Best Chicken Recipes

Sunday, June 14, 2015

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Servings: 6
3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon fresh ground pepper
7 teaspoons extra virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallot
16 garlic cloves, peeled
1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme (or 2 teaspoons dried)
1/2 cup reduced-fat sour cream
1 tablespoon dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons finely minced fresh chives

1 pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2 heat 2 teaspoons oil and butter in a large heavy casserole or dutch oven over medium heat. add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. remove to a large plate. add 2 teaspoons oil to the pot. add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. remove to the plate.
3 heat 2 more teaspoons oil. add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. add vinegar and bring to a simmer. return the chicken to the pot. pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
4 cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
5 just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
6 when the chicken is done, remove to a plate, discarding the thyme sprigs (if using). stir the sour cream mixture into the sauce; bring to a simmer. reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. serve garnished with the tomato mixture.

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

1 clean chicken with skin removed.
2 in a dutch oven pot heat 2 tbs oil and 2 tbs ghee on medium heat, add cumin seeds.
3 wait for the cumin to start to turn color, then add onions, and saute for approx 5 minutes. add garlic and ginger and cook for another 5 minutes or until the onions are browned.
4 add tomato paste, chopped tomato, turmeric, garam masala, green chili, and about 1 cup of water.
5 cook mixture for approx 5 minutes.
6 add chicken and mix well.
7 cover and cook on low to medium-low heat for about 40 minutes or until chicken is tender.
8 gravy should not be watery; should be a thicker gravy, like a stew. add coriander for garnish.

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

1 season the chicken with the adobo.
2 heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. let it cool to room temperature on a serving plater.
3 in another pan, heat 1/4 cup of the oil and saute the onion, pepper, and garlic until soft.
4 add the onion mixture to the chicken.
5 combine the juices, remaining 1/4 cup oil, and honey. pour over the chicken and toss. garnish with capers.

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

1 pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
2 when ready to prepare, drain and dust chicken breasts with black pepper.
3 grill on an outside grill (or george foreman works) 3-4 minutes on each side.
4 if you do not have a grill use an iron skillet. bring to medium high temperature and spray skillet with an oil coating. braise the chicken breasts until done on each side. place chicken breasts atop black beans.
5 serve with a serving of your favorite mexican rice and pico de gallo.

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

1 for immediate cooking: preheat oven to 350º place all ingredients into a prepared baking dish, turn chicken to coat. bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
2 for freezing: place all ingredients into a 1 gallon freezer bag. lay flat in freezer.
3 preheat the oven to 350º.
4 empty the contents of the bag into a large baking dish and bake until the juices run clear *see above cooking times.

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

1 put all ingredients in a covered dutch oven pot. stir well. cover. place in 350 degree oven for 1 1/2 hours, stirring every 30 minutes.
2 brenda doubles the recipe and cooks approximately 30 minutes longer. delicious! you can substitute raw chicken breast chunks for the shrimp if you prefer.