10 posts tagged “chicken”
I’m so thrilled that it’s finally fall. I do a countdown from the first day of spring and just mark down the days until fall finally returns. It’s such a big deal for me that I’ve even started a tradition of celebrating the fall equinox with my husband. Every year, around September 22, I whip out some of my favorite ingredients that remind me of fall and make a delicious and romantic dinner for two.
Chicken with Figs over Buttered Gnocchi was an idea that I first got from an episode of Rachael Ray a few years ago. As she was cooking on her show, my stomach was growling just looking at how awesome this dinner looked. This is a dish she makes every year for her wedding anniversary as a tribute to the Tuscan town where she and her husband wed. It makes me wish I had a fall wedding. In Tuscany. You know, just something that the simple folk do.
Dried black figs and golden chicken chunks drowning in thick, delicious wine gravy…I knew I had to recreate this dish. Some adjustments I made include the part of the chicken I chose to cook. I’m not a big fan of dark meat, so instead of using chicken thighs, I opted for chicken breast. The dried black mission figs are a delicious treat in this dish, but don’t discount dried California figs. They have a terrific texture and lighter flavor that is just as yummy in this recipe. I also opted for my favorite Mondavi merlot instead of Rachael Ray’s choice of Montalcino wine. The Montalcino, while very tasty, just didn’t have the same delicious and savory bite that the merlot provided for my particular tastes. As with every recipe, I find that the original recipes are always great suggestions or jumping off points, but cooking should always reflect your own personal favorite tastes as well as your own creative spin.
With every mouthful of this dish, we celebrated the return of our favorite season. The sweetness of the figs mixed with the complex flavors of the red wine—I swear, you can just taste the purple! The smokiness from the bacon and the freshness from the chopped parsley was like digging into a perfect fall day. Just a touch of ground nutmeg sprinkled on the top of buttered gnocchi, you’ve got the perfect combination of a perfect first fall dinner.
Chicken with Figs and Buttered Gnocchi
Recipe inspired by Rachael Ray
Ingredients
1/4 cup extra-virgin olive oil, 4 turns of the pan
1/3 pound thick-cut bacon or pancetta, cut into chunks
2 pounds chicken breast, cut into large chunks
Salt and pepper
Flour, for dredging
1 large onion, thinly sliced
4 cloves garlic, crushed
14-16 dried figs, halved (either black mission or California)
1/3 bottle dry red wine, eyeball it
1 to 1 1/2 cups chicken stock
1/4 cup, a generous handful, chopped flat-leaf parsley
1 lemon, zested
1 tablespoon dried thyme
1 package, 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta)
3 tablespoons butter
1/4 teaspoon freshly grated nutmeg, eyeball it
About a handful of fresh parsley, roughly chopped
Directions
Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the bacon or pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
Place a pot of water on the stove to boil for the gnocchi.
While bacon or pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Sautee 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add parsley, toss and remove from heat.
Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp bacon bits.
I love putting a new twist on some old classic recipes, especially the ones I grew up with. I can remember as a little girl going to school with my fabulous Jem lunchbox, my hair tied to the side and my hot pink skirt worn over some bright neon pants…complete with layers of colorful wigwam socks and high-top sneakers. It was the ‘80s and even in elementary school, I was rocking it. But regardless of how truly outrageous I new I was looking, on my first day of school I was always a nervous wreck. My mom would fix me a lunch of peanut and jelly on white bread and I would watch as she drew a heart on the peanut butter slice (a thing I made her do after I saw it on TV) which always made me feel so special and loved. Mom’s lunches were the ultimate comfort food during those first new anxious days.
For my first day at my new job, I found that while my dress code may have changed dramatically, my first-day jitters did not. Though I was tempted to call my mom and have her make me a little confidence-booster sandwich (yes, I still make her draw the heart), I bucked up and turned a classic lunchtime treat into a healthier, more grown-up meal. Instead of peanut butter and jelly, I opted for a chicken salad sandwich.
