Herbed Chicken in Butter Wine Sauce

 

Never mind the sides, the Herbed Chicken in Butter Wine sauce is the star of the plate.  From the mellow wine and butter come together to make a cravable chicken cutlet that is moist and herbaceous from start to finish.  Potato au Gratin and sautéed corn finish of the place nicely.

I subscribe to the wine philosophy in cooking that you would drink.  Bottom shelf swill won't get better with cooking. I nearly always have a small bottle, called a "split" of Pinot Grigio handy.   It adds the right amount of acidity to make your pan sauce jump without the harshness of say...lemon or vinegar. Other reasonable dry white wines such as Sauvignon Blanc, Bordeaux Blanc or unoaked Chardonnay will work too. By all means if you don't do wine use chicken broth as a reasonable swap.

Herbed Chicken in Butter Wine Sauce

• 4 chicken breast cutlets (approx 1 to 1 1/2 lbs)
• salt and pepper to taste
• scant cup of flour
• 6 T Butter
• 1/2 C Diced sweet onion
• 1 C Pinot Grigio
• 2 T minced Italian Flat Leaf Parsley
• 2 T minced Basil
• 2 T minced Mint

Season chicken cutlets and set aside.  Mix flour with some salt and pepper (to taste again).  

Preheat a skillet over medium heat with 4T (1/4 Cup, half stick) butter.  As butter starts to sizzle, dredge cutlet in flour and add to pan.  Do not shake off excess flour from cutlet as that little bit of flour will go to making your pan sauce later smooth and silky.  Repeat with all cutlets.  Brown 4-5 minutes until golden then flip chicken over and other side of cutlets.  Fry the cutlets an additional 2-3 minutes until browned.  Remove cutlets from pan and set aside on a plate.

Add remaining 2 T butter to skillet and add onion.  Whisk into butter, scraping up the brown bits from bottom of pan and cook 2-3 minutes until onions are tender.  Whisk in white wine and bring to boil and reduce heat to simmer. Whisking occasionally simmer 2-3 minutes until wine is reduced and the sauce has thickened a bit.  Test for seasoning and add salt and pepper as needed.

Add minced herbs, cook 1 minute until fragrant.  Add cutlets and any drippings to pan and turn to coat.  Simmer in sauce 1-2 minutes until warmed through.  

Serve cutlet with a healthy spoonful of the herbed pan sauce.

Its not a Casserole, it's a Cassoulet

 

It's not a "hot dish" either for you Minnesotans reading.  

It is a cassoulet, a classic hearty stew of beans and meat (usually a local sausage, pork  and a confit duck leg).  My first cassoulet was had in the Bordeaux region of France.  It sadly was a fairly dismal affair as the pork tenderloin and the duck leg were so overcooked they were nearly inedible.  The stewed beans and sausage however were divine and I swore I'd make my own version using ingredients I know so as not to overcook it all.

Tonight was the night I made it.  The lovely Mrs. liked it and admitted she was leary of it based on our first version in France.  She really liked it and wanted me to add to our winter dinners and hearty lunches.

A few substitutions for you.  I used a lightly smoked Kielbasa but you can use any mild fully cooked smoke sausage your family prefers.  I use Cannellini beans as I like their creamy texture, if you can't find them use any canned white bean you can find instead.  Lastly, Cremini mushrooms are sometimes sold as "Baby Bella" 

 

Mushroom, Sausage, Chicken Cassoulet

Ingredients

• 2 chicken breasts, quartered, skin removed
• 1 1lb Kielbasa or similar lightly smoked pork sausage
• 8 ounces Cremini mushrooms, stems trimmed and caps sliced
• 3 oz dried mushrooms
• 1 c boiling water
• 1 medium sweet onion,  large dice
• 2 cloves garlic minced
• 2 15ounce cans Cannellini Beans 
• 3/4 c dry white wine (I used a Sauvignon Blanc)
• 1 14.5 ounce can chicken broth
• 1 T dried Thyme
• 2 T dried parsley
• Salt/Pepper to taste

Method

Place dried mushrooms in a heat proof bowl and add the boiling water.  Set aside to steep and rehydrate at least 15 minutes

In large pot add olive oil and some butter and heat over medium flame until sizzling.  Add the quartered chicken pieces and brown on all side.  Remove chicken into a bowl and set aside.

Add sliced mushrooms to the hot pan.  Add more butter as needed if pan begins to dry out.  Sautee until mushrooms start to brown.  

Pour dried mushrooms through a tea strainer catching the liquid in a measuring cup (should have a scant cup).  Take the rehydrated mushroom and finely dice, adding to pot with fresh mushrooms.  Saute 1-2 minutes.  Add diced onion  Sauté a 2-3 minutes until soft.  Add minced garlic and sauté 1-2 minutes until fragrant.  

Add wine to deglaze the pan.  Simmer over medium heat until wine reduced by half.  Add reserve mushroom liquid, chicken broth and dried herbs. Add reserved chicken pieces.   Slice the sausage into 4 inch pieces and add to pan. Bring to boil, reduce to simmer.

