Category Archives: chicken

Quinoa , Chicken and Veggies

Posted on January 31, 2014 | 2 comments

This recipe kind of came together in a very slap-happy sort of way. I had an outline of what I wanted to do and ingredients I wanted to work with and I was very happy with the outcome. It was actually very very tasty. The secret ingredient here was the Feta cheese without a doubt. I don’t think Joel would have gone for it if not for the feta. The feta just slightly melts into the quinoa and tomatoes with just the perfect consistency and flavor. You can use broccoli but that would have caused a near riot in my house, Joel won’t go near broccoli but he actually ate the zucchini much to my surprise! Don’t leave out the basil leaves or lime juice because they both add a lovely layer of flavor to this dish. I believe this dish qualifies as “healthy” and it is most certainly yummy. Enjoy!

Ingredients:

1 cup rinsed quinoa ( any kind you like) I used white this time

2 cups chicken broth

4 tablespoons extra-virgin olive oil divided

2 garlic cloves, chopped

1 small onion , chopped

2 skinless , boneless chicken breasts, cut into strips. I didn’t cut pieces too small. You can use stir fry strips if the meat dept. has them already pre-cut into this size, that’s perfect. Whole Foods cut the chicken breast for me. ( a little time saver)

1 zucchini, diced

1 small can diced tomato ( 16 oz.) whole can juice and all (or now they have great little boxes of diced San Marzano tomatoes)

4 ounces crumbled feta cheese

8 fresh basil leaves, you can chop or not. They will shrink up if you leave them whole , it’s up to you.

1 tablespoon fresh lime juice

Directions:

Bring the quinoa and chicken broth to a boil in a skillet, reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, about 12 minutes. Just let it simmer a little longer if it’s not ready in 12 minutes. Till it’s fluffy.

Heat 2 tablespoons of olive oil in a skillet, add the chopped garlic and onion and cook until onion is translucent, about 5 minutes. Stir in the chicken breasts and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir in the zucchini, and tomatoes until the zucchini is tender, about 6 – 8 minutes. Return chicken to the pan and lower the heat to a simmer, add in the feta and the basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 5-10 more minutes. Serve over hot quinoa.

2 Comments

Posted in chicken, vegetables

Tagged Chicken, Chicken and Quinoa and Veggies, Quinoa, Veggies, Zucchini and Chicken and Quinoa

Lemony Chicken Thighs–Pan Roasted

Posted on December 27, 2013 | 1 comment

I made this for dinner the other night and it was absolutely delicious , it is a bit complicated sounding but honestly it wasn’t . This recipe is really all in the technique of pan roasting. You will cook the thighs skin side down in a cast iron skillet or a Le Creuset type of pan. The fat from chicken will render out and make the skin nice and crispy. It just was a lot of in and out of oven onto stove-top kind of thing. Worth the effort for sure. I served with brown rice and burnt broccoli . If you’re feeling ambitious give it a go.

Ingredients:

1 and 1/2 lemons, 1 lemon will be sliced thinly and other lemon you’ll just need about a quarter of.

4 large or 8 small skin-on boneless chicken thighs

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons olive oil

3 sprigs oregano

1 tablespoon minced shallot

1/2 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1/4 cup dry white wine

1/2 cup chicken broth

Directions:

Preheat oven to 475 degrees. Slice up 1 lemon thinly, discard all pits. Cut up the second lemon into wedges, you’ll only need 1 wedge. Dry and pat chicken with paper towels, and sprinkle with salt and pepper.

Spray your pan with Pam and 1 – 2 teaspoons olive oil. I heated up oil a little bit at medium-high heat and added chicken side down, letting skin render and brown ,cooking on medium-high for about ten minutes. Nestle chicken thighs in to the pot as pictured. Don’t play around with chicken while its browning.

