Chicken with Mushroom Cream Sauce

Method
1 Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.
2 Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.
3 Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.
4 About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.
5 When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.
Serve with noodles, rice, or Spanish rice.

 

Ingredients

• 1 5-pound roasting chicken, cut into serving pieces (bone-in, skin on)
• Flour, salt and pepper
• 1 cup grapeseed oil, or canola oil (or other high smoke point oil)
• Butter
• 1/4 cup rich chicken broth
• 1 small onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 clove of garlic, crushed
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper

Note: If you don't have some homemade chicken stock available, you can simmer the giblets (gizzards and heart, not the liver) and neck in a cup or two of water to make some stock.

Chicken with Mango Chutney Sauce

Method

1 Heat 1 Tbsp olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes.
2 While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil. Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper. Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 180°F, about 30 minutes. If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 30 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through. Remove chicken and roasting pan from oven.
3 Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain). Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish. Adjust seasonings. If too acidic, add more sugar. Add salt to taste.
Serve chicken with mango chutney sauce and steamed rice or Spanish rice.

Ingredients

• 2 lbs chicken thighs, bone in, skin on, trimmed of excess fat
• Olive oil
• Salt and Pepper

• 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes
• Olive oil
• 1 medium onion, chopped (about 3/4 cup chopped onion)
• 1 garlic clove, minced
• 1 Tbsp chopped candied ginger (or fresh ginger)
• 2 Tbsp chopped raisins
• 1/2 teaspoon mustard seeds
• Scant pinch of red pepper flakes
• 4 Tbsp sugar
• 3 Tbsp white vinegar
• 1/2 cup water
• Salt to taste

Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Method

1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.

ngredients

• 4 skinless chicken breasts (about 2 pounds total)
• 4 bay leaves
• 1 quart chicken stock
• 2 garlic cloves, finely chopped
• 1 cup unsalted, toasted almonds, finely chopped
• 1/2 large red onion, chopped
• 1/2 cup parsley, chopped
• 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
• 3 Tbsp sherry vinegar (can sub apple cider vinegar)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Chicken Pot Pie

  Chicken Pot Pie Method
1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.
4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

 

Chicken Pot Pie Ingredients

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt

Pie crust ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry
• 3/4 cup green peas, frozen or fresh
• 2 Tbsp minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Egg wash:

• 1 egg whisked with 1 Tbsp water

Special equipment needed:

• 6 10-ounce ramekins

Chicken Piccata

Chicken Piccata Method

1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Ingredients

• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
• 2 Tbsp grated Parmesan cheese
• 1/3 cup flour
• Salt and pepper
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock or dry white wine
• 3 Tbsp lemon juice
• 1/4 cup brined capers
• 1/4 cup fresh chopped parsley

Chicken Parmesan

Method

1 Prepare the sauce. Coarsely grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).
2 Preheat oven to 400°F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.
3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.
5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.
6 Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.
Serve with spaghetti and the remaining sauce, or in a large roll.

Ingredients

Sauce:

• 1/2 large yellow onion
• 1/4 cup olive oil
• 2 medium garlic cloves, peeled and minced
• 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Pinch of sugar

Chicken:

• 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
• Salt
• 2 eggs
• 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
• 1 cup freshly grated Parmesan cheese
• 1/4 cup olive oil
• 2 Tbsp fresh basil leaves, thinly sliced
• 8 ounces mozzarella cheese, sliced

Chicken Paprikash

Chicken Paprikash Method

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).
2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.
3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)
5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Ingredients

• 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
• Salt
• 2-3 Tbsp unsalted butter
• 2 pounds yellow onions, (about 2-3 large onions)
• Black pepper to taste
• 2 Tbsp sweet paprika, preferably Hungarian
• 1 teaspoon (or to taste), hot paprika or cayenne
• 1 cup chicken broth
• 1/2 cup sour cream