Drain and rinse the cannellini beans and gently stir into the pot.  Bring it all to a boil and reduce to simmer. Taste for seasonings at this point add salt and pepper as needed to taste.  Simmer 25-30 minutes until chicken is cooked through.

Serve with a crusty bread with butter and you have a hearty Cassoulet to enjoy!

Chicken Cobbler

 

This turned out to be a bigger hit than expected.  My oldest child exclaimed "YOU (expletive deleted) nailed it Dad, best pot pie ever".

Now I don't know which was the part he liked best, using cheddar drop biscuits as a topping or the use of smoked chicken in the filling.  Whatever it was, it sure was a hit with the fam.

I used large, 2 cup ramekins are only 3 of us.  You can split it among 6 smaller 1 cup ramekins if you prefer to use a first course.

Note: you can swap out 1/4 cup minced onion for the onion powder.  I use powder for flavor as the minced onion would offend the pick eater in my midst.  What we wouldn't do to accommodate them.

Chicken Cobbler

Filling

• 2 c diced smoked chicken
• 1 stalk celery diced with leaves
• 1 1/2 c frozen carrot and pea blend
• 1 can cream o chicken soup
• 1/2 t poultry seasoning
• 1 t onion powder
• 1/2 c milk
• 2 T butter

Topping

• 1 c flour
• 2 t sugar
• 2 t baking powder
• 1/4 t salt
• pinch cayenne pepper
• 1/4 c melted butter
• 1/2 c buttermilk
• 3/4 cup shredded cheddar/jack blend cheese

Heat oven to 400 F

Thaw peas and carrots according to directions in a microwave on high until hot.  Set aside.

Melt 2 tablespoons of butter in a large sauce pan.  Add celery, poultry seasoning, onion powder and sauté until tender.  Add cream of celery soup and whisk in the milk until smooth.  Add chicken and heat through.  Fold in gently the warmed peas and carrots.  Test for seasoning and add salt and pepper as needed.

Divide the chicken mixture between the ramekins.  Set aside.

Combine dry ingredients together for topping in a new bowl. Whisk to combine.  Whisk together melted butter and buttermilk.  Pour liquids into bowl with the dry ingredients.  With a wooden spoon gently stir until a soft dough forms.  Do not beat or over stir as you will get a very tough biscuit.  Fold in the cheese blend.

Drop dough by 1/4 on the chicken mixture.  Repeat with remaining ramekins.  (Remaining biscuit dough can be dropped onto a parchment paper lined baking sheet and baked until golden brown)

Place your ramekins on a cooking sheet and place in preheated oven.  Bake 20-25 minutes until golden brown and bubbly.  Let cool 5 minutes before indulging in the best danged chicken cobbler.

 

Chicken with Mushrooms in White Wine Sauce

 

So I was was drifting off to sleep while watching an old Barefoot Contessa episode and she made a dish that inspired me to try my own version.  Quite tasty and a hit as the lovely Mrs Z said to add it to our regular repertoire.  I will do that.

A couple of thoughts.  I use Pinot Grigio or Pinot Gris, same grape just different countries that make it, as it is a sharp, slightly acidic UNOAKED white wine.  Unoaked is what I always prefer for cooking as oaked wines will disrupt the flavor profile and be transferred to the food.  Most oaked whites in my not so humble opinion are like chewing on old wood, hate those oak bombs and don't want them interfering with my food.  As always pick a  wine you would drink.

Ina's version included thickening with a butter flour paste which works fine, I prefer using Aah Bisto instant gravy granules as they dissolve faster and don't leave behind an uncooked flour taste to your sauce. They are readily available on Amazon and some grocery stores.  Your choice as thickening method of choice.

The mushrooms are simple cremini sometimes sold as "baby bella" as they are a young portobella mushroom.  Their smaller size they are more tender and just not as woodsy as their full grown counterpart.  I suppose you could substitute those white button mushrooms, you just won't get the same depth of flavor as a cremini.

Chicken with Mushrooms in White Wine Sauce

• 4 skinless chicken breasts
• 12-14 oz Cremini mushrooms
• 1C dry white wine
• 1C chicken broth
• 3 T olive oil, divided
• 2 T butter
• Aah Bisto chicken gravy granules
• 1 shallot minced
• 1 clove garlic minced
• 4-5 springs fresh Thyme
• Salt and pepper to taste

Salt and pepper chicken breasts.  In a skillet over medium heat add 1 T olive oil and swirl in pan to coat.  Add chicken breasts.  Brown until golden brown, about 4-5 minutes turn over and cook other side until browned, again about 4-5 minutes.  Remove from skillet and set aside on a plate.

Clean and quarter mushrooms, removing any woody parts of the stem.  In skillet add 2 T Olive oil and butter. Salt and Pepper to taste.  When butter begins to sizzle add mushrooms.  Toss and stir until they are nicely browned, about 6-8 minutes.  Add shallot and cook until translucent, add Garlic and cook additional minute.