I then removed chicken to a warm plate using tongs, a fork will pierce the skin and let go of some of those wonderful juices. ( heat the plate in microwave for 1 minute) I poured off excess fat from pan and kept a thin coating of oil placed 1/2 of lemon slices on bottom of pan and placed chicken back in skin-side down and scattered other 1/2 of lemon slices over the chicken. The slices on the bottom of the pan will caramelize and the ones on top of chicken will soften. Transfer skillet to oven , leaving chicken skin side down. Roast until chicken is almost cooked through about 8 more minutes.

I then removed chicken again from pan onto a plate skin side up, remove lemon slices from bottom of pan as well. Return skillet to stove top and at medium heat add oregano sprigs, shallot, garlic and red pepper flakes, cook, stirring frequently for about a minute. Add wine, cook down for about 2 minutes, add broth and cook for another 3 minutes or so. Squeeze one of the lemon wedges from second lemon and season sauce with salt, pepper and juice from another lemon wedge if desired for a very lemony flavor. Return chicken to skillet skin side up and place back in oven till skin crisps up , I probably cooked for another 13 – 15 minutes, checked internal temperature with a meat thermometer for 165 degrees. Skin should be crispy not blackened, if temperature is too high you can lower to 425 degrees.

* if you don’t want to do sauce and just want to pan roast chicken thighs. Preheat oven to 475 degrees. Season chicken with salt and pepper. Heat oil in pan over medium-high heat , heat till oil is hot not smoking. Nestle chicken in pan, skin side down and cook for a few minutes. Reduce heat to medium , continue cooking skin side down, until fat renders and skin is golden brown , about 12- 15 minutes. Then transfer to hot oven and cook for another 13 minutes or so. Flip chicken, continue cooking until skin crisps and meat is cooked ( 165 degrees) , this should take between 5 – 8 minutes.

I served over brown rice but any rice will do . Add caramelized lemon slices to top of chicken before serving.

1 Comment

Posted in chicken

Tagged Chicken Thighs, Dark Meat Chicken, Lemony Pan Roasted Chicken Thighs, Pan roasted chicken thighs

Slow Cooker Chicken– Super Simple

Posted on December 11, 2013 | 4 comments

This recipe was a sort of throw together and hold my breath kind of thing because I really wasn’t sure how it would come out. Joel prefers dark meat chicken and I prefer white meat chicken and I used both Skinless and boneless thighs and skinless and boneless breasts. This recipe is so simple I can’t believe it , and the best part is that it is in the slow cooker so the bulk of the clean up will be done by the time we sit down to eat when we come home from the movies. This was so easy and very light and delicious. Use whatever chicken meat you like but I actually think the dark meat added a lot of flavor to this dish and the white meat was a little dry, next time out I am going to use only the thighs, just make sure they are skinless and bones and any extra fat is cut away. Ingredients are so minimal anyone can do this and prep is ridiculously easy . Add rice or noodles as a side, something green would be nice as well and a salad is always perfect with it. Also did I mention that it cooks in just 4 hours on high in the slow cooker???? ridiculously simple. I made some Brussels sprouts and roast butternut squash and had some delicious Spanish rice in fridge from another meal so there you have it!

Ingredients:

1 tsp. garlic powder

1 – 2 tsp. kosher salt, I would salt generously because I ended up adding salt at the end which is something you can always do

1/2 teaspoon black pepper ( freshly ground is always perfect but not necessary here)

2 tsp. dried minced onion

4 cloves fresh garlic minced

1 Tbsp. extra virgin olive oil

1/2 cup balsamic vinegar

8 boneless , skinless chicken thighs or breasts ( I used both but don’t recommend breasts, stick with the thighs they were much better tasting.

Directions:

Combine the first five dry spices in a small bowl and spread over chicken pieces on both sides. Set aside.

Pour 1 Tablespoon olive oil on the bottom of the slow cooker. ( I always spray with cooking spray first to help with clean-up) Place minced garlic on top of olive oil and place chicken pieces on top.

Pour 1/2 cup balsamic vinegar over the chicken.

