Chicken Cutlets with Curried Ketchup

I found this on The Food Network website for chicken tenders.  The curried ketchup really intrigued me and I decided to try it with a few tweaks.  Quick, easy and clean-up is a breeze!  Throw in figure friendly, kid friendly, big kid friendly and you have a new meal to add to your rotation.

Non stick cooking spray

2 large eggs
1 tablespoon Dijon mustard
2-1/2 teaspoons curry powder, divided
1 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper
Kosher salt
2 cups Panko crumbs
4 chicken breast cutlets (1 1/2 to 1 3/4 pounds)
3/4 cup ketchup
Juice of 1 lime
 

Preheat the oven to 400 degrees F. Cover a large baking sheet with foil and place a baking rack on a baking sheet and lightly spray with the non-stick cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the Panko crumbs with 1 teaspoon curry powder and 1/4 teaspoon of freshly ground black pepper in another bowl.

 

Dredge the chicken cutlets in the egg mixture, letting the excess drip off, then dredge in the seasoned Panko crumbs. Place the chicken on the rack and lightly spray all over with the non-stick cooking spray. Bake until golden brown and cooked through, about 20 - 25 minutes.

while the chicken is baking, mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken cutlets with the curried ketchup.

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Whatever You Do, Don't Make This Southwestern Chicken Pot Pie!

Seriously, Chicken pot pie who needs it?  Flaky pie crust, savory chicken, the smokey, yet gentle spicy flavor...




Even when you put it in the fridge to "save" it for "leftovers" and you peek at it and sneak one more bite to make sure it's still okay and then it tastes way better than okay...




Yep, Southwestern Chicken Pot Pie, don't even start!

But if severe warnings and common sense don't deter you, here's the recipe:

Adapted from Sunny Anderson

If You Want to Make Your Own Dough: (You can use refrigerated pie dough)
1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt

Filling:
1 lb chicken thighs and/or legs
8 sprigs fresh thyme
6 cloves garlic, 4 smashed the other 2 thinly sliced
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema or alternately 1 cup of light sour cream
1 egg

Preheat the oven to 375 degrees F.

For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.

For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.

Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.

Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.

Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema or sour cream. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.

Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

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Hungarian Barbecue Chicken

 

I cam across this recipe by Musa Dagdeviren.  He is the go-to guy if you want to know about Turkish barbecue and I wanted to learn. One of the things that really intrigued me about Musa Dagdeviren is he's adventurous when it comes to grilling and so am I.  He'll grill chicken thighs marinated in creamy Greek yogurt, concoct a chile paste, add garlic and then he'll grill meatballs, shallots, even bread dough loaded with ground beef.

This is one of his "simpler" dishes.  Chicken thighs marinated, spice-crusted, and grilled—and the combination of creamy yogurt, garlic, and pepper flakes produces the sort of chicken that has made the Turks the Near East's undisputed grill masters for centuries.

2 teaspoons dried crushed red pepper flakes, plus additional for sprinkling
2 teaspoons Hungarian sweet paprika, plus additional for sprinkling 
1 cup plain whole-milk Greek-style yogurt 
3 tablespoons extra-virgin olive oil 
2 tablespoons red wine vinegar 
2 tablespoons tomato paste 
2 teaspoons Kosher salt 
1 teaspoon freshly ground black pepper 
6 garlic cloves, peeled and crushed 
2 lemons,  1 thinly sliced into rounds, 1 cut into wedges for serving 
2 lbs. skinless chicken thighs (or breast halves)

Place red pepper and paprika in a large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.

Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Can be made 1 day ahead. Keep chilled.

Heat grill to medium-high heat. Place chicken on heated grill and discard marinade. Sprinkle each chicken thigh salt, pepper, and additional pepper flakes and paprika.

Grill chicken until golden brown and cooked through, turning occasionally, about 10 to 12 minutes per side.

Transfer chicken to platter and surround with lemon wedges and serve.

This is a wonderful variation from traditional American barbecue!



