Tag Archives: Chicken

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Chicken and Dumplings (Grit)

Okay, I did a couple things differently.  For one, I sauted some garlic in olive oil before doing anything else, and added some spices beyond salt and pepper.  (A couple bay leaves, some fresh sage from the front plant of doom, some rosemary, and some onion powder…  would have been fresh onion, but I wasn’t feeling like starting a new onion tonight.  Touch of lazy there.)  I also used more salt and pepper than was called for, and there still wasn’t enough pepper.  One of the few times I have added more post cooking.

1 broiler chicken, cut into (8) pieces, (3-5 lbs)

Water

1/4 tsp black pepper (1 tsp?  2 tsps?  more?)

2 tsps salt (divided) (I would go with more of this in with the chicken, too)

2 c all purpose flour

4 tsps baking powder

2 Tbs lard, cold and coarsely chopped (we used butter, and it took more than 2 T)

1 c milk

Put chicken in pot, cover with water.  Add pepper and salt.  (And other spices as desired.)  Cover and simmer for an hour.  Or until chicken is tender.  Or not pink next to the bone.  Or…  basically until it is done and starting to bone itself.

Combine the flour, baking powder, and 1 tsp salt in a bowl.  Cut in whatever fat you are using until it is all coarse and crumbly.  Add milk 1/4 c at a time and mix until it becomes a soft dough.

When chicken is fully cooked, pull out of the broth, skin, shred, etc…  (I then put the bones and skin and other bits into a pot to make more broth for other uses.)  Put shredded chicken back in the original pot.  Bring to boiling.  Drop the dough into it in teaspoonish amounts.  Cover and boil for 12 minutes.  Or until the dumplings have doubled.

Serve.

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Clay Walker’s “To Die For” Chicken with “Amazing” Sauce

To Die For Chicken

4 skinless, boneless chicken breasts

salt and pepper to taste

1 c. flour

2 T vegetable oil

Amazing Sauce

Ziploc chicken and pound down to 3/4 inch.  Salt and pepper to taste.  Dredge until evenly coated.  Heat at medium high.  Place chicken in (not non-stick) pan.  Cook on each side until golden brown.  Remove with tongs.  Remove skillet from heat.  Put chicken in foil and turn to the Amazing Sauce.

Amazing Sauce

2 T oil

1 shallot or 1 bunch scallions or 1 medium to large leek, finely chopped

1 c chicken broth

1/2 c dry vermouth or white wine

1 tsp salt

1/2 c whipping cream

Heat oil in skillet used for chicken, medium high.  Saute shallots.  Pour in broth and vermouth, stir and scrape.  Bring to a rolling boil.  Add salt.  Reduce until 1/8 inch deep.  Add heavy cream, reduce heat, and stir a minute.  Serve on the chicken.

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Green Chile Chicken Enchiladas

Approx 1 lb roasted skin-on green chiles

2 T olive oil

1 T butter

(5-10) (to taste) large garlic cloves

salt

pepper

ground cumin (fresh roasted is best)

3 c chicken stock (or more, as needed)

10 corn tortillas

Approx 1 lb shredded cooked chicken

2-3 c shredded cheese

sour cream

Preheat oven to 400.  Chop chiles.  (Original recipe said to skin, I just took the woody ends off.  Charlie said the deseeding was likely included for people wanting less heat.)  Heat olive oil and butter over med heat.  Add garlic, cook until fragrant.  Add chile, salt, pepper, cumin.  Cook for a few minutes, stirring every so often.  Add 1 c chicken stock (or more, if needed).  Simmer down to 1/3 original volume.  Bring rest of chicken broth to a simmer, and dip the tortillas in it.  (Quickly, just enough to dampen.  You want them softer, but cornmeal mush, which they become very easily, is not the goal.)  Transfer to baking sheets.  Fill with chicken and 1 1/4 c (ish) of the cheese.  Wrap, put into a baking dish.  Cover with chile sauce and top with cheese.  Bake 15-20 minutes or until cheese is browned and bubbling.