Cover and cook on high for 4 hours. After chicken is done I would taste for salt and pepper, I added a bit of both at the end.

Enjoy!

4 Comments

Posted in chicken, slow cooker

Tagged simple slow cooker chicken, Slow cooker chicken

Chicken with Mushrooms and Artichoke Hearts

Posted on September 26, 2013 | Leave a comment

I wanted to make chicken but I wanted something new to do with chicken and just when you think you’ve hit the wall a recipe jumps out at you and there you go you have a new recipe to work on. At least that’s what happens to me and hopefully you’ll see this and you’ll want to make this recipe as well. I played around with ingredients and tweaked this one to where I liked it. I love artichoke hearts and wanted to use them in a recipe for a long time. I used bone in chicken breasts with the skin on because I really like them, you can use chicken cutlets as well, just modify the cooking of the chicken. I used cremini mushrooms and I would recommend frozen artichoke hearts.
Have fun with this recipe and enjoy it, we did.

After directions I now added shopping list and pantry items, hope this is helpful in your prep.

*serves 4 as is, can certainly be cut in 1/2

Ingredients:

4 chicken breast halves, skin on with bone ( you can certainly use boneless skinless chicken breasts if you like) *See note at bottom for boneless cutlets

3 Tbsp. olive oil

2 large shallots, chopped fine

8 ounce of mushrooms, I used cremini use whatever type of mushroom you like, totally up to you. From simple white, cremini, shiitake or oyster mushrooms. You’ll want to start with 2 cups of mushrooms.

2 T. all-purpose flour

2 cups chicken stock or broth

1 1/2 cup frozen artichoke hearts ( app. 10 hearts) quartered, defrosted and drained , I like the bag of frozen artichokes, if you can’t find frozen buy the canned

1 Tbsp.. Worcestershire sauce

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh rosemary

Kosher Salt and Freshly Ground Black Pepper

1 tbsp. butter *optional

Directions:

Season the chicken with salt and pepper on both sides.

Preheat oven to 375 degrees.

Heat olive oil in a large skillet over medium heat, I used my Le Creuset dutch oven. When oil is hot add the chicken breasts skin side down . Cook about 3 minutes and gently with tongs take a look at it, you’ll want skin to be golden brown. * if you are using chicken cutlet style breasts , brown all sides. Remove chicken breasts to an oven-proof dish, and place in oven. Roast breasts for about 15 minutes for cutlets, and 30 minutes for breasts with bone-in , or until the internal temperature reaches 165 degrees. Meat thermometers come in handy with chicken, highly recommend a decent one.

While chicken is roasting, sauté the chopped shallots and mushrooms with a pinch of salt in oil and pan drippings ( you may need to add a little oil) until shallots are soft and mushrooms have begun to brown slightly and give off their liquid, stir in the flour and continue cooking over medium-low heat, stirring frequently about 5 minutes.

Pour in 1 cup of chicken stock, and raise heat, until sauce starts to simmer and reduce . Recipe calls for 2 cups , I added another 1/2 cup not whole cup, you’ll have to see how thick your sauce is and how long it sits. You can always add more.

Reduce heat to low and stir in artichoke hearts, Worcestershire sauce, lemon juice and rosemary. Stir together and cook over low heat until sauce thickens and is blended together and fragrant. Taste for salt and pepper as you’d like. I turned off heat and covered pot till the chicken finished roasting.

If and only if you’d like you can add a Tblsp. of butter , not necessary but adds a bit of richness. Totally OK not to. Just saying….

When the chicken has reached an internal temperature of 165 degrees, remove it from the oven and let it rest for a few minutes.

I plated chicken and put sauce over the chicken. Make sure you get plenty of artichoke hearts and mushroom pieces.

Over rice would be lovely. Or Orzo.

Yum!

