Category Archives: POULTRY

FRIED CHICKEN WITH PECAN-HONEY GLAZE

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3-3 1/2 lbs frying chicken, cut up, or your favorite chicken parts

2 eggs

salt and pepper

garlic powder

vegetable shortening or vegetable oil

2 c self-rising oil

1 cup (2 sticks) butter

1/2 c honey

1/2 c coarsely chopped pecans

Rinse the chicken and pat it dry. Beat the eggs in a 9″x13″ dish. lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Place enough shortening or oil in a cast-iron skillet or electric skillet to come just over halfway up the sides of the chicken parts. Heat just until smoking (375 degrees). Place the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat (to 325 degrees for electric skillet), and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 15 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

Serves 4

CHICKEN STEW WITH BISCUITS

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3 whole (6 split) chicken breasts, bone in, skin on

3 tbs olive oil

kosher salt and freshly ground black pepper

5 c chicken stock, preferably homemade

2 chicken bouillon cubes

12 tbs (1 1/2 sticks) unsalted butter

2 c chopped yellow onions (2 onions)

3/4 c flour

1/4 c heavy cream

2 c med-diced carrots (4 carrots), blanched for 2 minutes

1 (10 oz) pkg frozen peas (2 cups)

1 1/2 c frozen small whole onions

1/2 c minced fresh parsley

FOR THE BISCUITS:

2 c flour

1 tbs baking powder

1 tsp kosher salt

1 tsp sugar

1/4 lb (1 stick) cold unsalted butter, diced

3/4 c half-and-half

1/2 c chopped fresh parsley

1 egg mixed with 1 tbs water, for egg wash

 

Preheat the oven to 375 degrees.

 

Place the chicken breasts on a sheet pan and rub them with olive soil. Sprinkle generously with salt and pepper.  Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice. You will have 4-6 cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a lg pot or dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10″x13″x2″ oval or rectangular baking dish. Place the baking sheet on a sheet pan lined with parchment or wax paper. Bake for 15 minutes

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8″ thick. Cut out twelve circles with a 2 1/2″ round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

 

8 servings.

 

 

 

CHICKEN STEW WITH LEMON AND ROSEMARY

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8 chicken thighs, roughly 2 1/2 lbs (each thigh about 6 oz)

kosher salt, plus 1 tsp

freshly ground black pepper

1 tbs vegetable oil

3 tbs unsalted butter, softened

4 carrots, sliced into 1″ bias cut (about 1 1/2 cups)

4 ribs celery, cut into 1″ bias cut (about 1 1/ 2 cups)

2 sprigs rosemary

1 lemon, juiced

2 1/2 cups chicken broth, homemade OR low-sodium canned

3/4 cup frozen pearl onions, thawed

2 tsp finely grated lemon zest

2 tbs flour

buttered noodles, accompaniment

Preheat the oven to 425 degrees.

Season the chicken generously with salt and pepper. Heat the oil and 1 tbs butter in a dutch oven (12″ diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.

Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 tsp salt and bring just to a boil.

Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Base the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tbs butter into the 2 tbs flour to make a paste.

Remove the stew from the oven. Remove and discard the rosemary and arrange all the veggies and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the dutch oven over medium heat and whisk the butter/flour mixture to the juices until dissolved. Bring to a boil an simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.

4 servings

 

POPPY SEED CHICKEN CASSEROLE

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2 c diced cooked chicken (about 1 lb boneless, skinless chicken breast halves)

1 (10.75 oz) can cream of chicken soup

1 1/2 c sour cream

1 tsp Worcestershire sauce (optional)

1 tsp minced garlic (optional)

1 tbs lemon juice (optional)

2 c crushed ritz crackers

1 tbs poppy seeds

1/2 c (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray.

In a lg bowl, mix together chicken, soup, and sour cream. Stir in Worcestershire sauce, garlic, and lemon juice, if using. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.