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Bourbon Braised Chicken with Carmelized Onions

Bourbon chicken is typically cooked on the grilled and often times with an Asian flair.  It's been a tad bit too cold to fire up the grill and I was craving more of a savory, Southern kick than a sweet candy, fruity dish.

After pouring over several recipes that included peaches, apples and lots of brown sugar, I decided to craft this to satisfy my cravings and was so pleased with the outcome.

I used boneless, skinless chicken breasts, but this would definitely work with any cut of chicken you desire.  If using skin on chicken, after browning the chicken pour off all but 1 tablespoon of the excess fat from the skillet..

2 tablespoons canola oil, divided
1 medium yellow onion, roughly chopped
2 cloves garlic, mashed
1/4 cup balsamic vinegar
1/2 cup bourbon
1/2 cup chicken broth
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper

Pat the chicken dry with paper towels and season the chicken with the salt and pepper.

Heat 1 tablespoon of Canola oil in  a large skillet over medium-high heat.  Add the onions and saute until they begin to caramelize, stirring frequently.  Once the onions are caramelized, remove from the skillet with a slotted spoon and set aside.

Add the remaining tablespoon of Canola oil to the same skillet and sear the chicken breasts on both sides over medium-high heat.  About 3 to 4 minutes per side.  Remove the chicken breasts to a platter.

Add the balsamic vinegar and bourbon to the skillet and bring to a simmer while scraping up any browned bits left behind from the chicken.  Simmer for about 5 minutes then stir in the cayenne, the mashed garlic cloves and the chicken broth.  Arrange the chicken breasts in the skillet return to a simmer, lower heat, cover and continue simmering until the chicken is cooked through, about 25 minutes.  Season with salt and pepper to taste.

Serve with a generous ladle of the Bourbon and Caramelized Onion sauce.




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Oven Baked Pecan Crusted Chicken Strips and BIG News!!!

This is a cinch to make and transforms chicken strips into a tasty, crunchy, new family favorite!

1 cup pecan halves
1/2 cup Italian bread crumbs
1-1/2 tablespoons Emeril's Essence
2 large eggs
1/2 cup olive oil
2 lbs. chicken breast filets

Pre-heat oven to 375 degrees F.

Line a baking sheet with foil and place a rack on the baking sheet.  Spray the rack lightly with non-stick cooking spray.

Combine the pecan halves, bread crumbs and 1 tablespoon of Emeril's Essence in the food processor.  Pulse for 30 to 45 seconds.  Pour into a shallow dish.

In another shallow dish, whisk together the eggs, olive oil and the remaining 1/2 tablespoon of Emeril's Essence.

Dip each chicken strip in the egg mixture and then dredge each strip on the pecan mixture.  Gently shake off any excess breading from the chicken strips.

Place the breaded chicken strips on the prepared baking rack and bake for 20 to 25 minutes, turning once halfway through, until the strips are cooked through and the crust is golden brown.

Remove the chicken from the oven and serve with a side of your favorite mustard or mustard sauce.

Here's the receipt for Emeril's Essence.

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Mix all ingredients thoroughly and store in an air-tight container.

Now for the BIG News!!!!

Yes, it's that time again, the 2013 Blogger Party!!!!  Can you even believe this is our 4th year?  It's way too much fun to quit now!

Larry (Big Dude's Eclectic Ramblings) and his wife, Bev hosted our preliminary planning party this past weekend.  Chris (Nibble Me This) and his wife, Alexis, A.J. and I met at almost Heaven South to start planning our 4th Annual Blogger Party.

the preliminary planning took about 5 minutes and we spent the rest of the afternoon eating, drinking and catching up with each other..just plain having a great time!

So start making your plans to attend.  The Blogger Party will be Sunday, May 26, 2013 (Memorial Day Weekend) and our theme is an Hawaiian Luau!

We still have more details to work out and will publish more in April, but please add this to your calendar and plan to join us to Eat, Drink and Get Leid'd!!