*shopping list — is mushrooms, rosemary, chicken , shallots and frozen artichokes

*pantry staple— flour, lemons, Worcestershire sauce, kosher salt , ground pepper , butter, olive oil and chicken stock

Lemon Couscous with Chicken and Peas

Posted on July 26, 2013 | 1 comment

Since starting this blog I feel the need to come up with some new and exciting meals and while I love the challenge some days are harder than others. Around 4 pm. towards the end of my day I start to contemplate what I am going to cook. Lemony couscous with grilled chicken and peas!!! Love it!!! and there you go, it was so easy using very few ingredients and very yummy! I used chicken breasts and threw them on the grill pan with a little olive oil , salt and pepper. If you really want to make this easy you can use a store-bought rotisserie chicken. You can also substitute any grain of your choice. I happen to love the Israeli couscous ( pearl couscous), it’s not as mushy and has a better texture for this dish especially. I also like to use organic lemons when I’m using the zest of a lemon. If it’s just the juice of a lemon I don’t get as nuts but I have to say I prefer the organic ones when I know I’ll be eating the skin of the vegetable or fruit. Enjoy this one.

Ingredients:

2 tablespoons olive oil

1 1/3 cups Israeli couscous ( pearl)

2 1/2 cups chicken broth

Zest of 2 large lemons ( organic)

1/4 cup fresh lemon juice

1/2 – 1 teaspoon kosher salt ( start with less and you may need to add a little more) the parmesan is salty, and you’re salting the chicken.

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

4 green onions, chopped

1 cup frozen peas

1 lb. thin chicken breasts, a little olive oil and salt and pepper or use a rotisserie chicken breast

Directions:

On a baking sheet, brush chicken breasts with a little olive oil and lightly salt and pepper. The thin cutlets grill up very quickly app. 3 minutes per side. Grill and set aside. I cut chicken up into small pieces before adding them to couscous.

In a large saucepan, heat the 2 tablespoons of olive oil over medium high heat. Add the couscous and cook until lightly toasted , 2-3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, app. 8 minutes.

I then stirred parmesan cheese into couscous along with the green onions, peas and cut up chicken. Taste for salt and pepper.

I plated it up and we totally enjoyed!

1 Comment

Posted in chicken

Tagged Chicken and Couscous, Chicken and Lemon Couscous and Peas, Lemon Couscous with chicken, Lemon Couscous with Chicken and Peas

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

Posted on May 17, 2013 | 1 comment

I 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.

1 Comment

Posted in chicken, Salad, salad dressing

Tagged Buttermilk Salad Dressing, Roast Chicken Salad with Buttermilk Dressing, Weeknight Roast Chicken Salad with Buttermilk dressing, Weeknight Salad with Buttermilk Dressing, What to do with a Roast Chicken, What to do with leftover chicken

Chicken Cacciatore

Posted on January 24, 2013 | 1 comment

My daughter Jennifer turned me on to this delicious and I do mean delicious recipe. Original recipe from Giada de Laurentis . I took a few liberties with it and it turned out just perfectly. I only used 4 thighs and 2 breasts with skin on and bone in, if you’re not comfortable with the skin I would take out skin but leave the bone in. I am certain that there is enough sauce for at least 1 more thigh and 1 more breast , there was more than enough sauce. I served over brown rice and it was just perfect. This is a beautiful meal for a dinner party or just the two of you. I used my Le Creuset pot and it was a one pot meal. Thanks to Jenn for pointing it out to me, this one is a keeper.

Ingredients:

4 – 6 chicken thighs with skin on and bone in

2 -3 chicken breasts skin on and bone in

Kosher Salt and Freshly Ground Black Pepper

1 box ( 8 oz.) of Mushrooms, I used sliced Cremini ( Baby Bella)

3 tablespoons of Olive Oil

all-purpose flour for dredging

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup white wine

1 28 oz. can of diced Tomatoes with juice

3/4 cup chicken broth

1 1/2 teaspoons of dry oregano

Directions:

