Category Archives: chicken

Chicken Corleone aka Chicken Parmigiana or Chicken Godfather

Posted on May 19, 2014 | Leave a comment

Beautiful Sunday in New York and in need of some real deal Italian Food. Sure I can call in to any number of qualified Italian restaurants but I like to cook especially on Sunday nights. We were watching Godfather 2 and it was all the inspiration I needed. A friend of mine saw my post on FB and suggested I call it Chicken Corleone and I totally agreed , so it shall be re-named Chicken Corleone. It’s our favorite movie and probably one of our favorite foods. I made a quick red sauce ( in 1/2 hour) and cooked the chicken the old-fashioned way with flour, egg and bread crumbs. No shortcuts here and it is so worth the effort. I haven’t made it in a while and it was just delicious. It’s coming back into the rotation in our house for sure. It’s really not a lot of ingredients and probably whole recipe took about an hour to prepare. I made with fettucine because it’s what I had in the house , I actually prefer thin spaghetti with this but didn’t have this time. You don’t really need the pasta but what’s chicken parm without the pasta? So enjoy this delicious recipe for my now re-named Chicken Parmigiana or Chicken Godfather or its new name Chicken Corleone.

Ingredients:

4 chicken cutlets– I like my cutlets thin. I buy the thin ones. You can also pound your chicken cutlets with a meat pounder (mallet) or a rolling-pin will work.

1/4 – 1/2 cup flour ( you can use whole wheat flour if you like)

2 large eggs

3/4 cup dried bread crumbs ( I used Italian Flavored Bread Crumbs) or Panko – if you use flavored crumbs be careful of additional salt.

1/4 – 1/2 tsp. kosher salt ( not too much because I used flavored bread crumbs, more if you don’t)

a few grinds of the pepper mill

3 tbsp. olive oil

Marinara Sauce –see recipe below

grated Parmesan–to taste , I like a lot (for this recipe I use app. 1/4 cup freshly grated Parmesan)

shredded or sliced mozzarella cheese–to taste but I like to cover my chicken completely with cheese ( see pic) just saying……. you use as much or as little as you personally like

I set up 3 dinner plates and 1 bowl. I place the flour on one plate, in the bowl I place the beaten eggs. On the second plate, I combine the bread crumbs, some grated parmesan cheese, salt and pepper to taste. Keep a clean plate nearby to place breaded cutlets on.

Dip each cutlet first in the flour, then in the beaten egg. Let the excess egg drop off before dipping in the bread crumb mixture, you may have to press it a little to adhere better. Place the cutlets on a clean plate. Now what I do when I have extra time is I put the plate in the fridge till I’m ready to fry. Sometimes for a few hours, depending on my timing. It helps the bread crumbs to stick better. Now this is just my theory but I really believe it works. When I’m ready to fry I remove my fridge and let sit out a little to bring to room temp. and fry away.

To fry: place a large skillet on the stove and turn the heat to medium-high. Measure out 3 tablespoons of the olive oil and heat until it shimmers. I use tongs and add 2 cutlets and cook for about 4 minutes per side. Check them by just turning the edge after a few mins. to make sure they are golden brown. Usually 4 minutes per side is enough depending on size of cutlets. (If you need more oil while frying extra cutlets add a little .)

I spray a baking dish with cooking spray and ladle out one large ladle of sauce and thinly spread around the bottom of baking dish. I place the crisp chicken in the baking dish on top of the little bit of sauce. Cover with marinara (recipe below) top with parmesan and mozzarella . Bake for app. 15 – 20 minutes in a 350 degree pre-heated oven. Serve immediately with spaghetti or vegetable or both!

Quickie Marinara Sauce:

1 28 ounce can of crushed tomatoes

3 cloves garlic, chopped

2 tbsp. olive oil

1/2 tsp. salt to taste

1/4 tsp. crushed red pepper to taste

1/4 tsp. freshly ground black pepper to taste

In a large saucepan on the stove turn the heat to medium. Measure and put in the olive oil and heat to simmer , about 2 minutes. Place the chopped garlic into the pot being careful never to burn your garlic, sometimes to prevent it from burning I will remove hot pot from heat for a minute and add my garlic just till it softens down. You’ll want the garlic golden brown.

