Category Archives: Chicken

Chicken Saltimbocca

Chicken_SaltimboccaThis dish is popular in northern Italy and Switzerland, but there are several variations around the Mediterranean. “Saltimbocca” means “jumps in your mouth,” and for very good reason — this dish is so simple and delicious, once you try it, you’ll understand why! In general, saltimbocca is a meat, such as veal or chicken, wrapped with sage leaves and prosciutto. It’s typically served with simple sauce, cooked in the same skillet as you cook the meat (hardly ever can go wrong with that). Very good — hope you’ll try it tonight!

4 boneless, skinless chicken breasts, pounded between sheets of plastic wrap with a mallet to about 1/3rd inches in thickness
Salt
Pepper
12 fresh sage leaves
8 very thin slices prosciutto (about 3 ounces)
1/2 cup and 2 tsp flour, divided
1 Tbsp butter
1 1/2 Tbsp olive oil
2 Tbsp dry white wine
1/2 cup chicken stock
2 Tbsp lemon juice
1 Tbsp chopped parsley for garnish

Sprinkle each breast with plenty of salt and pepper on both sides. Place 3 sage leaves on top of each breast, then place prosciutto on top (enough to cover the top of each breast in a single layer), pressing to adhere — if it’s thin enough, it will stick should stick like plastic wrap.

Place 1/2 cup of the flour in a shallow dish. Gently dredge each breast, shaking off excess flour.

Melt butter and oil in a large skillet over medium-high heat. Once foam subsides, place each breast, prosciutto-side down, into skillet. Cook 4 minutes, then gently turn over and cook an additional 3 minutes. Remove from heat and set aside.

Whisk wine and last 2 tsp flour in a small bowl. Add broth, lemon juice and wine mixture to the same skillet. Whisk until sauce thickens a bit. Remove from heat. Season with salt and pepper.

Place chicken breasts on individual plates. Top each with a bit of the lemon-wine sauce and garnish with chopped parsley. Here I served the chicken with steamed asparagus and orange and thyme-scented orzo (the recipe for which, I’ll blog about soon because it’s so delicious!).

Serves 4.

Advertisements

Lime-Scented Chicken Curry

Chicken_and_Lime_Curry (1 of 1)I’ve been cooking red meat like crazy on my new pellet grill/smoker, so it was time to give that a break. This weekend, I was in the mood for something fresh and spicy, so I made this Thai-inspired chicken curry. Fantastic –  this dish really fulfilled my culinary desires for something different (not that I haven’t posted my share of Southeast Asian curries, but it’s been a while). This recipe can also be made with fresh, peeled and grated galangal in place of ginger — if you have access to that, I recommend it. Oh, and for some added fun for the kids, don’t seed the chilies! I hope you’ll try this dish tonight!

1 large onion, coarsely chopped
6 – 8 red Thai bird chilies, seeded and minced
4 garlic cloves, minced
1 stalk lemon grass, tough outer leaves removed, bottom (white) portion very finely chopped
2 tsp ginger, peeled and finely grated
1 tsp turmeric

3 Tbsp vegetable oil
2 lbs boneless, skinless chicken breasts, cut into 2-inch x 1-inch chunks
2 14-oz cans coconut milk
Juice of 1 lime
kaffir lime leaves, finely shredded
2 tsp sugar
2 Tbsp fish sauce
1 lime, cut into wedges for garnish

Combine first 6 ingredients (onion through turmeric) in a food processor. Process into a fine paste.

Heat oil in a wok or Dutch oven over high heat. Add spice paste and stir-fry for 5 minutes. Add chicken and cook an additional 4 minutes. Add the coconut milk, lime juice, lime leaves, sugar and fish sauce. Bring to a boil. Reduce heat to low and simmer for about 25 minutes, or until chicken is tender and sauce has thickened slightly. Remove from heat. Season with additional fish sauce and sugar, if desired. Serve with lime wedges and steamed jasmine rice.

Serves 4.

Chicken and Rice Flavored with Garam Masala

Chicken_and_Rice_with_Garam_Masala (1 of 1)Hi guys! I probably should have thrown something on the grill out back because it was the fist nice day since last fall, but I ended up making this simple and delicious chicken dish last night instead. This dish features garam masala, which is actually a (yummy) blend of ground spices, and is commonly used in Northern Indian cooking. I’ve never made garam masala my self, since it’s readily available at Indian markets. I’ve found that you need to discard what you have on-hand every 6 months, because freshness, as with most ground spices, is very important to a dish. I enjoyed this dish, and I hope you will to — please consider giving it a try tonight!

