each breasts and roll up.
Mix crumbs with
Parmesan cheese. Dip rolls in flour, then in egg. Dip in crumb
mixture and shake off excess. In a 12-inch non-stick fry pan, with
medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive
oil. Cook rolls in at least two batches; do not crown the pan. Sauté
rolls about 2 to 3 minutes per side, or until they are golden brown.
If browning too quickly, turn down the heat to medium or medium-low.
Drain on paper towels and transfer to greased baking dish (can be
refrigerated at this point). Repeat for the second batch, cleaning
the pan and adding more butter and oil if necessary. Pour off some
of the grease remaining in the pan.
Over medium-high heat, reduce Marsalla by half while
scrapping the pan to loosen the chicken bits.
In a small bowl, whisk ½ cup chicken broth with cornstarch;
return to the pan with the Marsalla and bring to a boil, stirring
constantly, until sauce thickens. Add (lemon juice) salt and pepper
to taste; set aside.
Bake chicken rolls
uncovered in preheated 350-degree oven for 30 minutes, (40 minutes
if refrigerated).
When rolls are
done, transfer to a warm plate.
Strain liquid remaining in the baking dish into the sauce.
Reheat sauce, pour over rolls and garnish with basil.
Stir Fried Chicken and String
Beans Serves 2 fresh whole string beans, stem end removed 2 tablespoons soft candied ginger, minced 1/3 cup low-salt soy sauce 2 half chicken breasts, deboned and skinned 1 tablespoon oil Bring about one quart of water to boil in saucepan. Add string beans (do not cover). Boil until crisp-tender, about 3 minutes. Strain and dunk into a bowl of cold water to stop the cooking. Drain and pat dry with paper towels. Put beans in a medium-sized bowl; mix with soy sauce and ginger.
Slice chicken into
thin, narrow strips. Mix
together with the string beans and ginger-soy sauce.
Pour into a zip-lock plastic bag to marinate 15 minutes to ½
hour. Drain chicken, beans and ginger; discard liquid.
In large,
non-stick frying pan, heat oil until hot.
Add chicken mixture and stir-fry, stirring constantly until
chicken turns completely white, about 2 to3 minutes.
Serve immediately.
Suggestions: Serve over white rice.
Chicken
Paella
Serves 6 4 pounds chicken thighs on the
bone 1 pound cooked hot Italian
sausage, sliced ¾ to 1-inch thick 2 cups Arboria rice 1 tablespoon olive oil ½ cup dry white wine 4 cups chicken broth ½ teaspoon saffron, crumbled 3 red bell peppers, charred, skin
removed, sliced 2 tablespoons olive oil 6 cloves garlic, peeled and mashed 1 medium onion, peeled and chopped 1 bay leaves, crumbled ¼ teaspoon cayenne
3 tablespoons cilantro, chopped 1 cup frozen peas garnish orange slices
Salt chicken and
bake in a preheated 350-degree oven for 30 minutes, or until
thoroughly cooked.
Remove from oven, cover lightly with foil and let cool one hour.
Put rice in a fine
sieve and rinse well under cold running water; shake to drain. Toast
rice in medium saucepan with one tablespoon olive oil. Remove from
pan and set aside. In same sauce pan, add wine, broth, saffron,
pepper and bring to boil.
Add rice and mix well.
Cook, covered, over lowest heat for 20 minutes; set aside.
Sauté garlic,
onion, bay leaves, cayenne, and bell pepper until onion is soft,
about 10 minutes. Lightly salt; set aside.
Remove bones and
skin from chicken; leave chicken in large pieces.
Combine chicken with sausage. In a large bowl, mix rice,
onion mixture, peas and cilantro.
If mixture appears too dry, add more chicken broth.
Season to taste.