Add white wine and cook 3-5 minutes until it is reduced by 1/3-1/2 volume. Bundle the Thyme sprigs and tie with kitchen string.  Add chicken broth and thyme bundle. Nestle the chicken breasts between the mushrooms and add any au jus from plate to the pan.  Cover and simmer 20 minutes.

Remove Thyme bundle. Gently whisk in Ahh Bisto 1 teaspoon at a time to thickened slightly.  Serve the chicken and mushrooms over rice if desired.  

 

Chicken and Biscuit Casserole

Somewhere between a Pot Pie and Chicken 'n Dumplings is where this casserole lies.  Hearty comfort food, enjoy and you really don't have to classify everything in life.  Pretend you're in Minnesota and call it a Hot Dish and be done with it.  Seriously.  Its simple hearty fare no need to make more out of it than what it is.

This is a stupid easy, go to when you're too busy to do everything from scratch.  Left over roast chicken/check.  Frozen veggies/check.  Canned soup/check.  Biscuit mix/check. Open whiz, whir bake and you have dinner on the table/

Chicken & Biscuit Casserole

• 3 c diced cooked chicken
• 1 1/2 c peas and carrots
• 2 T butter
• pinch of salt
• 1/2 c chopped onion
• 1/2 t dried Thyme
• 2 cans cream of chicken and mushroom soup
• 1 1/2 cans milk

Topping

• 2 1/4 c biscuit mix
• 2/3 c milk
• 1/4 t dried Thyme

Preheat oven to 400F  Grease a large casserole dish and place on a baking sheet.

In large sauce pot add butter and over medium heat sweat onions with salt and thyme until onions are translucent.  Add soup to pan and stir in milk until smooth.  Heat until just starting to simmer.  Add chicken and vegetables.  Stir until combined.  Reduced heat and let simmer while preparing the biscuit topping.

For biscuit topping combine the biscuit mix, thyme and milk.  Stir until just combined.

Pour hot chicken mixture into casserole.  Drop golf ball sized biscuit dough balls onto hot filling.  There will be some gaps...which is fine as the biscuits rise they will fill into those empty spots.  

Place in preheated oven.  Bake 20 minutes until bubbly and biscuits are light golden brown.  Serve hot. 

Balsamic Roasted Chicken Breast

File this under stupid easy and incredibly tasty.  Fresh herbs I usually have on hand...dried work just as well.  Just rub them in your hand to crush and activate the oils before adding to the marinade.

Balsamic Roasted Chicken Breast

• 2 lbs Chicken breast halves
• 2 T balsamic vinegar
• 2 T olive oil
• 1/2 t kosher salt
• 1/2 t black pepper
• 2 cloves garlic minced
• 1 T fresh thyme leaves
• 1 T fresh minced rosemary

Clean chicken breasts and remove tenders.  Combine balsamic vinegar, olive oil, salt, pepper, garlic and herbs in a large non reactive bowl.  Add chicken breasts and tenders.  Toss to coat.  Marinade 30 minutes.

Heat oven to 350F.  Line baking sheet with aluminum foil. Place chicken breasts and tenders in sheet. Pour any remaining marinade over the meat.  Bake about 30 minutes until thickest breast reaches 165F.

Crispy Mustard Roasted Chicken - not my recipe but tasty still

OK, Ina Garten better known as the Barefoot Contessa is one of my favorite cooks on TV.  This recipe took a few tweaks to make it really move from good to incredible.  The recipe is Crispy Mustard Roasted Chicken and it really is quite tasty.

There are two hints to make it better.  First is take it easy with the salt, the breading calls for 2 T salt.  I was leary of that much, but followed the recipe as directed.  Way too salty. Second iteration I cut it back to 1/2 teaspoon and the results were perfect.

The other hint is that as this is't fried but is baked using the convection bake cycle on your oven yields a much crispier crunchy topping that is well browned.

Overall I give this recipe 4 out of 5 possible starts.  Why only 4?  Well the adults in the house loved it and raved about it.  The kids, not so much.  I'll reserve this for dinner parties with adults as it really is quite tasty.

Thai inspired Chicken Potstickers

Some of my Asian friends cringe when I call them potstickers instead of dumplings, but whatever you call it, its some really tasty grub.  What makes these Thai inspired is the inclusion of flavors such as lemongrass, fish sauce and cilantro in the filling, flavors of Phuket and Bangcock.

This is one of those recipes where having a kitchenaid with a meat grinder attachment is really handy.  Makes it possible to get a fine grind on the chicken without turning it to paste like you would get with a food processor.  Different tools for different results.

I even run the ginger and chinese garlic through the through the grinder to clean it out and give them the fine mince as well.  It works wonders especially with the ginger as that stuff is so tough and fibrous.

All of the ingredients here can be found in an Asian Market or well equipped mainstream groc.  If you can't find Chinese garlic, substitute 4 cloves of regular garlic.