2 Tbsp vegetable oil
3 garlic cloves, very finely grated or minced
2 1/2 lbs skinless, boneless chicken breasts, cut into 2-inch pieces
2 tsp garam masala
1/2 tsp ground cayenne pepper
2 2/3 cups uncooked jasmine rice
4 tsp salt
4 cups chicken stock
2 Tbsp coarsely chopped cilantro

Heat oil in a large wok or Dutch oven over medium heat. Add garlic and cook 1 minute. Increase heat to medium high. Add chicken and brown on all sides, about 5 minutes.

Stir in garam masala and cayenne pepper. Stir in rice and salt, and then the chicken stock. Bring to a boil. Reduce heat to low, cover wok and simmer for 10 minutes. Remove wok from heat and let stand for an additional minutes. Fluff with a fork, garnish with cilantro and serve.

Serves 4.

Chicken Simmered with Red Bell Peppers and Pine Nuts

Cicken_with_Red_Bell_Peppers_and_Olives (1 of 1)We were in the mood for Spanish food again last night, and happened to have the typical Spanish ingredients on hand (onions, garlic, olives, red bell pepper, sherry, tomatoes, oh and did I mention sherry?) to make this quick, delicious, after-work chicken dish. To me, the hint of sherry in Spanish dishes is what gives them their uniquely Iberian, wonderful depth of flavor. A note on pine nuts — make sure you use only European pine nuts. I learned the hard way that Chinese pine nuts cause “pine mouth,” which is a bitter aftertaste that throws off the taste buds for days. I even read that the pine nuts that grow in Asia are not even edible! Anyway, I hope you’ll try this dish after a hard day’s work some night!

2 lbs boneless, skinless chicken breasts, sliced once down the middle, then sliced cross-wise into 1/2-inch pieces
1 1/2 tsp salt, divided
1/4 tsp ground black pepper
2 Tbsp olive oil, divided
1 large onion, thinly sliced
3 cloves garlic, crushed
1 red bell pepper, thinly sliced
1 Tbsp dry sherry
2/3 cup dry white wine
1 14-oz can chopped tomatoes
2 Tbsp tomato paste
1/3 cup pitted black olives, sliced once lengthwise
2 Tbsp pine nuts, nicely toasted in a skillet over medium heat
3 Tbsp yellow raisins

Sprinkle 1 tsp salt and 1/4 tsp ground black pepper over chicken.

Heat 1 Tbsp olive oil in a large pan over medium-high heat. Add chicken and brown, about 5 minutes. Remove chicken with slotted spoon and set aside.

Add another 1 Tbsp olive oil to pan. Stir in onions, garlic and bell pepper. Cook until softened, about 5 minutes. Stir in sherry and cook another minute. Stir in wine, chopped tomatoes, tomato paste, remaining 1/2 tsp salt, olives, pine nuts, raisins and the chicken. Turn heat to high and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.  Remove from heat and serve with saffron rice.

Serves 4.

Pan-Cooked Chicken in a Fragrant Cumin-Carrot Sauce

Chicken_with_Carrots_and_Cumin2 (1 of 1)Last night, we felt like making something that you might see on a menu in a Parisian bistro, so I made this delicious (and apparently classic bistro) chicken dish. To me, it is a cross between Indian and Moroccan flavors, but I’m guessing the influence is mainly Moroccan for historical reasons. Anyway, all of that is good (love the ginger and lemon in it!). Paired this with a nice pinot gris, simple green beans and nice crusty fresh bread — it’s a wonderful little meal, and I hope you’ll try it tonight!

6 large carrots, peeled and thinly sliced
2 1/2 Tbsp olive oil
2 cloves garlic, minced

1 medium onion, peeled and finely chopped
1 Tbsp peeled and finely grated ginger
2 Tbsp lemon juice
2 cups chicken stock
2 tsp salt, divided
3/4 tsp ground black pepper, divided
1/2 tsp cumin seeds
2 Tbsp chopped parsley
4 boneless, skinless chicken breast halves

Fill a medium sauce pan 3/4 full with water and bring to a boil over medium-high heat. Add 2/3 of the carrots, and bring back to a boil. Cook until tender, about 5 minutes. Remove from heat, drain and set aside.

Heat 1 1/2 Tbsp of the oil in a medium sauté pan over medium-high heat. Add onions and garlic, and reduce heat to low. Sauté gently for 4 minutes. Add ginger and sauté another 1 minute. Add the remaining carrots and stir for 30 seconds. Add the lemon juice, chicken stock, cumin seeds, 1 tsp of the salt and 1/4 of the pepper. Bring to a boil. Cover, reduce heat to low and simmer 6 minutes. Pour contents into a food processor and process until smooth, about 2 minutes.