First thing I do is dry all the chicken pieces on paper towels, this will help hold the salt and pepper and make a crackly crust. Sprinkle dried chicken pieces with Salt and Pepper generously. Dredge the chicken pieces in flour to coat lightly. In a large heavy pot ( I used my Le Creuset) heat the oil over a medium-high flame. Add the chicken pieces to the pot and saute till just golden brown, about 5 minutes per side. If all the chicken doesn’t fit , do it in 2 batches, I did thighs and then I did breasts. Transfer the chicken to a plate with tongs and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is translucent and pepper is soft, about 8 minutes. Then add in mushrooms season with salt and pepper and cook for another five minutes. Add the wine and simmer until reduced by half, about 4 minutes. Add the tomatoes with their juice, broth, and oregano. Then return the chicken to the pot and turn chicken pieces to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over low-medium heat until the chicken is just cooked through, at least 30 minutes, I cooked for 40, and chicken was perfect.

Using tongs, transfer the chicken to plates. If you’d like you can boil the sauce without the chicken till it thickens, my sauce was perfectly thick. Spoon the sauce over the chicken and serve.

1 Comment

Posted in chicken

Tagged Chicken Cacciatore, Chicken in Le Creuset Pot

Lemon Garlic Chicken in the Slow Cooker

Posted on January 16, 2013 | 4 comments

I made this recipe last night for dinner. It was rather tasty and pretty simple. It cooked in the slow cooker on high for 4 hours. Chicken falling off the bone goodness. I used 2 breasts and 4 thighs. Joel likes the dark meat and I like the white meat. I served with brown rice and brussel sprouts, and freshly made cranberry sauce. We sat down to dinner and then I sadly forgot to photograph the end results! (You’ll just have to imagine and go by my pre photos.) Sorry. If you own a slow cooker you may want to consider this as it is fairly healthy alternative to heavier fare but still a delicious treat on a winter’s night.

*also I am obsessed with the spice Za ‘atar since discovering it. You can easily substitute oregano and then just increase your salt.

Ingredients:

1 chicken breast split, skin on and bone in (2 pieces)

4 chicken thighs

2 teaspoons Za’atar spice (or oregano) but Za’atar is so very good

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cloves garlic minced

1 tablespoon butter (you can use all olive oil if you’d like)

1 tablespoon olive oil

2 cups chicken broth (reserve more in the event you’ll need it, I didn’t)

1/3 cup freshly squeezed lemon juice (1 large lemon was perfect)

1/2 cup white wine

Directions:

Pat chicken dry, making sure it’s dry is very important. Just roll up in some paper towels and let it sit for a few minutes while you prepare other ingredients.

In a small bowl, I mixed dry spices together and rubbed all over the chicken ,making sure to cover well. I browned chicken in hot oil and butter for about 3- 5 minutes per side, just crisp it up to seal in flavor. Place chicken in slow cooker. (I always spray my slow cooker with Pam for easy clean up.) Use a pair of tongs to move chicken around because a fork can and will pierce the skin and let out all the good juices.

In that same skillet on stove, mix in the broth, lemon juice, garlic and white wine and bring to a boil, deglazing the pan as you go (scraping up all little brown bits). Let it boil for a few minutes, then pour over the chicken in the slow cooker.

Cover and cook on high for 3 – 4 hours, I cooked for the full 4 hours. I was home so I turned the chicken once; this is not necessary but I couldn’t resist playing with it. If it looks like broth is evaporating, you can add some more (I didn’t have to).

I served over plain brown rice, and chicken literally was falling off the bone. I did de-fat gravy, but honestly there was very little fat. If you would like a thicker gravy remove chicken at the end, add 1 tablespoon of corn starch mixed with a little water and thicken it up, add more corn starch if you’d like. I didn’t, because it was delicious as it was. Nice and light. I did de-fat the gravy using a gravy de-fatter (great little gadget), I also strained excess garlic and anything else that may have fallen into the gravy. It’s not necessary and you can use a slotted spoon to take out chicken, and a ladle to add gravy.

