Category: Chicken

Bob’s Chicken and Cabbage Salad

Cabbage, Chicken, Garlic, Lemon, Nuts, Salad, Soy Sauce

We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)

Bon Appetit

  • DRESSING
  • 8 garlic cloves, finely chopped
  • 1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
  • ½ cup vegetable oil
  • ¼ cup Dijon mustard
  • ¼ cup toasted sesame oil
  • ¼ cup unseasoned rice vinegar
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. soy sauce
  • Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt (PJH: don’t use this much)
  • Tbsp. plus 1 tsp. sugar
  • 1/2 tsp. freshly ground pepper
  • SALAD AND ASSEMBLY
  • 4 skinless, boneless chicken breasts (about 2 lb.)
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
  • ¾ cup raw almonds
  • ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
  • 4 baby bok choy, thinly sliced crosswise
  • 6 scallions, thinly sliced
  • 2 8-oz. cans water chestnuts, drained, quartered
  • 1 7-oz. bag mung bean sprouts (about 2½ cups)
  1. Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
  2. Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
  3. Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
  4. Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
  5. Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
  6. Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
  7. Pile salad on a platter; top with reserved almonds.

  • Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Aegean Chicken

Artichoke, Chicken, Garlic, Main Dishes, Olive, Tomatoes

Kathryn Purcell via Lisa Damour

PJH: I made this w boneless chicken breasts – just browned them first with no flour, used fresh mushrooms and kalamata olives. Was very good… maybe try boneless thighs next time.

  • 2 whole chicken breasts
  • flour to dredge chicken
  • 9 oz can of marinated artichoke hearts, liquid reserved
  • one can of sliced mushrooms, drained
  • 14 oz can of chopped tomatoes and its liquid
  • 3 cloves garlic, minced
  • 1 t salt
  • ¾ t oregano
  • 1 t dried dried basil
  • ¾ t black pepper
  • ¾ cup straight Sherry
  • ½ cup pitted black olives (optional)

Directions

Cut the chicken into 2-3 inch pieces and dredge in the flour. Saute in liquid reserved from artichoke hearts until lightly browned. Add the artichokes, mushrooms, tomatoes, garlic, and seasonings, simmer for about 10 minutes. Add the Sherry and simmer 5-10 minutes more. Add olives and simmer till heated through. Serve over any type of pasta or polenta.

Chicken Marbella

Chicken, Garlic, Main Dishes, Olive, Wine

Kathryn Purcell via Lisa Damour

This is a wonderful dish for those times when you need to make something that seems fancy, but you don’t have any time to cook. It takes about 10 minutes to throw this dish together the night before you need to serve it. A green salad and some wild rice complete the meal.

  • 3 – 4 lbs. of chicken parts (breasts, legs, thighs)
  • 5 cloves garlic, chopped
  • 1/4 cup dried oregano
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • salt and pepper to taste

Arrange chicken in a single layer in a casserole. Combine remaining ingredients, pour over chicken, cover, and let marinate overnight, flipping the chicken in the morning and letting it marinate all day. Preheat oven to 350°. Bake for 50 minutes to 1 hour, basting frequently with marinade in casserole. Chicken is done when thickest pieces yield clear yellow juice when pricked.

Greek Lemon Chicken

Chicken, Garlic, Lemon

downshiftology.com

Ingredients

  • 8 bone-in chicken thighs
  • ⅓ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 4 garlic gloves minced
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
  • Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge. 
  • Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top. 
  • Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you’re serving this dish up for a dinner party, you can garnish it with lemon slices if you’d like.

Smoked Whole Chicken

Apple, Chicken, Lemon, Main Dishes, Onion

Perfect, flavorful and moist chickens every time.  We always do two chickens with one recipe of brine and one recipe of fruit/veg on our Weber smokey mountain smoker for 4ish hours at 250 degrees (and throw some sausages on the second shelf for last two hours).  Definitely do the overnight brine.  The trimmings and carcass make great smokey stock for soup.

http://www.extraordinarybbq.com

Ingredients

  • 1, 3-5 lb chicken
  • 1 lemon
  • 1 onion
  • 1 apple
  • 2 garlic cloves
  • Salt & Pepper
  • Paprika
  • Olive Oil

brine recipe:

  • 1 gallon water
  • 1 cup kosher/sea salt (1/2c iodized)
  • 1 cup brown sugar

brine instructions:

  1. Mix all of the ingredients together in whatever container is needed for the amount of meat you have. (PJH: two Costco chickens brined in big huge stock pot)
  2. Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
  3. When you remove your meat from the brine, thoroughly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!

chicken instructions

1. Brine the chicken – overnight if possible.

2. Chop the lemon, onion, apple and garlic cloves. Throw them in a bowl and mix together with salt, pepper and olive oil. Set aside.

3. Take your chicken out of the brine and rinse with cool water. Set on a tray. Now take the mixture you just made and stuff it inside the chicken.

4. Rub olive oil all over your bird. This will help give it a nice golden brown color. Then sprinkle salt and pepper all over, and a light dusting of paprika for color.

5. Set up your grill for indirect cooking (or use your smoker).

6. Place your bird away from the heat, and throw a bunch of wood on your coals. Stick with fruit wood – apple is a good pairing with chicken. Assuming your grill holds its temp around 250, and depending on the weight, your chicken will cook for 3 – 5 hours. You want an internal temperature in the leg of 170. If the bird is bigger or your heat is lower, it will take longer to reach this temperature.

7. Let the chicken rest for at least 20 minutes before pulling apart or slicing.

Smothered Chicken and Barley

Barley, Chicken, Red Pepper, Tomatoes
  • 1 t. cumin
  • ¾ t. chili powder
  • ½ t. salt
  • ½ t. cinnamon
  • ½ t. mint
  • 1/8 t. garlic powder
  • 1/8 t. ground red pepper
  • 6 chicken thighs
  • ½ t. vegetable oil
  • 1 ½ cup chopped onion
  • 1 ½ cup chopped red pepper
  • 1 T. soy
  • 3 ½ cups chicken broth
  • 1 ¼ cup barley
  • 1 can tomatoes, drained and diced
  • 6 T. green onion

Coat chicken thighs with spices and brown in oil.  Take chicken out of pan and saute onion and peppers until soft.  Put chicken back in pan, add soy, chicken broth, barley and tomatoes.  Bring to a boil and simmer for 55 minutes.  Stir in green onions when finished.

Shenanoah Spaghetti with Chicken

Apple, Chicken, Green Pepper, Main Dishes, Pasta

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Roast Chicken

Chicken, Lemon, Main Dishes

Alissa taught us this super simple way to roast a chicken that works great every time

Salt and pepper a washed chicken generously inside and out.

Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.

Tie up the legs.

Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.

Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.

Works every time.

Chicken and Wild Rice Casserole

Chicken, Cream, Main Dishes, Mushrooms, Nuts

Kirsten Gail

10 servings

  • 2 boxes Uncle Ben’s Wild rice
  • 8 oz. Mushrooms
  • 1 onion chopped
  • ¼ butter or margarine
  • salt and pepper (make sure you put some in because it will need it)
  • 4 cups diced chicken
  • 2 cups canned chicken broth
  • ½ cup blanched almonds
  • ½ pint heavy cream

Sauté mushrooms and onions in butter.  Cook rice according to package directions.  Mix all together.  Bake uncovered for one hour at 350.

Freezes well before or after cooking.