Category: Poultry

Gluten Free · Poultry

Boursin-stuffed chicken wrapped in prosciutto

Belinda

Such a simple and tasty dish for those summer evenings. The mozzarella makes the chicken even more cheesy and also works as the “glue” to keep the chicken from falling apart
Recipe from food blog, Delish

4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 cup shredded mozzarella
4 slices prosciutto

Preheat oven to 400°F.
Using a meat tenderizer, pound the chicken until 1/4″ thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end.
Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn’t unravel. Repeat with each piece of chicken.
Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

Asian flavors · Fruit · Gluten Free · Poultry

Gingery Grilled Chicken Thighs With Charred Peaches

Belinda

Coated in a balsamic vinegar glaze that’s spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They’re served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Recipe by Melissa Clark for the New York Times

Serves 4-6

FOR THE CHICKEN:
5 tbsp balsamic vinegar (preferably the good, syrupy kind)
2 tbsp finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 ½ lbs boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tbsp soy sauce
1 tsp fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)

FOR THE PEACHES:
2 tbsp unsalted butter, melted
1 tbsp chopped fresh thyme, or 2 tsp chopped fresh rosemary
1 tsp honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.
Save remaining balsamic for serving.)
Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice.
Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side.
You’ll know they are done when the skin curls back and the flesh starts to melt.
Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches.

Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Poultry

Southern baked chicken

Belinda

Recipe from food blog “Grandbaby cakes”

“Made with a simple homemade spice rub, rich butter, caramelized onions and a hint of maple essence, this chicken is tender, juicy and chock-full of flavor!”

2 tsp seasoned salt
2 tsp dried rosemary
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
4 lbs fresh chicken wings We use wings most of the time but you can also use legs or even thighs but not breasts
1/3 cup pure maple syrup
1/2 cup butter in pats
1 large onion thinly sliced
2 tbsp Worcestershire sauce
paprika to taste
Fresh rosemary for garnish

Dry the chicken with paper towels and place in a large bowl. Set aside.
Whisk together the seasoned salt, dried rosemary, garlic powder, onion powder and black pepper in a small bowl until combined.
Sprinkle and toss the chicken with seasoning mix ensuring all of the chicken is completely covered. Cover and place the chicken in the refrigerator and rest for 2-3 hours or even overnight.

When ready to bake, remove the chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add the chicken to a 8″x11″ or 9″x13” baking dish.
Use a spoon to drizzle the chicken with maple syrup on both sides. Cover with onions then add pats of butter over the chicken. Lastly, drizzle Worcestershire sauce over the chicken. Cover the dish with foil and bake for 1 hour.

After an hour, turn the chicken over and evenly sprinkle the top of the chicken with paprika. Bake for an additional hour.

After the 2nd hour, turn the temperature to 350 degrees. Remove foil, sprinkle with more paprika if desired for color. Brown for 20-30 more minutes. Garnish with fresh rosemary and serve.

Notes
We usually use chicken wings for this recipe but you can also use legs or thighs. Do NOT use chicken breasts because the long bake time does not tenderize them but dry them out.

Make sure to use pure maple syrup instead of the artificial pancake kind.

Dairy-free · Gluten Free · Poultry

Easy Slow Roasted Garlic and Lemon Chicken

Belinda

Recipe from Nigella lawson
“This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme – and of course, mellow, almost honeyed garlic.
I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being a flavoring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelize and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.

Serves: 4-6
1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces, or 4 1/2 lbs of just thighs and legs (my preference)
2 large heads of garlic (separated into unpeeled cloves)
2 good-sized unwaxed lemons (preferably thin-skinned) – cut into chunky eighths
1 handful fresh thyme
3 tbsp (or more) olive oil
⅔ cup white wine
black pepper
1 teaspoon kosher salt or ½ teaspoon fine flowing salt

Pre-heat the oven to 325F.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.

Sprinkle over the white wine and grind on some pepper and sprinkle over the kosher salt, then cover tightly with foil and put in the oven to cook, at flavor-intensifyingly low heat, for 2 hours

Remove the foil from the roasting tin, and turn up the oven to 400F.
Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.
I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dish out.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Poultry

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger

Belinda

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Recipe by Colu Henry

1 ½ to 2 lbs bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tbsp grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp red-pepper flakes
1 (14-oz) can cherry or diced tomatoes with their juices
1 (13-oz) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tbsp roughly chopped cilantro
1 lime, quartered, for serving (optional)

Pat chicken thighs dry and season with salt and pepper.