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Garlic Almond Chicken

This was one good weeknight dinner!  Actually, it's divine, a cinch to prepare and you only dirty one pot which makes clean up a breeze.  You will absolutely love it!

4 tablespoons olive oil, divided
4 chicken leg quarters
1/2 cup slivered almonds
2 cubes 1/2-inch cubed white bread
4 cloves garlic, smashed
2 cups chicken broth
2/3 cup dry sherry
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon saffron threads (optional but highly recommended)
Kosher salt
1 medium onion minced
1 tablespoon flat leaf parsley, chopped

Heat 3 tablespoons of olive oil in a large, heavy pot over medium heat. Add the almonds, stirring until golden brown, about 4 to 5 minutes.  Remove the almonds with a slotted spoon to a paper towel line plate to drain and cool.  Place 1/3 cup of almonds in a blender and reserve the remaining almonds for garnish.

Add the bread cubes and garlic to the same pot, stirring frequently until the bread is toasted, about 4 to 5 minutes.  Transfer the bread to the the blender and then add the chicken broth, sherry, saffron threads, 1/2 teaspoon of black pepper and a healthy pinch of Kosher salt.   Process on blender until smooth and set aside.

Season the chicken quarters with salt and pepper.  Add the remaining tablespoon of olive oil to the same pot and heat over medium-high heat.  Add the chicken to the pot and sear until golden brown on all sides and remove to a plate.

Add the onion to the post and cook until caramelized around the edges.  Pour the sauce into the pot, then add the chicken back to the pot, pushing it down into the sauce.  Bring to a simmer, cover and reduce heat to low and cook for 20 to 25 minutes, until chicken is cooked through.

So delicious and tender....so divine!  You'll love this!

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Chicken Noodle Soup

I was checking out some Thanksgiving recipes at Food Network's website and happened upon Tyler Florence's Chicken Noodle Soup recipe. 

In my book, anything by Tyler Florence is a winner and this soup is an absolute winner.  Did you know this my first time making chicken noodle soup?

 2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves of garlic minced
2 medium carrots cut in half lengthwise and then cut diagonally in 1/2 inch thick strips
2 stalks of celery, cut in half lengthwise and then cut diagonally in 1/2 inch thick strips
4 fresh sprigs of thyme
1 bay leaf
2 quarts of chicken stock
8 ounces dried egg noodles
1-1/2 cups cooked shredded chicken
Kosher salt and freshly ground black pepper
1 handful finely chopped Italian parsley

Place soup pot over medium heat and coat the bottom with oil.  Add onions, garlic, celery, carrots, bay leaf and thyme.  Saute for about 6 minutes, until the vegetables have softened but now browned.  Add in the chicken stock and bring to a boil.  Add in the egg noodles and allow soup to simmer for 5 minutes.  Fold in the chicken and continue simmering for a couple of more minutes to heat the chicken through.  Season with salt and pepper and garnish with freshly chopped parsley.

Just what the doctor ordered on a damp, chilly night!

I wish all of you a bountiful, safe and Happy Thanksgiving.  I am truly thankful for all of you who stop by and visit each day, for your wonderful and encouraging comments and emails, for all the pins on Pinterest and "Likes" on Smoky Mountain Cafe's Facebook page!  Thank you!

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Easy Chicken Saltimbocca

I know, I know, traditionally veal is used, but a girl can color outside of the lines sometimes, can't she?  This savory, quick Italian saute' includes mouthwatering Prosciutto di parma, lots of  fresh melty mozzarella cheese and a touch of sage to make it interesting; in short, you will find this simply irresistible!

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh sage (1 teaspoon if using dried) plus 4 whole sage leaves for garnish
4 slices Prosciutto di Parma
8 ounces of fresh mozzarella, sliced very thin
3/4 cup Sauvignon Blanc or Pinot Grigio

Generously season the chicken breasts with salt and pepper and set aside.

Place flour in a shallow dish and dredge the chicken through the flour, shaking off the excess. 

