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‘Chicken’ Category

  1. Mediterranean Chicken Stew

    November 16, 2011 by Jarrett

    Nothing says “comfort food” quite like a nice pot of stew on these cold evenings

    MEDITERRANEAN CHICKEN STEW

    Serves: 4         Difficulty Level: 1 (of 5)               Prep Time: 20 Minutes                 Ready In: 35 Minutes

    INGREDIENTS:

    • 1 tablespoon(s) olive oil
    • 3 (6 to 8 ounces each) boneless, skinless chicken breast halves, cut into 1-inch pieces
    • Coarse salt
    • Ground pepper
    • 4 clove(s) garlic, thinly sliced
    • 1 medium onion, halved and thinly sliced
    • 1/2 teaspoon(s) dried oregano
    • 1 can(s) (28-ounce) whole peeled tomatoes in puree
    • 1 1/2 pound(s) (about 2 medium heads) escarole, ends trimmed, coarsely chopped
    • 1 cup(s) whole-wheat couscous, cooked according to package instructions

    PROCEDURE:

    • In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.
    • Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
    • Add garlic, onion, and oregano to pot; season with salt and pepper.
    • Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).
    • Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.
    • Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
    • Add as much escarole to pot as will fit.
    • Cook, tossing and adding more as space becomes available.
    • Cook until escarole is tender, 2 to 4 minutes.
    • Serve stew over couscous.

    Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn’t steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

    Enjoy,
    Chef Phil

    CHEF’S NOTE:

    Nothing like a good cast iron pot for making your soups and stews.  I would urge you to check out the web-site and look at the LODGE cast iron cookery we have to offer.  Now available in many colors to accent your kitchen motif.

    Category Chicken, Recipes, Soups & Salads, Stews | Tags: ,,, | No Comments

  2. Slow-Cooked Tex-Mex Chicken and Beans

    November 11, 2011 by Jarrett


    Colder temperatures signal the return of stew weather. Slow-and-low cooking turns hearty vegetables and economical cuts of meat into tender, saucy stews worthy of company or a weeknight dinner.

     

    TEX-MEX CHICKEN & BEANS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 4 Hours

     

    INGREDIENTS:

    • 1 cup dried pinto beans, rinsed
    • 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
    • 2 tablespoons chopped canned chipotle chiles in adobo sauce
    • 2 tablespoon(s) all-purpose flour
    • 1 1/2 pound(s) boneless, skinless chicken thighs (about 8)
    • Coarse salt and ground pepper
    • 1 medium red onion, chopped
    • 1 red bell pepper (ribs and seeds removed), chopped
    • 1/4 cup(s) reduced-fat sour cream, for serving
    • 1/4 cup(s) chopped fresh cilantro, for serving

    PROCEDURE:

    • In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water.
    • Season chicken with salt and pepper; arrange on top of bean mixture.
    • Scatter onion and bell pepper on top of chicken.
    • Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
    • Remove chicken from stew; shred into large pieces and return to stew.
    • Serve topped with sour cream and cilantro.

    Enjoy,
    Chef Phil

      Got cornbread or biscuits?


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  3. Chicken Caesar Pitas Recipe

    November 7, 2011 by Jarrett


    Chicken Caesar salad becomes a healthy sandwich served in whole wheat pitas.

     

    CHICKEN CAESAR PITAS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 20 Minutes

     

    INGREDIENTS:

    • 3 tablespoons olive oil, plus additional for greasing pan
    • 3/4 pound chicken-breast tenders
    • Salt
    • Pepper
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, cut in half
    • 4 whole wheat pitas, each cut in half
    • 1 heart romaine lettuce, chopped
    • 1/4 cup fresh basil leaves, sliced
    • 1/4 cup shredded Parmesan cheese
    • 1 cup grape tomatoes, cut in halves

    PROCEDURE:

    • Heat ridged grill pan on medium-high until hot.
    • Lightly brush with olive oil.
    • Sprinkle chicken tenders with 1/8 teaspoon each salt and freshly ground black pepper.
    • Cook 6 to 7 minutes or until meat is browned and just loses its pink color throughout, turning once.
    • Transfer chicken to cutting board and let cool completely.
    • While chicken cools, in large bowl, with wire whisk, stir lemon juice, vinegar, mustard, 1/8 teaspoon each salt and freshly ground black pepper, until well mixed.
    • While whisking, add oil in slow, steady stream until incorporated.
    • Rub cut sides of garlic all over insides of pitas; discard garlic.
    • Microwave pitas on High 15 seconds.
    • Cut chicken into 1-inch pieces.
    • In bowl with dressing, combine lettuce, basil, Parmesan, tomatoes, and chicken, tossing to coat.
    • Divide mixture among pitas.

    Enjoy,
    Chef Phil

      Healthy and easy, this recipe only takes 20 minutes to make!


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  4. Italian Chicken w/ Olives & Capers

    October 26, 2011 by Jarrett


    This is a basic Italian dinner using common ingredients found in most Italian home that is savory, easy to prepare, loved by the whole family.

     

    ITALIAN CHICKEN w/ OLIVES & CAPERS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 2 Spring Chicken, cut up
    • 1 clove of garlic
    • 1 medium onion, diced
    • 1 small can of tomato paste
    • 2 cups of water
    • Approximately 30 green olives, pitted
    • Approximately 20 small capers
    • 1/4 cup wine vinegar
    • Salt and pepper to taste
    • 1 table spoon of Italian seasoning
    • 1/4 cup oil

    PROCEDURE:

    • Brown chicken in oil using a large Dutch oven.
    • Remove chicken after browning and set aside.
    • Add onion and garlic to Dutch oven and cook till translucent
    • Add tomato paste, water, salt and pepper and simmer for 5 minutes.
    • Add chicken to Dutch oven, cover and cook for 30 minutes on medium heat.
    • Check the chicken after ten minutes for doneness, if chicken is starting to fall off the bone it is done.
    • If the sauce is cooking away add a little more water.

    Enjoy,
    Chef Phil

      This can be served over rice or pasta with some crusty Italian bread or rolls.


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  5. Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste

    October 5, 2011 by Jarrett


    This hearty-flavored stew, reminiscent of a traditional Mexican posole, is flecked with onions, peppers and corn

     

    Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 2 cups (packed) coarsely chopped fresh cilantro (about 2 bunches)
    • One 15-ounce can golden hominy (do not drain)
    • 1/4 cup yellow cornmeal
    • 6 large garlic cloves
    • 1 tablespoon chopped canned chipotle chilies in adobo sauce
    • 2 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons dried oregano
    • 1 tablespoon vegetable oil
    • One 16-ounce package andouille sausage, cut into 1/4-inch-thick slices
    • 3 cups chopped onions
    • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
    • 7 cups canned low-salt chicken broth
    • 2 large red bell peppers, cut into 1-inch pieces
    • One 16-ounce package frozen petite white corn, thawed
    • 2 Tbs. fresh lime juice
    • 1/3 cup chopped fresh cilantro
    • sour cream (optional)

    PROCEDURE:

    • Blend first 7 ingredients (including liquid from hominy) to paste in food processor.
    • Set cilantro paste aside
    • Heat oil in heavy large wide casserole pot over medium-high heat.
    • Add sausage and saute until golden, about 5 minutes.
    • Add onions and saute 5 minutes.
    • Add chicken and saute until beginning to brown, about 5 minutes.
    • Add broth, cilantro paste, bell peppers and corn; bring to boil.
    • Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes.

    TO SERVE:

    • Mix lime juice into stew.
    • Ladle stew into 8 shallow soup bowls.
    • Sprinkle with additional cilantro.
    • Top with dollop of sour cream, if desired

    Enjoy,
    Chef Phil

      Serve the stew with warm corn tortillas and a refreshing lettuce, sliced orange and red onion salad with citrus vinaigrette.


    Category Chicken, Recipes, Soups & Salads | Tags: ,,, | No Comments

  6. Chicken-Fried Steak with Sausage Gravy Recipe

    October 5, 2011 by Jarrett


    This dish is a fine example of great home-style Southern cooking with a new healthier twist.