In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.

Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan.
Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes.
Season to taste with salt and pepper.

Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

Asian flavors · Poultry

Chicken breasts with stem ginger sauce

Belinda1 Comment

Preserved stem ginger is a wonderful store cupboard standby and I always have a jar of it handy. If you have a hard time finding it, it’s available on Amazon.
It keeps indefinitely so it doesn’t matter if you don’t use it often and there’s never any waste.
This dish is good served with a mixed salad of watercress, rocket and baby spinach.
Recipe from Delia Smith

Serves 4

4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 dessertspoons preserved stem ginger syrup (from the jar)
2 tsp grated fresh root ginger
2 tbsp groundnut or other flavorless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter
4 fl oz (120 ml) dry white wine or dry cider
2 tbsp full-fat plain yoghurt
4 scallions (spring onions), finely sliced on the diagonal
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°G).

Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.

Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.

Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove it to a warmed serving plate and place the tin over direct medium heat.
Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce.
Then, off the heat, stir in the yoghurt.
Pour the sauce over the chicken and sprinkle with the spring onions.

Gluten Free · Holiday Food · Poultry

Chicken Fricassée with morels and tarragon

Belinda

Recipe modified from Rick Stein’s

This one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavors, and a luxurious white wine and cream sauce.
Chicken with morels is as irresistible on a menu as turbot with hollandaise sauce. These days, I suppose people frown on a savory dish with lots of cream in it, but the French invented this way of cooking and there is something so luscious and comforting about beautiful free-range chicken cooked with a cream and wine sauce with the smokey flavor of dried morels. For me, this dish seems to be the very heart of French cuisine. It also happens to be a wonderful partner to a nice white Burgundy.”

Serves 4

1/2 oz (20g) dried morels
8oz chestnut mushrooms, sliced
6.5 fl oz (200ml)tepid water
1 oz (40g) unsalted butter
8 boneless chicken thighs or 4 boneless chicken breasts, skin on
2 banana shallots, finely chopped
1 large clove garlic, finely chopped
3.5 fl oz(100ml) Noilly Prat, preferably (or dry sherry)
4.5 fl oz (130ml) chicken stock
10.5 oz (300g) full-fat crème fraiche
2 tbsp fresh tarragon, chopped
salt and black pepper

Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.

Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2–3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.

Add the remaining butter to the pan. Fry the shallot and garlic over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2–3 minutes.

Add the crème fraiche and tarragon and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through.
Season with salt and plenty of black pepper and serve immediately with some rice or buttered potatoes

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Crispy and sticky chicken thighs with squashed new potatoes and tomatoes

Belinda

From Jamie Oliver.

“This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in one tray, all the beautiful flavors get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner”

1 3/4 lbs (800g) new or small potatoes

12 free-range chicken thighs , skin on, bone out

olive oil

1 bunch of fresh oregano , (30g)

extra virgin olive oil

red wine vinegar

Scrub the potatoes and put into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400°F/gas 6/200C

Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavors will infuse the potatoes.

By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.

Pick and bash up most of the oregano leaves with a pinch of salt in a pestle and mortar. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden.

Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil.

Appetizers · Poultry · Salad

Chicken Caesar Pasta Salad

Belinda

Recipe from blog “Just a taste”
I love Caesar salad and I love pasta, so what’s not to like about this?

Screen Shot 2020-08-09 at 1.06.10 PM

Serves 8-10

FOR THE DRESSING:
2 tsp Dijon mustard
2 Tbsp fresh lemon juice
2 tsp Worcestershire sauce
3/4 cup good quality mayonnaise
2 tsp minced fresh garlic
1 tsp anchovy paste
1/2 cup finely grated Parmesan cheese

FOR THE PASTA SALAD:
8 oz. uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken or chopped cooked chicken breasts or thighs
Croutons (optional)
Parmesan cheese, for serving

MAKE THE DRESSING:
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.

MAKE THE PASTA SALAD:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.

Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.

Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.

Asian flavors · Dairy-free · Poultry

Easy ginger-lime chicken

Belinda

Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Recipe from the New York Times Food section

1 ½ to 2 pounds boneless, skinless chicken thighs or breasts

Kosher salt and black pepper

⅓ cup mayonnaise

1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving

1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.