Over medium-high heat, heat the olive oil and melt the butter in a large skillet.  Add the chicken breasts and cook until golden brown, about 5 to 7 minutes.  Turn and brown the other side, about another 6 minutes.

Reduce the heat to the lowest setting and sprinkle the chopped sage over the chicken breasts.  Top each piece of chicken with a slice of prosciutto and then with a couple slices of mozzarella.  Tightly cover the skillet and cook for about 1-1/2 minutes, until the cheese is melted.  Move the chicken to a baking sheet and tent with foil.

Return the same skillet to the stove and increase the heat to medium-high.  Once the skillet is heated back-up, add the wine, scrape up the browned bits and de-glaze the skillet.  Continue cooking for about 3 minutes until the wine is reduced to about 1/4 cup.  Remove the skillet from the heat and swirl in the remaining tablespoon of butter. 

Remove the foil tent from the chicken and place each piece of chicken on a plate.  Spoon the sauce equally over each piece of chicken and garnish with a sage leaf.

Saltimbocca means "to jump in the mouth".  This will definitely jump in your mouth and before you know it, there's a party going on! 

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Buffalo Chicken Strips

As the homegirlz were growing up, their culinary preferences usually veered towards chicken nuggets. I've posted quite a few recipes on this blog using chicken breaded with panko crumbs or crushed corn flake cereal and then baked the chicken instead of frying it.

I experimented with rice cereal for this chicken dish and was very pleased with the results.  The chicken was very crispy and I was very impressed how well the cereal crust browned in the oven. 

1/2 cup all-purpose flour
1/2 teaspoon season salt
1/4 teaspoon cayenne pepper
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
3 large egg whites
Salt and pepper to taste
3 cups crushed crispy rice cereal
1 to 1-1/2 lbs. chicken tenderloin strips
1/2 cup hot sauce (I used Frank's), plus a splash or two
2 tablespoons margarine (light)
1 teaspoon apple cider vinegar
Pinch of Kosher salt
1 tablespoon chopped fresh parsley

Pre-heat oven to 425 degrees F.  Line a baking sheet with foil.  For best results place a baking rack on the baking sheet.  Spray the rack with non-stick cooking spray and set aside.

In a shallow dish (a pie dish works great!), whisk to gently combine the flour, season salt, cayenne, garlic powder, onion powder and paprika.

In a second shallow dish, whisk the egg whites with a splash of water, salt and pepper and a splash or two or not of hot sauce.

Place the rice cereal in a large plastic re-sealable bag, squeezing out as much air as you can.  Seal the bag and roll over the bag with a rolling pin until the rice cereal is crushed about to the consistency of panko crumbs, kind of roughly crushed.  If the bag is still in good shape after the crushing, leave the cereal in it.  If not pour the crushed cereal in another shallow dish.

Dredge the chicken strips, one at a time, through the flour mixture, shaking off the excess flour and through the egg mixture then dredge it the the cereal and place the breaded strip on the baking rack.  Repeat with all of the chicken strips.  Give the chicken strips a little spritz of non-stick cooking spray (I used olive oil cooking spray). 

Bake at 425 degrees F for about 8 to 10 minutes then turn the chicken and continue baking for another 6 to 8 minutes until the chicken is golden brown.

While the chicken is baking, heat the hot sauce in a small sauce pan over medium heat, do not allow it to come to a rolling boil.  Once the sauce is becoming heated, swirl in the margarine until completely melted.  This will give your sauce a nice sheen.  Stir in the vinegar and a pinch of Kosher salt and remove the pot from the heat.

Once the chicken is thoroughly baked, ladle on the buffalo sauce and garnish with chopped parsley.  Be sure to have plenty of Ranch or Bleu Cheese dressing on hand for dipping!



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Country Tuscan Chicken

So when you're "stay-cationing", where to you fantasize you are? Me?  Well, I'm in Tuscany...tasting my way through their wine country.

