Category Archives: chicken

Chicken Stew in One Pot

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit my taste.

*should serve 4-6 nicely with 4 nice size chicken breasts

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

*hot sauce like Cholula is great served on the table so people can adjust seasonings on their own

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

Italian Wedding Soup with Chicken Balls

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

Chicken Marsala

Chicken Marsala

One night last week I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly. I served it with a plain brown rice which worked out nicely. A green salad or a green vegetable would make this all the more perfect!

Ingredients:

1/4 cup all purpose flour for coating

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed)

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then de-glaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

Sheet Pan Chicken with Veggies with Chili Sauce and Honey

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By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.

Enjoy!

Ingredients:

6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above

1 red onion, cut up as shown in photos, medium sized pieces

Sauce:

1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt

Directions:

Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

 

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family. I am going to make it this year for Rosh Hashana and it is so perfect for Passover.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

Chicken Fajitas on the Grill

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IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They call them Hobo Packs.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

Last night there were 4 of us so I used about 2 lbs. of chicken but kept everything else the same and it worked out just fine!

You’ll need heavy-duty aluminum foil for the grill.

Ingredients:

1 lb. chicken tenders–you can 1/2 them lengthwise into thin strips or leave them whole which is what I did. If you can’t find tenders use a cutlet and cut into thin strips.

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet.

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again.

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out. Just eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

Enjoy!

 

Easy Peasy Chicken Caprese

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer . It is light and delicious and makes for a beautiful salad as well and you can serve it at room temperature. I made this last night with burnt brussel sprouts on the side . You’re not going to believe how easy this is. It’s amazing!

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over Brown Rice but this is totally optional.  Easy Peasy Healthy and Easy that’s how I like it.

Ingredients:

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in 1/2 lengthwise

3 Tbsp. Olive Oil

1 teaspoon Italian Seasoning

1/2 tsp. Kosher Salt and a few turns on the Pepper Mill

1 cup Balsamic Vinegar

4 Tablespoons Honey

1/4 tsp garlic powder

1/4 tsp. kosher salt

Directions:

Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.

Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam).  Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.

Now prepare the glaze:

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.

After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.

*This should serve 3-4 people nicely especially with the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

DSCN0069photoI was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale,  Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d like.  Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it. The inspiration for this salad and dressing comes from a blog I follow,  124 Park. Part of being a part of the blog culture I am exposed to some really wonderful blogs , I just wish I had the time to read all of them.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( lowfat is fine)

1 tablespoon whole grain mustard

1/4  teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing and mix salad adding dressing as needed.

Winner Winner Chicken Dinner-Mustard and Balsamic

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Chicken in Marinade for 1/2 hour

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Chicken finished cooking

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plated chicken

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Lemon and chopped Rosemary

IMG_7545 I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe.

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/2 cup of Olive Oil

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken. I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 1 hour , or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!!