Chicken Stew : remodel dinner #31

With the chicken that didn't become fajitas I decided to put together a stew. We got potatoes and spinach from out CSA farm yesterday, so those went in to. I cut up and onion and some garlic and sauteed them until pretty soft with a small palmful of crushed red pepper flakes. Then I pushed them to the side of the pan and added the chicken which I had cut into biggish bite sized pieces. After the chicken had browned, I added about a cup of white wine and stirred it around and let it reduce a bit. Then I added some chicken broth (maybe a cup) and dijon mustard (maybe 2 tsp.), put the lid on and let it cook about 10 minutes. Next came some small red potatoes and another 10 minutes or so of cooking. Last I added the spinach and let it wilt. Voila! Dinner.

Rotisserie Chicken : remodel dinner #28

The second meal cooked on the new grill: this amazing rotisserie chicken. I don't know for sure what was in the rub, but I know it had at least garlic and smoked paprika. That coupled with the smoke from the smoker box in the grill....perfection!

Cassoulet : remodel dinner #22

The cassoulet was tasty and a bit of a departure, sadly I have no photos because I couldn't find my camera in the construction mess. This was, of course, a super-simplified version of cassoulet. I browned some boneless skinless chicken thighs that I had cut in thirds. Then added a chopped onion, garlic, rosemary and oregano. Once those were softened, I added 2 cans of cannelini beans and a bit of chicken broth, covered it and let it simmer until the chicken was good and cooked. Then I added the sliced leftover sausage from Sunday and let it heat through and boil down a bit. I served it with a sprinkling of fresh chopped parsley and tasty french bread with butter.

Braised Chicken Thighs with Mushrooms and Potatoes : remodel dinner #11

Yesterday the workers were only here until 6. Which is much better than 7:45. I wanted to make a special dinner for my sweetie (no particular reason) and took my inspiration from this Chicken with White Wine Sauce recipe.

There were three lonely pieces of bacon in the fridge, so I started with those. Fried up until they were pretty crispy, then took them out and browned the chicken thighs that I had sprinkled with kosher salt.



Once they were browned, I removed them along with most of the grease in the pan (soaked it up with paper towels because it was easy), then added a diced onion and a few tablespoons of chopped green garlic. After a little while, I added 8 ounces of sliced white mushrooms and a few teaspoons or so of dried basil and continued cooking until the mushrooms were brown.

Next I added about 1/2 cup of white wine and maybe a cup or so of chicken broth. I put the chicken thighs back in the pan, covered it with the lid and let it cook for maybe 15 minutes (I wasn't really keeping track of the time). I wanted to minimize the amount of dishes, so rather than make rice I just added some red creamer potatoes to the pan with the chicken and let it cook until they were done, maybe 15 minutes longer. A few Tbsp of wine with a little corn starch stirred in thickened it up just a touch. Then I chopped up the bacon and sprinkled it on top with some fresh flat leaf parsley.


I served this delicious concoction with a tasty green salad with ranch dressing. Yum yum yum! (Too bad the Celtics couldn't have been as successful as this dish!)

Chicken Noodle Soup with Tahini and Green Onions

This is a very interesting soup recipe I got off of the Epicurious website way back in 2002. They call in "Chinese Chicken Noodle Soup with Sesame and Green Onions". I have modified the recipe a bit, and changed the title. While the soup is definitely Asian inspired, I have never seen tahini used in Chinese cuisine. But maybe I'm missing something?

Anyhow, I usually make this soup with chicken breast, but my store was out so I got thighs instead and the soup did not suffer one bit!

This recipe makes a HUGE pot of soup, and it's a good thing, too, because it's so good you will really want the leftovers for lunch!

