Your BEST Chicken recipes...
Simple, inventive, time-consuming, quick, gourmet, etc....are there any AMAZING chicken recipes that you love to eat or make, or that are constantly requested? Any recipes are welcome, and please include any meal ideas or sides that you make with the chicken..You guys always have the best ideas and I would love to learn from your tried and true recipes!!
Everyone in my household loves West African Groundnut Stew, which is chicken sauteed with generous amounts of onion and garlic. You then add some canned tomatoes and ground cumin, cinnamon, and red hot pepper to taste. Mince a hunk of fresh ginger and grind up roasted peanuts in the food processor, pour it in, simmer for forty minutes. Not exactly présentable, but my daughter loved it so much, she used to eat the leftovers for breakfast. Cold. (we are a microwaveless household)
I'm also quite fond of a chicken with pickled lemon stew. The spices are turmeric and mace (a little dab'll do you, maybe half a teaspoon). But this is only fun if it's easy for you to get pickled lemons, like, if you make them?
Am trying to figure out Lebanese lemon-marinated chicken kebabs. They are so good!
Have tried a marinade of lemon juice, garlic, sumac, and red pepper. Close, but no cigar.
I love pan-fried chicken fingers.
Ina Garten's Chicken with 40 cloves of garlic
Mushroom-Smothered chicken with gnocchi and a salad
Chicken Cacciatore over polenta
Swiss chicken cutlet served with rice pilaf and salad
Fuchsia Dunlop's General Tso's Chicken with rice and broccoli
Chicken Francese (David Rosengarten's recipe) served over linguine
Chicken is the meat that I eat and cook the most. I'd have to say it's my favorite.
Since my EX-husband worked in management for Tyson foods, we got great discounts on chicken directly from the plant. I think I must have learned to cook chicken 100 different ways. By far, the most requested dish was Cordon Bleu. I've evolved it over the years by using better quality ingredients. I used to use thin sandwich ham, now I use proscuitto. Regular swiss is now gruyere. Ritz cracker crumbs is now panko (although I must admit to liking the ritz version.
Pound the breasts flat. Salt & pepper them. Lay 1 slice ham & 1 slice cheese on breast and roll. Secure with toothpicks. Melt some butter. Mix crumbs (your choice) with fresh grated parm cheese & chopped fresh parsley. Coat rolls with buttet, then roll in crumb mixture. Bake at 350. I can't remember the exact time, 35-45 minutes or so.
A whole roasted rosemary chicken can't be beat (with garlic roasted mashed potatoes).
Chicken curry with cashews is a current favorite (with basmati or jasmine rice)
two that come to mind are:
Mediteranian stuffed chicken: I stuff chicken cutlets with a mixture of spinach, feta, garlic, chopped kalamata olives and greek seasoning. roll them up and secure with toothpick. Cook in a large skillet with a mixture of white wine, lemon, and chicken stock (I got the idea from Giada's chicken saltenboca (sp?))
slow cooker chicken picatta: in the slow cooker I put in some olive oil, juice of a lemon, lemon zest, caper, chopped garlic, italian seasonings, salt and pepper and some white wine. I lay 5-6 chicken thighs in there and cook for about three hours. once done, I sprinkle in some capers and serve over rice or pasta.
I make a dish which is like a quick cassulet. Saute chunks of sweet sausage, chicken thighs, onion and garlic. Add some cubed potatoes, cannelini beans and mild cherry peppers (marinated in jar) and chicken stock. Simmer until the beans have absorbed some of the liquid and the stew becomes rich and creamy.
Chicken Marbella is always very good. And easy too.
I recently had great success with Alton Brown's Chicken with 40 Cloves of Garlic. It was great!
I have used a mindnumbingly simple chicken recipe for years during the cold months in NE (also known as September-May, sheesh). Get out a crock pot. In the bottom put a half cup chicken broth. Place 4/6 chicken pieces in (my H likes boneless skinless chicken breasts, I prefer thighs bone in). On top, put 6 (yes six) large onions thinly sliced. Pour over that two tbs. olive oil, and the juice of two lemons (preferred) or four limes. Throw on a handful of kosher salt and a handful of ground pepper. Cover and cook on low for 6-8 hours and serve with crusty bread and a salad.
golferbitch- thanks for this recipe. Made it yesterday- so easy and so good. I think next time I will add some orzo at the end. Would be good with all the juice. I baked a loaf of Italian bread, and it was great in sopping up the juice. I have leftovers for lunch today- served over egg noodles. Thanks again.
Yup- I love them too. My mom had some minor surgery, so I am trying to pop over to her house and have some easy meals ready. This fit the bill. I had made her some chicken soup over the weekend, and she likes egg noodles with the soup. So I cooked up a ton of noodles, and they are good in the soup- with the chicken and plain with butter and cheese.
Here's an easy, very tasty 1-pot curried chicken recipe. Feel free to use other combinations of vegetables, according to your personal preferences. Israeli couscous is the same as pearl pasta or "Acine di pepe".
