Chicken

1. 30 Minute Dijon Chicken with Mushrooms
2. Chicken with Dijon Sauce
3. Chicken with Sun-dried Tomatoes in a Creamy White Wine sauce
4. Mom’s Chicken Cacciatore
5. Chicken Cacciatore
6. Mongolian Marinated Chicken
7. Mongolian Chicken Stir-fry
8. Sylvia’s Chicken Pieces
9. Honey-Mustard-Curry Chicken
10. Easy Chicken Tetrazinni
11. Oyakodon (Mother-and-Child Bowl)
12. Chicken in Oyster Sauce Stir-fry
13. Spiced Chicken Stew with Apricots
14. Pan-roasted Chicken and Vegetables
15. One-Pot Chicken And Rice
16. Spicy One-Pot Chicken and Rice
17. Maple Turkey Chili

30 Minute Dijon Chicken with Mushrooms

• 4 boneless skinless chicken breasts, about 6 ounces each
• Kosher salt
• Fresh ground black pepper
• ⅓ cup flour
• 2 tablespoons butter
• 2-3 tablespoons vegetable or olive oil
• ⅓ cup finely chopped onion
• 1-1/2 cups sliced mushrooms (about ¼ pound)
• 1-1/2 teaspoons chopped fresh thyme or ½ teaspoon dried
• ¼ cup white wine (see note)
• ½ cup chicken broth
• ⅓ cup whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped Italian parsley

1. Pound chicken breasts between wax paper or plastic wrap to ½ inch thickness.
2. Season both sides of chicken with salt and pepper. Put flour in a shallow container; dredge chicken in the flour, shaking off excess.
3. In a large skillet, heat butter and 2 tablespoons oil over medium high heat until butter starts to sizzle and brown. 1. Add chicken and cook until chicken is browned, about 3 minutes; turn chicken and cook until browned and just cooked through about 3-4 minutes longer; remove chicken and keep warm.
4. If necessary, add an additional 1 tablespoon of oil to the skillet and adjust heat to medium. Add onion and cook and stir until softened, about 2 minutes Add mushrooms and cook and stir until softened about 2 minutes then add thyme and stir. Add wine and chicken broth; bring to a simmer, scraping bits off bottom of the pan; simmer a few minutes to reduce the sauce a little. Add the cream and mustard and stir. Return chicken to the sauce in the pan; simmer over low to heat through, about 1-2 minutes. To serve, remove chicken from the pan and transfer to a platter or plates; pour sauce over chicken. Sprinkle with parsley and serve immediately.

Notes

• 2 T sherry or red or white wine vinegar plus 2 T chicken broth can be substituted for the ¼ cup white wine.

Chicken with Dijon Sauce

• 4 boneless skinless chicken breasts
• pepper
• 1 T butter
• 4 T finely chopped onion
• 1./4 t thyme
• 1 T red wine vinegar
• 1/4 c dry white wine
• 1/2 chicken broth
• 2 t tomatoe paste
• 1/4 c heavy cream
• 1 T dijon mustard
• 2 t finely chopped parsley

1. Brown breasts in butter in a skillet (6 min per side). (Perhaps should pound breasts to flatten, and cut into smaller pieces? Or use fillets?)
2. Add onion and thyme to skillet and saute until onion is wilted
3. Add vinegar, wine and broth and bring to boil.
4. Stir in tomato paste and cook until reduced by half
5. Add cream and bring to a boil
6. Stir in the mustard (and parsley?)
7. Optional: strain sauce
8. Spoon over chicken pieces and serve

Chicken with Sun-dried Tomatoes in a Creamy White Wine sauce

• 2 chicken breasts (or fillets)
• 3 T butter
• 1 large shallot, minced
• 3/4 c heavy cream
• 1/2 c dry white wine
• 3 T sun-dried tomatoes, diced
• 4 t dillweed or tarragon

1. Saute diced chicked in butter in a skillet until just cooked
2. Remove chicken and keep warm
3. Add shallots to skillet and stir for 5 min
4. Add cream, wine, tomatoes and herbs
5. Bring to boil, cooking and stirring until liquid is reduced to a medium thick sauce (about 8 min)
6. Return chicken to pan and simmer gently until warm
7. Season to taste and serve over rice or pasta