Chicken salad would be a great source of energy and protein, but it’s slathered in my culinary nemesis…mayonnaise. So that was not going to fly with me. By substituting the mayonnaise with nonfat Greek yogurt and sour cream, I was able to not only cut back on the gross-out factor, but also all those nasty calories that mayo brings to the salad. For some crunch, I added some chopped walnuts but almonds or pecans would be just as tasty. For some spice, I used a delicious Greek rub mix that I had gotten at a Pampered Chef party. If you can’t find this rub mix or something like it in the stores, just add in some lemon zest, a touch of garlic powder and some Italian seasoning to your liking. I was skeptical at first, but the tang from the dried lemon peel and the zing from the garlic was a perfect compliment to the tart yogurt and sour cream. For the real kick, I added some sliced green grapes that not only provided great color and texture; the sweet juiciness of the grapes burst in my mouth with every bite! The sugar from the grapes and the omega 3 fatty acids from the walnuts are a terrific energy boost for the middle of the work day. This salad can be served all on its own on a bed of crisp leafy greens or on a sandwich on whole wheat bread with lettuce and tomato. However you choose to serve it, this dish will prove that classics can still be great and comforting even with a twist!
I’m not gonna lie though; I still missed my Jem lunchbox.
Mayo-Free Chicken Salad with Green Grapes
Adapted from Barefoot Contessa
Ingredients
2 whole chicken breasts
1 cup green grapes, sliced
½ c. chopped walnuts
3 tblsp. Sour cream
1 heaping tbsp Greek yogurt
1 heaping Tbsp Greek Rub
olive oil
salt and pepper
Directions
Pre-heat the oven at 350 degrees. Rub olive, salt and pepper on both sides of the chicken breasts and roast for 30-35 minutes. As chicken is cooling down, mix together the sour cream, yogurt and spice. Cut chicken into large chunks and toss gently in the mixture. Add walnuts and sliced grapes and toss once more. Add salt and pepper to taste, optional.
Enjoy!
When the hot haze of a summer heat wave hits, it’s easy to fall into a dinner rut. The last thing anyone wants to do when they come home from work or play is to make dinner over a hot stove. I’ve personally given into the notion of making plenty of cold dinner salads over the past few weeks. But sometimes, the only way to get yourself out of a rut is to force yourself out. The best trick, I find, is to use my imagination to transport me from the thick humidity of a typical Jersey summer to a world more exotic. With the lift of a window, I allowed the balmy breezes push through the tree leaves and into my kitchen where I came up with the inspiration to cook up a delicious Moroccan feast in only one hour.
Chicken with Forty Cloves of Garlic. Yes, you read right…that’s 40 cloves of garlic in that title and yes, I still kissed my husband after dinner. The 40 cloves of garlic (or three bulbs) in this dish are not as scary as they may sound. During the cooking process, the cloves turn into a lovely mush and mostly disappear into the sauce and transform into a sweet and luscious concoction. A touch of good cognac and a little bit of cream and you will be in garlic heaven…minus the bad breathe!
As if this dinner didn’t have enough zing, the added Cognac brings to the dish a whole other level of “wow”! If you don’t have cognac on hand, don’t run out to the liquor store and buy a big bottle. Instead, purchase a top quality brand in a miniature size. I always love purchasing those little liquors and brandies for recipes; they’re the perfect quantity for cooking and you don’t have to spend a fortune on something you’ll only use sparingly.
A couple of tips for making this dish: 1) use a good quality cognac and white wine. Never cook with any alcohol you wouldn’t be proud to serve. 2) Drench the fresh garlic cloves in boiling water before peeling. This allows the paper to slip right off. 3) Feel free to use 3 lbs of various chicken parts. A good mixture of white and dark meats will only add to the dish’s complexity and wondrous flavor.