Thai Chicken Potstickers

• 40 round dumpling wrappers
• 1 lb boneless, skinless chicken thighs
• 1" piece ginger
• 2 4 inch pieces of chinese garlic
• 3  spring onions sliced
• 1/2 c fresh cilantro leaves and stems, minced
• 1 T lemon grass
• 1 T Fish Sauce
• 2 T low sodium Soy Sauce
• 1 T Oyster Sauce
• 1/4 t ground pepper
• 1 t corn starch
• 1 egg white

In meat grinder with fine disk grind chicken followed by ginger then chinese garlic.  In small skillet over medium heat cook meat mixture until cooked through, but not browned.  Cool to room temperature.

In bowl add cooled meat mixture, spring onion and cilantro.  Toss lightly.  Add lemon grass, fish sauce, soy sauce, oyster sauce, black pepper, corn starch and egg white.  Toss until combined.

Take a dumpling wrapper and wet edges.  Place 2 t filling mixture into center of wrapper.  Take one edge and fold over to the other side, turnover style.  Pinch edges firmly to seal tightly.  Repeat until all the filling is used up.

In a very large non-stick skillet over medium heat spritz it with cooking oil. Arrange potstickers in pan in one layer. (You may need to cook in batches if your skillet can't hold them all). Cook 5 minutes then add 1/2 water to pan. Cover and steam 5 minutes longer. Remove lid, turn potstickers over and cook another minute or two until browned and all water has evaporated. Serve hot with your favorite dipping sauce.

Herbage and onions at the ready for mixing with cooked cooled meat mixture

Potsickers formed and ready for cooking

Chicken Cacciatore

I live this stuff, my kids actually eat it without grumbling, but whats not to like....chicken.  Red Sauce.  Cheese.  Its all there with some extras that Mom and I like....mushrooms to be specific.

Cacciatore literally means "hunter" and its usually a bird or rabbit the hunter caught and is braised in tomato sauce with the herbs of the woods.  Its really stupid easy cookery too. If you can brown and simmer you can do this.

I use chicken breasts as I can get them dirt cheap at Costco, you can easily sub out thighs and legs and it would be as tasty. Since this is a braise even white meat like the breasts stay moist.

For the mushrooms I go for the cremini or "baby 'bella's"as they are sometimes sold as here in the L.A area. They have a deeper flavor than a button mushroom, but if you can't find them feel free to sub in the easily found button mushroom.

Chicken Cacciatore

• 6 chicken breasts
• 1 small onion diced
• 2 cloves garlic
• 1 T minced fresh rosemary
• 2 T chopped fresh sage
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 lb cremini mushrooms - sliced
• 2 T dry sherry
• 1 c shredded mozarella cheese
• salt
• pepper
• Olive Oil

In a heavy skillet light coat the bottom of the pan with olive oil (about 2 T).  Salt and pepper the dry chicken.  Sear the chicken in the hot oil until browned, about 5 minutes.  Flip and sear the other side.  Remove chicken from skillet and set aside.

Add onion to pan and cook to translucent. Add rosemary and sage.  Add mushrooms and cook until they start to brown stirring occasionally.  Add garlic and cook 1 minute longer.  Add sherry to deglaze pan, scraping up any browned bits.

Add tomotoes and tomatoe sauce. Stir to combine.  Test for seasoning and add more salt and pepper if needed.  Nestle the chicken pieces in the sauce.  Add any chicken juices that collected in the platter into the sauce.  Cover, bring to boil and reduce to simmer.  Simmer for 25 minutes.

At end of simmer time remove lid and divide the mozarella evenly and sprinkle on top of the chicken pieces.  Simmer additional 5 minutes to melt the cheese.

Serve the sauce over cooked pasta with additional cheese on top and the cheesey chicken breast on the side.

Thai Chicken Green Curry

Here we go again...I've seen it used and called for in lots of recipes but I could never find the stuff.  Curry Paste, that is.  Then, suddenly an Asian market opened up and there it was in the colors and flavors of the rainbow.  Lucky me.

The brand I used is Maesri Green Curry paste and can be found on Amazon if you can't find it at a local market.  Do buy it online as a last resort as its pricey, I paid only $1.29 at my local Asian Market.   That tiny 4 oz can may seem like such a little bit, but it is potent and goes a long way.

The stuff is really tasty.  Its a paste as the name implies and the green version has lemon grass, thai chili, curry leaf and a host of other goodies in it.  It is FLAMING HOT so use it sparingly and taste often to get the right amount of heat.  You can always add more but you can't take it away once in.

Thai Chicken Green Curry

• 1 1/2 lb chicken, cubed
• 1 bunch green onion thinly sliced, 1/2 c green tops reserved
• 1 T garlic
• 1 14 oz coconut milk (not the low fat variety)
• 1 14 oz can baby corn, cubed
• 1 14 oz can bamboo shoot sticks
• 1 T fish sauce
• 1 T minced cilantro
• water
• cooked rice

In a large wok add a tablespoon or two of oil.  Heat to shimmering over medium high heat.  Add chicken and stir fry until browned and cooked through.  Add onion and garlic and stir fry 1 minute longer.