Spread chicken mixture on the bottom of prepared pan and top with cracker mixture. Cover pan with foil and bake 15 minutes. Remove foil and bake another 15 minutes.

serves 12

 

CHICKEN AND STUFFING BAKE

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6 boneless, skinless chicken breast halves

2 (10.75 oz) cans cream of chicken soup

2 tsp dried parsley

2/3 c milk

1 (6 oz) box chicken stove top stuffing, prepared according to pkg directions

paprika, to taste

Preheat oven to 400 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray.

Place chicken in prepared pan. In a small bowl,  mix together soup, parsley, and milk. Pour on top of chicken. Spread stuffing on top of soup mix and chicken. Cover with foil. Bake 20 minutes. Uncover and bake for 20-25 more minutes, until chicken is cooked through. Sprinkle with paprika.

serves 6

 

MAN-CATCHING CHICKEN

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2 lbs boneless, skinless chicken breast halves

1/2 c Dijon mustard

3/4 c pure maple syrup

1 tbs red wine vinegar

1 tsp dried rosemary

Preheat oven to 450 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray. Layer chicken breasts on the bottom of the pan.

In a small bowl, mix together Dijon mustard, maple syrup, and red wine vinegar. Pour sauce on top of the chicken and sprinkle with dried rosemary. Bake 20 minutes. Flip breasts over and cook another 20 minutes, until chicken is browned and its juices run clear.

Let the chicken rest 5 minutes before serving. Spoon some extra sauce over the top when serving.

serves 6

 

CHICKEN CROQUELLE

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1 lg chicken

2 tbs butter

1 tbs flour

1 pint milk (may use half stock)

3 egg yolks

1 can whole mushrooms OR 1 lb fresh, sauteed

parsley, chopped

salt, cayenne pepper, nutmeg, to taste

3 oz sherry (can use up to 4 oz)

butter

bread crumbs

Stew chicken and cut meat into pieces.

Make sauce of butter, flour and milk.

Remove from heat and add yolks separately, beating constantly.

Let sauce cool.

Add chicken, mushrooms, parsley, seasoning and sherry.

Mix well and place in a long shallow baking dish.

Dot with butter.

Top with bread crumbs and bake until heated and crumbs are brown.

8 servings

 

“DON’T PEEK” CHICKEN

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1 c uncooked long-grain rice

1 can cream of mushroom soup

1 can cream of celery soup

1 envelope (from a 2 oz box) onion soup mix

1 soup can cold water

1 clove garlic, crushed

1 tsp chopped fresh parsley

1 tsp Worcestershire sauce

1 (3 1/2-4 lb) chicken, cut into 8 pieces

paprika for sprinkling

Preheat oven to 350 degrees. Coat a 9″x13″ baking dish with cooking spray.

In a lg bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.

Pour the mixture into the prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.

Bake 1 1/4 hours. DO NOT open cover (not even to peek) during baking.

4 servings

PIZZA BAKED CHICKEN

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1 tbs avocado oil OR extra-virgin olive oil

1 lb boneless, skinless chicken breasts (3-4 small breasts)

3 cloves fresh garlic, pressed

1 (15 oz) jar organic crushed tomatoes

1/2 tsp crushed red pepper flakes

sea salt and fresh ground pepper

1 tbs chopped fresh basil, plus more for serving

1/2 c high quality, freshly shredded mozzarella, or a very thin slice of mozzarella to top each breast

1/4 c mini OR regular pepperoni, nitrate free

Preheat oven to 350 degrees.

Heat oil in a lg oven-safe skillet over med-high heat.

Add chicken, season with sea salt and pepper, then sear until golden, 2 minutes per side. Transfer to a plate.

Reduce heat to med-low and add garlic to skillet.

Cook until fragrant, about 1 minute. Add crushed tomatoes, crushed red pepper flakes, and basil. Simmer for about 5 minutes.

Return chicken to skillet and arrange it nicely among the sauce.

Top chicken with mozzarella and pepperoni, then place entire skillet in your preheated oven, and bake until cooked through and no longer pink in the inside, about 15 minutes.

Garnish with fresh chopped basil and enjoy!