Chicken with Forty Cloves of Garlic
Ingredients
About 3 lbs chicken breasts, cut into large chunks
3 bulbs of fresh garlic, peeled
Salt and pepper
1 Tblsp unsalted butter
2 Tblsp olive oil
3 Tblsp good-quality Cognac, divided
1.5 c. white wine
1 Tblsp fresh thyme
2 Tblsp flour
2 Tblsp heavy cream
Directions
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Season chicken liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, sauté the chicken in the fat until nicely browned on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
When it's 70 degrees outside and I'm still walking around with winter flub and pastey skin, I'm definitely craving lighter food fare. This salad is truly refreshing; like an alka-seltzer for the soul. It's the perfect meal/side dish/snack with limitless spin-off possibilities. I may just start writing an orzo salad cookbook. Or just eat more. Eh.
Orzo Splendor Salad
Ingredients
1/2 box of orzo pasta
1 red bell pepper, cut into chunks
1 orange bell pepper, cut into chunks
1 package snow peas, blanched
1 clove garlic, minced
olive oil
salt (to taste)
juice of half a lemon
4 thin chicken tenders, grilled and cut into chunks (optional)
Directions
When water begins to boil for the pasta, throw in your snow peas and cover. Blanch the snow peas for about 1.5 - 2 minutes. Immediately remove peas with a slotted spoon and transfer to a bowl of ice water. Drain and pat dry.
Cook orzo pasta according to manufacturer's directions.
Meanwhile, combine all your veggies and garlic. Strain the orzo and pour over veggie and garlic. Top with about one and a half turns of olive oil and squeeze the heck out of your lemon. Toss well. Add salt to taste.
There are literally thousands of ways to vary this dish. You could sub these veggies with any of your favorite kinds (broccolli, shredded carrots, button mushrooms, etc.) or top it with your desired protein (tofu, seared tuna steak, strips of flank steak). You could make it in advance and bring it to work for lunch, serve it for a light dinner or just make it as a healthy and fulfilling lowfat snack to keep in the fridge. I needed a little protein in my life tonight so I added some simple grilled chicken (skinless chicken tenders, olive oil, salt, pepper and dried basil).
Enjoy!
All I've been eating lately is chicken. And vegetables. And more chicken. And pasta. And chicken and vegetables and pasta.
Yawn.
So I was complaining to my co-worker, Meghan, about my dietary distress and how I've been suffering from cooking blogger's block. I wanted to make something with beef because I just felt I had to shake things up on my blog. But beef to me is either summer or winter...no in-between. Then suddenly the clouds parted, the sun shone down upon Meghan's cubicle as she said "how 'bout burgers?"
YES! THAT'S IT!! BURGERS! CHICKEN BURGERS!!!!
What? I'm just not that into beef right now, ok? And hey, these aren't your regular ole' chicken burgers (not that chicken burgers are really old-fashioned per say). These are stuffed with fresh mozzarella chese and topped with a delicious homemade pesto sauce to die for! No need for condiments for this burger! And you can make enough pesto to freeze and later use for sauces, soups and stews!
Mozzarella-Stuffed Chicken Burgers with Homemade Pesto
For the pesto:
a bunch of fresh basil
about 1/4 c. of either pine nuts or walnuts
1/4 fresh grated parm cheese
salt and pepper to taste
olive oil
Directions for pesto:
In a food processor, pulverize basil, nuts and parm until combined. Then, while the blade is spinning, slowly drizzle in olive oil until the sauce reaches optimal cosistency. Add salt and pepper to taste.
For the chicken burgers:
1 lb of ground chicken
1 tsp. poultry seasoning
a dash of Worchestire sauce
1/4 c. bread crumbs (I like Japanese panko)
4 cubes of fresh mozzarella
salt and pepper
homemade pesto sauce
roasted red peppers
Potato or whole wheat or any old burger bun you want!
Directions for chicken burgers:
Gently combine chicken, seasonings, Worchestire sauce and bread crumbs in a bowl. Divide into 4 equal patties. With a teaspoon, form a small insertion into the patty and slide a cube of cheese in and seal with the meat. Pre-heat your counter-top grilling machine or grill pan. Spray with cooking spray and cook the patties for approximately seven minutes, flipping over once (cook for only 3 1/2 minutes if using counter-top grilling machine).
Top each patty with a roasted red pepper and a dollop of pesto. You'll be in heaven! Enjoy!