Oil a 13 by 9-inch
baking dish; Add chicken and sausage. Top with rice mixture. Cover
with foil. (Remove from
refrigerator 2 hours before cooking.) Bake in preheated 350-degree
oven for 1 to 1 ½ hours, or until center of rice is hot, Remove foil
for last 15 minutes. Garnish with orange slices. 8 chicken thighs ½ cup flour 2 tablespoon butter 1 tablespoon olive oil 1 pound mushrooms, trimmed 1 14-ounce pan S & W Ready-Cut tomatoes, drained 1 ½ cup dry white wine 1 teaspoon chicken stock base 10 ounces onion petals sautéed parsley Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. In a 12-inch non-stick skillet, sauté chicken in oil and butter until golden, about 2 ½ minutes per side; set aside Add mushrooms and onions to skillet and sauté until golden, about 5 minutes. Stir in tomatoes, wine and chicken stock base. Return chicken to the skillet along with any juices. Heat to boiling, then reduce heat to a simmer. Cook uncovered, 35-45 minutes, or until chicken comes easily off the bone easily.
Remove the chicken
to a platter. Cool somewhat, then remove the chicken meat from the
bones and return to the skillet. Season with salt and pepper. Reheat
if necessary. Serve with sprinkled parsley. Suggestion: Serve over wide, buttered noodles in a bowl.
The Best Crispy Oven-Baked ChickenServes 4 Cook’s Illustrated 1 5-ounce box Melba toast ¼ cup vegetable oil 2 large eggs 1 tablespoon Dijon mustard 1 teaspoon dried thyme ¾ teaspoon. salt ½ teaspoon. pepper ½ teaspoon. dried oregano ¼ teaspoon. garlic powder ¼ teaspoon t. cayenne 4 chicken drumsticks, patted dry 4 chicken thighs, patted dry Brake up the toast into the bowl of a food processor. Pulse until the mixture has the texture of sand and small pebbles. Adjust oven rack to upper-middle position. Preheat to 400-degrees. Line a 1-inch rimmed baking pan with foil and set large flat wire rack over the pan. Drizzle oil over crumbs in pie plate; toss well to coat. Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and cayenne with fork in a shallow dish. Working one piece at a time, coat chicken with egg mixture. Set in Melba crumbs and press to coat on both sides. Place on rack. Bake about 40 minutes.
Serves 2 1 ½ chicken breasts, skinless and boneless, cut 1 to 1 ½-inch chunks Marinade ¼ cup olive oil 6 small garlic cloves, mashed ¼ cup cilantro ½ teaspoon salt 1 teaspoon coarsely ground pepper 1 teaspoon curry powder Optional: Tomato-Raison Sauce (serves 4): ½ cup raisins 1/3 cup tomato sauce 1 tablespoon brown sugar 1 tablespoon cider vinegar Marinade: Add all marinade ingredients to blender or small food processor and pulse until mixed. Pour into a medium bowl and stir in chicken. Pour chicken and marinade into a 1-quart zip lock plastic bag. Marinate at least 3 hours or overnight in the refrigerator. Optional Tomato-Raisin Sauce: Soak raisins in hot water for 10 minutes, then drain. Puree all ingredients in a small food processor or blender. Grilling: Oil the barbecue grill, then preheat on High. Skewer the chicken. Turn down the heat to medium-high and grill 4 minutes per side for a total of 8 minutes. Do not overcook. Watch out for flaming! Serve the raisin sauce in small individual bowls to accompany the chicken kebabs.
Dancing Chicken
Serves 4 to 6 Dick Napp 4 chicken breast halves, boned and skinned 1 tablespoon rice wine or dry sherry 1 tablespoon oyster sauce 1 tablespoon sesame oil 8 ounces shitake mushroom caps sliced ¼ inch 3 whole green onions, sliced 1-inch on diagonal 1 package fresh wide rice noodles or 8 ounce dried rice noodles 2 tablespoon fresh ginger, minced 3 cloves garlic, finely minced 1 crushed red pepper 2 tablespoon cooking oil ¼ cup water 12 ounces bean sprouts Optional: Chinese peas, sliced on diagonal Sauce¼ cup chicken stock ¼ cup rice wine or dry sherry 2 tablespoons oyster sauce 1 tablespoon sesame oil 1 tablespoon cornstarch 1 teaspoon sugar ¼ teaspoon pepper Rinse chicken and pat dry. Cut into thin strips. Marinate overnight in rice wine and oyster sauce. Slightly undercook fresh noodles in boiling water with ½ tablespoon oil and ½ tablespoon salt. Stir frequently. Drain and set aside. Follow package directions for the dried rice noodles. Combine all wok sauce ingredients in small bowl. Heat a heavy 12-inch non-stick skillet on highest heat. Add 1 tablespoon cooking oil. Add chicken and toss for 1 minute or until just turns white. Immediately transfer to plate. Add remaining 1 tablespoon oil. Add vegetables, garlic and red pepper; toss briefly. Add water and noodles; stir-fry for about 2 minutes. Stir sauce, then add to skillet. Return chicken to wok. Stir and toss until all ingredients are glazed with the sauce. Taste to adjust seasoning. Immediately transfer to heated dinner plates and serve.
