Posts Tagged ‘Chicken’

I mentioned yesterday that my neighbor has invited me to raid his herb garden anytime I want.  Afraid I might not venture into his backyard and help myself, he showed up at my front door two days ago with three ziploc bags: Fresh oregano, fresh thyme and fresh rosemary.  He freely admits he’s not a cook; the herbs in his garden are there to be available  to his son (who is a great cook), when he visits.  I think because he doesn’t cook, he didn’t realize that I could never use up all these herbs while they’re still fresh – I think they’re destined for the freezer in another day or so.

Ah hah!  I found two recipes online that would utilize all three, at least I could make a dent in my bounty.  Last night I made ROSEMARY BREAD and while it was cooling, I prepped some chicken quarters for today’s recipe;  LEMON and OREGANO CHICKEN.  It uses thyme, oregano and basil.  We had it for dinner tonight and Peter was amazed at how delicious marinated chicken tastes and he prefers chicken breasts not the dark meat quarters.  It’s really easy!


photo by David Prince


1 (3 1/2 -4lb) whole chicken cut up or the equivalent weight in breasts, legs, thighs

Fresh basil torn into pieces

2 garlic cloves minced

1 lemon / zest and juice

1/4 cup of fresh oregano

2 TBS fresh thyme

3 TBS balsamic vinegar

Kosher salt and ground pepper

1 pinch of red pepper flakes

1/4 cup olive oil

Whisk olive oil, vinegar, lemon zest and juice, oregano, thyme, basil, garlic and crushed pepper.  Put the mixture in a large ziploc bag and add the chicken.  Let it marinade 1-2 hours or overnight.  I opted for overnight which also means all the next day.

Season the chicken with salt and pepper and grill breast side down (or skin side) on medium high with lid closed for 10–15 minutes and charred.  Flip over and cook till the chicken registers an internal temperature of 160º.  Let rest 10 minutes.

This recipe is a variation of Martha Stewart’s Grilled Chicken with Lemon and Oregano

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I had looked up this recipe and thought what a nice meal this would be and I asked our friend Michael to join us.  He opted for Sunday morning breakfast out instead but I decided to make the dish anyway.  It looked quite simple and I’m not saying it was at all difficult because it wasn’t and you will see for yourself, however, it took more time than I thought and we ate about 9:00 last night.   That’s not a problem for us New Yorkers who are used to eating later than most.  I hope you will make this dish;  Just give yourself the time it takes to cook!

Chicken Hunter-Style  a/k/a Chicken Cacciatore

Chicken Hunter-Style
a/k/a Chicken Cacciatore


3 # split chicken breasts, drums and thighs

Searing flour (it’s like Wondra)

2 TBS vegetable oil

8 oz white mushrooms sliced

2 cloves of garlic minced

1 pkg of mirepoix (7oz) – (mirepoix is diced celery, onion and carrot)

1 1/2 cups of kitchen-cut Roma tomatoes with basil (You could probably use any cut up or diced tomatoes with basil)

2 tsp Herbes de Provence

2 cups dry red wine

1 carton chicken broth (32 oz)

Salt and Pepper

1TBS fresh tarragon chopped ( I used dried)

Preheat oven to 350 degrees:  Halve chicken breasts; dust with pan-searing flour.  Heat  oil in large braising pan on MED. Add chicken, brown on all sides, 8-10 minutes.  Transfer chicken to a clean platter.  Discard all but one TBS of pan drippings.

Add mushrooms; cook 2-3 min.  Add garlic and mirepoix; cook 2-3 min, stirring.  Add tomatoes and herbes; cook 3 min.  Add wine, cook 7-10 minutes till liquid is reduced by a one-third.  Add stock; season with salt and pepper.  Return chicken to pan; heat till simmer.

Cover; place on center rack in oven.  Braise one hour.  Carefully remove lid; cook 20 minutes uncovered, till meat is fork tender and sauce is thickened.

Transfer chicken to clean serving platter.  Stir tarragon into the sauce and pour over chicken.

Recipe from Wegman’s MENU magazine Fall 2013

WHAT I LEARNED!   I followed directions and times carefully, however, the sauce did not thicken.  Perhaps if left in the oven for longer than 20 minutes uncovered, it would have.  We had too much sauce and it was not thick.  I think I would use less chicken broth next time and see what happened.  Once I realized how much sauce I had I made some rice to go with the meal and that was a great idea.  Spooning that delicious sauce over the rice was yummy.  I also sauteed some broccoli florets in garlic and olive oil as a  side dish.

