Mustard Chicken with Brussels Sprouts and Potatoes

Part 2 of my recipes from Goop series.  Great recipe for a weeknight! Everything gets put onto a baking sheet and baked in the oven. The ingredients are simple and probably already in your pantry. I took the option to make it with bone-in chicken thighs instead of chicken breasts.

 

 

 

Get recipe here.

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Maple Tahini Chicken and Broccoli

Knowing how much I love cookbooks, my husband bought me Maple by Katie Webster while he was in Stowe Vermont. Filled with fantastic, easy, and delicious recipes using maple syrup!

 

Maple Tahini Chicken and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons of dark pure maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • pinch salt
  • 4 teaspoons avocado oil or organic canola oil, divided
  • 1 pound boneless skinless chicken breast, cubed
  • 1/4 teaspoon ground white or black pepper
  • 1 bunch scallions, sliced, white and green parts separated
  • 2 teaspoons grated or minced fresh ginger
  • 1 cup reduced-sodium chicken broth
  • 4 cups broccoli florets
  • 2 cups peeled sliced carrots
  • 1 tablespoon lime juice
  • 2 teaspoons sesame seeds for garnish, optional

 

Directions

  1.  In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
  2.   Place large skillet over high heat. Add 2 teaspoons of oil to coat the bottom. Add the chicken, sprinkle with pepper and cook for about 5 to 6 minutes till browned. Transfer onto a dish and set aside.
  3. Add remaining  oil to the pan and add the scallions whites and ginger. Cook, stirring, 15 to 30 seconds until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add the broccoli and carrots. Cover and simmer for about 4 to 5 minutes. Stir a couple of times.
  4.   Stir in the sauce, chicken and any the juices from the chicken into the vegetables and continue cooking, stirring often for about another 5 minutes, until the chicken is cooked through and the sauce has thickened.
  5. Remove from the heat and stir in the green scallions and garnish with the sesame seeds.

 

Chicken Burgers with Basil & Dried Tomatoes

Part 2 of my recipes from Great American Grilling cookbook. Easy and healthy burgers! They can be a bit sticky, I would oil the grill before placing the burgers. The recipe called for flat bread such as focaccia, but I was able to find flat bread for burgers at the market.

 

Chicken Burgers with Basil & Dried Tomatoes

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt and pepper
  • 2 pounds lean ground chicken
  • 1 egg white
  • 1 medium red onion finely chopped
  • 1/2 cup minced fresh basil
  • 1/3 cup drained dried tomatoes, minced
  • 2 cloves garlic minced
  • 6 pieces flat bread
  • arugula or other salad greens

 

Directions

  1. Combine vinegar, oil, salt, and pepper in a small bowl, set aside.
  2. Ina large bowl, combine the chicken, egg white, onion, basil, tomatoes and garlic. Shape into 6 equal-size patties, about 3/4 -inch thick. Cook, turning once halfway through cooking time 10 to 12 minutes.
  3.   Brush one side of the bread with the oil mixture, place the chicken patties on bread an top with salad greens.

 

Chicken Cassoulet

Chicken Cassoulet

  • Servings: 2
  • Difficulty: easy
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I love these one pan recipes!  This is easy and quick, and  great for a weeknight dinner .  Adapted from a health care magazine .

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 slices bacon, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon dried thyme
  • 1 can (14.5 ounces) cannellini beans, drained (reserve liquid) and rinsed
  • 1 medium tomato, seeded and diced
  • 1/2 cup chicken stock
  • 1/4 cup panko bread crumbs
  • 1 tablespoon melted butter

 

Directions

  1.  Season the chicken with salt and pepper. Heat oil in a skillet over medium high heat and add the chicken. Cook stirring, until lightly browned, about 2 minutes. Transfer to a plate.
  2. Lower the heat to medium and add the bacon, carrots and onion. Cook stirring until the bacon has begun to brown and the vegetables have softened, about 5 minutes. Add the garlic and thyme, and cook for another 1 minute.
  3. In a small bowl, add the 1/4 cup of beans and 2 tablespoons of its liquid and mass into a paste. Add the bean paste, beans, tomato and chicken stock to the skillet and cook for about 10 minutes or until the sauce has thickened. Add the reserved chicken and cook through for another 3 minutes.
  4. Set the broiler on high.
  5. In a small bowl mix together the bread crumbs and melted butter. Sprinkle the bread crumbs over the cassoulet and broil un til the bread crumbs are golden, for 2 to 3 minutes.

