Category Archives: chicken

Pasta with Chicken, Spinach and Tomatoes

Posted on May 4, 2012 | 1 comment

This is a delightful  “what’s in the house ” kind of dinner.  Most of the ingredients in this recipe you’ll have on hand and are easily obtainable.   Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish.  This is really a beautiful meal in one bowl– protein and veggies.

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.

Ingredients:

1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary

Directions:

Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance.

Use a large skillet or large frying pan

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat  olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.

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Chicken in a Mustard Cream Sauce

Posted on April 16, 2012 | Leave a comment

This was our dinner this evening. It was easy to prepare and quick to cook. Yes, it has cream in it, but once in a while it’s OK I figure. (If you really are opposed to the cream, then perhaps this recipe isn’t for you. But if you love mustard, chicken and everything else in here, then go for it.) I cooked about 1 1/2 lbs. of chicken breasts; they’re the thin ones. This was enough for 3 people. There were 5 thin breasts in the package and actually more mustard sauce than we needed. For more people, just double the chicken and squeeze as much as you can into the pan, or just do chicken in batches. I served this over rice pilaf with a green salad. Thanks to The Pioneer Woman for this recipe.

Ingredients:

1 package thin skinless chicken breasts

2 tablespoons olive oil

2 tablespoons butter (unsalted)

3 whole cloves garlic, minced

1 cup brandy

1 heaping tablespoon Dijon mustard

1 heaping tablespoon grainy mustard

1/2 cup heavy cream (you can add more for more chicken, if you think you’ll need it)

1/2 cup chicken broth (You can also add more cream here, to taste. I liked it just the way it was, though.)

Kosher salt and freshly ground pepper, to taste

Directions:

Pat chicken breasts dry on both sides and sprinkle with salt and pepper on both sides. Heat oil and butter in a large skillet pan over medium heat. Cook cutlets on both sides until nice and golden and cooked through, about 6 – 8 minutes. Remove chicken from the pan and keep on a plate.

Add the garlic to the pan, and quickly saute for about 1 minute but don’t burn. Pour in the brandy. Then just let it bubble up and cook until it’s reduced (about 1/2), then put mustards in and stir to combine. Next, add the cream and stir. Mine never got that thick. It was just perfect. Allow sauce to cook for a few minutes to just a slow bubble. Add in the chicken breasts and allow to cook for another minute or so. I prepared the sauce, and when the rice was ready brought the sauce to a low boil and then added chicken. Serve over rice with a little sauce on top. Very tasty.

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Chicken Marbella–perfect for Passover

Posted on March 17, 2012 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Chicken Balsamic – Easy Weeknight Dinner

Posted on March 7, 2012 | 1 comment

These are ingredients we all almost always have in the house (just make sure you also have a shallot).  I like to marinate for a few hours but if you can’t just do it for the hour. I did it the other night for 2 hours. Also lightly sprinkle with salt and pepper before putting in skillet. I found that this added to the flavor, because chicken can be very bland, and needs a little salt (even with the soy sauce); just go lightly, it doesn’t need a lot. I made this for dinner last night and served it on top of Caesar Salad, which is here on my blog, under Caesar Salad Dressing. The dressing has a lot of bite and it’s very delicious. This chicken is easy, and I recommend that when you take it out of oven, let it sit for a few minutes, then slice it and put back in pan and let it absorb some of the marinade before serving. This chicken is light, moist, low in calories and very tasty. This would also be great on the grill in the summer.

Ingredients:

1/3 cup balsamic vinegar

1/4 cup low sodium soy sauce

1/4 cup minced shallots

3 tablespoons brown sugar

1 tablespoon minced garlic

1 tablespoon olive oil

4 skinless, boneless chicken breast halves

Directions:

Place chicken breasts in a zip top plastic bag, add vinegar mixture, seal. Marinate in fridge for at least an hour. (I did it for 2.)

Preheat oven to 400 degrees, remove chicken from bag and place on a plate; reserve marinade. Place marinade in a small heavy saucepan over medium heat, and bring to a boil. Boil for a few minutes, or until syrupy, stirring frequently. Remove from heat. If you have a pastry brush, get it out so you can brush chicken with marinade.

Heat a large, oven proof skillet over medium high heat, add 1 tablespoon olive oil, swirl around pan. Before adding chicken, sprinkle it lightly with salt and pepper, very lightly on both sides. Add chicken to pan and saute about 5 minutes. Turn chicken over and brush with marinade generously. Place pan in oven for at least 10 minutes or until done. (Check it for doneness.) When done, remove from oven; brush with remaining marinade and let it sit for a few minutes. I then removed to a cutting board, sliced each breast, placed back in pan, swirled around marinade, and let it sit for a few before placing it on Caesar Salad.