Reduce heat to medium add coconut milk, baby corn, bamboo shoots and fish sauce.  Heat to boiling.  Add water as needed if the coconut milk starts to thicken to keep it at the consistency of light cream.  Cook just a couple of minutes until veggies are warmed through.  Top with chopped cilantro.

Serve hot over rice and garnish with reserved green onion tops.

Chicken in Thai Peanut Sauce

Or is 3 little red Thai Chili enough?

Well it took forever and a day to happen but we actually got our own Asian market.  The Hong Kong Supermarket opened to little fanfare in my corner of the San Gabriel Valley.  Wish they had a party as I would have been there earlier.  Great little place, full of all sorts of Asian ingredients that I had to drive half an hour or more for in the past. Yeah...now its just minutes from my house.

This recipe is based, loosely on a couple I've made or tried before.  The ingredients aren't entirely Thai, but are Asian in nature and go together very well.  Quite tasty even.  I'm sure the combo of ingredients has some Asian grandmother somewhere turning in her grave, but they work.

Substitutions.  If you aren't blessed with an Asian Market most of the ingredients can be found fairly easy in the Asian Section of your local groc.  The exception has always been the fresh produce and such that I needed to trek to neighboring communities to find the goodies.

Thai Red Chili were the bane of my existence for several years now.  Never could find the silly little things. A good substitution is a RED jalapeno. Its not quite as hot, nor as sweet as the Thai Chili but it makes a reasonable facsimile.

Beech mushrooms are another hard one to find.  They are very mild in flavor. They have round tops and long bean sprout looking stems.  Cut off the root end about 1/4" up the stem and you are good to go.  If you can't find them a thinly sliced oyster mushroom is a good work around.

Lastly this recipe is nearly vegan, all you need to do is swap out extra firm tofu for the diced chicken and you are set for Meatless Monday.

Chicken in Thai Peanut Sauce

• 3/4-1 lb chicken breast, diced
• 2T soy sauce
• 1T fish sauce
• 1 T grated fresh ginger
• 4 cloves garlic minced
• 3 Red Thai Chili minced
• 2 bunches green onion, sliced
• 1 can sliced water chestnut
• 8oz Beech mushroom - cleaned and trimmed
• 1/2 c Peanut Butter (creamy)
• 1 can coconut milk
• 2 T Mirin or Seasoned Rice Vinegar
• 8 oz chow mein noodles cooked according to package direction
• Dry roasted peanuts

Combine chicken, soy, fish sauce, ginger and garlic.  Toss to combine.  Cover in non-reactive bowl and marinate in fridge for at least an hour.

(reserve 1 cup sliced green onion top for garnish)

Heat a wok over medium high heat, add enough oil to cover the bottom.  Strain chicken, reserve marinade.

Add chicken and cook until opaque.  Add onions and chili and stir fry until onions are wilted, approx 2-3 minutes.  Add mushroom and cook until wilted about 2-3 minutes longer. Add reserved marinade and stir to dissolve.

Add peanut butter, coconut milk and mirin.  Stir until peanut butter is dissolved.  Cook over low heat and simmer 5 minutes.  Watch closely and add water as needed to keep the sauce the consistency of cream.  Stir in cooked chow mein noodles.  Serve hot with peanuts and reserved green onion tops as garnish.

In answer to the not so rhetorical question at the beginning of this post, Yes, 3 red Thai Chilis are enough.  2 would be too weak, and 4 too much.  Of course if you don't mind your tonsils being incinerated go for 4 or more.

A little poached chicken with Herbs de Provence

Moving back to the French theme...this is another iteration of the wine poached chicken that I blogged a couple of weeks ago.  I've seen/heard so much about Herbs de Provence on TV I grabbed a bottle and decided to give it a try with a variation of the wine poached chicken.  I liked it as well as the original version but it is pretty different.

Another foodie item that has made the rounds on the cooking shows is creme fraiche which a French version of cultured cream not unlike sour cream but without the sharp tang of sour cream.  Its actually very silky on the tongue and will appear in a few more recipes as I move forward playing around with it in the coming weeks.  It actually is found in a few of the local stores here in LA so it is readily available.  I found it at Fresh and Easy Neighborhood Market and can be found at Trader Joes and Whole Paycheck Whole Foods as well.

Chicken Poached in Herbs de Provence

• 4 chicken breasts
• 2 cups white wine (I used Chardonnay)
• 1 T Herbs de Provence
• 1 T dried onion flakes
• salt and pepper to taste
• 7.5 oz creme fraiche

Place chicken breasts in a large skillet with lid.  Salt and pepper to taste.  Sprinkle with Herbs de Provence and dried onion flakes.  Pour in wine.  Bring to boil then reduce heat to a simmer.  Cook 20 minutes, turning chicken breasts over half way through the cooking.  (The poaching liquid won't cover the breasts completely but that is fine).
When done cooking remove breasts and increase heat to high to bring the poaching liquid to a boil.  Cook 3-5 minute over high heat until reduced to only a couple of tablespoons of liquid. Reduce heat and stir in creme fraiche until dissolved. Return chicken to the sauce and simmer a couple of minutes until breasts are rewarmed.  Serve over rice.