Chicken Noodle Soup with Tahini and Green Onions


1 Pound Boneless Skinless Chicken Breast, Thigh, or a Combination Cut into Bite-Sized Pieces
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Sesame Oil
3 Cloves Garlic, Minced or Pressed
3 Tbsp Tahini
2 Tbsp Minced Fresh Ginger (1 Tbsp if from a jar)
1 Tbsp Sugar
1 Tbsp Rice Vinegar
2 tsp Chili-Garlic Paste (more or less to taste)
1 Tbsp Canola Oil
1-2 tsp Sesame Oil
4 Cups Chopped Napa or Green Cabbage
6 Green Onions, Thinly Sliced
8 Cups Chicken Broth
1 Package Fresh Asian Noodles (Mine was 9 ounces)
1/2 Cup Chopped Fresh Cilantro

Stir Chicken, soy sauce, Sherry, and 1 Tbsp sesame oil in a medium bowl. Set aside while you prepare the rest of the ingredients.

Whisk the garlic, tahini, ginger, sugar, vinegar and chili sauce in a small bowl.

Heat 1 Tbsp canola oil and 1-2 tsp sesame oil over medium heat. add cabbage and green onions and saute until cabbage is tender, 5-10 minutes. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked, about 5-8 minutes.

Cook noodles according to package directions. Drain and add to the soup in the pot. Stir in half of the cilantro. Season soup with salt and pepper and sprinkle with remaining cilantro.

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Roasted Chicken

Valentine's Day is this Sunday. If you haven't already arranged for a babysitter and made a reservation at your favorite romantic restaurant, chances are you'll be eating in this year. Between now and Friday look for recipes that can be mixed and matched for a simple yet elegant meal for you and your sweetie, whether they be a meat-eater or a meat-freer. First up, roasted chicken. This is so simple to prepare, yet always makes an elegant presentation.

Roasted Chicken

1 Whole Chicken
2 tsp Olive Oil
3-4 Cloves Garlic, Minced or Pressed
1 tsp Salt
1/2 tsp Pepper
2 tsp Fresh Herbs, such as Thyme or Rosemary
1/4 - 1/2 tsp Red Pepper Flakes, depending on how spicy you like things
1/2 tsp Paprika
1 Lemon, Halved
1-2 Sprigs Fresh Rosemary
1-2 Sprigs Fresh Thyme
1 or 2 Carrots
1 or 2 Stalks of Celery

Preheat Oven to 400

Remove and discard (or save for a later use) the giblets from inside the bird. Combine the olive oil, garlic, salt, pepper, herbs, pepper flakes and paprika in a small bowl. Place the carrot and celery in a roasting pan in such a way that the chicken can sit on top of them without touching the bottom of the pan. (Essentially, you want to use the veggies as a 'roasting rack' for the chicken. You can also use potatoes, onions, rutabagas, whatever you have on hand. This is a good use for veggies that are a bit past their prime.)

Place the chicken on top of the veggies in the roasting pan and rub it all over with the olive oil mixture. Put the cut-up lemon and remaining sprigs of herbs inside the cavity of the chicken. Roast in the 400 degree oven until done, about 1 1/2 hours. You can tell the chicken is done when a thermometer inserted in the thickest part of the thigh reads 170-175. Alternatively, you can give it the 'wiggle test'. Grab a hold of one of the legs (using a pot holder or paper towel) and wiggle it, if it feels like it would easily separate from the rest of the bird, it's done.

Let the chicken rest for at least 15 minutes before carving.


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Fried Chicken - Guest Post

This is a guest post from my DH who made fabulous fried chicken tonight. Thank-you sweetie for a delicious meal and a wonderful post!

Once upon a time, the show 'Good Eats' used to be accessible. When Alton Brown started producing the it, he covered true classics of Americana cuisine that were accessible to the average cook. Over the years 'Good Eats' inspired me to try to try cooking Standing Rib Roast, Steak Au Poivre and brewing my own beer. As 'Good Eats' passed into the third season, the show began to wander further away from simple, accessible fare in the interest of novelty. While I rarely cook anything from 'Good Eats' today, the first two years of the Alton's geeky, instructional show were some of the most influential for me as a cook.