Miso Chicken with Peanut
Butter Serves 2-4 boneless chicken thighs 1 tablespoon miso (fermented soybean paste) 1 tablespoon smooth peanut butter 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon lemon juice 1 teaspoon minced fresh ginger 1 garlic clove, minced cooked rice
Oil barbecue grill and preheat.
Add chicken to one side of the grate and grill 3 minutes per
side on medium-high heat. Turn off the heat on the side with the
chicken and turn the other side to Low. Cook an additional 17
minutes. Serve with
rice.
Shredded Chinese Chicken Salad
Serves 4
Kitzen Gough
4 cups cooked, seasoned chicken, shredded iceberg lettuce shredded, about 2 cups 2
small red bell peppers cut into thin strips 3 scallions thinly sliced 1 cup bean sprouts, rinsed 1 cucumber quartered lengthwise and sliced 2 cups chow mein noodles
Peanut Dressing:
4 tablespoons unsalted peanuts juice of 1 lime 1/4 cup rice wine vinegar 1 tablespoon soy sauce ½ teaspoon sesame oil ¼ teaspoon each salt and pepper 3 tablespoons vegetable oil Puree peanuts in blender, frequently scraping down the sides to form a paste. Add all the remaining dressing ingredients except vegetable oil and blend until smooth. With machine running add vegetable oil blending until smooth and slightly thickened. Toss all remaining ingredients with dressing and serve.
Spicy
Braised Chicken with Ginger
Serves 6 The Choy of Cooking 2 tablespoons olive oil 2 tablespoons sesame oil 1 whole chicken or 3 pounds chicken parts ½ cup soy sauce ½ cup sherry 6 slices (1/4-inch each) fresh ginger, bruised 2 stalks green onion, cut in 2-inch pieces 3 whole star anise 1
tablespoon 1 ½ tablespoons sugar 6 sprigs cilantro
In large heavy
non-stick pan, heat olive oil and sesame oil. Brown chicken on all
sides in two batches. Transfer chicken pieces to a heavy pot; set
aside. Wipe up excess oil with paper towel.
Add soy sauce, sherry, ginger, green onions, star anise and
peppercorns. Bring to a boil and scrape sauté pan. Pour liquid over
chicken. Bring pot to
boil, cover with foil and a heavy lid. Transfer to a preheated
350-degree oven and bake for 10 minutes. Lower heat to 300-degrees
for 10 minutes. Remove pot from oven; remove white meat when it
reaches 160-degrees. Return pot to oven and cook an additional 10
minutes. Remove chicken to a platter and set aside. Strain liquid
from pot and discard spices; return to pot. Add sugar and simmer,
covered, for 5 minutes more.
Add the chicken back to the with the strained cooking liquid When ready to serve, reheat. Serve chicken and some liquid over hot rice garnished with cilantro.
Note: Make stock on
Tuesday.
Cook’s 11/08, revised 12/10
Turkey (Wednesday): 1 fresh turkey, 12-15
pounds, cut into whole breast w wings attached and two hindquarters 2 additional large thighs 3 medium onions, chopped 3 medium celery ribs, chopped 2 medium carrots, peeled and chopped 5 springs thyme 5 cloves garlic, peeled and halved 1 cup turkey stock unsalted butter, melted Gravy: 2 cups reduced turkey stock 4 tablespoons unsalted butter 4 tablespoons flour 1 bay leaves pepper to taste (balsamic vinegar)
Turkey: Adjust
oven rack to lower-middle position and preheat to 275-degrees. In
large rimmed baking sheet, add all vegetables. Pour in broth. Place
wire rack on top of vegetables.