Poached Chicken and Tarragon

I'm reading the most interesting cook book right now and it was the inspiration for this recipe.  Inspiration in that I took the basics and changed it up to make it my own.  (When done with it will do a quick review here and scan the cover etc., so you can track it down for your own use).

For starters, and I've said it before, I'm not the biggest fan of this domesticated bird, mostly because it lacks any real flavor of its own and bad experiences with it while at KFC back in High School.   The fam however loves the stuff.  I've figured how how to keep the breasts moist while cooking it up, I've even figured out that it really is just a flavor delivery device that loves to be sauced.

A couple of things with this recipe.  At the end its really important that you cook the residual poaching liquid down to a few tablespoons before adding the heavy cream.  Not doing so will leave you with a runny sauce.  And yes, this is calling for heavy cream to finish up the sauce as this is a French inspired recipe.  Sometimes its fun to be indulgent and sauce up with the heavy cream.  Not something one should do every day, but once a month or so its good for the soul to do it with little harm to ones overall diet.

For the wine in the poaching liquid I used a dry white we had left over from the night before.  It was a Chardonnay.  I've heard and learned over the years one should use a wine you'd drink instead of the "cooking" wines you buy at the grocery stores.  The flavor really is so much better and its not sullied with extra salt etc.,.

Poached Chicken and Tarragon

• 4 large chicken breasts (about 1 1/2 pounds)
• 2 C dry white wine
• 1 T dried tarragon
• 2 t onion salt
• 1 t fresh ground pepper
• 1 c heavy cream

In large covered skillet add the chicken breasts.   Sprinkle on onion salt, pepper and tarragon.  Pour in wine.  Add cover.  Bring to boil then reduce heat and simmer 20 minutes.  Turn chicken once during the poaching. Don't worry that the poaching liquid doesn't completely immerse the chicken.


Remove chicken from pan and set aside.  Increase heat and boil down the poaching liquid until reduced to a few tablespoons.  Add heavy cream and whisk in.  Bring to a boil then reduce heat and simmer for about 5 minutes uncovered to thicken.  Return breasts to the sauce and heat through.  


Serve over rice with some sauce spooned over the chicken.

Chicken Garam Masala

Wow two posts in one day, but this is tonight's dinner and tasty it was.

I've seen a few of the TV Chefs cook with a spice called "Garam Masala" when making Indian cuisine and decided I had to give it a try myself since I am a fan of Indian food of late.  I tested the waters with Garam Masala by making simple rice dishes from the side of the bottle to get an understanding of the flavor profile it would bring to dishes.  Warm and slightly spicy with the key flavors being cinnamon and coriander with some others I can't quite identify.  (I read somewhere that there are probably as many versions of Garam Masala as there are grandmothers in northern India...go find a blend you like and stick with it).

Cost Plus Imports is a great source for finding hard to find or unusual spices.  Such is the place I found the Garam Masala I used for this recipe.

Garam Masala Chicken

• 4 large chicken breasts, skin removed
• 1 T + 1t Garam Masala
• 1 t salt
• 1 onion coarse chopped
• 1 red bell pepper coarsely chopped
• 1 14.5 oz can diced tomatoes

Sprinkle 1 T Garam Masala over the chicken breasts.  Set aside in glass dish and cover with plastic wrap to marinate for 30 minutes.


Heat large oven proof skillet over med-high heat.  Add some vegetable oil to lightly coat bottom of pan.  add chicken breasts.  Sear for about 5 minutes then turn over to other side.  Add veggies and canned tomatoes. Sprinkle remaining 1t Garam Masala over the veggies.  Cover and put in a 375F oven for 30 minutes.  Serve the veggies over steamed rice on the side of your plated chicken breast.

It was just chicken for crying out loud...

...and I didn't even bother to take a pic of it
Go figure, am not a fan of chicken and when I made this recipe the other day I didn't even bother to take a picture of it on the plate. Why? Because its chicken, not a fan of the stuff, I tend to think of it as just a flavor delivery mechanism. The Fam however loves the stuff but this particular recipe brought huge reviews. Actually they acted like they never had chicken before and just raved about how moist and good it was. So I'll add it to the repertoire of things to do with chicken as they liked it so much.

I use chicken breasts from Costco...you know the kind, the multi-pack that sells for $2.99 lb and gives one enough to make many meals. Breasts do want to dry out faster than the dark meat does. This recipe however yielded a very moist breast and I think its because of the marinade I used more than anything else.

Ranch Marinated Chicken

• 1/4 c ranch dressing (I use Hidden Valley)
• 1 lemon juiced
• 2 lbs chicken breasts
• 1 1/2 c flour
• 1 .7oz Good Seasons Italian Dressing mix

Put chicken breast in a bowl. Add ranch dressing and lemon juice. Toss to coat. Cover with plastic wrap and marinate for 30 minutes.