This Fried Chicken recipe came during the first two years of the show and it has always been a tasty treat. It fits right into my personal 'butter zone' of cooking in that you can start it, leave it alone for several hours (leaving you free to watch the NFL playoffs or run a few daily quests in WOW) and still have something tasty to eat.

Here is the recipe that Alton used for his Fried Chicken show:

http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

Some notes:

* If you take the advice of 'seasoning liberally' keep in mind that the seasoning mix is mostly salt. The Fried Chicken I made tonight was tasty, but was too salty. I recommend using half as much salt as he calls for.

* I used smoked paprika instead of the Hungarian paprika. It was the bomb.

* You don't have to use shortening as the fry oil, but it actually makes a difference. The oil is so neutral that it allows the spices and the flavor of the chicken to shine through.


Melting shortening. Hmmm.













Seasoning. The buttermilk makes a wonderful binder for flavor.















Mmmmm. Fried food.















It's dark on the top. No, it's not burned. That's flavor.















Ta dah!

Chicken with White Wine Sauce

I wanted to do something special for my sweetie, so I decided to make this, one of his favorite meals. I am very glad I did! We had a wonderful meal with candles and nice wine. It is also a great winter meal, and if you live anywhere near me, you also have 10 days of rain in the forecast, and this meal is a great way to end a rainy day.






Chicken with White Wine Sauce

2 tsp Olive Oil
1/2 Onion, Diced
1/2 Pound Button Mushrooms - About 3 Cups Sliced
2 Cloves Garlic, Minced or Pressed
1 1/2 tsp Dried Basil (Or more to taste)
Salt and Pepper
4 Chicken Thighs (Bone-in Skin-on) or Chicken Pieces of Your Choice
1/3 Cup Chicken Broth
1/3 Cup Dry White Wine
2 tsp Cornstarch
2 TbspBroth or Wine

Heat the olive oil in a saute pan or skillet over medium-high heat. Generously salt and pepper the skin side of the chicken pieces. Place the chicken skin side down in the hot oil. Salt and pepper the other side. Cook until nicely browned on the first side, 7-10 minutes. Turn with tongs and brown the other side, another 8 minutes or so. Remove the chicken to a plate and drain all but about 2 tsp of grease from the pan.

Add the diced onion and cooked about 7 minutes, until soft but not brown. Add the mushrooms and cook until they begin to release their juices, another 5 minutes or so. Add in the garlic and basil and continue cooking until most of the mushroom liquid has evaporated, 2-3 minutes.

Move the vegetables to the side of the pan and return the chicken pieces to the center. Combine the broth and wine and pour over the chicken. If you think you need more liquid, go ahead and add equal parts wine and broth. You want the liquid to come about half way up the chicken pieces. Bring to a boil, reduce heat, cover and simmer until tender and no longer pink, about 30 minutes. Combine cornstarch and broth or wine. Stir into the chicken and simmer until the sauce thickens, about 5 minutes. Serve over rice, noodles or polenta. Yum!

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Oven Baked Chicken Nuggets

This is a great recipe to make with and for kids. My son has been making this recipe (with declining amounts of help) for many years, ever since we saw Rachael Ray make it with a 6 year old on a 'cook with your kids' food network special. Last night the only thing I had to do was cut the chicken. Hrm...methinks I should put this on the menu more often.

Oven Baked Chicken Nuggets

Adapted from Rachael Ray

1 Cup Cornflakes
1 Cup Dry Breadcrumbs
1 tsp Salt
1/2 tsp Pepper (Or more, to taste)
3 Tbsp Canola Oil
1 1/2 Pounds Boneless, Skinless Chicken Breast
1/3 Cup Flour
2 Eggs

Preheat oven to 375

Put the cornflakes in a shallow bowl and crush with your hands to desired crumb-like consistency. Add the breadcrumbs, salt, pepper and canola oil. Stir to combine. Place the flour in another shallow bowl, and beat the eggs in a third bowl.