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Chicken Curry Lavette (Music in the Kitchen)

This looked interesting, but I’d been a bit worried about it.  Turned out to be quite tasty, and possibly a little addictive.

2 boneless chicken breasts (or eq weight)

1 can creamed chicken soup

1 bunch blanched broccoli florets

1 c grated cheddar cheese

1 c mayo

1/2 tsp lemon juice

1 T curry powder

bread crumbs

butter

chicken broth

Poach breasts in broth.  Set aside.  Mix florets, soup, cheese, mayo, lemon juice, curry powder.  Cube breasts and add.  Blend.  Pour into greased baking dish.  Sprinkle with bread crumbs, drizzle with butter.  Bake at 375 for 30 minutes.

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Chicken with Tomato Sauce and Butter (Madhur Jaffrey)

4 chicken legs
2 chicken breasts
2 medium sized onions, peeled and chopped
5 cloves garlic, peeled and coarsely chopped
2″ by 1″ piece fresh ginger, peeled and coarsely chopped
1 stick cinnamon, 2 1/2 to 3 inches long, broken up
seeds from six whole cardamom pods
8 whole cloves
1 tsp whole black peppercorns
2 bay leaves, crumbled
1 hot dried red pepper, crumbled
6 T veget oil
16 oz canned tomato sauce
1 tsp salt
4 T lightly salted butter

Remove skin from chicken.  Divide legs and quarter breasts.  Pat dry and set aside.
Blend:  onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 T water.
Heat oil.  When hot, add chicken pieces, and brown (minute a side).  Remove and set aside.
Lower heat to medium and pour in blender paste.  Either shield the pot, or close your eyes and avert your face as you do so.  Stir and fry for five minutes, scraping the bottom of the pan as you go.  Add tomato sauce, 3/4 c water, and salt.  Bring to a boil.  Cover.  Turn heat to low and simmer 30 minutes, stirring every 6-7.
Add chicken to pot.  Bring to a boil, cover, and simmer over low heat for 25-30 minutes.  Stir every 5-6 minutes to avoid sticking and burning.
I suggest preparing to this point in advance, and leaving it in the fridge for a day or so.  The improvement to the taste is incredible.
Cut the butter into four pats.  Take off heat.  Add butter, and stir in gently.

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Savory Chicken Breasts (Betsy Codier)

2 split chicken breasts, skinned and boned

2 T melted butter

1 tsp kitchen bouquet

1-2 c white wine

Equivalent to 1 chicken bouillon cube

3 oz mushrooms

8 oz water chestnuts

1 T cornstarch or flour

2 T cold water

browned sliced almonds

Brush chicken with melted butter and Kitchen Bouquet.  Place mushrooms, wine, and bouillon in small pan – boil until bouillon dissolves.  Brown breasts quickly.  Add sauce, cover, cook 30 minutes to an hour on low until meat is tender.  Remove chicken, add everything else, adding more wine or water as needed.  Return chicken and heat through.  Garnish with almonds.  Serve on pasta or rice.

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Chicken and Mushroom Soup (Wok Cookbook)

4 oz chicken breast

1 oz dried mushrooms

4 c broth (I used 1/2 chicken, 1/2 mushroom)

(opt:  1/2 oz Szechuan mustard pickles, 1 oz bamboo shoots, 1 oz cooked ham)

Marinade:  1/2 tsp salt, 1 tsp white or rice wine, 1 tsp cornstarch (or flour)

Cut chicken and mushrooms into thin slices.  Marinate chicken (at least 15 minutes).  Bring mushrooms to a boil in the broth.  Take broth off heat and add marinated chicken carefully.  (Slipping it in with chopsticks worked well.)  return the broth to a medium heat and heat until chicken is done.

(If you want to use the optional ingredients, put them in with the mushrooms.)