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Rotisserie Chicken and Pasta

Posted on March 5, 2012 | Leave a comment

Baby BroccoliRotisserie Chicken and Pastashredded chicken in broth

There are those nights when the last thing you feel like doing is going out. A home cooked meal would be great, but it’s 5 o’clock and you haven’t prepared, etc. Here is a great meal you can make with a quick stop to your nearby grocery for a rotisserie chicken and a few ingredients.  I make this meal with broccoli rabe or baby broccoli (which seems to always be available in produce section) or even just regular broccoli. If you can pick up fresh pasta that is best; if not, dry pasta will do just fine. This meal is a staple around our house and this is how I make it. I originally found it in Giada De Laurentis’s family dinner book. I made a few changes to the original which better suits us.

Ingredients:

1 lb. broccoli rabe (or baby broccoli or just regular broccoli), trimmed (I cut it into 1- 2 inch pieces, and use just tops of broccoli)

Kosher salt to taste

1 package pasta, fresh or dry (Fettucine is great, but I used Perciatelli this time)

16 oz. chicken broth

1/4 cup fresh lemon juice (about 2 small lemons)

1 tablespoon lemon zest (first zest then juice)

1 roasted chicken, shredded

3/4 cup freshly grated parmesan cheese

1/2 cup toasted pine nuts (in 400 degree oven for about 5 – 10 minutes  until fragrant; browned not blackened, be careful)

*2 tablespoons fresh flat leaf parsley, chopped (if you don’t have no big deal. It’s delicious but not totally necessary.)

2 tablespoons olive oil

Freshly ground black pepper

*pinch of crushed red pepper flakes (I like it hot)

Directions:

Bring a large pot of salted water to a boil. I use the pasta insert for the broccoli (just easier). If you don’t have that, just add the broccoli and cook until crisp-tender, approx. 3 minutes. Remove broccoli with a slotted spoon and transfer to a bowl. Leave water, return to a boil and use for pasta. After pasta is cooked, drain it and reserve 1/2 cup of the water.

Meanwhile, in a large heavy skillet, bring the broth and lemon juice to a boil over medium-high heat. Boil until the broth is reduced by about 1/2, app. 5 minutes. Add the shredded chicken and simmer ’til just heated through, another 2 minutes or so. Turn off heat. Add the pasta, broccoli, 1/2 cup of the parmesan cheese (reserve last 1/4 cup for topping), pine nuts, parsley, oil, and lemon zest. Toss to coat well which is why you will need a large skillet. Add a bit of the reserved pasta water as you toss to moisten, and season with salt and pepper to your liking. I let it sit out ’til we are ready to eat, and then heat it up and add additional pasta water if it is dry. This is a light meal, and it’s very healthy.

Place pasta into bowls, sprinkle with remaining cheese (and if you like, crushed red pepper) to your liking, and serve.

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Tuscan Chicken Stew

Posted on March 2, 2012 | 2 comments

This stew cooked up super fast, and was very tasty and very healthy. I only used 3 oz. of spinach even though the recipe calls for 6, because 6 oz. would be way too much spinach to get past Joel. Even with just three oz., he picked out all the green from his plate. Oh well, there was more for me, and I love spinach.  This whole recipe–from start to finish–took under an hour. It should serve 4 nicely.  A nice loaf of crusty bread would be perfect alongside. The beans give this recipe enough that you don’t really need pasta but if you want to stretch this recipe you can add pasta or rice. Oh and the spinach adds a little green for St. Patricks Day!

Ingredients:

1/2 tsp. fennel seed

1 tsp. dried basil

1 tsp. fresh minced garlic

1 tsp crushed rosemary (dried)

1/2 tsp. oregano

1/2 tsp. black pepper

3 tbsp. olive oil

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes-this is where the thicker breasts work best

1 medium onion, chopped

1 can (15 oz.) cannellini beans, drained and rinsed

1 28 oz. can diced tomatoes (I used Chef’s cut)

1/4 cup red wine

1 tsp. kosher salt

3 oz. (about 1/2 box) baby spinach leaves (If you love spinach, add the whole 6 oz. that the recipe calls for. It will wilt down anyway. I just had to serve it to Joel, and he won’t touch it with all that spinach.) (fresh spinach in a box /bag)

Directions:

Heat olive oil in a large skillet on medium heat. I pat the chicken breasts dry, cut into 1 inch cubes, and salt and pepper the chicken before adding it to the skillet. I then add the chicken to the skillet and brown for about 10 minutes. Remove chicken from skillet and place in a separate bowl. Add onion and fennel seed to the pan, cook and stir on medium heat or until translucent and tender. (If the mixture is very dry, add a bit more olive oil.)