In another bowl add flour and dry salad dressing mix. Toss to combine well. In skillet heat a couple of tablespoons of oil in a skillet over medium high heat. Dredge the chicken breasts in flour and add to hot skillet. Cook a couple of minutes per side until browned and crispy. Put chicken pieces on a baking sheet and bake in a 400F oven for 20 minutes to cook through.

Chinese Style Chicken Stir Fry

Its all about presentation too sometimes.
Its all about the veggies around here and getting more into our diet without really going out of our way to do so. Chinese, actually Asian food in general use a lot of veggies and sparse on the meat so its an easy way to get more of them into your diet.

This is one of those dishes that is labor intensive in the prep, but the actual cooking takes just minutes. Seriously, you will have mush veggies if you try to cut and add them as you go. Just do the mis en place and get it over with. Chop them roughly the same size and you won't have any issues with them not cooking at the same pace. The exception is the jalapeno which you really want a fine dice on as there is nothing worse than biting into a big chunk of it...a little goes a long way.

Salt is purposely omitted from the seasonings on this as there is ample in the soy sauce. Seriously if you try to salt the chicken of veggie to taste as you are cooking them you will wind up with way over salted dinner when the soy is added. Been there done that and bloated for a good day after that mistake.

Another tip I'd add is to mix the chicken broth and corn starch together before adding to the pan. Reduces the effort needed to make a smooth sauce.

Chicken Stir Fry

• 2 large chicken breasts - 1/2" dice
• 2 stalks celery
• 1 onion
• 1 red bell pepper
• 1 jalapeno finely diced
• ground black pepper to taste
• 2 T soy sauce
• 1 can chicken broth
• 2 T corn starch
• 1 T vegetable oil
• 1 T sesame oil
• crispy chow mien noodles.

Heat oils in large skillet over medium high heat. When oil begins to shimmer add chicken and black pepper. Stir fry the chicken until well browned 5-7 minutes. Move chicken to sides of pan and add veggies. Stir fry until tender crisp about 5 minutes longer.

Add soy sauce. Mix the corn starch and chicken broth until well blended. Add to skillet and stir until bubbly, thick and translucent about 1-2 minutes.

Serve hot over rice and garnish with crispy chow mien noodles

Thai Noodles and Chicken

So my friend Janie sent me this recipe that looked good but would have served an army, calling for nearly double the ingredients this cut down version made. Even this version will serve a small platoon, and man is it good. Hat tip to Janie for the start of a wonderful recipe.

I will warn you in advance that the prep work is a bit tedious but well worth the results. Best to get it all prepped mis en place style as it stir fries up very quickly. If you try to just dice or julienne as you go you will wind up with something over cooked instead of tender crisp. Take the time to prep and have it ready to go all at once will make your life a lot stressful.

Thai Noodles and Chicken

• 10 oz rice noodle cooked according to package directions.
• 1 T light cooking oil
• 2 T sesame oil
• 1 cloves fresh garlic minced
• 1 red chili pepper minced & seeded
• 1 carrot - julienned
• 1 red bell pepper diced
• zucchini julienned
• 1 bunches scallions - sliced on the diagonal into 1/2" pieces, green tops reserved
• 1 small red onion diced
• 1 lb cooked chicken breast diced

Spices

• 1/2 t ground ginger
• 1 T chili powder
• 1/2 t. yellow curry powder
• 1 T lemon pepper
• 1/4 tsp black pepper
• 2 t lemon zest

Dressing

• 3/4 c chunky or creamy peanut butter
• 1/4 c low sodium soy sauce
• 1 c hot water
• 1/8 cup seasoned rice vinegar

Garnish

• 1 can sliced water chestnuts, drained
• 1/2 c chopped cilantro
• reserved sliced green onion tops

Cook rice noodles and drain. Add oils to a 3 qt sauce pan and heat over medium high heat add vegetables, chicken and spices to hot oil and stir fry 3-4 minutes. Mix peanut butter, soy sauce, rice vinegar and hot water, add to vegetable mixture. Add noodles, bring bring to a simmer. Add more water if it gets thick (I had to add about 1/4 c). Remove from heat and add garnish. Serve in bowls with crunchy chow mien noodles sprinkled on top for a little extra crunch.

Baked Chicken Chop Suey

Some days I just don't want to deal with slicing, dicing and sauteing. Some days, especially one with a migraine involved, I want something I can toss together with minimal effort, preferably in one dish. This is such a dish. Simple, honest to the point grub that feeds the masses.

Baked Chicken Chop Suey

2 cups rice

2 cans chop suey vegetables-drained

1 can cream of chicken and mushroom soup

1 can water

1/4 c soy sauce

1 lb cooked chicken breast - diced

fresh ground pepper

crispy chow mein noodles.

Cook rice according to package directions (usually 2-1 ratio water to rice).

