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Entries in Chicken (30)

Thursday
21Jan2010

Leftover Chicken and Pork Enchiladas

DateThursday, January 21, 2010 at 7:31PM

A spicy, cheesy, hot dinner that transforms leftover cooked meat into a new meal, by Trevy Thomas.

Leftover Chicken & Pork Enchilada. Photo: T. ThomasLeftover dinner happens.  One night you make this fabulous chicken dish, and the next morning, it greets you from the refrigerator looking awfully yesterday.  What to do with that beast of yore?  My best solutions have been to transform the previous night’s meat into an entirely new creation.  In fact, I want it to be unrecognizable.  My roast chicken and potatoes might’ve been great once, but the re-heated leftovers are not very enthusing.  Like all good leftover dishes, this one is slightly lame, and by that I mean it doesn’t require much effort, or special ingredients or creativity on your part.  After all, one night of brilliance is all that should be expected of a home cook.  The next night is a holiday.  So this dish is both a cooking expedition and a reprieve too.  There is only so much brilliance a girl can produce in one week.

Leftover Chicken and Pork Enchilada Recipe
Ingredients:

  • 1 can enchilada sauce (or substitute tomato sauce with some hot sauce added)
  • 1 jar salsa (or whatever is left)
  • 1 clove garlic, chopped
  • Big splash wine or vermouth
  • Grated cheese (cheddar & asiago is what I used, but go with what you have)
  • Diced leftover cooked meat (chicken, pork, beef or combination about 2 cups will fill 8 tortillas)
  • 2 spring onions, chopped (or white/yellow whatever onion)
  • 8 Tortillas (or as many as you have)
  • Sour cream or yogurt for topping

Directions:

  1. Mix together the enchilada sauce, salsa, garlic & wine in a saucepan over medium heat until just hot.  
  2. Put most of the grated cheese and chopped meat in a bowl, along with the onions
  3. .  Add half the sauce mixture to the meat and stir.  Taste.  It should be good.  If not, season.  
  4. Rub a large baking dish with a tiny bit of oil just to moisten.  
  5. Put one tortilla on a plate and fill with a small handful of meat-sauce filling.  Roll up and place seam down in the baking dish.  Repeat until the pan is full.  
  6. Put any leftover filling along the sides of the pan.  Top with a bit more grated cheese and the rest of the sauce.  
  7. Bake at 400 degrees for 20  minutes.  
  8. Serve with a dollop of yogurt/sour cream and anything else good you have (like avocado or olives).
AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Saturday
02Jan2010

Glazed Chicken Breasts

DateSaturday, January 2, 2010 at 5:07PM

An easy recipe for moist and tender chicken breasts, by Trevy Thomas.

Garlic. Photo: Miguel SaavedraIt’s diet time, and that means people are eating chicken breasts.  If I were a chicken this time of year, I’d hide.  Chicken breasts are low in calories, a low-fat source of protein and quick to cook.  While I generally prefer the dark meat, this recipe produces delicious chicken breasts that are every bit as moist and tender as the dark parts.  There is a small splurge of butter that adds a richness without much in the way of calories.  So indulge, diet or no.

Glazed Chicken Breast Recipe
Serves 2

Ingredients:

  • 3 chicken breasts (about 1 pound)
  • 1/2 cup flour
  • Lots of salt and pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1 clove garlic, chopped
  • 1/4 cup white wine

Directions:

  1. Place chicken on cutting board between two sheets of plastic wrap and pound well until thin (about 1/4 inch).  You can use a meat pounder, rolling pin or plain old household hammer for this.  
  2. On a plate, mix flour, salt, pepper and paprika.  A fork works well for this.
  3. Drag pounded breasts through flour several times on both sides using fingers or tongs until well coated.  Place prepared chicken on plate until ready to use.
  4. Put olive oil and butter in skillet and turn heat to medium.  
  5. When oil is shimmering, turn pan to coat well.  Add garlic and cook for about two minutes.
  6. Add chicken to pan.  Sprinkle the up-facing side with salt and pepper.  Don’t move chicken around.
  7. Cook 5 minutes, then flip and repeat.  Remove chicken.
  8. Put wine in pan.  Cook down 2 minutes.  Return chicken to pan and leave on low heat while sauce dissipates.
  9. Serve hot.
AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Thursday
19Nov2009

How to Roast a Thanksgiving Turkey

DateThursday, November 19, 2009 at 5:49PM

ZU3P45VKV9DY An easy turkey recipe with a delicious self-basting herb butter.  Great for Thanksgiving or anytime.