Cut the chicken into roughly 2-inch pieces. Dredge the chicken first in the flour (Shake off excess), then the eggs, and finally the breadcrumb mixture. Place on a baking sheet that has been coated with cooking spray. (As always, a layer of foil makes clean-up easier).

Bake in the 375 oven until nicely browned and crispy, 15-20 minutes.



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Oven Fried Chicken

What can I say? Crispy skin, juicy meat. Yummy Chicken. You can use any chicken pieces you like for this recipe. I usually use thighs, but my store was out this time, so I used leg quarters instead, with great results!

Oven Fried Chicken

For the Marinade:

6-8 Ounces Plain Yogurt (any fat content will do)
1 Tbsp Dijon Mustard
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
Black Pepper to Taste
Chicken Pieces (I cooked 3 leg quarters this time and there was a lot of marinade to spare, you could probably squeeze a whole cut up chicken into this marinade.)

Stir together everything but the chicken in a shallow bowl suitable for holding all of your chicken pieces. Add the chicken and turn to coat completely with the marinade. Cover and refrigerate for about 4 hours.

Preheat Oven to 375

For the breading:

1/3 Cup Flour
2/3 Cup Dry Breadcrumbs
1/2 tsp Salt
1/2 tsp Dried Thyme
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1-1 1/2 tsp Paprika


Combine all of the breading ingredients in a plastic bag or a shallow dish. Remove the chicken from the marinade and get off as much excess as you can. Add the piece to the bag or the dish, and coat completely with the breading. Move to a rack inside a baking sheet. Continue until all chicken pieces are coated. Put in the preheated oven and bake until cooked through and nicely browned, 40-60 minutes.

Chipotle Enchilada Casserole with Chicken or Turkey

How do I love Mexican food? I'm not going to even bother to count the ways. I love enchiladas, but I am too lazy to make them. The solution? Enchilada Casserole. Tonight I used leftover turkey (even though I told you there wouldn't be any more turkey recipes : psych!) But I normally make this recipe with chicken.

Chipotle Enchilada Casserole

for the sauce:

2 tsp Canola Oil
1/2 Onion, finely diced
1 Clove Garlic, minced or pressed
1 Tbsp Chipotle in Adobo, seeded and minced
1 tsp Mexican Oregano
1 tsp Ground Cumin
1 Tbsp Tomato Paste
3 Tbsp Flour
2 14 oz Cans Chicken Broth
3 tsp Corn Starch (if needed)

Heat the oil over medium heat. Add the onion and cook for about 10 minutes. Add the garlic, chipotle, oregano, cumin and tomato paste. Cook for 1-2 minutes. Add in the flour and stir to coat. Cook for about 2 minutes, stirring occasionally. Slowly whisk in the first can of broth. Add the second can and stir well. Let simmer for about 10 minutes. If your sauce seems to runny (like mine did) whisk 3 tsp cornstarch with equal parts water or broth. Stir into the sauce and simmer another 5 minutes. Remove from heat.

for the Enchiladas

Preheat Oven to 375

2 cups cooked chicken or turkey, diced
4 oz. Shredded Cheese (Cheddar, Jack, whatever you have that sounds good)
3 Tbsp Minced Onion
8 Corn Tortillas, cut in half

Sliced Green Onions for Garnish

Spoon about 1/4 cup sauce in the bottom of an 8 inch square baking dish. Cover with 2 tortillas. Cover the tortillas with sauce, then sprinkle half of the turkey, cheese and minced onion. Cover with sauce and repeat the layers. End with a layer of tortillas covered with sauce and cheese. Bake until bubbly and the cheese has browned, about 20 minutes. Remove from the oven and garnish with sliced green onions. Let stand for at least 10 minutes before serving.