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Tasty Tidbits Tuesday

Ocean Spray brand dried cranberries

Ocean Spray brand dried cranberries

This is a great dish on its own and could also be served over couscous

1 large butternut squash-peeled and cubed

2 TBS extra-virgin olive oil

4 chicken leg quarters

coarse salt and ground pepper

1 red onion, cut into 1/2″ wedges

2 TBS chopped fresh sage

4 tsp ground coriander

1 tsp ground nutmeg

2 cups low-sodium chicken broth

1/2 cup dried cranberries

In large Dutch oven or heavy pot, heat 1 TBS oil over medium-high.  Season chicken with salt and pepper and in two batches, cook skin side down until skin is golden and crisp, about 5 minutes per batch.  Transfer chicken to plate; pour off fat from pot.

Add 1 TBS oil, squash and onion to pot and cook until vegetables are beginning to soften, about 5 minutes.  Add sage, flour, coriander and nutmeg and cook, stirring until fragrant, about 2 minutes.  Add broth and cook, stirring and scraping any browned bits with a wooden spoon, 1 minute.  Nestle chicken, skin side up in squash mixture, add cranberries, and bring to boil.  Reduce heat, partially cover, and simmer till chicken is cooked through and squash is tender, 20-25 minutes.

Recipe from Martha Stewart Every Day Food

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Tunisian one pot chicken dish, spicy green sauce,

Tunisian One-Pot Dish as Spicy as You Like It

I prepared this dish last night, the recipe was in the New York Times.  It was a bit complicated, BUT, BUT, it was delicious and I took some shortcuts that I will share with you.  And we ate the leftovers tonight, even better! I’m going to write out the recipe the way I made it and not exactly as it was written.  If you want the original please go to http://www.nytimes.com/2012/04/25/dining/chicken-with-couscous-sauce-on-the-side.htm

4-6 drumsticks (next time I am going to use skinless)

3 cups canned chick peas (rinsed and drained)

1/2 lb small white turnips – peeled and cut into wedges

1/2 lb carrot sticks (or cut into 2″ batons)

1 small onion – peel, insert a few cloves. (I didn’t have any cloves so I used ground cloves, about 1 tsp.)

1 bay leaf

1 tsp coriander seed – I used ground powder about 1 1/2 tsp

1 tsp cumin seed – I used ground powder about 1 1/2 tsp

1 tsp caraway seeds – I crushed them between two spoons.

1 tsp cayenne pepper

salt and ground pepper

1 large onion – chopped to = 2 cups

6 garlic cloves minced

1 -2 TBS olive oil

ground cinnamon (recipe calls for 1 stick – too expensive)

Spicy green sauce (recipe below)

Cooked and buttered couscous or rice

Put the chickpeas in a medium sauce pan with about 5 cups of water, add bay leaf, and onion with cloves (or sprinkle the ground cloves into the water), season with salt.  Bring to a  boil and then leave to simmer while preparing the other ingredients. 

Mix the spices together (cumin, coriander, caraway, cayenne pepper)

Rinse chicken legs and pat dry-season generously on all sides with salt and pepper.  Sprinkle the spice mixture on the chicken legs and rub into the meat.

In heavy-bottomed soup pot or Dutch oven, heat the olive oil over medium-high heat.  Add chicken legs and brown gently until golden, about 4 minutes a side.  Remove legs and set aside.  In same pot, add diced onions and a little salt. Let onions soften and color for 3-4 minutes, stirring occasionally, and scraping up any brown bits.  Add cinnamon and garlic and cook for a minute more.

Drain chick peas and reserve broth. I kept the onion in the broth.  Return the chicken legs to the pot and pour in 4 cups of the chickpea broth.  Bring to a boil, then reduce heat to a gentle simmer. Cook covered for about 25 minutes.

Add the chickpeas, carrots and turnips and cook, covered, for 15 minutes more.  Let rest 5 minutes and skim excess fat.  Serve with the broth, spicy green sauce and buttered couscous.

Spicy Green Sauce

1 preserved lemon or the grated zest of 1 lemon.  I got a jar of preserved lemon at an Indian grocery store but I believe the zest would just as good, since the recipe calls for using only the skin.

1 garlic clove smashed with a little salt to make a paste.

1 or 2 serrano or jalapeno chiles, very finely chopped. Use less for a milder sauce.

1 cup of finely chopped cilantro, leaves and tender stems

1/3 cup olive oil

3 scallions finely chopped

If using preserved lemon, remove from brine, rinse well and chop the peel in 1/16 inch cubes. Reserve pulp for another use. Put cubes aside.

In a small bowl, mix the garlic paste, chiles and cilantro in a blender or food processor, keep a small amount of cilantro out.