Mom’s Chicken Cacciatore

• 1 c all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 chicken thighs
• 2 tablespoons vegetable or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tin tomatoe paste ??
• ½ teaspoon dried oregano OR Italian herbs
• OPTION: add chicken broth as well?
• ½ cup white OR red wine
• 2 cups fresh mushrooms, quartered
• salt and pepper to taste

1. Combine flour, salt and pepper in a bowl. Coat chicken pieces using tongs.
2. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
3. Add onion, garlic and bell pepper to the skillet and saute until onion is slightly browned.
4. Return the chicken to the skillet and add tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
5. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Chicken Cacciatore

• 3 tablespoons olive oil, divided
• 6 bone-in skinless chicken thighs
• Salt and pepper, to season
• 1 medium onion, diced
• 2 tablespoons minced garlic, (or 6 cloves)
• 1 small red OR green bell pepper (capsicum), diced
• 1 large carrot, peeled and sliced
• 10 oz (300g) mushrooms, sliced
• 8 sprigs thyme
• 2 tablespoons each freshly chopped parsley and basil plus more to garnish
• 1 teaspoon dried oregano OR Italian herbs

• 1/2 c red wine

• 28 oz (820g) crushed tomatoes
• 2 T tomato paste
• 7 oz (200g) Roma tomatoes, halved
• 1/2 teaspoon red pepper flakes

OPTION FOR SAUCE

• 14 oz crushed tomatoes
• 2 T tomato paste
• 3/4 c chicken broth
• 1/2 teaspoon red pepper flakes

1. Season chicken with salt and pepper.
2. Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
3. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.
4. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
5. Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
6. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
7. FOR STOVE TOP: Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone.
8. FOR OVEN: Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

Mongolian Marinated Chicken

• 2-3 chicken breasts or thighs
• soy sauce
• wine (white or red)
• 1 t basil
• 1/2 t pepper
• 1/2 c crushed tomatoes
• 1 c water
• 1/2 c sliced onion
• 2 cloves minced garlic
• 1/2 c mushrooms, sliced
• curry powder

1. Marinate chicken overnight in soy sauce and wine
2. Heat oil in a skillet and brown chicken
3. Add onions and mushrooms until slightly cooked
4. Drain fat, and add remaining ingredients plus some marinade
5. Simmer for 15-30 mins until chicken is done
6. Serve over rice or noodles

Mongolian Chicken Stir-fry

• 1 lb or 6 boneless skinless chicken thighs
• ¼ cup cornstarch for coating chicken (or sub with potato starch or tapioca starch)
• ⅓ cup vegetable oil or any neutral oil
• 2 teaspoon garlic minced
• 1 red chili pepper sliced or chili flakes (optional)
• chopped carrots, peppers, broccoli, snap peas, onion (optional)
• 5 slices ginger
• 4 tablespoon hoisin sauce
• 2 tablespoon regular soy sauce
• 2 tablespoon brown sugar
• 2 teaspoon sesame oil

Cornstarch Slurry:

• 1 tablespoon cornstarch or sub with potato starch or tapioca starch
• ½ cup water

Garnish (optional):

• 1 stalk green onion finely chopped

1. In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. This is your cornstarch slurry. Set aside.
2. MIx hoisin sauce, soy sauce, brown sugar, sesame oil, then add cornstarch slurry.
3. Slice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh.
4. In a large mixing bowl, add sliced chicken thighs, followed by ¼ cup cornstarch. Give it a few mixes until each piece is coated in cornstarch.
5. In a large skillet or wok on medium high heat, heat vegetable oil. Lower chicken in batches, Fry until crispy golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a plate lined with paper towels to absorb excess oil.
6. In the same pan or wok set over medium heat, add ginger, garlic, and red chili (?? and vegetables if used). Fry for 10 seconds.
7. Add sauce and simmer to thicken.
8. Add crispy chicken back into the pan and toss with sauce. Remove from heat. Transfer to serving dish.
9. Optional: Garnish with red chili and green onions if desired.