This has to be one of the most photogenic dishes I have made in quite some time and the picture just doesn't do it justice.  Not only is this a meal you can feel good about because it comes together so quickly, you will feel like you're dining at a rustic Tuscan winery.   I adapted this recipe from and episode of Bobby Flay's BBQ Addiction.

First, put together the vinaigrette:

1/4 cup white Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Creole mustard or whole grain mustard
Salt a pepper to taste
1/3 cup extra virgin olive oil

In a small bowl or 1-cup measuring cup whisk together all of the ingredients except the oil.  Once thorough combined, continue whisking while adding in the oil.  I used quote a bit less that the 1/3 cup call for, add it per your preference.  Set aside.

Get the glaze together:

3/4 cup apricot preserves
3 tablespoons white balsamic vinegar
salt
1/4 teaspoon black pepper

Whisk all ingredients together in a small bowl and set aside

Chicken and Topping:

1/2 cup thinly sliced almonds, lightly toasted
1 cup green grapes, roughly chopped
1 cup red grapes, roughly chopped
1 poblano pepper, roasted, peeled, seeded and roughly chopped
3 tablespoons white balsamic vinegar
4 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
Salt
1/4 teaspoon black pepper
Canola oil
1/4 cup fresh thyme, roughly chopped

Combine the roughly chopped grapes and poblano pepper in a bowl, Add in the olive oil, toss to thoroughly combine.  Season with the pepper and with the salt to taste.

Place the chicken breasts between two sheets of wax paper and pound into palliards.  Brush the chicken on the both sides with a light coating of Canola oil and season with salt and pepper.  Place the chicken breasts on a pre-heated grill and cook for until golden brown approximately 3 to 5 minutes, turn and brush on the apricot glaze and sprinkle with the chopped thyme.  Grill for another 3 to 5 minutes, until cooked through.  Turn, brush the on glaze, sprinkle the thyme, cook for 1 more minute and remove the chicken breasts to a platter.

To serve, top the chicken breasts with the grape mixture, sprinkle the toasted almond on top and drizzle wit the vinaigrette.

This is such an elegant and flavorful dish, don't pass up the chance to try this!

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Cajun Chicken Beaucoup

You've heard of writer's block, right?  From time to time I get cooker's block.  Does this ever happen to you?  You don't know what to make for dinner, nothing appeals to you; you get desperate and look at all of the amazing pictures on Pinterest, but you're just not that ambitious tonight.  You don't feel like going out, so you open the freezer or the pantry and just stare and then like a big brick hitting you in the head BAM!!!!

Your world is right side up again and you've been reborn!  Seriously it was Wednesday and sometimes Wednesday just, you know, suck...because it isn't Friday. So a glass of wine later we had us some Beaucoups Chicken baby!

4 -6 chicken breast cutlets

1 cup crumbled goat cheese

2 green onions sliced

1/4 chopped pecans

4 - 6 slices of smokey bacon

2 tablespoons extra virgin olive oil

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup of chicken stock

1/2 cup half-n-half

2 tablespoons Creole mustard or your choice of brown grainy mustard

12-14 wooden toothpicks

My chicken cutlets or "chicken breast halves" needed to be a little thinner, so I placed them between two sheets of wax paper and whacked them with a small skillet to thin them out (and as it turned out, I was able to channel any aggressive behavior I may have or have not been repressing).  Liberally season the cutlets with salt and pepper.  Then evenly distribute the chopped pecans, crumbled goat cheese and sliced green onions among the cutlets. 

Roll the chicken cutlets from the small end, then wrap a piece of bacon around the chicken roll and secure it with as many toothpicks as you feel necessary.  I used two on each cutlet and three on one that was a little larger than the rest. Season the outside of the cutlets with salt and pepper.

Pre-heat oven to 375 degrees F.

Heat a skillet, cast iron if you have it, over medium heat.  Add 2 tablespoons of extra virgin olive oil, brown the cutlets on each side, approximately 6 to 8 minutes.