Stir in the olive oil, scallions and diced lemon or zest.  Taste and add salt or more oil if necessary.  Once sauce is made and in a small serving dish, you can mix in the rest of the chopped cilantro which gives the sauce texture.

This one-pot meal was excellent and even better the next day although we had eaten all the chicken the night before!

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This morning on CBS News , I happened to hear Tony Tantillo describe a dish I think he called Tuscan chicken.  I was interested but not paying full attention because I assumed I could get on their website.  WRONG!  For some reason today’s recipe is not on the site.  I tried to remember everything he said and found a similar recipe for Tuscan Chicken which would serve as the basis for this dish.

At trip to Fairway Market to get a few ingredients and I was ready to create this dish for dinner tonight.  Here’s what I did:

1 whole roasted chicken

2 oz olive oil

3-4 cloves of garlic sliced

4-5 small Yukon Gold potatoes, thinly sliced

1 can of cannelini beans

1/4 cup dry white wine (optional)

1 med. can of diced tomatoes or 1 fresh tomato

3/4 cup chicken broth (or more if needed)

1/2 to 3/4 # of fettucine rigate

2=3 fresh sage leaves

pinch of red pepper flakes

fresh parsley

grated Italian cheese (I use whatever I have; Pecorino, Romano, Parmesan)

Large skillet or braising pan

Heat the olive oil, add the garlic and cook on MED for about 2 min.  Add the potatoes and cook another 2 minutes.  Season with salt and pepper.   Add 1/4 cup of chicken broth.  Cook for a couple minutes.  Add the pieces of roasted chicken to the pan,and 1/4 cup of chicken broth.  Cook till liquid is slightly reduced.

Meanwhile, cook pasta according to directions.

Puree the beans, using their own liquid.  Add a few drops of olive oil to puree and  1/4 cup chicken broth and/or white wine.  This is where you need to judge for yourself whether the puree is too thick – it will be the sauce for the pasta.

Add the bean puree to the pan, cover and cook for about 3-4 minutes till all is heated through.  Add sage leaves .

I put the cooked pasta in the bottom of a large flat-bottomed bowl, removed the chicken from the pan, and poured 3/4 of the sauce over the fettucine.  Place the roasted chicken pieces on top of the pasta, pour the remainder of the bean puree over the chicken and add diced tomatoes across the top.  Sprinkle with grated cheese and red pepper flakes.

Tuscan chicken, cannelini beans, Yukon potatoes, diced tomatoes

Tuscan Chicken

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Slow-Cooked Chicken Cacciatore a/k/a Chicken Hunter Style

Tomorrow morning I’m taking the crock pot and gonna cook up a storm.  I need to make a couple of meals and freeze some of them.  If I don’t, I find myself coming home late and too tired to cook and that leads to ordering in or eating junk.  Either way it’s no good, one costs too much money and the other ends up being empty calories.  So tomorrow morning I’ll make the Chicken Cacciatore and give my husband a real meal and freeze the rest.

3 lbs cut up chicken (split chicken breasts and thighs)

Flour for searing

2 TBS olive oil

2 cloves of garlic, minced

8 oz of baby bella  mushrooms sliced

2 cups diced green peppers and onions

1 cup dry red wine

2 tsp. Italian seasoning

1 pkg (24 oz) of seasoned tomato sauce.

Salt and pepper to taste

Dust chicken with searing flour

Heat oil on MEDIUM in large braising pan; add chicken.  Brown lightly on all sides, 8-10 minutes.  Transfer chicken to slow cooker.  Discard all but 1 TBS oil.

Add garlic, mushrooms, peppers and onions to pan.  Cook, stirring occasionally, 3-4 minutes, until vegetables soften slightly.  Add wine; cook 1-2 minutes.  Add Italian seasoning and tomato sauce; stir.  Bring to simmer and remove from heat.

Add sauce mixture carefully to slow cooker.  Cover;  cook 3-4 hours on HIGH or 6-7 hours on LOW.  Season to taste with salt and pepper.  I’m going to add some red pepper flakes too.  Serve over pasta or rice.

And omg, this house is going to smell DEE-LICIOUS tomorrow!

Recipe from Wegman’s Menu Magazine Fall 2009

Cooking Lab: Italian - Pollo alla Cacciatora (...

Chicken Hunter Style

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It’s a sunny Sunday in October, one of those peculiar days in that time of the year when it’s warmer outside than it is in the house.  I feel like I have to open the windows to let some warm air in.  The angle of the sun is just so warming, I wish I was sitting in the back yard instead of the cold living room.  Peter is replacing some of the screens in the doors with storm glass and that for sure is a sign summer is over!