Rinse the turkey and pat dry with towels. Trim excess skin and fat.
Brush turkey pieces with melted butter and pepper. Place breast skin
side down and drumsticks and thighs skin side up on rack, leaving at
least ¼ inch between pieces.
Roast turkey pieces 1 hour. Using wads of paper towels turn breast
skin-side up. Test the temperature of the various pieces with
instant-read thermometer. Add oven-meat thermometer to smallest
single thigh piece (as this piece will probably reach its optimum
temperature first). Continue cooking; remove breast at 160 and the
thighs at 175. Lightly tent turkey and let rest 1 ½ hours.
Strain vegetables and liquid from baking sheet through colander set
in large bowl. Press solids with back of spatula to extract as much
liquid as possible. Discard vegetables. Add turkey stock to the
liquid make 4 cups.
Gravy:
Meanwhile, in a medium saucepan, heat butter, when foaming subsides,
add flour and cook, stirring constantly, until flour is dark golden
brown and fragrant, about 5 minutes. Whisk in 4 cups turkey broth
and gradually bring to boil. Reduce heat to simmer and cook until
reduced to 3 cups. Remove gravy from heat; add bay leaf. Adjust
seasonings by adding turkey base, pepper and balsamic vinegar if too
sweet. (See below for gravy problems)
Carving: Remove
large pieces of skin and set aside. Carve ½ breast from the bone.
Using an electric knife, cut into vertical thin slices. Remove thigh
meat from the bone and cut large pieces parallel to the bone. Don’t
attempt to carve drumstick.
Arrange sliced turkey on a large platter. Drizzle with turkey
stock or chicken broth. Cover turkey pieces with large pieces of the
skin. Cover all with plastic wrap and refrigerate. Reheat turkey at
350 degrees for 30 minutes. The skin should be crispy by now. Slice
the skin into thin strips and arrange down the center of the turkey
platter. To the side you
can serve the whole drumsticks and wings. Revised 2010 Gravy Problems & Solutions: Drippings taste burnt. Cook turkey in roasting pan on a heavy baking sheet. Drippings too salty: Use only homemade turkey broth with no salt. Do not brine bird longer than recommended. Rinse bird thoroughly after brining. Use turkey base instead of drippings. Too thin: Simmer until reduced or add more roux. Lumpy: whisk or press through a fine strainer. Gravy is separating and fat is rising to top: Skim almost all the fat. Add more broth and boil hard to emulsify. If the fat is still separating, take gravy off heat and whisk in 1 tablespoon cold butter for every 1 cup gravy.
Mahogany Chicken with Smoky Lime Sweet Potatoes
and
Cilantro Chimichurri
Camilla Saulsbury won $100,000 for this recipe at the 2005 National Chicken Cooking Contest. Serves 4 The Oregonian Cilantro Chimichurri: 1 cup chopped fresh cilantro leaves ¼ cup plus 2 tablespoons extra-virgin olive oil 3 large cloves garlic, minced ¼ teaspoon salt 1/8 teaspoon black pepper Mahogany Chicken: 5 tablespoons dark brown sugar 3
tablespoons 2 tablespoons hoisin sauce 2 teaspoons balsamic vinegar ½ cup plus 1 ½ teaspoons lime juice (about 8-9 limes) divided 1 ½ pounds boneless, skinless chicken breast halves, cut in 1 ½-inch cubes Sweet Potatoes: 2 large sweet potatoes or yams, peeled, and cut into half-inch pieces 2 tablespoons unsalted butter 1 teaspoon chopped canned chipotle chile 1 teaspoon adobo sauce (from canned chipotle ¾ teaspoon ground cumin ½ teaspoon lime zest ¼ teaspoon salt 1/8 teaspoon pepper Cilantro springs
Soak 8 bamboo
skewers in water for 30 minutes while you prepare recipe.
