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.
Category: Chicken
Chicken Marbella
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
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
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:
- 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)
- Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
- 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.
CSA Week #8
Smothered Chicken and Barley
- 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
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
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
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.
Chicken Stir Fry
Linda Holzheimer
- 4 half chicken breasts, de-boned, skinned and cut into pieces
- 2 ½ cups broccoli, cut into florets
- 1 ½ cups sliced mushrooms
- 4 green onions, sliced diagonally
- ½ cup vegetable oil
- ½ t. garlic powder
- ¼ t. ground ginger
- 2 t. sesame seeds
- ½ t salt
- 1 cup chicken broth
- 1 T. cornstarch
Heat ¼ cup of oil in wok and quick cook garlic and ginger. Add chicken and sesame seeds and stir fry until brown, 4-5 minutes. Remove from pan. Heat remaining oil and add vegetables and salt and stir fry until crisp tender. Mix cornstarch with bouillon, add to wok and stir until thickened. Add chicken, toss all ingredients together and serve over rice
Eat On Edgecliff 