     

    CHICKEN FRIED STEAK w/ SAUSAGE GRAVY

    Serves: 4 | Difficulty Level: 1 (of 5)

     

    INGREDIENTS:

    • 1 cup whole-wheat flour
    • 2 cups whole-wheat panko breadcrumbs
    • 3 large egg whites
    • Four 4 ounce portions cube steak
    • Nonstick cooking spray
    • Salt and freshly ground black pepper
    • One 6-ounce link hot Italian turkey sausage with casing removed
    • 1 cup low-fat, low-sodium chicken broth
    • 1 Tbsp. cornstarch
    • 1/2 cup nonfat Greek yogurt

    PROCEDURE:

    • Preheat the oven to 450 degrees F.
    • Place a wire rack on a baking sheet lined with foil, set it aside.
    • Put the flour in a shallow dish.
    • Put the panko in another shallow dish.
    • In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks.
    • Dredge the steaks in flour, shaking off any excess.
    • Dip them into the egg whites to coat.
    • Then dredge the steaks into the panko, coating them evenly.
    • Place the steaks on the wire rack and spray them with cooking spray.
    • Season the steaks with salt and pepper to taste, and roast them until they are golden brown and crispy, 8 to 10 minutes.
    • Meanwhile, heat a large nonstick saute pan over high heat.
    • When the pan is hot, add the sausage and stir to break it up.
    • Cook the sausage until it is just done, about 4 minutes.
    • While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl.
    • Add the cornstarch mixture to the sausage and bring it to a simmer.
    • When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat.
    • Stir the yogurt into the gravy.
    • Season it with salt and pepper to taste.
    • Pour the hot gravy over the steaks and serve immediately.

    Enjoy,
    Chef Phil

      At first sight this looks like a heart attack in waiting, but I have “lightened” it up a good bit, and I think without much lost in the line of taste.


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  7. Barbequed Thai Style Chicken Recipe

    October 3, 2011 by Jarrett


    For Kristie in good, old, Chautauqua. Rich, exciting flavors make this grilled chicken an exotic favorite.

     

    BARBEQUED THAI STYLE CHICKEN

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 4 Hours*

     

    INGREDIENTS:

    • 1 bunch fresh cilantro with roots
    • 3 cloves garlic, peeled
    • 3 small red hot chile peppers, seeded and chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1 tablespoon white sugar
    • 1 pinch salt
    • 3 tablespoons fish sauce
    • 1 (3 pound) chicken, cut into pieces
    • 1/4 cup coconut milk

    PROCEDURE:

    • Cut cilantro roots off at the stem, and mince thoroughly. (Set aside a few leaves for garnish)
    • In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt.
    • Process to a coarse paste.
    • Pour in fish sauce, and blend until smooth.
    • Place chicken in a large shallow dish.
    • Rub with the cilantro paste.
    • Cover, and marinate in the refrigerator at least 3 hours, or overnight.
    • Preheat grill for high heat.
    • Lightly oil the grill grate.
    • Place chicken on the prepared grill, and brush liberally with coconut milk.
    • Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces.
    • Turn only once, and baste occasionally with coconut cream.
    • Cook until browned and tender, and juices run clear.

    Enjoy,
    Chef Phil

      Be careful with the “paste”, somewhere around Harrisburg, PA. there is a 1983 Silver Thunderbird with a “mysterious” brown/yellowish stain on the carpet for the last 25 years.


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  8. Gruyere Stuffed Chicken with Mushroom Sauce

    September 30, 2011 by Jarrett


    Chicken dish that looks like a million dollars but only costs pennies.