Chimichurri: In
small bowl, mix together chopped cilantro, olive oil, garlic, salt
and pepper. Set aside. Mahogany Chicken: In medium bowl, mix together brown sugar, mustard, hoisin sauce, and vinegar. Reserved two-thirds of this mixture. To remaining one-third, add ½ cup lime juice and stir in chicken. Cover and refrigerate. Sweet Potatoes: Place sweet potatoes in heavy sauce pan and over boiling water. Cook covered over medium high heat until tender, about 15 minutes. Reserve 1/6 cup cooking liquid. Then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle chile, adobo sauce, remaining 1 ½ teaspoons lime juice, cumin, lime zest, salt and pepper. Mash potatoes. Thread chicken on skewers. Broil about 6 inches from heat, basting with reserved Mahogany sauce until done, about 8 minutes. To serve, divide potatoes among four plates, Top each with two skewers of chicken and drizzle with chimichurri. Garnish with cilantro sprigs.
Ginger
Chicken in Lettuce Wraps Serves 2 Dressing: 2 tablespoons minced fresh ginger 1 clove garlic, minced ½ cup fresh lime juice 3 tablespoons sugar 1 tablespoon soy sauce 1 teaspoon chili sauce Topping: ¾ pound chicken breast tenders, deveined and diced 3 cups
thinly sliced ¼ cups pickled ginger, coarsely chopped ¼ cup cilantro leaves, chopped salt and pepper vegetable oil Boston lettuce or lumpia wrappers
Dressing: In a small bowl, combine ginger, garlic, lime juice,
sugar, soy sauce and chili sauce. Topping: Pour ¼ of the dressing over chicken in a separate bowl; cover and set aside for 10 minutes. In a large bowl, combine sliced cabbage, pickled ginger and cilantro. Pour ¾ of the remaining dressing over top and toss together. Set aside. Drain chicken; sprinkle with salt and pepper. Sauté until no longer pink. Arrange lettuce leaves on plate. Fill with cabbage mixture and top with chicken. If using lumpia wrappers, mix cooked chicken into cabbage mixture before wrapping.
Serves 4
Matthew Card Red Sauce: 1 to 2 cups Aunt Betty’s South of
the Border Enchilada Sauce ¼ cup chopped yellow onion ¼ cup chopped cilantro 2 cloves garlic, minced pinch sugar
Green Sauce: 1 pound tomatillos, husked, rinsed
well and quartered 2 small Serrano chilies, seeded
and coarsely chopped 1 small onion, coarsely chopped 4 cloves garlic, coarsely chopped salt 1 cup water ¼ cup packed chopped fresh
cilantro pinch sugar 2 cups cooked chicken or turkey,
preferably dark meat Olive oil 1 medium-large red onion, halved
and sliced lengthwise into ¼-inch slices 4 large poblano chilies, corded,
seeded and sliced into ¼-inch slices 1 teaspoon cumin pinch salt 2 limes (juice of one lime, the
other quartered) sour cream at least 16 thin corn tortillas, use 2 for each taco
Choose to make
either the red sauce (quick)
OR the green sauce recipe.
Red Sauce: Combine enchilada sauce, onion and garlic. Simmer
about 15 minutes. Mix in cilantro.
Add sugar and salt to taste. Return sauce to saucepan.
Green Sauce: Combine tomatillos, Serrano chilies, onion,
garlic, pinch salt and water in large saucepan. Bring to simmer over
medium-high heat, cover, reduce heat to low and cook until
vegetables are very tender, about 15 minutes. Strain, reserving a
few tablespoons of the cooking liquid, and process mixture with
cilantro in blender until smooth. Add 1 to 2 tablespoons of the
reserved liquid if necessary. Add sugar and salt to taste; return
sauce to pan.
Add turkey to
sauce and bring to simmer. Reduce heat to low, cover and cook until
turkey is soft and has absorbed sauce, about 10 minutes.
If too thick, add some water or chicken broth.
Meanwhile, heat
oil in large non-stick skillet.
Add red onion, poblano chilies, cumin and large pinch salt.
Sauté on medium-low heat, stirring occasionally, until soft and
browned, 12 to 14 minutes (add splash of water if necessary to
prevent sticking). Sprinkle liberally with lime juice.
Put meat and
vegetables in separate serving bowls along with lime wedges and sour
cream. Warm the tortillas. Let your guests make their own tacos.