Remove the pan from heat again and add the tomatoes. Then stir in the seasoning. Tasting for salt , pepper and crushed red pepper. If you don’t like the crushed red pepper you can omit. We love it!

Return the pot to the heat and bring to a boil, once it boils lower the heat to medium-low and simmer . Stir often and taste for seasonings. If sauce becomes too thick add water up to 1/2 cup till it is desired consistency. Allow to cook for at least an hour, I try to cook for 1 – 1 1/2 hours.

Enjoy! I like to make extra sauce to freeze, so I will sometimes double this recipe.

Roast Chicken with Dijon and Shallot Sauce

Posted on March 6, 2014 | 1 comment

This was a delicious chicken dish that I made with chicken thighs but you can really make with thighs, drumsticks, and/or breasts. It’s a thin light sauce and if you’d like to thicken it up you can reduce the sauce by cooking over a high heat for several minutes, this usually will help to thicken it up by cooking it down. I did use 1/4 cup of heavy cream for the sauce , I don’t think it’s all that much spread out over the sauce, if you are unhappy about 1/4 cup use a little less. It was delightful and really light and nice despite the cream. This is what I did and the only suggestion I would make differently from what I did is to thinly slice the 2 small shallots, I chopped them and I think I would slice next time.

1 – 3 lbs. of chicken parts ( thighs, drumsticks, and/or breasts) with skin and bones . I used 1 lb. but this amount of sauce would be good for up to 3 lbs. Use whatever parts of chicken you prefer, but I have to say the thighs were delicious.

1 tablespoon vegetable oil

2 small shallots, thinly sliced

3/4 cup dry white wine

3/4 cup chicken broth

1/4 cup heavy cream

2 tablespoons Dijon Mustard

*optional 1 tablespoon finely chopped chives or green parts of scallions for garnish

Directions:

Preheat the oven to 450 degrees with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper

Heat oil in a ovenproof 12-inch heavy skillet ( Le Creuset) over medium-high heat until the oil shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, cook until chicken is golden about 5 minutes on each side. If heat is turned too high it will burn oil so you may want to turn down and make adjustments depending on your stove.

Return all chicken, skin side up to skillet and roast in the oven until just cooked through about 15-20 minutes.

Transfer chicken to a platter , then add shallots, wine, and broth to pan juices in skillet and bring to a boil, scraping up all the brown bits with a wooden spoon, until sauce is reduced by about 1/2, this should take 2-3 minutes. Add cream and boil until sauce is slightly thickened, a few minutes.

Strain sauce through a sieve into a bowl. Whisk in the mustard, chives/scallions Salt Salt and Pepper to Taste.

Serve chicken with sauce.

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Tagged Chicken Thighs, chicken with dijon and shallots

Easy Chicken Soup with Orzo and Lemon

Posted on February 5, 2014 | Leave a comment

I literally started this soup at 5 p.m. and app. one hour later I was eating it. Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit. I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

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!

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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.

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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.

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Tagged Chicken Cacciatore, Chicken in Le Creuset Pot

Category Archives: chicken

Chicken Corleone aka Chicken Parmigiana or Chicken Godfather

Ingredients:

Marinara Sauce –see recipe below

Quickie Marinara Sauce:

Roast Chicken with Dijon and Shallot Sauce

Directions:

Easy Chicken Soup with Orzo and Lemon

Ingredients:

Directions:

Quinoa , Chicken and Veggies

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Directions:

Lemony Chicken Thighs–Pan Roasted

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Directions:

Slow Cooker Chicken– Super Simple

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Directions:

Chicken with Mushrooms and Artichoke Hearts

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Directions:

Lemon Couscous with Chicken and Peas

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Directions:

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

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Buttermilk Dressing:

Chicken Cacciatore

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Directions:

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