     

    GRUYERE STUFFED CHICKEN w/ MUSHROOM SAUCE

    Serves: 4 | Difficulty Level: 2 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 4 boneless skin on chicken breasts
    • 1/2 lb. gruyere cheese, sliced
    • 1/2 lb. fresh mushrooms, sliced
    • 3 shallots, sliced into half moons
    • 2 Tbs olive oil
    • 3 Tbs butter
    • 1/4 cup parsely, chopped
    • 2 cloves of fresh garlic, minced
    • 1/4 cup dry white wine
    • Kosher salt and freshly ground black pepper to taste
    • 1 cup heavy cream
    • 1 Tbs food thickener (cornstarch slurry works best)

    PROCEDURE:

    • With a sharp knife, make an incision on thickest end of breast and continue slicing across the chicken making sure not to cut thru either side.
    • Stuff each breast with equal amounts of gruyere cheese.
    • In saute pan heat olive oil over medium high heat.
    • Add chicken breasts skin side down and cook until skin is crisp and brown, approx. 5 minutes.
    • Flip chicken and continue to brown 5 more minutes.
    • Place pan with chicken into a 350ºF oven for 15 minutes.
    • Remove chicken from pan and place on plate.
    • Return pan to medium heat and add butter.
    • Add garlic to melted butter and cook for 1 min.
    • Add mushrooms and shallots and cook until they begin to soften.
    • Deglaze pan with wine then stir in the heavy cream
    • Bring mixture to a simmer, add parsley, season with salt and pepper, then thicken with food thickener.
    • While sauce is thickening, slice chicken breast on an angle and arrange on serving platter.
    • Cover with sauce and serve.

    Enjoy,
    Chef Phil

      Serve with or over a rice pilaff to complete an evening meal you will be proud to serve your guests.


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  9. Chicken Chili Lasagna Recipe

    September 28, 2011 by Jarrett


    A nice Southwestern twist on an old Italian tradition.

     

    CHICKEN CHILI LASAGNA

    Serves: 12 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 1 Hour

     

    INGREDIENTS:

    • 2 packages (3 ounces each) cream cheese, softened
    • 1 medium onion, chopped
    • 8 green onions, chopped
    • 2 cups (8 ounces) shredded Mexican-cheese blend, divided
    • 2 garlic cloves, minced
    • 3/4 teaspoon ground cumin, divided
    • 1/2 teaspoon minced fresh cilantro or parsley
    • 3 cups cubed cooked chicken
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 1 1/2 cups chicken broth
    • 1 cup (4 ounces) shredded monterey jack cheese
    • 1 cup (8 ounces) sour cream
    • 1 can (4 ounces) chopped green chilies, drained
    • 1/8 teaspoon dried thyme
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 12 flour tortillas (6 inches), halved

    PROCEDURE:

    • In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro.
    • Stir in chicken; set aside.
    • In a saucepan, melt butter.
    • Stir in flour until smooth; gradually add broth.
    • Bring to a boil; cook and stir for 2 minutes or until thickened.
    • Remove from the heat.
    • Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
    • Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
    • Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce.
    • Repeat tortilla, chicken and cheese sauce layers twice.
    • Top with remaining tortillas, cheese sauce and Mexican cheese.
    • Cover and bake at 350 degrees F for 30 minutes.
    • Uncover; bake 10 minutes longer or until heated through.
    • Let stand 5 minutes before cutting.

    Enjoy,
    Chef Phil

      Really, an old recipe to clear out the frig.


    Category Chicken, Chili, Recipes | Tags: ,,,, | No Comments

  10. Low- Cal Chicken

    September 20, 2011 by Jarrett


    Had a request from a follower on Twitter for some quick, healthy menu ideas.

     

    LOW-CAL CHICKEN

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 1 Hour

     

    INGREDIENTS:

    • 6 skinless, boneless chicken breast halves
    • 1 1/2 tablespoons minced onion
    • 2 tablespoons crushed garlic
    • 1 1/2 teaspoons poultry seasoning
    • 1/4 cup soy sauce
    • 2 teaspoons artificial sweetener

    PROCEDURE:

    • Preheat oven to 425 degrees F
    • Place chicken in a 9×13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
    • Place foil over pan and bake for one hour at 425 degrees F
    • It’s ready to serve!

    Enjoy,
    Chef Phil

      An easy, healthy chicken dish with a special sweet and sour tang! Goes great with rice and salad.

    Nutritional Information:

    Amount Per Serving: Calories: 177 | Total Fat: 1.8g | Cholesterol: 82mp

    Category Chicken, Recipes | Tags: , | No Comments

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