Pour the carrot sauce through a fine sieve into a bowl (discarding any solids) and return to sauté pan. Stir in the reserved boiled carrots and the parsley, and bring to a boil. Reduce heat to very low, cover and keep warm while you prepare the chicken.

Heat remaining 1 Tbsp oil in a large sauté pan over high heat. Rub remaining 1 tsp salt and 1/4 tsp pepper all over chicken breasts. Add chicken to pan and cook on one side for 8 minutes. Turn breasts over and cook an additional 5 minutes, or until no longer pink in the middle. Transfer chicken to the carrot sauce and turn over a few times to coat. Place each chicken breast in a bowl and ladle the sauce over each. Garnish with additional chopped parsley, if desired. Serve with fresh bread.

Serves 4.

Chicken with Olives, Rosemary and Peas

Chicken_with_Olives1 (1 of 1)This dish is from Rome, and is prepared with wonderfully fresh and simple ingredients that are typical of Mediterranean cooking. The key to this type of dish is the anchovy paste (or crushed anchovies), which adds a necessary depth of flavor that isn’t at all fishy in the final product. This recipe smelled so great while cooking that family members, cats and dogs were hanging out underfoot, waiting to sample it — I hope you’ll try it tonight!

2 lbs, boneless, skinless chicken breasts, cut into 2-inch chunks
1 tsp salt
1/2 tsp ground black pepper
3 Tbsp olive oil
1 medium red onion, peeled, halved and thinly sliced
1 1/2 chopped fresh rosemary
1/2 cup dry white wine
1/2 cup flavorful black olives (such as Kalmata), pitted and halved lengthwise
1 tsp anchovy paste
1/2 cup peas
1 1/2 Tbsp red wine vinegar

Combine chicken, salt and pepper in a bowl, and set aside.

Heat oil in a Dutch oven over medium-high heat. Stir in chicken and brown for 5 minutes. Stir in the onion, rosemary and wine. Cover, reduce heat to low and simmer 10 minutes.

Stir in olives, anchovy paste and peas. Cover and simmer 15 minutes (cover partially for last 5 minutes). Remove from heat. Stir in red wine vinegar and serve with fresh bread or steamed white rice.

Serves 4.

 

Korean-Style Braise of Chicken with Vegetables (Dakjjim 닭찜)

Dakjjim1 (1 of 1)I really enjoy dining at Korean restaurants — the whole experience (including the food, of course), is usually quite great. I also like to try my hand at cooking Korean in my own kitchen. Some of my favorites to make at home are bulgogi, bibim bap, dwaejigogi kimchijjigae, and the list goes on. Last night, I was in the mood for Korean comfort food, so I made dakjjim (braised chicken).  This version is spicy and delicious, and really satisfied my craving for Korean — I hope you’ll try it this weekend!

1 3-lb chicken, skin and fat removed, but bone intact, cut into 8 pieces
3 tsp salt, divided
1/2 tsp ground black pepper
2 1/2 Tbsp rice wine (or mirin)
2 garlic cloves, peeled and crushed
3 medium potatoes, peeled and cut into 1-inch cubes (I use Yukon Gold)
1 large carrot, peeled and cut into 1-inch cubes
2 medium onions, peeled and cut into 1-inch chunks
1 Tbsp sesame seeds, ground to a paste in a mortar and pestle
2 tsp soy sauce
2 Tbsp gochujang chili paste (available in Asian markets)
3 Tbsp Korean chili powder (available in Asian markets)
2 Tbsp canola oil
4 cups water
3 green chilies, seeded and chopped
1 red chili, seeded and chopped
1 Tbsp sesame oil
2 spring onions, finely sliced
1 tsp sesame seeds for garnish

Place potatoes and carrot in a bowl and cover with cold water. Let soak for about 20 minutes.

In a large bowl, place chicken pieces, 1 tsp salt, ground black pepper and rice wine. Combine well, cover and place in refrigerator while potatoes and carrot soak.

In a small bowl, combine sesame see paste, soy sauce, gochujang paste and Korean chili powder. Set aside.

Heat 1 Tbsp of the oil in a large wok or similar pan over high heat. Add crushed garlic and stir for 10 seconds. Add chicken with its marinade. Cook until nicely browned, about 8 minutes. Remove chicken with a slotted spoon to paper towels and let stand.

Heat remaining oil in the wok over high heat. Add drained potatoes, carrot and onions. Stir-fry vegetables until slightly tender, about 8 minutes. Stir in water, remaining 2 tsp salt, gochujang mixture and chopped chilies. Bring to a boil, then reduce heat to medium-high. Simmer until sauce has reduced by a third, about 20 minutes. Remove from heat and stir in sesame oil. Pour into 4 serving bowls. Garnish with spring onions and sesame seeds. Serve with bowls of steamed white or brown rice.

Serves 4.