Thanksgiving Turkey. Photo: Donald CookThis turkey recipe is a winner, and I have been using it for more years than I care to admit.  It is adapted from an old Gourmet Magazine I had.  The original recipe suggested filling the turkey cavity with stuffing, but we know today that that is a dangerous recommendation because the raw turkey juices drip down into the stuffing, which takes a lot longer to heat than the outside of the turkey, breeding bacteria.  Yuck.  Skip that part and just put the stuffing in a separate casserole dish.  Use a roasting pan that is stove-top safe if you want to transform the delicious liquids into a gravy (and you should – it is way better than purchased gravy).  It is Thanksgiving, so pull out all the stops.  This is not a holiday for boxes, cans and jars.  If that’s the only kind of cooking you’re comfortable with, than either use this as an opportunity to venture into a different kind of cooking, or let a reputable grocer make your dinner so you can really relax.  That in between kind of cooking doesn’t fool anybody, and it still takes work.  So get into the holiday and go all or nothing.  Happy Thanksgiving!

Roast Turkey Recipe
12 Servings

  • 6 T (3/4 stick) unsalted butter, room temperature
  • 1 large shallot (or medium onion), chopped
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried
  • 2 teaspoons chopped fresh sage or ½ teaspoon dried rubbed
  • 1 18-20 pound turkey (neck & giblets reserved)
  • Sausage & Herb Stuffing (if using - see recipe)
  • 2 cups chicken stock or canned low-salt broth (16 oz)

 

  1. Mix butter, shallot, and herbs in bowl (can be made 1 day ahead.  Chill.  Bring to room temperature before using.)
  2. Preheat oven to 400 degrees F.  Place turkey in roasting pan.  Spoon stuffing (if using) into a baking dish; cover with foil and chill.  Rub herb butter over turkey; tie legs together loosely just to hold shape.  Place neck, giblets and 2 cups stock around turkey in pan.
  3. Roast turkey 30  minutes.  Reduce oven temperature to 350 F; continue roasting until meat thermometer inserted into thickest part of thigh registers 175 F, (basting is optional, every 30 minutes, but I find it unnecessary), about 2 ½ hours.  Bake stuffing in dish during final 30 minutes of roasting.  Transfer turkey to platter; tent with foil and let stand 30 minutes.  Continue baking stuffing in dish until hot, about 30 minutes longer.

More Thanksgiving recipes:

Make Ahead Gravy

Spicy Sausage Stuffing

Turkey Breast for One

Corn Custard

Sweet & Spicy Roasted Sweet Potatoes

Amish Neck Pumpkin Pie

Broccoli Cornbread

AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Wednesday
24Jun2009

Chicken & Risotto

DateWednesday, June 24, 2009 at 11:28AM

Chicken & Risotto 002


 


A rich, flavorful chicken dish with leg quarters and wine by guest author, Heather Forsyth.



Like most foodies, I have a place where I keep old menus, hints, ideas, magazine clippings and just random food thoughts.  Over the years the back of a cookbook became a jar, the jar became a box, and now the box is a large basket that fills one of my bookshelves.   While rummaging through this treasure trove recently (of course, there's no order), I ran across a note scribbled on the back of a hotel confirmation -- stew chicken legs in tomatoes, sausage, onion and red wine and serve on risotto made with leeks and white wine.  Now I was looking for a slow cooking chicken recipe, and I happened to have both leftover red and white wine in my fridge (a rare occurence), and on such things happy incidents are born.  This dish is crazy rich and silky, and when we ate it the silence in the room was broken only by much sighing and lip-smacking.  Only for those who don't mind a little grease on their chin-os!


Chicken & Risotto


Ingredients:



  • 2 T. veg oil
  • 4 chicken leg quarters (thighs and drumsticks)
  • 1/2 pound ground sausage, roughly chopped or crumbled (I used chicken sausage, but whatever you like will do)
  • 1 c. diced onion
  • 3 med. fresh tomatoes, seeded and diced
  • 4 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 1c. dry red wine
  • 2 c. + 3 c. chicken broth
  • 2 T. butter (for chicken sauce) + 4 T. butter, divided (for risotto)
  • 1/2 c. diced onion (I didn't have any leeks, but go ahead and use them if you have them)
  • 1 c. arborio or other white, short-grain rice
  • 1/2 c. dry white wine
  • 1/2 c. finely grated parmesan
  • thyme, bay leaf, pinch of red pepper flakes & salt to taste


