Balsamic Chicken
Serve with mashed potatoes, broccoli
Pan brown your chicken pieces (seasoned, of course) with about a tablespoon of oil.
When the outside is brown a little (for color), put a lid on the pan and cook about another 10 minutes or so.
Than cut up about 1/4 cup of shallots and throw those in, cover and cook about another 5 minutes.
Than last, pour about 1/2-3/4 cup of balsamic vinegar with flame off but still on the hot burner to simmer until all chicken pieces are coated.
You can also serve this over rice.
****Try to find shallots for this recipe, they really compliment the flavor of the vinegar (which can be a little strong for some people). The shallots caramelize and cut the acid a bit and taste a little sweet.
***I use chicken thighs (bone in).
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Oak Town Garlic Vinegar Chicken
Yields: 4 鈥?6 servings
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced
In large saut茅 pan over medium heat add 2 tablespoons oil, onions, chiles and saut茅 for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saut茅.
Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saut茅 pan, and let cool, reserve pan and braising broth.
In medium saut茅 pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder.
Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.
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Baked Teriyaki Chicken
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking
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General Tso's Chicken
Yields: 8 servings
1/2 cup cornstarch
1/4 cup water
1 teaspoon ground ginger, or 戮 teaspoon minced fresh ginger
1 teaspoon minced garlic
3/4 cup sugar
1/2 cup soy sauce
2 cups large chicken broth
1/4 cup white vinegar
1/4 cup dry sherry or white wine, cut into chunks
3 pounds boneless chicken breasts or thighs
2 eggs, beaten
1 cup cornstarch
2 cups sliced green onions
2 tablespoons plus 2 teaspoons small dried hot peppers, (optional)
2 tablespoons cooking oil
For Sauce:
Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch. For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly.
Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350掳F until crispy. Drain. Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds.
Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.
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Goof Proof Coconut Curry Chicken
Yields: 2 servings
1 potato, cubed
1/2 pound chicken thighs, cut into pieces
2 tablespoons vegetable oil
1 green bell pepper, seeded and cubed
1 small onion, chopped
1/2 cup coconut milk
5 tablespoons curry sauce
1/2 teaspoon salt
1 cup water, divided
1 teaspoon cornstarch
Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.
Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water. Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.What is your favorite recipe to make with chicken thighs or legs?
Oak Town Chicken
鈥?6 tablespoons olive oil , divided
鈥?2 medium yellow onions, julienned
鈥?2 Anaheim chiles, cleaned and julienned
鈥?6 boneless, skinless chicken thighs
鈥?3/4 cup minced garlic, divided
鈥?8 ounces beer
鈥?8 ounces chicken stock
鈥?2 tablespoons all-purpose flour
鈥?Salt and freshly ground black pepper
鈥?1 teaspoon dried oregano
鈥?1 teaspoon paprika
鈥?1/2 teaspoon chili powder
鈥?1/2 cup red wine vinegar
鈥?3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.
Sticky Hoisin Chicken
Remove the skin from the chicken. In a bowl combine 1/4 cup BBQ sauce, 1/4 cup hoisin sauce, 2 tablespoons soya sauce, 2 teaspoons ground ginger and 2 teaspoons garlic powder. Coat all the chicken pieces in the sauce. Spray a large baking dish with cooking spray. Place the chicken pieces in the dish upside down. Cook, uncovered, in a 425 degree oven for 20 minutes. Turn over and baste with pan juices then cook another 25 minutes. Really nice served with mashed potatoes and baby bok choy.
*********CHICKEN AND BROCCOLI CASSEROLE
2 chicken
1 bag broccoli pieces
1 can cream of mushroom soup
2 cans cream of chicken soup
1 c. mayonnaise or sour cream
2 tsp. dry mustard
2 tsp. lemon juice
1 tsp. curry powder
9 slices American cheese (enough to cover top of casserole)
Cook and dice chicken, then cook broccoli. Mix soup, mayonnaise, mustard, lemon juice and curry powder together. In a casserole dish layer broccoli and chicken, then pour over soup mixture and put American cheese on top. Bake at 350 degrees for about 30-40 minutes. Serve over , noodles or spaghetti.
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Stove Top Easy Cheesy Chicken Bake
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
3 cups cooked chicken, diced (i have used less)
1 (14 oz) frozen broccoli florets, thawed, drained
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese (i prefer cheez whiz or velveeta)
Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.
Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minutes or until cooked through
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Broccoli Chicken Casserole
2-3 chicken, diced into small chunks
(just sautee the chicken for at least 10-15 minutes or until no longer pink)
Cool and then cut into chunks
1 pkg broccoli
1 can of cream of chicken
Pepperidge Farm Stuffing
1/2 c. mayonnaise
1 1/2 tsp. lemon juice
4 oz pkg mild cheddar cheese
Boiled the broccoli for 5 minutes, then drain.(Boiling the broccoli speeds up the cooking time).
Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0}
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Broccoli %26amp; Chicken Casserole
4 chicken legs
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
6 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Preheat oven to 350 degrees.
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes
I happened to find this recipe when I was looking for something different to do with my chicken legs/thighs.
http://5secondrule.typepad.com/my_weblog鈥?/a>
I tried it, and it came out absolutely amazing. All you do is put olive oil, Worcestershire sauce, and a fruit vinegar (I prefer raspberry balsamic, but the fig balsamic is good too), salt and pepper and mix it up.
I prefer to use chicken thighs for this, but drumsticks are good too. I put the chicken in a zip-lock bag, pour the marinade over it, then let it sit in the fridge for a few hours. It is possibly the best chicken I've ever made, moist and juicy and very tasty.
I have always preferred slow roast of chicken, for instance.
Thighs and drumsticks go well with:
Any type of jam.
Dressing.
Balsamic vinegar or other.
The above three may be paired with different vegetables. I usually do turnips and/or potatoes and carrots et cetera.
Pears.
Peaches.
Plums.
Xoxo.
fried chicken....OR .....COQ AU VIN... it is a French recipe, easy to make and delicious, but you need a bottle of red wine for this, but OOOOOOHHHHHHHHH SSSSSSOOOOOO GGGGGGGGGOOOOOOOOOOOOOOODDDDDDDDDDDDDDDD鈥?with ....FOODNETWORK.COM.....for recipe.
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