 

 

 

Spartan Chicken over Noodles

This is an easy chicken recipe that can be easily doubled, depending on the number of people. The red onions gives it a bit of sweetness while, the feta gives it a creamy texture which goes nicely with  pasta noodles. This was on Diane Kochilas’s new show My Greek Table.  I found a similar recipe on her website but it looks like she made some changes.   Here is that website..  Diane Kochilas

There’s not a lot of measurements given on the show, so I  tried to provide you with some as best as I could.   Enjoy!

 

Spartan Chicken over Noodles

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, cut into pieces or thighs and legs
  • 3 large red onions, finely chopped
  • salt and pepper
  • 3 to 4 cloves of garlic
  • 1/4 cup of water
  • 1/2 cup white wine
  • Feta cheese, crumbled
  • 1 tablespoon red wine vinegar
  • 1 tablespoon of dried oregano
  • 3 tablespoons Greek extra-virgin olive oil
  • 1/2 cup Kalamata olives
  • 1/2 cup fresh or canned tomatoes, chopped

 

Directions

  1. Heat the oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Place in the pan and brown the chicken pieces on each side.  Set aside.
  2. Add the red onions and cook until translucent. Add garlic, and cook for another minute or two.
  3. Place the chicken back into the pan. Add wine, tomatoes, and water. Lower the heat to low and cover. Simmer for 40 to 50 minutes. Checking for tenderness.
  4. Meanwhile, cook the noodles in salted boiling water.
  5. Once the chicken is tender, add vinegar, cheese, oregano and olives.  Cover and simmer for a few minutes more.
  6. Serve over the noodles.

 

 

 

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Skillet Chicken Breasts with Olive Oil and Garlic

Great recipe for anyone who doesn’t have time to cook dinner. This takes about 30 minutes, just make the chicken is cooked through. The ingredients are also basic and probably already exist in your pantry. It’s a one skillet from stove top to table! Recipe adapted from Lidia’s Family Table by Lidia Bastianich.

Skillet Chicken Breasts with Olive Oil and Garlic

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 6 boneless skinless chicken breasts
  • 3/4 teaspoon of salt, more if needed
  • 1/2 cup of flour
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons of butter
  • 8 or more large garlic cloves, sliced
  • 1/4 teaspoon of hot pepper flakes
  • 3 tablespoons of capers, drained
  • 2 tablespoons red wine vinegar
  • 1 cup of turkey broth or vegetable broth
  • 1 tablespoon of dry bread crumbs

 

Directions

  1. Season the chicken on both sides with salt. Dredge into the flour , shake off excess.
  2. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in the skillet over medium heat. Place the chicken, let them cook for a about 4-5 minutes on each side or till lightly browned.
  3. Scatter the garlic all around the spaces in between the chicken and turn up the heat slightly, shake the pan. Add the red pepper flakes, wait a couple of minutes. Then add the capers. Shake the pan to distribute the seasonings and juices.
  4. Raise the heat a bit more and pour in the red wine vinegar. Shake the pan again and let the vinegar reduce for about a minute.
  5. Pour the broth and bring to a full boil. Drizzle 2 tablespoons of the oil around the pan and some salt. Let it bubble for a few minutes to reduce, shaking the pan again. Add the bread crumbs around the chicken not on the chicken and let the sauce thicken.
  6. Take the pan off heat and add parsley.