Need suggestions for chicken recipe
I usually make brisket as a main course for Passover, but I want to do chicken this year because some people attending our Seder don't eat red meat. The problem is, I need some ideas on how to prepare the chicken. My husband doesn't like baked, on-the-bone chicken, so I want to use boneless chicken breasts. Ordinarily, when serving chicken to company I would do some sort of dish that involves a stuffing the boneless breasts with cheese, and/or breading them. But using cheese is out, because I don't want to mix dairy and meat on Passover, and I can't use breadcrumbs, due to kosher restrictions. Any ideas for a company-worthy chicken dish involving boneless chicken breasts, and no dairy or breading?
I forget what cookbook this came from years ago, but it is a family favorite made easier because it is a crockpot dish that meets the dietary restrictions of no milk and no leaven. The recipe serves 4-6 but easily adjusts to accomodate more. I haven't tried it yet, but I would imagine it would cook up nicely in a roaster pan if you don't have a crock pot or don't have one large enough to accomodate the amount you need to make. It also calls for whole chickens cut up, but like you, my husband does NOT like to mess with the bones, so I substitute boneless, skinless chicken breasts-one per person- as I use the largest I can find at the market.
Chicken Stew with Rosemary Dumplings
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 whole chicken, cut into pieces
(about 3 pounds)
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1-inch thick
2 stalks celery, sliced ½-inch thick
1 onion, thinly sliced
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
2 cups chicken stock
1 cup frozen peas
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon dried rosemary or 1 ½ teaspoons fresh rosemary
½ teaspoon salt
½ cup milk
1 egg, lightly beaten
Fresh rosemary sprigs
In a bowl of plastic bag, combine flour, salt, and pepper. In batches, add chicken pieces to flour mixture and toss to coat. In a large non-stick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8-10 minutes or until brown on all sides. Set aside.
To slow cooker, add celery, carrots, onions and rosemary. Set chicken pieces over vegetables. Pour ½ cup chicken stock into skillet and cook over medium-high heat, scrapping up brown bits from the bottom of the pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.
In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup, combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make lumpy dough. (Do not over-mix;lumps are fine.)
Drop dumpling mixture over chicken pieces. Cover and cook for 25-30 minutes or until tester inserted in center of dumpling comes out clean. Serve garnished with fresh rosemary sprigs.
I am not a picky eater but I never ate a prune in my life before I made Chicken Marbella. (And quite honestly, I'm not even sure that I didn't pick them out for my own plate!)
But the recipe just works even if you don't eat the prunes. I think it's mostly because of the sweet and savory ingredients (prunes, brown sugar, capers, green olives etc.) just mixing together.
Apricots would probably work as well, but don't let the prunes stop you from making the dish! It's easy, excellent for Passover, and most importantly, delicious!
The only reason that I'm not making again this year is that I made it 2 years ago and I like to try new recipes when I have company. Maybe I'll make it again next year.
Again, you can make it how you like it, but the recipe just works because of the combination of flavors. There really is no one particular flavor (like olives)that stands out.
My suggestion would be to make the recipe as written, and then if you choose, don't eat the olives.
Just as an FYI, my husband is a picky eater (although admittedly a million times better since he's been with me!). He would die before he would eat an olive, a caper, and god knows he'd never eat a prune to save his life.
When I made this dish for the first time on Passover in 2005, he LOVED it. He only ate the chicken with some sauce on it. No olive, caper or prune ever touched his plate. He even ate the leftovers.
Trust the millions of people who rave about this dish -- it's great (and easy)!
Chicken with caramelized onions, sage and olives from Epicurious is awesome, failsafe, and can be made with boneless breasts.
I got this recipe years ago from a friend and it is a wonderful recipe IMHO. Great with anything lol Enjoy
Baked Chicken Breasts
8 chicken breasts
1/2 cup orange juice
2 tbsp. olive oil
1 Tbsp grated orange rind
2 cloves garlic minced
1/4 tsp hot pepper flakes
1/4 tsp pepper
1/4 tsp dried thyme
cover and marinate chicken breasts for up to 8 hours in fridge.
1/2 cup liquid honey
2 tbsp. frozen orange juice concentrate, thawed
1 tbs soy sauce
1 tbsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp pepper
1/2 tsp hot pepper sauce
1/4 tsp dried rosemary (or 2 tsp fresh chopped)
Glaze: in bowl combine and mix
Remove chicken from marinade, pat dry. Arrange chicken on foil lined baking sheet, brush with half of the glaze. Bake 375 for 15 mins. brush with remaining glaze. Bake for 15 to 25 mins longer depending on size of breasts. until no longer pink inside and chicken is golden..yum yum
I believe I found all of these through Epicurious (they were in my recipe file). Hopefully one of these is to your taste.
THAI-STYLE CHICKEN IN COCONUT SAUCE
2 tablespoons vegetable oil
6 whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2 teaspoons minced peeled fresh gingerroot
2 teaspoons finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 teaspoon curry powder
2 tablespoons dry Sherry
an 8 1/2-ounce can cream of coconut
1 1/2 cups chicken broth
1/2 teaspoon black pepper
1/4 cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
1/4 cup soy sauce
2 1/2 teaspoons minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2 red bell peppers, chopped
1 tablespoon fresh lime juice, or to taste
cooked rice as an accompaniment
In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.Serves 6.GourmetJune 1991
[Sub for sherry: To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.]
Chicken Paillards with Tomato, Basil, Corn Relish
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups fresh corn kernels
12 ounces cherry tomatoes, halved
1/4 cup chopped green onions
3 tablespoons finely sliced fresh basil
4 large skinless boneless chicken breast halves, tenderloins removed
All purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
For relish:Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken:Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.Makes 4 servings.Bon AppétitAugust 2005
Chicken with Forty Cloves of Garlic
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot.
Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.