Tag Archives: Chicken

Chicken Thighs with Creamy Mustard Sauce

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Ingredients:

8 medium bone-in, skin-on chicken thighs similar in size (2 1/4 pounds);

Kosher salt and freshly ground black pepper;

Good olive oil;

2 cups of halved and thinly sliced yellow onions, about 2 onions;

2 tablespoons of dry white wine;

8 ounces of crème fraiche;

1 tablespoon of good Dijon mustard; 

1 teaspoon whole-grain mustard; and 

1 tablespoon of chopped fresh parsley. 

Directions:

 Place the chicken thighs on a cutting board, skin side up, and pat the chicken thighs dry with paper towels. Sprinkle the chicken with 11/2 teaspoons of salt and 3/4 of a teaspoon of pepper. Turn them over and sprinkle them with one more teaspoon of salt.

 Heat 1 tablespoon of olive oil in a large (11 to 12 inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan and one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. If the skin gets too dark, turn the heat to medium low. Turned the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 150 to 160° and the onions are browned. Transfer the chicken but not the onions to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.

 Add the wine, crème fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon of salt to the skillet and stir over medium heat for one minute. Return to chicken, skin side up and the juices to the skillet, sprinkle with parsley and serve hot.

 

Roast Chicken With Radishes

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Ingredients:

  •  1 (4- to 4 1/2-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon, quartered
  • 6 sprigs fresh thyme
  • 1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
  • 3 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 425 degrees.

Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken.

Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper.

Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices.

 

Roasted Chicken Provencal

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Ingredients:

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons of kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons of olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves of garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/2 cup of dry vermouth
4 sprigs of thyme, for serving

Heat oven to 400°. Season The chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with herbes de Provence. Arrange the lemon, garlic cloves and

shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnish with the thyme. 

Roasted Chicken with Potatoes, Arugula, Garlic & Yogurt

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Ingredients:

  •  1 1/2 pounds of chicken thighs and drumsticks
  •  1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  •  2 1/2 teaspoons of kosher salt, more as needed
  •  1/2 teaspoon of black pepper, more as needed
  •  2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
  •  1/2 teaspoon ground cumin
  •  4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
  •  1/2 teaspoon of lemon zest (from 1/2 a lemon)
  •  1/2 cup of plain yogurt (do not use Greek yogurt)
  •  1 small garlic clove
  •  2 ounces of baby arugula
  •  Chopped fresh dill, as needed
  •  Lemon juice, as needed

Preparations:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.

Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil. 

Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. 

While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.

 

 

CHICKEN BREAST VELVET WITH MUSTARD SAUCE

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  • 4 small 6-ounce skinless- boneless chicken breasts;
  • Salt and Pepper;
  • 2 egg whites (about 4 tablespoons);
  • 4 tablespoons of cornstarch;
  • 2 tablespoons of Dijon mustard;
  • 2 tablespoons of whole-grain Dijon mustard;
  • 1 teaspoon of dried mustard;
  • 1 tablespoon of grated horseradish;
  • ½ cup crème fraiche;
  • 1 cup of chicken broth;
  • 3 tablespoons of melted butter or vegetable oil;
  • 1 teaspoon of roughly chopped thyme leaves; and
  • 2 tablespoons of snipped chives.

Trim the chicken breast to a uniform size, shape and thickness; they should be about ½ inch thick. (If using larger breast, slice them into ½ inch thick cutlets). Season the chicken generously on both sides with salt and pepper.

Velvet the chicken: In a medium size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breast and coat well with the cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated). Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraiche and set aside.

Put butter or oil in a skillet over medium heat. Lay chicken breast in the pan and sauté very lightly for 30 seconds a side without browning. Remove breast and blot on paper towels. Discard the remaining oil and wipe pan. Return the skillet to stove and add mustard and crème fraiche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breast and simmer for 1 minute, then turn breast over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. Transfer breast to a warm platter. Bring sauce to a boil, add chopped thyme and reduce heat until slightly thicken. Spoon sauce over breast, sprinkle with chives and serve.

 

 

 

CHICKEN CYNTHIA

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  • 3 T. flour
  • 1 t. salt
  • 2 chicken breasts, skinned, boned and halved
  • 4 chicken thighs, skinned and boned
  • 1 T. butter
  • 1 T. oil
  • 2 T. curacao
  • ¾ cup dry Champagne
  • 1 cup chicken bouillon
  • 1 cup sliced fresh mushrooms
  • 1 T. butter, melted
  • ½ cup whipping cream

Combine flour and salt.  Coat chicken pieces with flour mixture.  Heat 1 T. butter and oil in large skillet.  Add chicken and cook for 5 minutes on each side.  Place chicken in 9x9x2 baking pan and bake at 350 degrees uncovered.  Pour fat from skillet and add curacao, champagne and bouillon.  Bring just to a simmer.  Add chicken and simmer uncovered for 20 minutes or until tender.  Cook mushrooms in 1 T. butter and add to chicken along with cream. 

CHICKEN FROM MAMA AGATA

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  • Prepare at least four days before (and after store in refrigerator for several weeks)

  • 1 bottle white wine

  • 2 sprigs fresh rosemary

  • 8 leaves fresh sage.

  • Place the rosemary and sage in a warm oven for a few minutes until you begin to smell the scent and then place them in the bottle with the white wine.

  • 1 small chicken cut into pieces with skin on

  • 5 cloves garlic chopped in half

  • 2 t. salt

  • 1 T. dried sage

  • 1 T. dried rosemary

  • 1 cup of herb wine

  • 1 T. Italian parsley chopped

  • Juice of 2 large or 4 small lemons

Heat up a non-stick skillet until very hot.  Add garlic andstir with wooden spoon.  Do not let it burn.  Then add chicken skin side down to hot pan.  Chicken should sizzle.  Add half the salt, rosemary and sage.  Do not turn chicken until under side has caramelized.  Then flip and add remaining rosemary, sage and salt.  Caramelize this side.  Then lower flame, cover pan and cook for about 20 minutes.  Uncover and add wine to pan.  Continue to cook until wine
reduces.  At the end, just before serving add chopped parsley and fresh lemon juice.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.