Your best stovetop chicken dishes?
- The Dairy Queen Jul 28, 2011 09:02 AM
I'm looking for new chicken recipes, but it's that time of the year where it's too hot to use my oven. And the grill is more or less my partner's domain. So, I'm looking for your favorite stovetop chicken dishes and recipes. Ideas?
Thank you in advance!
For every night easy cooking, I make chicken along the lines of marsala or piccata--pound flat chicken, dredge in seasoned flour, cook in oil, remove from pan. Add more oil/butter if necessary and saute vegetables. Deglaze w/ alcohol (marsala, wine, lemon juice, balsamic, etc.), Reduce and add butter, if wanted. Return chicken to sauce.
For more time I braised chicken paprika. again making along the same lines. Using thighs/legs, dredge in seasoned flour, sear each side 1-2 minutes. Remove. Saute vegetables (includes onions), deglaze, and add stock. Return chicken. Simmer on low for an hour or more until done.
Don't know if any of that is new since it's same old, same old for us.
Pound chix breasts to even thickness, season w/ salt and pepper. Brown in pan and remove to keep warm. To pan, add butter and mushrooms. Saute until mushrooms cooked through, deglaze w/ white wine, let reduce a couple minutes, add 1/2 and 1/2 and cream(about 1/2 cup or so) let reduce another couple minutes, add salt, pepper, thyme to taste and a squirt of dijon mustard. Add chix back in. Serve over rice or noodles. Sorry about the vague measurements, I just go by what looks and tastes right.
My favorite stovetop chicken is super easy, simple and delicious.
Take chicken thigh(s), salt and pepper, and put skin side down on a nonstick skillet over medium heat. Cover and walk away for oh, 10 minutes or so.
Flip chicken. The skin should be super crispy. If not turn up the heat and wait a couple more minutes. Flip and let the other side brown for another 5-10 minutes.
I actually like to eat it just like this, but if you're into something fancier, you can finish with a little soy-lemon-butter combo for some added deliciousness. Or really any pan sauce type preparation you're into. But cooking chicken thighs on the stove like this just can't be beat in terms of flavor and crispyness.
TDQ, I bet you have a huge skillet. This is gonna be a little vague, but I know you can figure it out. Just brown your pieces nicely, and remove from skillet. Then saute a little garlic, and when it's just transparent, add a bed of sliced zucchini, mushrooms, and artichoke hearts. (I used well-rinsed marinated ones for this because we like the flavor and I'll be goddanged if I'm spending time trimming out and steaming baby 'chokes.) re-add your chicken and a good glug of white wine; cover and simmer on low. After about 40 minutes, add a handful of cherry tomatoes and another of black olives - brined, preferably. Give it all a good toss and serve it up with some plain penne with parmesan and pepper and a little extra olive oil. Yum.
(Oh....this gives up a lot of juice, for obvious reasons. If you want, at the end, you can finish the sauce with a bit of cold butter swirled in, or a few balls of buerre manie.)