2 Tbsp. olive oil
1 medium onion, peeled and sliced
3 cloves garlic, peeled and chopped
2 red bell peppers, seeded and cut into 1”-wide strips
1 Tbsp. curry powder (or more to taste)
1 28-oz can crushed tomatoes
1 14-oz can petite diced tomatoes
2 cups chicken broth
1 habenero chili – whole (for mild), or ½ seeded and chopped (for hotter flavor)
¼ cup fresh chopped cilantro leaves
2 zucchini, sliced 1” thick
3-4 small artichokes, halved, trimmed, choke removed (or use 1 pkg frozen artichoke hearts)
8 chicken breast halves, boned and skinned, each half cut into 4-6 pieces.
8 oz. Israeli couscous (or 8 oz. pearl pasta)
Heat the oil in a large pot.
Sauté the onion and garlic in the oil about 4 minutes. Add sliced bell peppers and sauté 1-2 minutes. Add curry powder and sauté 1 minute.
Add crushed and diced tomatoes, broth and chili pepper. Stir until blended. Add cilantro, zucchini, artichokes and chicken pieces. Bring to a simmer. Cover pot and simmer 30 minutes.
Add Israeli couscous. Simmer 10 minutes. Serve.
I nominate FerShore's recipe - it's almost a weekly staple at our home now:
Sweet and Crunchy Mustard Chicken
3 tablespoons dry breadcrumbs (panko would be fine)
2 teaspoons light brown sugar
1 teaspoon dried tarragon or dried basil (tarragon is much better)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons Dijon mustard
4 chicken breast halves, with skin-on bone-in (I prefer thighs, more flavorful)
1. Preheat the oven to 500 degrees.
2. In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper.
3. Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
4. Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp.
I adore Jacque Pepin's Chicken Ragoutte Jeanette, which is from an old issue of Food and Wine (circa 1996) and unfortunately not available on their website.
Other favorites include:
Ina Garten's Roast Chicken and Indonesian Chicken
Zuni Cafe Roast Chicken
Chicken with cucumber and cashew salad: http://www.foodandwine.com/recipes/sa...
Chicken and bulgur salad with avocado: http://www.foodandwine.com/recipes/ch...
I recently tried a chicken stew served on potato apple mash that I've had requested every week. It's painfully simple...dice chicken thighs into 1" cubes, brown in a pan with salt, pepper, butter and tarragon. Remove from pan and saute thinly sliced french shallots and a bit more tarragon. Deglaze pan with apple cider and return chicken. Cover and cook down for about 30mins. While that's cooking boil potatoes and green apples for the mash. Finish by adding a bit of light cream to the chicken. Tastes great!
The chicken with roasted lemons, olives and capers from Epicurious is my go-to company recipe:
I serve it as suggested on a bed of spinach, with orzo mixed with butter and parsley on the side. An impressive dish.
This weekend, I tried the grilled chicken with chickpea salad from Chow's recipe collection, and my dear SO demanded to know why I hadn't made it before:
The only changes I made were to add a spoonful of evoo to the chickpea salad, and to mix the parsley in with the yogurt dressing instead of using it as a garnish.
For parties, I marinate overnite wings/drum-ettes in (in = proportion) 1/4 good soy sauce 1/4 good balsamic vinegar 1/4 olive oil and 1/4 white wine (any) in a huge bowl overnight. Amt of marinade depends on amt of wings. Then I broil them.
I went through a phase of inventing at least one chicken dish per week there for a while, all of which were edible and some really good. One of the first was just about the best, and it's dirt simple: cut up the chicken however you prefer it, lightly salt and pepper and pack it into a pan sized so that it's a tight fit but not too tight. Slice up a smallish red onion and spread over the chicken, plus any dried herbs you might like, and then sprinkle generously with wine vinegar (I get the kind with a shaker top, which makes this easier). Put into a preheated 375º oven for about an hour, or until the juices run clear. Nowadays I usually skin the chicken first, in which case I add the step of tossing the pieces in a little olive oil before packing them in the pan.
This is good to take on a picnic or to a potluck, and is at least as good cold as hot.
One for the kids:
Grilled Pineapple Chicken Tenders
1 cup pineapple juice
1/4 cup packed brown sugar
2 tablespoons light soy sauce
2 pounds chicken tenderloins or turkey tenderloins cut into individual servings
1 pkg. wooden skewers, soaked overnight in water
1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken/turkey tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. Lightly oil the grill grate. Grill chicken/turkey tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
spicy chicken soft tacos (chicken tenders, chunked, sauteed with garlic, salt, pepper, chicken broth and a can of rotel spicy tomatos and a pack of taco seasoning added and simmered about 45 minutes) Serve with pico de gallo, cotija cheese and crema. STAND BACK!
beer batter chicken
lettuce wraps with chicken filling
this old school recipe called Companys Coming Chicken that involves gasp! a can of mushroom with roasted garlic soup but decent wine, greyure and asparagus/broccoli. (I'll post if anyone wants)
Easily the two most recommended recipes on this board are....drum roll....
1. Zuni Cafe roast chicken with bread salad
2. Marcella Hazan's Chicken with Two Lemons
Tons of threads discussing these if you search.
Chicken fillets, skin on. separate the skin from the muscle with your finger and push pancetta/bacon/salami/tarragon/garlic/sun dried toms/sliced mushrooms/grated cheese/spinach (pretty much any combination as long as in incudes some aromatics and something with a good fat content) under the skin.
BBQ or grill or pan fry, skin side down first.
Serve on salad.