Stir in beans, tomatoes, red wine, remaining spices and salt. Bring to a low boil, stirring frequently. Reduce heat to low, cover and simmer for about 5 minutes. Return chicken to skillet, stir in as much spinach as you’d like, cover and cook for about 5 – 10  minutes or until spinach has sufficiently wilted. This chicken doesn’t need any accompaniment but a nice crusty bread would be nice.

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Maple Syrup and Mustard Glazed Chicken Breasts

Posted on January 24, 2012 | Leave a comment

Always on the prowl for new ways to cook chicken, I came across this recipe that I had never made before. Not only was it delicious, it was easy to prepare and pretty healthy and low in fat. This doesn’t usually happen that it is so tasty and so healthy for you. No cheese, very little fat and very tasty. Cooks in 1/2 hour, perfect! I love browning in a skillet and with this meal it’s all in the one pan, stove top to oven to stove top. Really anything with maple syrup is a hands down winner for me, how can it be bad???  I made it with chicken breasts, but would be perfectly delicious with chicken thighs or pork. I served with rice pilaf and a salad. Any green vegetable would be a perfect accompaniment. I’m thinking haricots verts or brussel sprouts.

Ingredients:

1 Tablespoon olive oil

4 chicken breasts ( not the very thin ones, just regular size chicken breasts) the thin ones will cook too quickly and dry out

Freshly Ground Black Pepper

Kosher Salt

1/4 cup chicken broth

1/4 cup maple syrup

2 teaspoons chopped fresh thyme

2 medium garlic cloves , thinly sliced

1 tablespoon cider vinegar

1 heaping tablespoon stone-ground mustard

Directions:

Preheat oven to 400 degrees

Heat a large ovenproof skillet over medium high heat. Add olive oil, swirl to coat whole pan. I pat my chicken breasts dry with a paper towel, I then lay them out on paper towel and sprinkle with kosher salt and freshly ground black pepper. I am generous here , use as much or as little salt and pepper as you like. After a while you’ll know how much to use. Salt and Pepper both sides. When oil is hot, add chicken to pan, saute for a few minutes on each side. Let it get browned. Then remove chicken from pan and put on a plate. Add broth , syrup, thyme, and garlic to pan, bring to a boil, scraping up any brown bits . Cook for a few minutes, then add the mustard and vinegar and cook for another minute or so, stirring constantly. Return chicken to pan, spoon some of the mustard mixture over the chicken . Place Pan right in the oven for 10 minutes.* I then let it sit for about 5 minutes, when the rice was ready, I just heated up pan for a minute or so, liquid became a little syrupy , and I poured it over chicken and rice.

Perfectly delicious.

*you can cut a little into chicken if you’re not sure it’s done, but I left it in pan checked for readiness and it was perfect. You just don’t want to dry it out. Nothing worse than dried out chicken.

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Chicken Cubes with Rosemary, Lemon and Garlic

Posted on January 20, 2012 | 1 comment

I have archives upon archives of saved recipes. Some days I just go through to see what I’d like to make next. I often come upon old ones which I’ve totally forgotten about. Other times, I cut out new recipes that I’m eager to try. But this one came to me through our friend, Drew (Susan’s husband). He got into cooking a few years back, found this recipe and turned me on to it. It is light and flavorful. What a ringing endorsement. For a while, it was very much a part of my repertoire. Then, for no apparent reason, I just stopped making it. But recently, while going through some older chicken recipes, I came across this one again. It really is simple–very few ingredients, and a perfect dinner served with rice and a vegetable. It is originally from Rachael Ray with a few changes on my part. If you’re not fond of rosemary, this recipe isn’t for you. (Although my son-in-law, Brian, isn’t a fan and he liked this chicken a lot anyway.)

Ingredients:

2 – 2 1/2 lbs. boneless, skinless chicken breasts (the thicker ones are the ones you’ll need)

6 cloves garlic, minced

3 tablespoons fresh rosemary leaves, stripped from stems (I chop them up)

4 tablespoons olive oil

1 lemon, zested and juiced

1/2 cup dry white wine (I use whatever is open, or buy something inexpensive to use like those little bottles I recently discovered, which are perfect to cook with.)