Try Also

• Fry veggies before chicken
• Use chicken breast; omit cornstarch?
• Add white pepper and sail to cornstarch coating
• Use a fresh chili

Sylvia’s Chicken Pieces

• 1/2 c soy sauce
• 1/2 c oil
• 1/2 t ginger
• 1/2 t garlic powder

1. Line baking dish with foil.
2. Dip chicken pieces into mixture of sauce ingredients
3. Bake at 350 for 1 hour

Honey-Mustard-Curry Chicken

• chicken pieces (breasts or thighs, bone-in)
• sweet mustard (hamburger mustard)
• honey
• curry powder

1. Mix mustard, honey and curry powder to taste
2. Pour over chicken pieces in a casserole
3. Bake at 350 for 1 h

Easy Chicken Tetrazinni

• olive oil
• 2 chicken breasts or 4 thighs or ? fillets (boneless)
• 1 med onion, chopped
• minced garlic
• sliced mushrooms
• 1 10 oz tin Cream of Mushroom soup
• 1/2 c milk
• sherry to taste
• 1 t chopped parsley (or basil?)
• pepper or chile flakes
• 1/2 lb spaghetti or linguine
• 1/4 c grated Parmesan cheese

1. ?? Dredge chicken in flour, salt and pepper
2. Saute chicken in olive oil until brown
3. Saute onion, garlic, mushrooms with chicken
4. Add chicken, soup, milk, sherry and herbs. Simmer covered for 15 mins
5. Cook pasta and drain
6. In a baking dish combine pasta and chicken sauce
7. Sprinkle parmesan on top
8. Bake at 400 F for 15 mins

Oyakodon (Mother-and-Child Bowl)

• oil
• onions, chopped large
• tamari sauce
• sake or sherry
• 1 T sugar
• chicken chunks (from fillets or thighs)
• 2 eggs, beaten

1. Saute onions in oil briefly
2. Add tamari sauce, sake, and sugar
3. Saute/poach chicken in sauce
4. Add eggs and cook until barely congealed
5. Serve over Japanese rice

OPTIONS:

• add sliced mushrooms with onion
• garnish with chopped green onion

Chicken in Oyster Sauce Stir-fry

• 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces

Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Sauce:

• 1 1/2 tablespoons cornstarch
• 1/3 cup water
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine
• 1 teaspoon granulated sugar
• 1 teaspoon sesame oil

Stir-Fry:

• 2 tablespoons canola oil, divided
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 2 medium green onions, sliced diagonally into 1-inch pieces
• 3 to 4 dried Chinese mushrooms, softened in warm water and sliced
• 1 can bamboo shoots (or 1 can baby corn), drained

1. Combine the soy sauce, rice wine, and sesame oil in a large bowl.
2. Add the chicken and toss to coat. Sprinkle 1 tablespoon of cornstarch evenly across the meat and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes.
3. While the chicken marinates, dissolve 1 1/2 tablespoons of cornstarch in the water, then mix it with the water, dark soy sauce, oyster sauce, rice wine, sugar, and sesame oil.
4. Heat a wok or deep heavy skillet on high and add 1 tablespoon of the canola oil. When the oil shimmers, add the garlic, ginger, and green onions and stir-fry for about 1 minute or until fragrant and just starting to brown.
5. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.
6. Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade.
7. Remove the chicken from the wok.
8. Add the remaining 1 tablespooon of oil and return the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.
9. Return the chicken to the wok.
10. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.
11. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!

Spiced Chicken Stew with Apricots

• 2 T butter
• 1 T oil
• 2 lb chicken pieces
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 1/2 t curry powder
• 1/2 t coriander
• 1/2 t chili powder
• 1 3/4 c chicken stock
• 1/2 chunky peanut butter
• 1/2 c dried apricots, chopped
• 1/3 c dark raisins (optional)
• 1 T brown sugar
• 1 T lemon juice
• salt to taste
• 1/3 c roasted peanuts (optional)

1. In large saucepan, heat oil and brown chicken (4-5 minutes). Remove from pan.
2. Drain all but 2 T of fat. Add onion and garlic and saute over medium heat until soft (3 mins)
3. Stir in curry, coriander, chili powder and saute for 30 s
4. Add stock and peanut butter, stirring and scraping bottom of the pan
5. Bring to boil and add apricots, raisins, brown sugar and lemon juice.
6. Return chicken to the pan.
7. Simmer on low heat for 40 mins or until chicken is tender.
8. Season with salt to taste.
9. Serve over rice