Serves 4 The Oregonian 1 tablespoon vegetable oil 4 boneless, skinless chicken thighs, cut in ½-inch cubes ¾ cup chopped onion 8 ounces crimini mushrooms, sliced 3 tablespoons water plus ½ cup (divided) 1 pound spinach, cleaned, stems removed and coarsely chopped 1 5-ounce jar Trader Joe’s Spinach Punjab sauce 1 red pepper, crushed 1 teaspoon salt hot cooked basmati rice or couscous Sauté chicken in oil in large skillet. Remove chicken from skillet; add onion and sauté for 1 minute. Add mushrooms and 3 tablespoons water; cook, stirring occasionally until mushrooms are soft, about 3 minutes. Stir spinach and chicken into onions and mushrooms. Add sauce, red pepper and salt to taste. Add remaining ¼ cup water to jar of Punjab sauce, shake and add to pan. Simmer for 5 minutes, stirring.
Serves 4 as a light main course 4 corn tortillas olive oil 6 cups chicken broth pieces of onion, celery and parsley 1 ½ pounds butternut squash, peeled, and cut in ½-inch cubes, about 4 cups 1 medium onion, chopped 1 tablespoon minced garlic 1 14 ½-ounce can diced tomatoes w green chilies 2 cups shredded cooked chicken, about 1 whole breast 1 jalapeno minced or ½ teaspoon red pepper flakes juice of two limes garnish: sour cream, chopped cilantro Brush tortillas lightly with olive oil. Cut into thin strips and arrange on cookie sheet. Bake at 400-degrees for 8-10 minutes. Set aside. Place breasts into large stock pot. Cover with water and add a little onion, celery and parsley for flavor. Bring to a boil and simmer for 20 minutes. Drain and cool breasts in covered bowl. Shred meat with a fork. Set aside. Sauté onion until turning brown; add garlic and cook until fragrant. In a large stock pot, bring broth, squash, onion, garlic, tomatoes, chicken and pepper. Bring to a boil; simmer uncovered until squash is tender, about 5 minutes. Stir in lime juice. Add salt and pepper to taste. Put half tortilla strips into the bottom of each bowl. Add soup and top with remaining strips. Garnish with cilantro and sour cream.
Butterflied
Chicken with Herbs & Sticky Lemon Serves 4 Elise Lalor, Winner of 2009 National Chicken Cooking Contest
1 whole chicken, backbone and breastbone removed and flattened 2 teaspoons kosher salt 2 teaspoons pepper 10 springs sage 5 sprigs thyme 10 cloves garlic 2 tablespoons olive oil ¼ cup sherry vinegar 1 lemon, thinly sliced ¼ cup honey 2 tablespoons adobo sauce ¼ cup chopped parsley Preheat oven to 400-degrees. Sprinkle chicken with salt and pepper. On roasting rack, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken. In small bowl, mix honey and adobo sauce; brush over lemon slices. Bake chicken additional 10 to 15 minutes. Cover chicken with foil if it starts to burn. Test for doneness by inserting thermometer into thickest part of the thigh without touching the bone. It should register 170 degrees. Remove chicken to platter and sprinkle with parsley.
Serves 2 1 whole chicken breasts enchilada sauce 2 cups chicken broth 1 cup masa flour 1 small can corn salt 1 tablespoon butter ¼ cup crumbled cotija or
feta cheese fresh cilantro leaves, chopped
Bring 2 quarts of water to a boil.
Add chicken breasts and 1 teaspoon salt.
Simmer covered for 20 minutes. Drain and drench in cold water
to cool. Dry chicken
with paper towels. Shred
chicken with a fork and add to a small saucepan.
Mix in enchilada sauce to taste.
Bring to a boil and simmer gently for about 3 minutes.
Add some water if it gets too thick.
Add chicken broth
to a medium saucepan.
Whisk in masa. Bring to
a boil stirring constantly.
Stir in butter and corn.
Add salt to taste.
Layer the
following in order into wide bowls: creamy masa, chicken chili
mixture, cheese, cilantro.