Once the rolled cutlets are browned, place them on a foil-lined baking sheet, sprayed with non-stick cooking spray.  Place the chicken in the oven and finish cooking 10 to 15 minutes.

Don't they look amazing?  Wait, we're not done yet!  While the chicken is finishing up in the oven, return the skillet to the stove and melt the butter.  Once the butter is melted, whisk in the flour and cook,stirring continuously for 5 minutes, then whisk in the stock about 1/4 cup at a time.  Then whisk in the half-n-half and the Creole mustard.  Once thoroughly combined, season with salt to taste and reduce heat to low.

Ladle the mustard sauce over the cutlet and serve with your favorite sides.

Smile, savor and know your a little closer to Friday!  Enjoy!

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Chicken Scarpariello

This recipe comes to us via Sam's blog, My Carolina Kitchen.  Her brother-in-law, Stuart, who I had the pleasure of meeting at our blogging get together in June, made this dish for Same and her husband some time back.  You can bet I was sure to tell Sam and Stuart I had tried this dish and how completely thrilled I was with the results as was the rest of my family.

Although I haven't visited Italy yet,  the deep flavors of this wonderful meal sure made me feel like I was enjoying a meal in a rustic Italian village.

There was no reason for me to even try to change a thing about this recipe, so I am sharing it true to the Sam shared with her readers.

12 chicken thighs bone in, skin on (2 per person)
Salt and freshly ground black pepper
4 tablespoons olive oil, plus more if needed
1/2 lb. sweet (may be called mild) Italian sausage, preferably without fennel seeds), cut into 1-inch pieces
10 cloves of garlic, peeled and finely chopped
4 pickled cherry peppers, cut in half and stemmed
1/4 cup red wine vinegar
1/2 cup dry white wine
1 cup chicken stock or reduced sodium chicken broth
1/4 cup fresh Italian parsley, finely chopped

Pre-heat the oven to 475 degrees F.

Wash the chicken and pat dry with paper towels.  Generously season the chicken thighs with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet.  Once the oil is heated, add as many pieces of chicken (skin side down) to the skillet as you can comfortably fit without them touching, be careful not to crowd the skillet.  You will more than likely have to do this in batches and possibly add a little more oil as needed in order not to burn the brown bits that you will need later!

Brown the chicken on all sides, about 8 to10 minutes.  As room becomes available in the skillet, add the sausage pieces to the to brown.  Place the browned chicken and sausage on a platter lined with paper towels to drain briefly, then move them to a roasting pan large enough to accommodate them in a single layer.

Add the garlic to the skillet and cook until golden brown, being very careful not to burn.  Scatter the cherry peppers in the skillet and season with salt and pepper.  Stir for about 1 minute the add the vinegar and bring to a boil, scraping up the browned bits.  Continue cooking until the vinegar is reduced by half.  Add in the white wine, bring to a boil and cook until reduced by half, about 3 minutes.

Now pour in the chicken stock and bring to a boil.  Pour the sauce over the chicken in the roasting pan, stir to coat the chicken.  Place the chicken in the oven to roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes.  If the sauce is still too thin, place the roasting pan on the stove top over medium-high heat stirring until the sauce is reduced which should take about a minute or two.  

Once the sauce is thickened, toss in the parsley and serve.

Okay, so I added a little shaved Asiago cheese, because that's just how I roll.

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Golden Skillet Chicken with Vegetables

I happened to catch Jaime Deen's new show on the Food Network a couple of weeks ago.  I was extremely curious about his combination of fennel seeds and rosemary on chicken.  Well, curiosity got the best of me and I did this from memory since I was too lazy to walk to the next room to print out the recipe.

This was a fantastic week night meal...one pan..cooking in the oven; the only thing more I could asked for is elves to clean up the kitchen and dining room.

Reheat the oven to 350 degrees F.

Butterfly a whole chicken (fryer).  One the inside of the chicken make a snip on the breast bone, then hope the chicken, skin side facing you, holding the outer edges of the breast/wing, bend the chicken toward you until you hear the breast bone crack, now the chicken will lay flat. I find butterflying the chicken easiest with with poultry shears, but if you're an ace with a sharp knife, go for it!  

