Friday, June 8, 2018

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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




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