This is one of those times I really wish I had invited you over for dinner. Partly because the food was so good, but mostly so that you being here would inevitably keep me from over-stuffing myself!
Tonight's dinner happend due to the fact that a) I was craving a dinner I would get out at a restaurant that shall remain nameless as any self-respecting Italian wouldn't be caught dead in this restaurant and b) I had to get rid of a few perishables in my fridge. Thus, the stuffed chicken was brought to my kitchen and then to my mouth and in about two days to my waistline.
In yo' face, "Schmolive Schmarden"!
I'm-so-stuffed-they'll-need-a-crane-to-lift-me-from-my-bed Stuffed Chicken
Ingredients
1 clove garlic, minced
7 oz. baby spinach
1/2 jar julienne sundried tomatoes (in oil)
4 oz goat cheese
4 slices bacon (oh yeah...I'm goin' there)
1.5 lb chicken cutlets
dry white wine
3-4 basil leaves
2 tblsp butter
evoo
s&p
Directions
First, cook up the bacon slices and transfer to a paper towel when done and let cool.
Then, in a large sautee pan, heat up the evoo and toss in the garlic. Add baby spinach and a splash of the white wine and s&p to your desire. Once wilted, and most of the liquid has evaporated transferr the spinach to a small plate to cool.
Get your chicken cutlets and s&p each side. Filet the cutlets. Mix together the goat cheese and sundried tomatoes together in a small bowl (*tip from cara's cravings, thanks!). Place the cooled spinach on one side of each cutlet. On top of that, put about a tablespoon of goat cheese mixture. Next, add the bacon and then top with one fresh basil leaf.
Sandwich the two cutlet sides together and press down. Heat up your sautee pan (leftover from the spinach) to a med-high flame and add some more evoo and 1 tblsp of butter. Carefully place each stuffed cutlet into the pan and LEAVE IT ALONE for 4-6 minutes (depending on thickness). Turn over, cover with lid and again LEAVE IT ALONE for 4-5 minutes.
You may wish to make a pan sauce to go with this chicken. To do that, just take the leftovers in the pan and turn the heat to high and add about a cup of white wine and another tblsp of butter. Reduce to a glaze and pour over the chicken. Enjoy!
Well, I'm not on Weight Watchers, but I still visit the site from time to time to find some lighter and more inventive recipes. Last night I made Pomagranite-Balsamic Glazed Chicken.
Lord, it was good. Even my husband liked it! The balsamic and pomangranite flavors created this wonderful winey taste and didn't feel overwhelming and was quite satisfying indeed!
I served it with some basmati rice and sauteed broccolini (sauteed in butter, evoo and 1 clove of minced garlic) for a truly wonderful, well-balanced and healthy meal with plenty of leftovers! This recipe's a keeper!
If you are following weight watchers, the points value for one serving of chicken is 7 points.
My dear, sweet Greek Nestie & Vox(!) friend Elly posted this recipe on her food blog a few months ago. I gave it a try and modified to my personal preferences. Elly prefered 4 chicken thighs, but in it's place I used chicken breasts. I kept the breasts in the pan while I sauteed the onions and garlic rather than removing them in order to keep the chicken nice and moist. Other than that, it's all Elly! Thank you, Elly for your wonderful dishes that have become some of my husband's and my favorite dinners!
I absolutely love one-pot meals. My mom used to cook one-pot meals for us all the time and still does to the day. One-pot meals provide an easy-going cooking process with all of your veggies and proteins all without cleaning and utilizing a lot of different pots and pan. This dish is savory and delicious and it just makes you feel good at the end of any day. The spices along with the sweet aromatic smells of the garlic and onion are sure to lift your spirits. This recipe serves 2-4, but really is a good amount for two. The bright green of the just-wilted spinach and the creaminess of the white beans completes the dish that feeds all the senses.
Hope you enjoy!