Directions:



  1. Season and chicken with salt and pepper and brown in the oil, in very large skillet, about 5 minutes per side.  Set aside.
  2. Add sausage, onion and garlic to the pan and cook until onion is soft and sausage is no longer pink (5-6 minutes).  Stir in red pepper, tomatoes, a generous tsp. of dried thyme, pinch of red pepper and a couple of bay leaves.  Add red wine and simmer until the sauce is very reduced, about 20 minutes.
  3. Add 2 cups of broth, stir well, then put the chicken back into the sauce, cover the pan and simmer gentely 40-50 minutes until chicken is practically falling off the bones.
  4. Remove the chicken with tongs and set aside to cool.
  5. When cool enough to handle, remove the meat from bones, cut into bite size pieces and return it to the pan along with 2 T. butter and salt and pepper to taste.  Keep hot over low flame.
  6. While the chicken is cooking, begin the risotto by sauteeing onions (or leeks) in 2 T. butter for about 3 minutes.
  7. Add the rice, stir, to coat, then stir around a bit more until it begins to feel and smell toasty.  Add the wine, and stir over medium-high heat until the wine is absorbed.  Add the remaining 3 cups of broth, 1/2 cup at a time, stirring, until each addition is nearly absorbed before adding the next.  This whole process takes about 25 minutes.  Stir in remaining 2 T. butter and the parmesan.
  8. Let the risotto rest, covered, for a few minutes while you finish the chicken and sauce.
  9. Once everything is ready, spoon a generous portion of risotto into large shallow pasta bowls and top with chicken in sauce.
  10. Eat with lots of napkins and gusto!

AuthorHeather Forsyth | Comment2 Comments | Print ArticlePrint Article
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Monday
27Apr2009

Pesto-marinated Chicken Breast on Moroccan Rice

DateMonday, April 27, 2009 at 8:37AM

This recipe from Dave Utrata takes a marinated chicken breast
and serves it on a bed of rice containing some Moroccan-inspired dried
fruit.


It was my hope that this dish should conjure up Mediterranean
flavors and Northern African themes.  Or
just make the mundane shine with more pizazz.  It also utilizes a rice cooker
to simplify matters.  I must be a late bloomer because I just recently discovered these things, although I know they've been around for so long.  Adding low maintenance additions to the easy cooking rice are an easy way to enhance the range of tastes presented as side dishes.

 

Chicken on rice with figs and dates

Pesto-marinated
Chicken Breast on Moroccan Rice Recipe

Ingredients:


  • 1 chicken breast


  • ½ cup prepared pesto sauce (apologies to the
    pros who know I should make my own)


  • 1 cup rice

  • 1 cup plus a bit more water


  • ½ cup black olives, pitted & sliced

  • 1 bunch green onions, trimmed and cut into small
    slices


  • 6 dried figs, chopped with stems removed


  • 4 dried dates, chopped with stems removed

 

Directions:

1.      Begin
by tenderizing a large chicken breast using something like a Jacquard
tenderizer.  Since chicken breasts these
days seem to have both thin and thick regions, particularly if they’re large, this
will have the added effect of making the meat more uniform in thickness,
thereby helping promote more uniform grilling.

2.      Spoon
the prepared pesto sauce over the chicken breast in small container, coating it
entirely and then refrigerate for 4 hours or so.

3.      Using
a rice cooker, prepare the rice according to directions.  Using a scant 1:1 ratio of water to the rice
seemed to work well here when I used Jasmine rice.

4.      Add
the olives, onions, figs and dates on top of the rice in the cooker. These will
just be steamed, effectively, and add to the mix of flavors by stirring just
before serving.

 Dates and figs

5.      Grill
the chicken breast, giving
it a rapid cooking on each side for one minute.  I found that the pesto marinade didn’t really
result in flare-ups from dripping oil, which I had feared, and this method
appeared to sear the marinade on place.   
Flip the breast a few times during grilling to more evenly heat during
cooking.

6.      Remove
the breast from the grill and let rest a few minutes.  Meanwhile, stir the rice mixture and spoon
about half of the mix onto each of two pasta plates or soup bowls.

7.      Slice
the chicken breast into strips and serve half over each serving of the rice
mixture.

 

I was really pleased with the mix of flavors, the ease of
prep and cooking, and even found the portion size sane but satisfying.

AuthorDave Utrata | Comment2 Comments | Print ArticlePrint Article
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