4 Comments

Posted in chicken

Tagged Lemon Chicken in the Slow Cooker, Slow Cooker Lemon Chicken

Spatchcocking the Chicken –

Posted on January 11, 2013 | 5 comments

I have wanted to roast my chicken this way for quite some time, but always fall back on the standard. I have posted the standard way under Good Old Roast Chicken. You’ll need to remove the backbone of the chicken , and I am not that great with butchering so left it to the butcher in Whole Foods or whoever you go to. Just ask the butcher to remove backbone ( I discarded it or save it for making stock) and cut chicken in 1/2. This removal of the backbone of the chicken is known as spatchcocking , simply put, you roast the chicken in about 1/2 the time as conventional methods with the maximum crispiness to the skin, and very moist chicken is achieved. I used my more shallow Le Creuset pan and chicken fit snugly in which is what you want. You don’t want it in too big a pan, just make sure your pan is flame proof , a 12 inch cast iron skillet is also perfect. This is really easy, and I must give credit where credit is due, I got my inspiration from the Zuni Cafe Cookbook. I changed it a bit by cutting the chicken in 1/2 but used the times it posted and it was sheer perfection. Crispy and moist! Served with fresh cranberry sauce and roasted potatoes. You’ll have to turn your exhaust fans on for this one . By the way did I mention prep to table in an hour???

Ingredients:

1 whole chicken cut in 1/2 and remove backbone ( app. 2 1/2 to 3 1/2 lbs)

kosher salt and freshly ground black pepper (app. 3/4 teaspoon of kosher salt per pound)

sweet paprika

olive oil–1 to 2 Tbsp. of Olive Oil for the pan

*feel free to play around with seasonings of your choosing. Thyme , garlic and lemon are always perfect

Directions:

Preheat the oven to 475 degrees. I dried the chicken pieces with paper towels on both sides. The drying is very important for maximum crispiness. I put about 2 teaspoons of olive oil in Le Creuset pan. Lay the chicken breast side down on a seperate plate and with a brush pour a little bit of olive oil over the chicken and salt and pepper and paprika , then turn over to breast side and add a little oil and salt, pepper and paprika. I used clean hands and rubbed the chicken to make sure the spices and oil got all over . Be liberal with the salt, they say 3/4 teaspoon per pound and that is just a guideline, but it’s about right. I then put pan on the stovetop and heated up the olive oil in pan , you’ll want oil very hot so that chicken will sizzle when you put it in breast side up. You will now place pan in the oven with the chicken. The 2 halves of chicken fit snugly in the the pan.

I cooked at 475 degrees for the first 20 minutes, chicken should start to crisp up, I then flipped it over to the other side for another 10 minutes. Then put it back in the oven for about 15 minutes breast side up till it was finished cooking. My total oven time was 45 minutes! Use tongs to handle chicken because you don’t want to pierce skin, you’ll lose too much liquid that way. I removed from oven , checked meat thermometer for the right temperature ( 165) in thigh, and removed from oven and let it sit for another 10 minutes. This was restaurant worthy chicken for certain. See photos, though they don’t do the crispiness justice. My oven was hot enough at 475 degrees, when you flip chicken over check the crispiness and make sure it’s not burning, so you may need to lower to about 450 or raise to 500 to get it to brown perfectly. My chicken didn’t stick at all due to drying out the chicken and preheating the pan. Total cooking time should be anywhere from 45 – 60 minutes.

5 Comments

Posted in chicken

Tagged Chicken the Spactchcock Way, Roasting Chicken with Maximum Crispiness, Spatchcocking the Chicken

A new spin on Chicken Parmigiana -in the Skillet

Posted on January 8, 2013 | Leave a comment

Went to ski today and didn’t feel like going out to eat, and didn’t feel like a big food shop. Grabbed a package of thin chicken cutlets and said I’ll figure it out , and I did. Didn’t have mozzarella in the house, and I never use jarred sauce ( not that there’s anything wrong with it) and if you’re going to use it this would be a fine time to use it. I did have a big chunk of fresh parmigiano reggiano, always have diced tomatoes in the can, always have garlic and onion. So this is what I did. I recommend it for a little something different, and a little lighter than the traditional Chicken Parm. Perfect Sunday night meal before sitting down to 2 hours of Downton Abbey.

