Tag Archives: chicken

Roast Chicken With Spring Vegetables

Food Network Magazine
Yield: 4 servings

Ingredients

3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry.

Season with salt and pepper, then place skin-side up on a rimmed baking sheet.

Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.

Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it.

Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.

Squeeze the remaining 1/2 lemon over the chicken and vegetables.

Top with the dill and season with salt.
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Fried Chicken Sandwiches with Waffle Fries

Food Network Magazine
Yield: 4 servings

Ingredients

1/3 cup buttermilk
1 tablespoon habanero hot sauce
Kosher salt and freshly ground pepper
1/3 cup mayonnaise
4 skinless, boneless chicken thighs (about 1 1/4 pounds total)
1 22-ounce bag frozen waffle fries
1 cup cake flour (see Cook’s Note for substitute)
Vegetable oil, for frying
4 potato rolls, split
Iceberg lettuce and dill pickle slices, for topping

Directions

Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.

Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.

Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

Cook’s Note: If you don’t have any cake flour on hand, you can combine 3/4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch, then sift a few times.
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Chicken Parm Soup

by Lindsay Funston
4 – 6 Servings

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes
1 (15-oz.) can diced or crushed tomatoes
6 c.
8 oz. penne
3/4 lb. cooked chicken breast (about 2 breasts)
1 1/2 c. shredded mozzarella
1 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper

Directions

In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.

Add penne and cook until al dente, 8 to 10 minutes.

Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
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Herbed Slow-Cooker Chicken

— Sundra Hauck, Bogalusa, Louisiana

Ingredients

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

Directions

In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth.

Cover and cook on low until chicken is tender, 4-5 hours.
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Teriyaki Chicken Thighs

— Gigi Miller, Stoughton, Wisconsin
8 servings

Ingredients

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Directions

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
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Jerk Chicken

Yield 4 servings

Ingredients

For the Chicken

1 bunch green onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeño, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
1 tbsp. packed brown sugar
1 1/2 tsp. ground allspice
1 tsp. dried thyme
1/2 tsp. ground cinnamon
Kosher salt
8 pieces bone-in chicken drumsticks and thighs
Vegetable oil, for grill

Directions

In a blender, combine green onions, garlic, jalapen~o, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1/4 cup.

Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.

When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.

Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.

– Delish
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California Grilled Chicken


Yield 4 servings

Ingredients

3/4 c. balsamic vinegar
1 tsp. garlic powder
2 tbsp. honey
2 tbsp. extra-virgin olive oil
2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts
4 slices mozzarella
4 slices avocado
4 slices tomato
2 tbsp. Freshly sliced basil, for garnish
Balsamic glaze, for drizzling

Directions

In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.

When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.

Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.

Garnish with basil and drizzle with balsamic glaze.

– Delish
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Chicken Meatballs in Spring Vegetable Broth

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

Ingredients

Meatballs

4 scallions, finely chopped
1 large egg
1 large egg yolk
1 1 1/2″ piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 lime
1 lb. ground chicken

Broth and Assembly

2 Tbsp. vegetable oil
1 3″ piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp. freshly ground black pepper
1 Tbsp. soy sauce
Kosher salt
2 celery stalks, thinly sliced
10 oz. thinly sliced snow peas or sugar snap peas
2 scallions, thinly sliced
1 cup coarsely chopped cilantro

Preparation

Meatballs

Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from lime into bowl. Add chicken and gently mix with your hands until evenly distributed.

Gently roll chicken mixture into 1 1/2″-diameter balls (about the size of a golf ball; you should have about 20) and place on a baking sheet. Chill until ready to use.

Do Ahead: Meatballs can be formed 2 months ahead; freeze until firm, about 2 hours, then transfer to a resealable plastic freezer bag and keep frozen.

Broth and Assembly

Heat oil in a large saucepan over medium. Add ginger, garlic, and pepper and cook, stirring often, until garlic is golden brown, about 4 minutes. Add 6 cups cold water, increase heat to medium-high, and bring to a simmer.

Working with 1 meatball at a time, reroll to ensure it’s round and gently add to broth. Reduce heat to medium-low and add soy sauce; season with salt. Cook meatballs until cooked through, 10–12 minutes. Add celery and snow peas and cook until peas are bright green and tender, about 3 minutes.

Divide soup among bowls. Top with scallions and cilantro.

– Bon Appétit
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Spring Chicken Salad with Smashed Green Beans


4 servings
Cook the chicken very low and slow, so paying attention to your heat level is of the utmost importance.

Ingredients

2 large chicken breasts (about 1 lb., 4 oz. total)
Kosher salt
1 lemon
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans
1 small bunch chives
1 large head of Bibb lettuce
1 cup basil leaves
1 bunch radishes
1 cup whole peperoncini
1 avocado

Steps

1. Cover 2 large chicken breasts with 4 cups cold water in a large saucepan. Season with 3 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt. It sounds like a lot, but most of it will be discarded in the end, and well-seasoned poaching water is the key to flavorful chicken breasts.

2. Bring to a gentle boil over medium heat, then immediately turn chicken with tongs. Cover pot with a tight-fitting lid, remove from heat, and let sit until an instant-read thermometer inserted into the thickest part of breast registers 150°, 5–10 minutes (depending on thickness of the breast). Transfer chicken to a cutting board and let rest 10 minutes.

3. Meanwhile, make the dressing. Cut 1 lemon in half and squeeze cut side up into a medium bowl. Whisk in 2 Tbsp. Dijon mustard. Whisking constantly, very slowly stream in 6 Tbsp. olive oil until dressing is thick and emulsified. The word “slowly” is key here — if you add the oil all at once, you won’t get the creamy, nicely incorporated vinaigrette you’re after. Season with salt and pepper.

4. Trim ends off of 8 oz. green beans and transfer to a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh.

5. Drizzle 2 Tbsp. dressing into bag. Massage with your hands to break beans down further and coat. Season with salt and let sit at room temperature until ready to use.

6. Slice 1 small bunch chives into 2″-long batons. Transfer to a medium bowl. Separate lettuce leaves from 1 large head of Bibb lettuce and add to bowl with chives. Add 1 cup basil and toss to combine. Arrange on one side of a large platter. Cover lettuce and herbs with damp paper towels and chill until ready to use.

7. Rinse 1 bunch radishes, trim, and slice in half (or into 1/2″ wedges if large). Transfer to a medium bowl. Tear 1 cup whole peperoncini into bowl. Mix in 1 Tbsp. dressing; season with salt. Let sit at room temperature until ready to use.

8. Slice chicken into 1/4″-thick slices. It might be the tiniest bit pink inside, which is okay! Much better than it being grey and rubbery.

9. Halve 1 avocado, remove pit, and thinly slice. Fan out slices.

10. Remove platter with lettuce from fridge. Arrange green beans, radish salad, avocado, and chicken separately on platter. Drizzle more dressing over and serve remaining dressing alongside.

– Recipe by Kat Boytsova
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Chicken Chile Verde


Recipe By Chef John

Ingredients

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
1/2 bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 1/2 pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
1/2 cup sour cream, for garnish

Directions

Season chicken pieces with salt and black pepper on all sides.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.

Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

Season with salt and pepper to taste; serve garnished with sour cream.
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