Elly's Chicken with White Beans and Spinach
Ingredients
3 slices of bacon (chopped)
4 chicken breasts
1 small onion (diced)
2 cloves garlic (minced)
2 Tbsp tomato paste
1/2 c. dry white wine
1 c. chicken broth
1 bay leaf
1 tsp. oregano
1 can cannellini or other white beans, rinsed and drained
2 cups fresh spinach
salt and pepper
Directions
In a large saute pan with lid, cook the bacon until it has released its fat. Remove with a slotted spoon and set aside.
Sprinkle chicken breasts with salt and pepper and sear it in the bacon fat on both sides. Push breasts to the sides of the pan, making a well in the center for the onions and garlic.
Add the onions and cook until tender. Stir in the garlic until fragrant. Stir in tomato paste. Cook for about 1 minute.
Add the wine to the pan to deglaze. Cook for about 2 minutes, scrapping up the browned bits. Add the chicken broth, bay leaf, oregano, salt and pepper to taste and bring to a boil. Cover, reduce the heat and simmer for about 10 minutes.
Meanwhile, mash about 1/3 of the canof beans into a paste. You can use your hands or a fork until you reach the right constistency. Add the wholes beans and mashed beans into the pan after ten minutes. Cover and let simmer for an additional 5 minutes.
Add back in the bacon and the spinach. Cook just until the spinach has wilted, about 2 minutes. And, as Elly says, serve with some crusty bread to sop up the "tomato-y goodness" and enjoy!
Tonight was so bitter cold and windy, I needed my aromatherapy, so I made Rosemary's Chicken!
It's practically the same recipe as the Classy Chicken,but a different herb (rosemary) and a different wine for the gravy (Reisling instead of a dry white).
The Reisling provided a perfect compliment to the rosemary's sweet, piney taste. The gravy was so silky and savory...I just had to take a picture of it!
Hey, I'm proud of my gravy!
Ok, I confess...I really just wanted to do a mac-n-cheese shout out to our WC Nestie, Katie! No recipe though, dear...just Velveeta!
So until I can find my digital camera, your imagination will have to do!
My absolutely favorite dinner to make would have to be, hands-down, roast chicken. It's so simple and yet the first time I made it I felt so nervous and then completely proud of the end result. The smell of the chicken, garlic and thyme permeating through the house...good lord--it's my kind of aromatherapy. On an episode of Top Chef (Season 2) Elia made a roast chicken to serve as an example of the vice "pride". I didn't get it then, but I most certainly do now!
Enjoy!
UPDATE! Guess who got a new digital camera!!!
Popper and all! That's some classy chicken
The World's Classiest Chicken
Ingredients:
6-8lb roasting chicken
2 large lemons or 3 small lemons (quartered)
2 bulbs of garlic (cut in half, horizontally, paper and all)
6-8 sprigs of fresh thyme (or rosemary or both if you prefer!)
olive oil
salt and pepper
kitchen string
For Gravy:
3 tblsp butter
3/4 c. white wine
salt and pepper to taste
Instructions:
Preheat the oven to 375 degrees F.
Wash the bird in cold water, making sure to remove the package inside containing the neck nad gizzards.Pat dry with paper towel.
Throw in some salt and pepper inside the cavity and add the garlic, 1/2 the amount of quatered lemons, and fresh herbs.
Tie the legs together with string and fold the wing under to ensure even cooking.
Rub a generous amount of olive over the bird. Sprinkle with salt and pepper. Add remaining quartered lemons to the pan.
A good rule of thumb is to roast the bird for 15 minutes per pound and then add 20 minutes to the end. So for an 8lb-er, you would roast for 2 hours and 20 minutes.
Once finished, remove the bird from the pan and set aside to rest with a blanket of tin foil over it. Transer the roasting pan, with all of it's glorious drippings, to your stovetop to make the gravy.
Over medium heat, begin to simmer the drippings, remove all lemons or any other big pieces.
Add wine and butter and be sure to scrape the bottom to incorporate in the gravy. Allow for the sauce to thicken and simmer until reduced to a nice glaze. If the gravy is still too thick, add a tiny bit of flour but make sure to use a whisk.
My friends REALLY love classy chicken.
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