1. The Morning Glories are getting really scraggly and dying, and pots of purple, rusty red, orange and yellow mums are omnipresent on porches all over town.

2. We made our seasonal pilgrimage to Delicious Orchards, loading up on apples and cider donuts.  If this were summer, we’d be at Matt’s buying corn and tomatoes.

3. Hard as it might be to believe, I have packed away my flip-flops and even my Tevas, not sure how my feet are going to react to real shoes.

4.  Somewhere between Labor Day and Columbus Day, the urge to take the crock pot out overcomes me and I begin to think about Hearty Beef Minestrone, Chilli, and One Pot Chicken.  Slow cooked meals are a hallmark of Autumn.

5. The air conditioner units are out of the windows and put into storage, the door-draft snakes are out of storage and the lawn furniture is cleaned and ready to store for the winter.

Mum's the Word!

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A very dear and old friend of mine poked me and cheered me on and up about my blog.  So this one’s for her, Susan Celtic Lady!

This side dish is perfect for  a quick meal.  Well in NYC, you know it’s pretty easy to order in and also very easy to buy a Roasted Chicken;   Seems like all the grocery markets have them as well as little chicken shops.  I know the phrase little chicken shops sounds funny to anybody outside of the City, but we really do have little storefront shops that cook and serve chicken, mainly grilled or whole roasted AND they deliver.   So a couple of Sunday nights ago, I had the roasted chicken and needed a quick and healthy (always)  side dish to go with it.

Sauteed Spinach and Tomatoes

1/4 cup olive oil

4  small shallots, thinly sliced

1 pint grape or cherry tomatoes

2 bunches (1  1/2 lb)  spinach (trimmed and washed) – I used two bags

coarse salt and ground pepper

grated Pecorino Romano cheese

In a large skillet, heat the olive oil over medium-high.  Add 4 shallots and cook stirring often until soft and starting to brown, about 4 minutes.

Add  cherry or grape  tomatoes and cook until tomato skins are split and shallots are golden brown, from 2-4 minutes.

Gradually add the spinach, season with coarse salt and ground pepper, and cook until tender, 3 minutes or until all is in skillet and wilted. 

To serve, sprinkle with the grated or shredded cheese.

Recipe from Martha Stewart, Every Day Food


"I eats me spinach"

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chicken thighs in green sauce

Italian parsley

This is an economical and tasty dinner entree, tasty too!  Tonight’s meal will be Chicken Thighs with Green Sauce, Quinoa, and sauteed Broccoli.

8 thighs, skinned**

1/2 cup olive oil

3 (or more) cloves of garlic, peeled and cut in half

30 sprigs of Italian parsley

8 whole scallions

Salt and pepper

Arrange chicken in skillet, pour olive oil over them. Scatter garlic pieces around, lay parsley and scallions over top as to “smother” chicken while cooking Lightly   salt and pepper to taste.

Cover skillet and cook on very low for about an hour.

Uncover skillet, using a fork remove the parsley, garlic and scallions and put into blender and puree for a few seconds.  With blender still running, add the juices from the pan and puree until a smooth green sauce is obtained.  Remove chicken pieces to platter and pour sauce over them evenly and serve.

** if using thigh cutlets, cut cooking time in half or less until thighs are cooked through.

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Tasty Tidbits Tuesday

zucchini, carrots, snap peas, wax beans, string beans, celery, asparagus

Fresh Vegetable Medley

So many of  my Tuesday recipes are actual tried and true recipes and most often not original.  However, tonight I worked until 7:40 pm and needed to make a quick and healthy meal.  I have to admit that I had planned ahead for a couple of late evenings by purchasing an assortment of washed and trimmed and bagged fresh vegetables (Wegman’s) and a good size package of grilled chicken strips (Costco).

All you need is a boneless skin-less chicken breast or you can cheat and short cut your prepping the way I did.  And a variety of fresh veggies.

I put some olive oil in a large skillet, added a couple of garlic cloves (chopped) and turned up the heat to medium high.  Then I tossed in my chicken strips and a small bowl full of  cut up vegetables.  Tonight I used wax beans, string beans, asparagus, red onion, carrots and celery, baby zucchini squash, and snap peas.

I seasoned the mixture with sea salt and ground pepper, threw in some fresh tarragon, Italian parsley and fresh thyme.  Then, I squeezed a quarter of a lemon over all.

I stirred it occasionally for about 6 minutes and then covered the pan so everything could pan steam till vegetables were tender.

A glass of red wine and a tossed salad rounded out the meal.

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