1/2 tablespoon kosher salt

sprinkling of black pepper

Directions:

Preheat oven to 450 degrees.

Cut chicken into large cubes (try to keep sizes uniform and not too small).

Arrange chicken in a 9 x 13 baking dish. In a separate bowl, mix garlic, rosemary, olive oil, lemon zest, salt and pepper, and mix it together. Then toss and coat the chicken cubes with the mixture and distribute evenly. Place in oven. Cook for 20 minutes (set your timer; you don’t want to overcook.) Put lemon juice (from the lemon you zested) and wine in a separate bowl. After 20 minutes, add the lemon juice and white wine, turn oven off and return to oven for another 5 minutes. Remove from oven, and serve, spooning pan juices over the chicken pieces.  This is delicious served over rice. (I used brown rice this time out.)

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What I Cooked – Chicken Marsala

Posted on January 13, 2012 | 4 comments

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. It would have been more perfect with a green vegetable served alongside, like brussel sprouts but it was sort of last minute and didn’t have the veggies, which was just fine with Joel. I served it with a plain brown rice which worked out nicely.

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 deglaze 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

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Chicken with lots of garlic

Posted on December 17, 2011 | Leave a comment

This recipe was originally from the Barefoot Contessa’s 40 Cloves of Garlic. I have to say 40 cloves was way too much garlic for just me and Joel, and I couldn’t bear taking the garlic out of 40 cloves. I actually felt it was too much garlic for even 4 people!  I made adjustments to the original recipe, and scaled it down a bit for just two people. I used about 20 cloves–still one helluva a lot of garlic–probably enough for 4.  The flavor was very garlicky, but integral to the flavor of the chicken.  You really need to love garlic to eat this dish. It is very French, indeed.  I had the butcher cut the breasts in 1/2 because they were unusually large. I served it with rice pilaf and a salad. Really delicious. A bit of an effort due to so much garlic. This is worth the effort, though. It was tres elegante for just the two of us but it would be a really nice dish for company. I removed some of the whole cloves from the sauce before serving. A few errant cloves on your plate are okay and even pretty tasty, I might add.

Ingredients:

2 whole heads garlic (you’ll need about 20 cloves) I started out with 2 heads so I could pick 20 nice size garlic cloves

4 chicken thighs, bone and skin on

2 chicken breasts (if very large, ask butcher to cut in 1/2)

kosher salt

freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

3 tablespoons cognac (brandy) divided  (2 and then another 1 at end)

1  1/2  cups dry white wine

1/2 tablespoon dried thyme

1 tablespoon all- purpose flour

1 tablespoon heavy cream

Directions:

Separate the cloves of garlic and drop them into a pot of boiling water for about a minute. Drain the garlic, allow it to cool for a few minutes and then peel and set aside.

Dry the chicken with paper towels. Season liberally with kosher salt and freshly ground black pepper. Heat the butter and oil in a large dutch oven pot (once again, Le Creuset is perfect.) Cook over medium high heat, but don’t let olive oil start smoking, you’ll want it hot enough to form a nice crust on chicken. In batches, saute the chicken in the olive oil/butter, skin side down (and don’t touch it) for about  5 minutes on each side. Turn with tongs or spatula, because a fork can pierce the skin. If the oil is smoking too much and burning chicken, turn down the heat. When each batch is done, transfer to a plate and continue to saute the rest of the chicken. Remove all the chicken to plate. Now add all of the garlic back to the pot on a lower heat. Saute for about 5 to 10 minutes, until garlic browns, but not burns, up. Scrape up any brown bits as you go. Add 2 tablespoons of cognac and the wine, return to a slow boil, and scrape up bottom of pan (de-glaze). Return the chicken to the pot with the juices and sprinkle with the thyme. Cover and simmer over the lowest heat for about 30 minutes, until the chicken is cooked through. After the chicken is cooked through, remove the chicken to a plate and cover with aluminum foil to keep it warm. Remove 1/2 cup of the cooking liquid and in a small bowl, whisk together 1 tablespoon of flour and then put into pot with the rest of the sauce. If it is still not thick enough, add a little more flour. I find that 2 tablespoons is too much flour–but you may need to add more to reach the appropriate thickness. Raise the heat, add the remaining tablespoon of cognac and the cream, and boil for 3 – 5 minutes. Taste for salt and pepper. I didn’t need any more because my chicken was sufficiently seasoned already. Plate the chicken, pour the sauce on top, add a few pieces of garlic and serve hot over orzo or rice.  A salad or vegetable is also perfect.

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