Tag Archives: Chicken

Chicken a la King 

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able


A.  The Chicken

  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!

B.  The Sauce

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
    4. Whisk in the  milk and return the pan to heat.  Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.

C. The Vegetables

  • 1 1/2 Tbsp butter or canola oil
  • 1 onion, finely diced
  • 2-3 carrots, finely diced
  • hand full of mushrooms, finely diced
  • 1/2 cup frozen peas, thawed
    1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

D.  The a la King

  • Add the shredded chicken and the hot vegetables to  the sauce

E. The Chicken a la King

    1. Toast whole wheat bread, and lightly butter.  Cut into triangles and place on dinner plate.
    2. Spoon the hot chicken and vegetable mixture over the toast.
    3. Eat with a knife and fork.

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Utterly Inauthentic Moo Shu Chicken

  • 1/2 lb skinless, boneless chicken breasts, cut into very thin strips
  • 3 Tbsp soy sauce (divided)
  • 1 Tbsp cornstarch
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup chopped fresh beansprouts
  • 2 green onions, chopped
  • 4 large fresh mushrooms, sliced
  • (1/4 cup chopped water chestnuts)
  • 1 egg, beaten
  • 2 Tbsp dry sherry
  • 1/2 tsp granulated sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp sesame oil
  • 3 Tbsp hoisin sauce (divided)
  • 4 (6.5″ or 7″) flour tortillas, warmed

In a small bowl, combine chicken with 1 TBSP soy sauce, the cornstarch, and the pepper.

In a wok or large skillet, heat oil over high heat until very hot.  Add chicken mixture, and stir fry until chicken turns white, about 3 minutes.

Add cabbage, bean sprouts, scallions, mushrooms, and waterchestnuts to wok.  Stir fry for 2 minutes.  Add beaten egg and stir fry 1 to 1.5 minutes, until egg is just scrambled.

Add remaining 2 Tbsp soy sauce, sherry, sugar, bouillon granules, sesame oil, and 1 TBSP hoisin sauce to wok.  Stir fry for 1 minute.

Brush centres of heated tortillas with remaining 2 Tbsp hoisin sauce.  Spoon chicken mixture down the centre of each.  Fold in sides of tortilla.  Fold bottom quarter of tortilla up over filling, then roll up to enclose.  Serve immediately with additional hoisin sauce for dipping, if desired.

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Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

  • 3 cups dry penne
  • 2 Tablespoons or so of butter, or vegetable oil
  • 1 medium red onion, cut into bite-sized chunks
  • 1 red pepper, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons hot madras curry powder
  • pinch of dried chili flakes
  •  2 to 2 ½ cups heavy cream
  • 2 chicken breasts, cooked and cut into bite-sized pieces*
  • ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.

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Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Throw Together Marinade for Chicken

Into a large zipper freezer bag put:

  • the juice of one or two lemons (add the zest, too, if you like)
  • a clove of smooshed or minced garlic, or a spoon full from a jar of fresh chopped garlic
  • a handful of roughly chopped oregano, or a heaping teaspoonful of dry — you can throw in the stems, too, if you’re feeling lazy
  • a small spoonful of coarsely ground black pepper
  • a large splash of olive oil, or other healthy oil
  • big pinch of salt

Shake and smoosh the ingredients until well mixed.  Add the chicken and marinate for at least a couple of hours, or overnight.  Remove the chicken from the marinade, and discard the remaining marinade.  Cook the chicken by barbecuing, baking, pan frying, or however you like.

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Niall’s Favourite Chicken

This is a by feel/eye recipe. Just try it and do it until you get it right!

  • As many boneless, skinless chicken breasts as you need
  • at least one cooking onion per chicken breast
  • sea or kosher salt
  • freshly ground pepper
  • butter for pan
  • white wine, or substitute with something flavourful like stock
  • heavy (whipping) cream, about 1/2 to 3/4 cup per chicken breast if you want lots of sauce
  • tarragon, fresh or dried
  • a lemon, or part of a lemon

Cut off the growing end of the onion.  Place the now-flat end on the cutting board and slice the onion in half lengthwise.  Lay each half face-down on the cutting board and cut off the root end.  Remove the peel.  Now, make thin slices going lengthwise, so that you end up with long pieces of onion (they just look prettier with this dish!).

Between some parchement paper or waxed paper, pound the chicken — with a meat pounder, or a heavy saucepan — until it is about 1/4″ to 3/8″ thick all over**.  Season both sides with salt and pepper.

Melt a big knob of butter in a frying pan; when it stops bubbling, add the onions, and caramelize them over a medium to medium-high heat.  This will take quite a while, but it is worth it.  Don’t let them burn. Add a large pinch of salt to the onions after a couple of minutes.  When the onions have carmalized nicely, remove them from the pan, and keep warm.  Sometimes I just shove them to the side of the pan, or even throw them in after I’ve cooked the chicken.  Whatever works at the time.

If there isn’t any butter left in the pan, add some more and let it melt and finish bubbling.  Place the chicken into the pan and let it sit until it doesn’t stick anymore.  Cook on each side for about 5 minutes, until it is no longer pink.  Take the chicken out of the pan, put it on a plate, and tent with aluminum foil.  Keep the pan hot, don’t turn off the heat.**Note: if you don’t feel like pounding the chicken breasts, leave them as is, and season with salt and pepper.  To cook, sear until they are well browned, about 10 minutes and then turn them and finish cooking them for about 8 minutes.

Into the pan, pour some white wine to cover the bottom by about 1/8″ to 1/4″ — it should sizzle and boil.  Scrape up the chicken drippings from the bottom of the pan.  Reduce the wine a bit, so there is about 1/2 left in the pan.  Into the reduced wine, pour your heavy cream; simmer and stir it until it is cooked down to a thick consistency that you like.  Throw in a pinch of tarragon,  stir and cook for a bit.  Squeeze in a bit of lemon juice, and taste for seasoning (you can pour in any meat juices that have accumulated on the plate with the chicken resting on it).   Check for consistency, and cook down a little more if it is too thin.

Slice chicken breast(s) into 1/4″ slices across the grain.  Serve with the onions, and with the sauce on the side, or just pour over top.  Great with basmati, or mixed rice.

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