Season the underside of the chicken with salt and pepper then season the skin side with salt, pepper, 2 teaspoons crushed fennel seeds (I crushed mine in a mortar with a pedestal), 1 teaspoon dried rosemary. 

Peel two carrots, cut in half and then in to pieces about one-inch long.  Use about 4 to 6, scrubbed, #1  golden or fingerling potatoes, cut in half, 2 shallots, peeled and cut in half.  Place the veggies in a bowl, drizzle with olive oil and season with salt and pepper.  Toss the veggies to make sure they are evenly coated with the oil and seasonings, set aside.

Pre-heat a cast iron skillet over medium-high heat with 2 tablespoons of olive oil.  Once the skillet is hot, place the chicken in skin side down and sear for about 5 to 6 minutes.  Turn over and cook for an additional five minutes and add the veggies to the skillet around the outside perimeter of the chicken.

Place the skillet in the oven and cook for 1 hour or until a meat thermometer registers 170 degrees and the juices run clear.    Remove the chicken and veggies from the oven to a platter.  Loosely tent with foil and allow it to rest for about 10 minutes.  Return the skillet to the stove over medium heat and pour in 1 cup of white wine and de-glaze the skillet for 1 minutes, scraping up the browned bits.  then stir in 1 cup of chicken broth and reduce by half.  Stir in 1 tablespoon of butter.

Carve the chicken into serving pieces, serve with a generous portion of veggies and don't forget to ladle on that delicious pan gravy.  Garnish with a little chopped fresh parsley and you have yourself one heck of a meal!

Now that's a plate full of love! 

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Alice Springs Chicken

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My baby girl is a hostess at a national chain Australian-style steakhouse.  She often asks us to stay and grab a bite to eat with her at quitting time  I can pretty much predict she will order their Alice Springs Chicken with a side of green beans.  Okay, truth be told, I have become a fan also.

Kaitlin was able to get a little "guidance" from her co-workers and the rest was pretty basic.

4 - 6 boneless, skinless chicken breasts

1 tablespoon Lawry's season salt

1/2 tablespoon lemon pepper

1/4 cup barbecue sauce

1/4 cup honey

1/4 cuop Dijon mustard

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon crushed red pepper flakes

4 - 6 strips smokey bacon

8 ounces sliced mushrooms

3 tablespoons Honey Mustard salad dressing (I use Ken's)

1 cup extra-shapr cheddar cheese, shredded

Season the chicken with the season salt, and lemon pepper.  Make a marinade by whisking together the barbecue sauce, honey, mustard, lemon juice and crushed red pepper flakes.

Place the chicken in a re-sealable plastic bag and pour the marinade over the chicken.  Seal the bag and work the marinade with your hands to make sure each piece of chicken is covered with the marinade.  Marinate in the fridge for 2 to 4 hours, turning the bag about every hour.

Fry up the bacon until crisp and set aside.  Reserve 2 tablespoons of fat from the bacon.  Return the frying pan you used for the bacon to the stove and saute the the mushrooms in the bacon fat until golden brown.  Use a slotted spoon to remove the mushrooms from the skillet and drain them on a platter lined with paper towels.

Remove the chicken from the marinade and discard the marinade.  Heat the grill to medium-high or if using the oven, preheat it to 400 degrees F.

Grill the chicken over direct heat 5 to 7 minutes per side, until thoroughly cooked.

Once the chicken is cooked, place it on a foil lined baking sheet prepared with non-stick cooking spray.

Spoon a generous dollop of honey mustard salad dressing on each piece of chicken.

Place a slice of cooked bacon on each piece of chicken then add a spoonful of the sauteed mushrooms.

Garnish each piece with the shredded cheddar cheese.

Place the baking sheet under the broiler until the cheese is melted.

So you have chicken, bacon, shrooms and cheese, that's a well balanced meal!

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