Pan-roasted Chicken and Vegetables

• Chicken thighs, cut in chunks
• Cauliflower
• Yam
• Onion
• Red Pepper (opt)
• Green Beans (opt)
• Grape tomatoes

1. Cut chicken in chunks
2. Marinate chicken (say in Italian dressing)
3. Cut vegetables (except tomatoes) in similar-sized chunks
4. Add vegetables to marinated chicken for a while
5. Add more marinade (say balsamic reduction, olive oil)
6. Add some Italian herbs, salt, pepper
7. Roast in one or more roasting pans at 425 for 20-25 mins
8. Add tomates with 15 mins of roasting time left

One-Pot Chicken And Rice

• 6 Chicken Thigh
• 1.5 c uncooked white rice
• 2 Shallots (chopped)
• 1.5 T Minced Garlic
• 1 t Paprika
• 0.5 t Cumin
• 1.5 t Salt
• 1 tsp Black Pepper
• ½ tsp Tumeric
• ¼ tsp Garlic Powder (optional)
• 2.5 cups Chicken Stock or Water
• Green Onion to garnish

Optional Black Pepper Sauce:

• 2.5 T Dark Soy Sauce
• 1 T Sugar
• 0.5 T Sesame Seeds
• 0.5 T Black Pepper

1. Season the chicken with paprika, cumin, salt, black pepper, turmeric, and garlic powder (optional). Rub the chicken to make sure it is coated well with seasoning.
2. In a pan, drizzle in oil and turn the heat to medium-high. Place the chicken skin side facing down first, and pan-fry for 4 minutes on each side. Remove and set aside on a plate.
3. Add shallots and minced garlic into the pan. Saute for another 1-2 minutes or until fragrant.
4. Add the rice and mix well. Make sure the rice soaks up all the chicken juices and oil.
5. Turn the heat to medium; place the chicken on the rice, and pour in chicken stock or water.
6. Cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
7. In the meantime, mix dark soy sauce, sugar, sesame seeds, and black pepper.
8. Optional: before serving, turn the heat up to medium-high, drizzle on the sauce, and mix everything, so the rice gets crispy on the bottom.

Spicy One-Pot Chicken and Rice

• 6 pieces of Chicken Thigh (bone-in, skin on)
• 0.5 T oregano
• 0.25 T paprika
• 0.25 T chili powder
• 2 T soy sauce
• 2.5 T oyster sauce
• 0.5 T garlic powder
• 3 T olive oil
• Salt and pepper

Rice

• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1 T soy sauce
• 1 T garlic, minced
• 2 T ketchup
• 3 T tomato sauce
• 1.5 c uncooked white basmati rice
• 2.5 c Chicken Stock or Water

1. Season the chicken with oregano, paprika, chili powder, soy sauce, oyster sauce, garlic powder, salt and pepper, and olive oil. 1. Massage well and set it aside for 10 minutes or while you prepare the rest of the ingredients.
2. In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy. Remove and set aside.
3. In the same pan, add in onion, chopped tomato, and garlic. Saute for 2-3 minutes.
4. Once the onion is translucent, add in the rice.
5. Mix well before adding in tomato sauce, soy sauce, and ketchup. Make sure all the rice is soaked in the sauce.
6. Pour in chicken stock and mix well, making sure no rice is stuck on the bottom, then add the chicken back in the pan skin side facing up.
7. Once simmering, turn the heat to medium-low; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
8. Turn off the heat, and let it rest with the lid on for 5 minutes.
9. Garnish with cilantro and enjoy!

Maple Turkey Chili

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pound lean ground turkey
• 2 tablespoons chili powder (OPTION: use part chipotle chili powder)
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ¼ teaspoon crushed red pepper flakes
• 1 (14 ounce) can fire roasted tomatoes
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1/2 to 3/4 cups chicken stock (or water)
• 1/4 cup pure maple syrup

1. Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Saute until softened, about 5 minutes.
2. Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes.
3. Add chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
4. Add tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer.
5. Cover and simmer for 20 to 30 minutes.
6. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!