Put hot rice in baking dish and fold in remaining ingredients. Bake in 350F oven about 20-30 minutes until hot and bubbly. Serve with crispy chow mein noodles on top.

Oh yeah, this is one of those "hot dishes" or casseroles that clue you in I am less than 6 degrees of separation from being a FOTP (fresh outta the Trailer Park) kinda guy.

Not KFC but quite tasty still

Last week in the news was a guy, a fellow food blogger no less, from back east who claimed to have "broken the secret recipe for KFC's 11 spices and herbs". My eyebrows were raised when the 11th item listed was "Accent" or a brand name for MSG...like I really like allergic reactions to my food. I'm here to tell you he didn't break the code. He did come up with a "bomb a@@ chicken" according to my boys so I suppose this recipe will stay in the box.

I worked in a KFC when I was in high school. The marinade was premixed, all we added was water. The "flour" was preseasoned and it was simply a matter of dipping in the marinade then into the flour. Then the floured chicken was put into a contraption that was part deep fat fryer and part pressure cooker. We'd deep fry the chicken with the lid up until golden, then put the basket into the fryer, seal the lid and let 'er rip until the pressure release valve went off some 10-15 minutes later.

I don't have a pressure cooker and would be reticent to try that sort of cooking in a home use pressure cooker. I think you need industrial strength cookers to pull off the type of cooking actually done at KFC.

Regardless, having been at a KFC I can tell you we never knew what was in the 11 spices and herbs. I did pick up a few things as noted that I could bring to the show when it came time to test his spice blend.

Not KFC Fried Chicken

• 6 chicken breasts.
• 1 t oregano
• 1 t chili powder
• 1 t sage
• 1 t basil
• 1 t marjoram
• 1 t pepper
• 2 t salt
• 2 T Paprika
• 1 t onion salt
• 1 t garlic powder
• 1 ½ c flour
• 4 cups peanut oil.

Marinade:

• 1 c buttermilk
• 1/4 t oregano
• 1/4 t chili powder
• 1/4 t sage
• 1/4 t basil
• 1/4 t marjoram
• 1/4 t pepper
• 1 t salt
• 2 t Paprika
• 1/4 t onion salt
• 1/4 t garlic powder

Combine marinade ingredients. Pour over chicken in a glass bowl and cover for 1 hour.

Preheat oven to 350F. Heat oil to 375F in large heavy bottom frying pan. Combine spices, herbs and flour in a shallow bowl. Pull a piece of chicken from the marinade and loosely shake off excess marinade. Dredge through flour mixture and put into the hot oil. Repeat with other breasts. Do not crowd pan. Cook 5-7 minutes until golden brown, turn over and cook 5 minutes longer. Place chicken onto parchment or silicone baking sheet lined baking dish.

Bake 20 minutes or until largest breast will have clear juices when poked with a fork.

Easy Oven BBQ Chicken

I'm one of those "chicken is a flavor delivery device" kinda beef guys. In other words, I won't go out of my way to make it and won't order it in a restaurant. But, I have a family who loves the stuff so I find ways to pack in the flavor so I can enjoy it.

Oven BBQ is a fast way to get the flavor of a good 'que without having to hassle with a grill. Liquid smoke is the answer to getting the smokey flavor in. Using your favorite rub is the last half of the secret of making the oven baked stuff taste nearly as good as the grill. Yes, Virginia there is a Santa Claus and this Santa is going to give up his until now uber-secret rub recipe. (I won't be giving up my sun-dried tomato BBQ Sauce though...but I do pass jars along on request to fans of it when I make a batch).

Oven BBQ Chicken

4 chicken breasts - skin removed

2 T liquid smoke (I use the mesquite flavor)

4 T dry rub

Preheat oven to 350F. Place chicken breasts into a bowl and add the liquid smoke to marinate. Allow to sit 5 minutes. Use 1T per breast and rub into both sides very well. Place chicken breasts on a baking sheet sprayed lightly with a cooking oil. Bake 30-40 minutes until done. Serve with favorite BBQ Sauce.
Now for the dry rub. It is a recipe I came up with on my own, feel free to tweak as needed. Mine started loosely as a St Louis Style rub given to me by a friends folks when we lived near St Louis. I just can't keep to a recipe so I added in some extra spices that amp up the flavor without adding calories. IT is so good that you don't even have to add sauce to your ribs, chicken or whatever you apply it too.

Dry Rub Mix

• 1 C Paprika
  
• 1 C Brown Sugar
  
• 1 T sea salt (or kosher)
  
• 2 T dried Onion Flakes
  
• 2 T dried garlic
  
• 1T black pepper
  
• 1 T dry mustard
  
• ¼ t cayenne pepper
  
• ½ t red pepper flakes
  
• ¼ t nutmeg
  
• ½ t allspice
  

Put mix in blender or food processor and pulse until well blended. For large bulk spices I like to use “It’s Delish” brand as its huge quantities very cheap. Sea Salt or Kosher work better than regular table salt as they are sweeter with no metallic aftertaste. Store in cool dark place.