1 package fresh Chicken Tenders salt 1/3 cup buttermilk (preferably) or milk 1 tablespoon olive oil heavy, non-stick frypan Crunchy Topping: ¼ cup flour 2 tablespoons cornmeal ½ teaspoon salt Quick Topping: Progresso Seasoned Bread Crumbs (1) Rinse chicken in cold water and pat dry with paper towels. Lightly salt the pieces. (2) Add buttermilk to shallow bowl. Pour topping mixture onto a salad plate. Dip each piece of chicken into buttermilk; shake off excess. Choose one of the two topping mixtures. Coat both sides of chicken pieces with topping, pressing gently to adhere; shake off excess. Repeat with all the pieces of chicken. (3) Add olive oil to fry pan and heat on high until almost smoking. Add chicken pieces to pan, cooking them for about 1 ½ minutes per side. Turn down the heat if it looks like the chicken is burning. Cut one piece in half to determine doneness. It should be white inside, not pink. Remove chicken to a platter and pat lightly with paper towel to soak up excess oil. Note: If you want to freeze portions for other meals, complete steps (1) and (2). Let the chicken pieces dry somewhat on both sides. Wrap individual meal-size portions in plastic wrap. Then put the portions into a quart-size, zip lock vacuum bag. Pump out the air and freeze. To thaw, remove a portion to the microwave and thaw on Power setting 2. Proceeds with step (3).
Serves 4
The Oregonian
2 tablespoons olive oil 2 medium carrots, peeled
and cut into coins 2 cups crimini mushrooms,
cut ¾” 1 leek, thinly sliced salt and pepper 1 ½ cups chicken broth 1 sprig fresh thyme 1 tablespoon butter 8 boneless chicken
thighs, cut ¾-inch 1 cup peas 2 tablespoons cornstarch Optional: ¼ cup crème
fraiche or cream Biscuit Topping: 1 ½ cups flour 1 ½ teaspoon baking
powder ¼ teaspoon baking soda ¼ teaspoon salt 3 tablespoons butter ¾ cup buttermilk 1 egg Preheat oven to 400-degrees. Put oil in large non-stick skillet over
medium-high heat. Sauté carrots and mushrooms for about 5 minutes.
Sprinkle with salt and pepper. Add leeks and sauté for about 3
minutes. Push vegetables to the sides of the pan and add chicken to
the center. Sauté until the chicken is just white on the outside.
Add broth and thyme to the skillet; bring to a boil.
Reduce to a simmer and cook until carrots are almost tender,
8-10 minutes. Whisk cornstarch with a few tablespoons broth to make
slurry. Add slurry to skillet and stir until liquid thickens
slightly. Stir in peas and 1 tablespoon butter. When butter has
melted, stir in crème fraiche. Adjust seasonings. Then discard thyme
and transfer everything to an ovenproof dish.
Biscuit Topping: In a
medium bowl, whisk flour, baking powder, baking soda and salt. Add 2
tablespoons butter broken into small pieces. Crumble the butter into
the flour with your fingertips. Beat egg with buttermilk in small
bowl and pour into the flour mixture. Stir with a fork until it just
comes together. It should be sticky. Drop spoonfuls of batter on top of vegetables and chicken, covering as
much surface area as possible. Bake for 20 to 25 minutes until
golden on top and bubbly underneath. Scoop into bowls and serve
immediately.
James
Beard’s Turkey and Stuffing Hash Makes 4 servings 1 large onion, finely
chopped ¼ cup butter (1/2 stick) 2 cups leftover stuffing 1 ½ cups chopped cooked
turkey ½ cup chopped green bell
pepper ¼ cup turkey or chicken
broth 2 tablespoons turkey
gravy, whipping cream or evaporated milk salt and pepper paprika In a heavy-bottomed skillet, sauté onion in butter over medium-high heat until soft. Add the stuffing, turkey, bell pepper and broth. Blend well with the onion and cook, turning frequently, until the hash has a slight crust distributed through it. Drizzle the gravy over the hash and season to taste with salt and pepper. Let the hash cook, without stirring, for 3 to 4 minutes or until the cream has evaporated and the bottom of the hash is nicely browned. Place a plate over the hash and, in one swift motion, flip the pan and hash over onto the plate. Sprinkle with paprika and serve.
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