Great recipe for when you don’t have a lot of time!
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Category: chicken
Country-Style Chicken
Part two of my recipes from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre. I adjusted the quantity of the oil to 1 cup instead of of 2. You can also take the chicken out and place in the sauce instead of pouring the sauce over the chicken, that way you won’t have so much oil in the dish. Otherwise this is very delicious!
Country-Style Chicken
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup bitter orange juice
- 5 medium tomatoes
- 2 large green peppers
- all-purpose flour for dredging
- 1 cup vegetable oil, plus 2 tablespoons
- 4 cloves garlic, finely chopped
- 2 medium white onions, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup scallions, finely chopped
- 1/4 cup chopped parsley
Directions
- Combine the chicken, salt, and bitter orange. Cover and refrigerate for 1 hour.
- Bring a large pot of water to a boil. Cut an “x” into the skin at the blossom end of the tomatoes and submerge them in the boiling water. When you see the skin starting to peel away submerge the tomatoes in ice water to cool. When cool enough to handle peel away the skin. Halve, seed, and dice.
- Roast the green peppers over flame or broiler until the skin blackens, turning frequently. Let cool and peel off the skin. Seed and cut into thin strips.
- In a large frying pan heat up the oil over medium high heat. Dredge the chicken in the flour and add to the oil. Fry till browned on both sides. Set aside.
- In a medium frying pan heat 2 tablespoons of oil over medium heat. Add the garlic, onions and saute until softened, about 3 minutes. Add the diced tomatoes and cook for about 5 minutes. Pour the soffit over the chicken.
- Add the wine and let it reduce for about 5 minutes. Add the stock, peppers, and scallions. Cover and cook till the chicken is tender, about 15 minutes. Serve over mashed potatoes and garnish with parsley.
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French Onion Skillet Chicken
Tuscan Garlic Chicken
French Chicken Casserole a la Normande
Roasted Chicken with Fregola Salad
With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie chicken found at a local market and I used Israeli couscous instead of fregola.
Roasted Chicken with Fregola Salad
Ingredients
- 12 ounces of fregola or Israeli pearl couscous
- 1 pound roasted chicken breast, shredded
- 10 ounces grape tomatoes
- 1 10-ounce jar roasted red peppers
- 4 cups (packed) baby arugula
- 1 4-ounce jar grilled artichoke hearts
- 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
- 2 teaspoons pine nuts, lightly toasted
- salt and pepper
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 cup grapeseed oil, add slowly
Directions
In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts. Serve chilled or room temperature.
In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.
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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
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
- In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
- 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.
- 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.
- 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.
- Remove from the heat and stir in the green scallions and garnish with the sesame seeds.
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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
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
- Combine vinegar, oil, salt, and pepper in a small bowl, set aside.
- 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.
- Brush one side of the bread with the oil mixture, place the chicken patties on bread an top with salad greens.
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