By Ciara Cox
12 oz chicken breast
1 cup chicken stock
1 pomegranate
10 oz potatoes
5 oz carrots
3 shallots
3-4 slices bacon
2 tsp butter
3 TB mustard
1.5 TB honey
½ tsp garlic powder
1 tsp curry powder
1 tsp chili powder
Salt and pepper to taste
Toppings: Parsley, Mint, Lemon Zest
1. Preheat oven to 400°F.
2. Deseed the pomegranate and set aside. Wash the potatoes and cut into wedges. Peel and quarter the carrots (lengthwise) and shallots.
3. Cut bacon into pieces and cook in a large oven proof pan until crispy. Remove and set aside.
4. Season the chicken breast with the salt and pepper. Heat oil (or use the bacon grease) in the same pan over medium heat and sear the chicken on both sides (about 2 minutes per side). Remove from pan and set aside.
5. Add butter to pan and fry potato wedges for approx. 2–3 min. Add carrots and fry for approx. 2–3 min. more, then add shallots and continue to fry for approx. 1–2 min. Season with salt and pepper to taste
6. In a large bowl, make the marinade: Combine the mustard, honey, garlic powder, curry powder, chili powder, salt and pepper. Add chicken breast and toss to coat.
7. Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 400° for approx. 15 min.
8. While chicken is cooking, chop the parsley and mint and zest the lemon.
9. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Chicken and Dumplings
by Dorothea Brandt Malloy
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Rosemary Lemon Chicken
by Dorothea Malloy
We once were invited to a cookout where a Cistercian priest made the most delicious grilled chicken we had ever tasted. This is our attempt to duplicate that recipe.
8 Servings
Ingredients:
2 lbs boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup lemon juice
1 minced clove garlic
1/2 tsp salt
1/2 tsp coarsely ground pepper
1 tsp fresh or 1/2 tsp dried rosemary
Directions:
1. Remove any excess fat from the chicken breasts. If pieces are very thick, cut them lengthwise in two.
2. Mix marinade ingredients well and pour over chicken pieces in a gallon-size zipper bag. Chill at least 3 hours, up to 24 hours, turning pieces at least once. (Marinate longer for better flavor.)
3. Preheat grill to medium high heat. Broil chicken pieces 4-5 minutes on each side, removing smaller pieces first. Be careful not to overcook.
4. Remove from grill and tent with foil for 5 minutes before serving.
We once were invited to a cookout where a Cistercian priest made the most delicious grilled chicken we had ever tasted. This is our attempt to duplicate that recipe.
8 Servings
Ingredients:
2 lbs boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup lemon juice
1 minced clove garlic
1/2 tsp salt
1/2 tsp coarsely ground pepper
1 tsp fresh or 1/2 tsp dried rosemary
Directions:
1. Remove any excess fat from the chicken breasts. If pieces are very thick, cut them lengthwise in two.
2. Mix marinade ingredients well and pour over chicken pieces in a gallon-size zipper bag. Chill at least 3 hours, up to 24 hours, turning pieces at least once. (Marinate longer for better flavor.)
3. Preheat grill to medium high heat. Broil chicken pieces 4-5 minutes on each side, removing smaller pieces first. Be careful not to overcook.
4. Remove from grill and tent with foil for 5 minutes before serving.
Stir-Fry Chicken
By Dorothea Malloy
Serves 6
Ingredients:
1 1/2 lb boneless, skinless chicken breast, thinly sliced
2-3 TB low sodium soy sauce, to taste
3/4 cup low sodium chicken broth, divided use
1-2 tsp grated fresh ginger, or 1/2 tsp powdered ginger
1 tsp 5 Spice Blend
1 clove garlic, crushed
3 TB olive oil (divided use)
1 1/2 cups diagonally sliced carrots
1 1/2 cups thinly sliced broccoli or cauliflower
1 10-oz package frozen peas, thawed
4-6 green onions, white part thinly sliced; green part cut into ½-inch lengths
1 cup diagonally cut celery
4 oz mushrooms, sliced
2 TB cornstarch
Directions:
1. In a medium bowl, combine chicken with soy sauce, ginger, garlic, and 5 Spice Blend. Refrigerate 15-30 minutes.
2. Preheat 1 TB oil in skillet, uncovered, at medium-high heat, about 2 minutes.
3. Add carrots and stir-fry for 2 minutes.
4. Add 1/4 cup chicken broth. Cover and steam 4 minutes.
5. Remove carrots to a large bowl.
6. Heat 1 TB oil in pan. Add broccoli and peas and stir-fry for 2 minutes. Remove to bowl with the carrots.
7. Add onions, celery and mushrooms and stir-fry for 2-3 minutes. Remove to bowl with the carrots, broccoli, and peas.
8. Heat 1 TB oil in pan. Add chicken with marinade and stir-fry until cooked through. Stir vegetables into chicken.
9. Combine 1/2 cup chicken broth and cornstarch. Stir into chicken mixture and cook until thick. Serve over brown rice.
Serves 6
Ingredients:
1 1/2 lb boneless, skinless chicken breast, thinly sliced
2-3 TB low sodium soy sauce, to taste
3/4 cup low sodium chicken broth, divided use
1-2 tsp grated fresh ginger, or 1/2 tsp powdered ginger
1 tsp 5 Spice Blend
1 clove garlic, crushed
3 TB olive oil (divided use)
1 1/2 cups diagonally sliced carrots
1 1/2 cups thinly sliced broccoli or cauliflower
1 10-oz package frozen peas, thawed
4-6 green onions, white part thinly sliced; green part cut into ½-inch lengths
1 cup diagonally cut celery
4 oz mushrooms, sliced
2 TB cornstarch
Directions:
1. In a medium bowl, combine chicken with soy sauce, ginger, garlic, and 5 Spice Blend. Refrigerate 15-30 minutes.
2. Preheat 1 TB oil in skillet, uncovered, at medium-high heat, about 2 minutes.
3. Add carrots and stir-fry for 2 minutes.
4. Add 1/4 cup chicken broth. Cover and steam 4 minutes.
5. Remove carrots to a large bowl.
6. Heat 1 TB oil in pan. Add broccoli and peas and stir-fry for 2 minutes. Remove to bowl with the carrots.
7. Add onions, celery and mushrooms and stir-fry for 2-3 minutes. Remove to bowl with the carrots, broccoli, and peas.
8. Heat 1 TB oil in pan. Add chicken with marinade and stir-fry until cooked through. Stir vegetables into chicken.
9. Combine 1/2 cup chicken broth and cornstarch. Stir into chicken mixture and cook until thick. Serve over brown rice.
Kathy’s Stir-fry Chicken
by Kathy Valenzuela
Ingredients:
4 chicken breasts, skinless, boneless, cut into bite-size pieces
1 16-oz bag frozen vegetables (I use french-cut green beans, onions, mushrooms, carrots &broccoli mixture) or fresh vegetables (if using fresh vegetables, steam them lightly before stir-frying)
cooked rice
Sauce (measurements are approximate-season to taste):
1/2 cup water or chicken broth
1 TB cornstarch
dash ginger
salt and pepper-about 1/4-1/2 tsp each, or to taste
1 tsp honey
Directions:
1. Mix sauce ingredients together and set aside.
2. In large covered skillet, cook chicken pieces over medium heat, in a little oil, if necessary.
3. When almost fully cooked, add frozen or steamed fresh vegetables.
4. Pour sauce over chicken and vegetables and cover.
5. Cook about 10 minutes or until sauce is thickened, stirring occasionally.
6. Serve with rice.
Ingredients:
4 chicken breasts, skinless, boneless, cut into bite-size pieces
1 16-oz bag frozen vegetables (I use french-cut green beans, onions, mushrooms, carrots &broccoli mixture) or fresh vegetables (if using fresh vegetables, steam them lightly before stir-frying)
cooked rice
Sauce (measurements are approximate-season to taste):
1/2 cup water or chicken broth
1 TB cornstarch
dash ginger
salt and pepper-about 1/4-1/2 tsp each, or to taste
1 tsp honey
Directions:
1. Mix sauce ingredients together and set aside.
2. In large covered skillet, cook chicken pieces over medium heat, in a little oil, if necessary.
3. When almost fully cooked, add frozen or steamed fresh vegetables.
4. Pour sauce over chicken and vegetables and cover.
5. Cook about 10 minutes or until sauce is thickened, stirring occasionally.
6. Serve with rice.
Baked Chicken
By Febrina Malloy
Ingredients:
1 chicken, cut up
4 TB flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp sage
1 tsp poultry seasoning
1 tsp dried parsley
Directions:
1. Combine flour and seasonings in a paper or plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2. Brown chicken in a skillet with 1/2 inch oil, or spread on a jelly roll pan and bake at 400° for 20 to 30 minutes until it begins to brown; turn over and bake another 20 minutes.
3. Drain fat and save juice if it can be separated. Add 2 TB hot water to pan and scrape off brown bits. Put all pieces into a covered casserole, add defatted juice, or 2-3 TB water if no juice, brown bits, and wine.
4. Cover and put in oven at 325° and bake for 1/2 hour, or longer if big chicken.
Ingredients:
1 chicken, cut up
4 TB flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp sage
1 tsp poultry seasoning
1 tsp dried parsley
Directions:
1. Combine flour and seasonings in a paper or plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2. Brown chicken in a skillet with 1/2 inch oil, or spread on a jelly roll pan and bake at 400° for 20 to 30 minutes until it begins to brown; turn over and bake another 20 minutes.
3. Drain fat and save juice if it can be separated. Add 2 TB hot water to pan and scrape off brown bits. Put all pieces into a covered casserole, add defatted juice, or 2-3 TB water if no juice, brown bits, and wine.
4. Cover and put in oven at 325° and bake for 1/2 hour, or longer if big chicken.
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