Friday, June 8, 2018

Three chicken recipes


three chicken recipes
three chicken recipes

Almond Chicken
Almond Crust
2 cups almonds, toasted
2 cups panko (Japanese breadcrumbs)
1/2 cup firmly packed brown sugar
Salt and freshly ground black pepper, to taste
Pinch of chopped fresh parsley
Brie Cream
2 tablespoons chopped garlic
3 tablespoons Dijon-style mustard
1 1/2 cups heavy cream
1 cup diced brie (remove rind first)
Salt and freshly ground black pepper, to taste
Heat the oven to 350 degrees.
Combine the almonds, panko, brown sugar, salt and pepper and the chopped parsley in a food processor and blend into crumbs. If the chicken breasts are especially thick, you can pound them so they won't overcook on the ends. Roll each chicken breast in the almond mixture until well-coated.
Heat 2 tablespoons vegetable oil in an ovenproof skillet until hot. Add the chicken breasts and cook until one side is light brown. Flip the chicken, then transfer the skillet into the hot oven for 12 to 15 minutes, until cooked through. An instant-read thermometer should read 160 degrees in the thickest part of the pieces.
Meanwhile, prepare the Brie Cream: Place the garlic and wine in a skillet and cook until reduced by half. Add the mustard and cream. Slowly whisk in the brie pieces. Season with salt and pepper.
Serve the chicken with the sauce on top, sprinkled with slivered almonds and minced parsley.
Makes 4 servings.
Chicken Cacciatore
1 chicken (3 to 4 pounds), cut up
2 teaspoons salt, more if needed
1 teaspoon freshly ground black pepper, more if needed
1/2 cup all-purpose flour
3 tablespoons olive oil
1 large sweet red or yellow bell pepper, diced
1 onion, diced
3 cloves garlic, sliced
3/4 cup white wine
1 can (14 ounces) diced tomatoes, undrained
3/4 cup chicken stock
3 tablespoons drained capers
1 1/2 teaspoons dried oregano or about 4 teaspoons chopped fresh
1/4 cup chopped fresh basil
Saffron Risotto (recipe follows)
Season the chicken with 2 teaspoons salt and 1 teaspoon pepper, then dust with flour. Heat the oil over medium-high heat in a large heavy saute pan. Add the chicken and saute until golden brown. Transfer the chicken to a plate and set aside.
Add the pepper, onion, and garlic to the pan and saute until the vegetables are tender. Add the wine, deglaze the pan and reduce the liquid by half. Add the tomatoes, chicken stock, capers, and oregano.
Return the chicken to the pan and continue to cook until the chicken is tender, about 30 minutes, depending on the size of the bird.
Meanwhile, make the Saffron Risotto. Keep it warm.
Adjust the chicken seasoning with salt and pepper and stir in the basil. Serve the chicken in shallow plates with the risotto.
Makes 4 to 6 servings.
Saffron Risotto
2 tablespoons butter
2 tablespoons pure olive oil
2 cups uncooked arborio rice
3 pinches of saffron threads
7 cups warm chicken stock
3 tablespoons parmesan cheese
Salt and freshly ground black pepper, to taste
In a large saute pan, melt the butter over medium heat. Add the olive oil and rice and cook for 2 minutes, stirring to coat each grain of rice with oil. Add the saffron threads and 1 cup of the warm stock. Stir and cook rice until the liquid is absorbed.
Add the remaining stock, 1 cup at a time, stirring as the rice absorbs it, until the rice is al dente and creamy, for 15 to 20 minutes. Stir in the parmesan, season with salt and pepper. Serve hot.
Makes 4 to 6 servings.
Chicken Liver Pate
1/4 pound (1 stick) butter, softened
1 large shallot, minced
2 cloves garlic, minced
1 tart green apple, peeled, cored and chopped
Chopped leaves from 1 sprig fresh thyme
Freshly ground black pepper
1 pound chicken livers, washed
Juice of 1/2 lemon, or to taste
2 tablespoons applejack, brandy, Calvados or whiskey
1/4 to 1/2 cup heavy cream
Salt, to taste


Wednesday, June 6, 2018

Keeping Abreast of Chicken Recipes

Keeping Abreast of Chicken Recipes



Keeping Abreast of Chicken Recipes
Keeping Abreast of Chicken Recipes


It's obvious from looking in the meat case in the supermarket, where chicken breasts in various forms (from bone and skin on to boneless and skinless) are heaped high, that the poultry cut is in big demand.
But though chicken breast meat is relatively low in fat and cooks in minutes, it has a downside. It is bland - and no one wants to give up the flavor.
So it's time to stimulate our imaginations and put our seasonings to work.
Think of chicken breast meat as a base, just like rice. Add herbs and condiments and taste the difference.
Baked breast with tarragon chicken  -flavored rice is a delicious example. Shallot, mushrooms, sherry, cream and mustard transform chicken into a rich dish that can be prepared in minutes.
Those who value chicken for its low-fat virtues can adapt the recipe by cutting the cream. Either way, it's a painless solution to the chicken deficit problem. BAKED CHICKEN BREAST WITH TARRAGON-FLAVORED RICE
2 large chicken breast halves, skinned and boned
Salt
Freshly ground white pepper
2 tablespoons olive oil, divided
1 shallot, minced
1 cup chopped mushrooms (about 1/4 pound)
1/4 cup dry sherry
1/3 cup whipping cream
1 tablespoon Dijon-style mustard
Tarragon-flavored rice 
Place chicken between two sheets of waxed paper; pound to an even 1/2-inch thickness.
Season to taste with salt and pepper.
Heat 1 tablespoon oil in medium ovenproof skillet.
Add shallot and mushrooms; saute over medium heat 5 minutes.
Push mushroom mixture to side of skillet. Add remaining 1 tablespoon oil.
Add chicken to skillet; brown on both sides over medium-high heat, 1 to 2 minutes per side.
In a cup, stir together sherry, cream, mustard, 1/2 teaspoon salt and pepper to taste. Pour sauce over chicken. Stir in the mushroom-shallot mixture. Bake in a preheated 450-degree oven 8 to 10 minutes, or until chicken is cooked through.
While chicken is cooking, prepare rice. Chicken can stand, covered, while rice finishes.
To serve, spoon tarragon-flavored rice onto a serving plate. Top with chicken and sauce. Serve immediately.
Yield: 2 servings.
Reduced-fat variation: Saute mushroom mixture and chicken in olive oil 5 to 6 minutes per side, or until done, not just until browned. Transfer mushroom mixture and chicken to serving dishes. Add sherry to skillet; cook over high heat, scraping up any browned bits, 5 minutes, or until sauce is syrupy. Add 1 teaspoon mustard, or to taste. Season to taste with salt and pepper. Spoon sauce over chicken and mushrooms. Serve rice on the side. TARRAGON-FLAVORED RICE
1 1/2 cups chicken broth
3/4 cup converted rice, uncooked
1/4 teaspoon crushed dried tarragon
Salt
Freshly ground white pepper
Bring chicken broth to a boil in small pan. Stir in rice and tarragon.
Reduce heat to low. Simmer, covered, 20 minutes, or until rice is tender and broth is absorbed.
Season to taste with salt and pepper. Toss gently.