Need one of those chicken one-pot meal ideas for tonight- please!
Back again... now I find myself with 3 chicken legs and 2 chicken breasts on the bone and no idea what to do with them. Made chicken curry last week and cacciatore. Now what? Something quick and simple would be great - I have stuff in my pantry that might help...thoughts please?
1. Preheat oven to 400 °F. Toss chicken pieces - cut in 2" chunks, cloves of garlic, and vegetables of your choice (zucchini, tomatoes, green-red-yellow peppers, corn, potatoes, carrots, onions, etc.) in a baking dish with lemon juice and extra virgin olive oil. Season with salt and pepper. . Top with the Parmesan cheese and fresh herbs and bake for 20-25 minutes.
We had this again last night for like the 3rd time...very delicious and couldn't be easier...BUT you really should baste the chicken and potatoes every 10 or 15 minutes. For the amount of chicken you have, I would just cut everything in half. Greek Chicken and Potatoes from Epicurious:
Maybe coq au vin. Brown chicken in a dutch oven. Add some pearl onions (or onion slices would do), mushroioms, salt, pepper, some herbs such as fennel sage and thyme, wine (I favor ), amd chicken stock to cover. Cover the and put in a 350 degree oven for an hour, Though there are "classic" recipes, it's very amenable to improv.
Sautéed Chicken With Green Olives and White Wine
1 1/2 tablespoons extra virgin olive oil
2 leg-thigh pieces chicken, cut in 2, or 4 thighs
Salt and freshly ground black pepper
1 cup white wine
1/2 cup cracked green olives
1/2 lemon, thinly sliced, seeds removed
1/4 cup broken walnut pieces
handful coarsely chopped parsley leaves, for garnish.
1. Brown chicken pieces in hot skillet with 1 tablespoon of oil. Season with salt and pepper.
2. With chicken skin side up, add wine and olives. Adjust heat to simmer vigorously, 10 to 15 minutes.
3. When chicken is nearly done, place slices of lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into the sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.
Easy Teriyaki Chicken
• 3/4 pounds chicken breasts or thighs
• 2 tbsp sake (rice wine)
• 4 tbsp soy sauce
• 4 tbsp mirin (sweet rice wine)
• 2 tbsp sugar
• grated fresh ginger root
Poke chicken with a fork. Mix other ingredients in a bowl for the marinade. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. Brown chicken, skin side-down on medium heat. Turn the chicken over to fry the other side on low heat. Pour the marinade in the pan. Cover, and steam on low heat until chicken is done. Remove lid and simmer until the sauce becomes thick. Turn off the heat. Slice the chicken and serve on a plate with the thickened sauce. Garnish with freshly grated ginger .
Would you like a recipe for cornflake crusted chicken? It's probably not as good as your mom's.
Cynsa you read that? :-) I would LOVE that recipie - my mom passed away a long time ago and I never got that recipie from her. Please! That would be great! :-)
And thank you both for the chicken recipies - sound delicious - I will file them away with the others to use this fall/winter!
Way back in 1985, we did a Family Cookbook and my brother-in-law submitted his recipe for Fast Chicken: one whole chicken cut in 8 pieces
Marinade: Mix 1/2 cup sour cream, 1 Tablespoon fresh lemon juice, 1 teaspoon each of salt and Worchestershire sauce, 1/2 teaspoon each garlic powder, celery salt and dry mustard, 1/8 tsp. pepper
Dry Coating: 1/4 cup corn flakes, crushed
Wash chicken pieces and pat dry with paper towel. Toss chicken pieces in the marinade. Toss chicken in crushed corn flakes and press together. Cover and refrigerate for 20-seconds, 15 minutes... or, one hour to overnight (remember, this is FAST chicken) Heat oven to 350°F. Bake chicken on foil-lined baking sheet for 45 minutes or until tender.
Chicken Paprikash comes to mind.
I always sear the chicken, and then caramelize the onions, and many use of water instead of properly using chicken stock. This is very close to my recipe. Your quantities will be different, but the process will be the same.
Try a Moroccan style Lemon Chicken Tajine. Brown your chicken in the "one pot, like say, a covered skillet. To that add 1-2 cans of garbanzos and 8-12 oz of green olives w/ pimentos with their juices. At least 1 teaspoon of cumin, and a whole lemon sliced into disks, plus a little extra lemon juice. Traditionally you would use Preserved Lemon, but unless you make your own (as I do) they're hard to find. Let this "stew" cook, covered, until the chicken temps 160F
chicken over rice with orange -
package of white and wild rice, or whole grain mix - like an uncle bens or some brand you like
can of mandarin oranges
brown the chicken in pan - remove. Add rice mix to pan. Drain oranges - reserve juice. Use juice as part of liquid needed for rice, use water for rest. Add liquid to rice. Put oranges on top, chicken on top. simmer on top of stove til rice is done - chicken will be too.
Here's my once a week staple. I use either bone in pieces or cutlets. It works with turkey cutlets too.
Kellog's cornflake crumbs
2-3 eggs or egg whites, beaten with a squirt of mustard and a tsp of apricot jelly
Rinse chicken and pat dry
Mix salt and pepper into egg mixture
Dip pieces into egg mixture and then into crumb mixture
Place on greased cookie sheet (I use a disposable one or line with foil and then spray with Pam)
Bake at 400 degrees until crispy and golden, and chicken is cooked through. (about 40 min? I'm not really sure, since I never time it)
You can add the rosemary to the crumbs or the eggs, if you're using it. The mustard and jelly gives it an interesting flavor. Also, sometimes I use panko or plain breadcrumbs and add tons of spices. My mother dips her chicken in Italian salad dressing (the fat free kind), but I don't care for the dressing, so I never tried it. The rest of my family raves about it though.