Tag Archives: Chicken

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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Tandoori-ish/Indianish Yogurt Marinade for Chicken

  • 1 cup yogurt
  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed or minced fresh garlic
  • 2 teaspoons finely minced fresh ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon Garam Masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane  or Tamcon brand that comes in a jar

Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it.  Cook chicken by barbequing, grilling, baking, or sautéing.

Do not serve “used” marinade with cooked food.

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Baked Chicken Thighs (like wings)

• 1/2 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp freshly squeezed lemon juice
• 2 tsp fresh grated gingerroot
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp hot curry powder
• 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper
• 3 pounds boneless, skinless chicken thighs

Mix all of the marinade ingredients together into a bowl. If desired, cut the thighs into halves (if you want to pick them up with your fingers, dip them into sauce and eat them with your fingers, this is a good step to follow). Place the chicken thighs into a large, heavy ziplock bag, and pour in the marinade; save half of the marinade if you want to baste the thighs while they’re cooking. Marinate the chicken thighs for at least two hours and up to twenty four (keep refrigerated).

Preheat oven to 375F. Cover a rimmed baking sheet with foil, then with parchment paper. Place chicken thighs onto the baking sheet, tucking the edges under. Bake in centre of oven for about 40 minutes, until done. An alternative cooking method is to cook partially, for about 15 minutes, and then finish the cooking over a medium barbeque for about 3 minutes per side. If desired, baste the thighs while cooking.
These taste very good with the following blue cheese dip.

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Chicken Stir-fry

Chicken Stir-fry

Serve on top of — or tossed with — your favourite Chinese noodles.  This can also work well with a block of extra firm tofu, instead of chicken.

Sauce*:

  • 2 Tbsp water (we usually add ½ cup or more of water to this and toss the whole recipe with our noodles)
  • 1 Tbsp Hoisin Sauce or Plum Sauce (made with plums, not pumpkin or “something else”)
  • 1 Tbsp Soy Sauce
  • 1 tsp (or more) hot chilli paste
  • 1 Tbsp cornstarch
  • 1 Tbsp soy sauce
  • 1 Tbsp Cornstarch
  • 1tsp sesame oil
  • 1 egg white, beaten with a fork
  • 1 garlic clove, finely chopped
  • 1 lb/454g boneless, skinless organic chicken, cut into bite sized pieces
  • 1 Tbsp cooking oil
  • 1 garlic clove, chopped
  • ½ to 1 tsp fresh ginger root, grated
  • 2 small carrots, thinly sliced on diagonal
  • ½ medium green pepper, largely diced
  • ½ medium red pepper, largely diced
  • 1-5 fresh small red chillies, OR 1-2 finely chopped jalapeño chillies
  • 1 Tbsp cooking oil
  • 3 green onions, chopped
  • Handful of dry roasted peanuts, roughly chopped

Sauce: stir first 5 ingredients into a small cup or bowl until smooth. Set aside.

Chicken #1: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add sesame oil, egg white, and garlic and whisk until smooth. Add chicken and toss until chicken is very well coated.

Veggies: Heat wok or frying pan until hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.

Add green and red peppers, and chillies. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to a bowl.

Chicken #2: Add second amount of cooking oil (1Tbsp) to hot wok. Add all of chicken mixture that is in the bowl. Stir immediately to break up chicken pieces. Stir-fry on medium-high for about 3 minutes until chicken is no longer pink. Pour in sauce, and stir until boiling and thickened. Add pepper mixture, green onions, and peanuts. Heat and stir until peppers and onions are coated, and mixture is heated through.

Garnish with more peanuts, if desired.

Makes 4 cups.

*Note: double up on the sauce ingredients if you like lots of sauce with your noodles, or just add the extra water as noted!

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(Not) Indian Chicken

In a large, deep skillet, melt:

  • 1/3 of a cup of butter.

In it, brown:

  • 8 boneless, skinless chicken breasts, that have been quartered.

Remove chicken from pan and add:

  • 1 clove garlic, minced
  • 1 medium sized onion, chopped

Sauté until they are soft, then return the chicken to the pan and add:

  • 2 tsp chopped, fresh ginger
  • 1/2 cup of dried apricots, chopped
  • 1 Tbsp of chilli powder
  • 1/2 cup of canned tomatoes, drained
  • 1 cup of chicken broth.

Stir and cover.  Cook for about 15 minutes on low heat, then add:

  • 1/2 cup of ground, roasted cashews, and
  • 1/2 cup of flaked, unsweetened coconut.

Continue cooking at the same low temperature for 15 more minutes, or until the chicken is tender.  Pour in:

  • 1 cup whipping (heavy) cream

Stir until the sauce is bubbling.   Simmer briefly until thick.

Serve with basmati rice.

(serves about eight people)

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Great Chicken Soup

This soup is pretty much the same as Ina Garten’s soup, and is delicious.

4 chicken breasts that have been roasted, and shredded
3 tablespoons olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
10 cups chicken stock
1 (28-ounce) can whole tomatoes in purée, crushed
2 to 4 jalapeño peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
salt (up to 1 tablespoon)
1/4  fresh cilantro leaves
6 (6-inch) fresh corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Heat olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their purée, jalapeños, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

Cut the tortillas in 1/2, then cut them crosswise into 1cm strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Chicken Curry in the Crockpot

This recipe is adapted from the amazing blog “A Year of Crockpotting“.  The first time we had this, my sweet potato haters ate up the sweet potatoes without even knowing what they were eating!  The sauce is quite thin at the end of cooking, but could be reduced on the stove-top if desired.  Very tasty.

1 ~ 13 ½ oz can of coconut milk (do not use light!)
1 Tablespoon tomato paste
2 Tablespoons hot Madras curry powder

1 teaspoon ground coriander (not fresh cilantro!)
1 teaspoon ground cumin
1 inch peeled and grated ginger

3 cloves minced garlic

4 to 6 skinless, boneless chicken breasts or thighs
1 can chick peas, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 sweet potato, peeled and chopped


Combine coconut milk, tomato paste, curry powder, cumin, coriander, garlic, and ginger in the bottom of your crock pot. For an even better taste, you could toast your spices before hand or fry them in a little oil or ghee.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the chick peas.

Add prepared veggies to the top of the crock pot. Don’t worry about stirring them into the sauce; let them sit on top of the chicken.

Cover and cook on low for 7-9 hours, or on high for 4-6.

When finished cooking, stir carefully to mix flavours.  Serve with basmati rice.  Garnishing with freshly chopped cilantro is delicious.


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