Ingredients:

1/2 cup olive oil

2 Tablespoons Unsalted Butter

1 package of thin skinless chicken cutlets app. 1 1/2 lbs. chicken breasts

all-purpose flour

Kosher Salt and Freshly Ground Black Pepper (to taste)

4 cloves garlic , minced

1 small yellow onion, chopped

3/4 cup Red Wine (whatever is open, I used a Malbec)

1 28 oz. can of diced San Marzano Tomatoes ( I used Cento Chef’s Cut )

1 Tablespoon Sugar (I use this to cut the acidity of the tomatoes) it’s optional

app. 1 cup Fresh Grated Parmesan Cheese

Pasta of your liking , I used thin spaghetti

Directions:

I put some flour on a plate with some kosher salt an black pepper. ( if I had to guess about 1/2 cup flour) Dredge chicken breasts in flour mixture. Set aside.

Heat olive oil and butter in a large skillet over medium heat. When butter is melted and combo is hot, add chicken breasts and fry until a nice golden color, about 3 – 4 minutes per side.

Remove chicken breasts and place on a plate pat off oil and cover with aluminum foil. I have a warming drawer and placed in there, this drawer rarely gets used so I am happy to justify it every once in a while) if no warming drawer just keep it covered.

Without cleaning out pan you just fryed chicken in, add onions and garlic, stir for a few minutes till onions soften and become transparent, don’t burn garlic. Pour in the wine and deglaze the pan ( scraping up the bottom of the pan, getting all the bits up from the bottom) Allow wine to cook down for another few minutes. Pour in diced tomatoes and stir to combine all ingredients. Add sugar, salt and pepper, I also added a little crushed red pepper ( I love to add this to sauce) Allow to cook for at least 30 minutes. Stirring occasionally. If you’d like you can add some italian herbs to this sauce, sometimes a little basil, a little oregano, and sometimes the italian herb mixture from Spice Islands. ( just another thought)

While sauce is cooking , cook pasta according to directions. Save a cup of the pasta water just in case your sauce is too thick, you can thin out with a little pasta water.

After about 45 minutes, you can lay the chicken breasts on top of the sauce in the skillet, and I completely covered them in grated Parmesan. Place lid on skillet and reduce heat to low. I let it simmer until cheese was melted and chicken was thoroughly heated through.

Place pasta in bowl, and put some sauce over pasta, and place chicken breasts on top. Serve immediately.

This will probably serve 3 – 4 people. You can probably add a little more chicken ( 1/2 lb) and you’d still have enough sauce and could squeeze it in the skillet.

A very large skillet is a wonderful thing to own. Mine is All-Clad and I love it.

Category Archives: chicken

Quinoa , Chicken and Veggies

Ingredients:

Directions:

Lemony Chicken Thighs–Pan Roasted

Ingredients:

Directions:

Slow Cooker Chicken– Super Simple

Ingredients:

Directions:

Chicken with Mushrooms and Artichoke Hearts

Ingredients:

Directions:

Lemon Couscous with Chicken and Peas

Ingredients:

Directions:

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

Ingredients:

Buttermilk Dressing:

Chicken Cacciatore

Ingredients:

Directions:

Lemon Garlic Chicken in the Slow Cooker

Ingredients:

Directions:

Spatchcocking the Chicken –

Ingredients:

Directions:

A new spin on Chicken Parmigiana -in the Skillet

Ingredients:

Directions:

Search Cooking with Candi

Cooking with Candi Archives

Recipe categories

Subscribe to Cooking with Candi

Category Archives: chicken

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Buttermilk Dressing:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Ingredients:

Directions:

Share this:

Search Cooking with Candi

Cooking with Candi Archives

Recipe categories

Subscribe to Cooking with Candi