Archive for Poultry

Chicken Seasoning


3 tbsp. salt
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. curry powder
½ tsp. black pepper

Combine ingredients thoroughly, and store in a shaker.  Sprinkle over chicken before roasting, and use at the table for seasoning.

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Roasted Apple Chicken or Turkey


I used this for a Thanksgiving turkey, and it received rave reviews.  It was probably the best tasting turkey I’ve ever roasted.

Roasting chicken or turkey
Lemon, halved
Salt and pepper to taste
Equal quantities of dried rosemary and dried thyme
Fresh parsley, double the quantity of rosemary and thyme
Small onion, quartered
Apple, peeled and quartered
Butter, melted
Chicken broth
Apple juice

Preheat oven to 350° F or 180º C.  Clean and dry the bird, and rub the cavity with the halved lemon, then rub with salt and pepper.  Combine the herbs and parsley, and rub some inside the cavity.  Put the onion and apple quarters inside the cavity.  Brush the outside of the bird with melted butter and rub with remaining herbs.

Put the bird in a roasting pan, breast side up.  Pour the chicken broth and apple juice in the roasting pan and roast; baste every 20-30 minutes with the pan juices.

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Tuscan Roasted Chicken Cacciatora with Potatoes


Really yummy!

Leaves from 4 branches of parsley
Leaves from 6 branches of basil
8 large cloves garlic, peeled
2 medium red onions, cut into sixths
2 tbs. extra-virgin olive oil
3½ pounds cut up chicken
Freshly ground salt and pepper
2/3 c. oil-cured Kalamata olives
4 medium red-skinned potatoes, cut into sixths (optional – substitute sweet potatoes)
2 large red peppers, cut into 2-inch wedges
6 tomatoes, crushed
1 c. dry white wine
1 large lemon, halved

Preheat oven to 400°.  Mince together the herbs and garlic.  In a large bowl, toss herbs and garlic with all other ingredients except the wine and lemon.  Spread in a large shallow roasting pan.

Roast for 30 minutes, moisten everything with the wine, and continue roasting another 30-40 minutes, or until the chicken reaches an internal temperature of 170 degrees. Baste everything with the pan juices and turn several times during roasting.

To serve, pile on a platter, moistening the chicken and vegetables with the pan juices; squeeze the lemon over the chicken and serve.

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Rosemary Chicken with Vegetables


4 skinless, boneless chicken breasts (about 1 1/2 lbs. total)
1/2 tsp. lemon-pepper seasoning
2 tbsp. olive oil
1 tsp. minced garlic
2 medium yellow squash or zucchini
1/2 c. apple cider or juice
2 tsp. snipped fresh rosemary
4 oz. linguine, cooked
2 tbsp. dry white wine
2 tsp. cornstarch
12 cherry tomatoes, halved

Sprinkle chicken with lemon-pepper seasoning.  Heat the oil in a large skillet over medium heat; add the chicken and cook until chicken is tender and no longer pink, about 10 minutes.  Transfer chicken to a serving platter; cover and keep warm.

Add garlic to skillet and cook for 15 seconds.  Add the squash or zucchini, apple cider, and rosemary; bring to a boil.  Reduce heat, cover and simmer for 2 minutes.

In a small bowl, combine the wine and cornstarch; add to squash mixture in skillet and cook, stirring constantly, until thickened and bubbly.  Cook for 2 minutes more, then stir in the tomato halves.  Serve the vegetables and cooked linguine with the chicken.

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Balsamic Chicken and Vegetables


1/4 c. bottled Italian dressing
2 tbsp. balsamic vinegar
1 tbsp. honey
1/4 tsp. crushed red pepper
2 tbs. olive oil
1 lb. chicken breasts, skinless, boneless, pounded flat
10 oz. fresh asparagus, trimmed and cut into 2-inch pieces
1 c. shredded carrot
1 small tomato, seeded and chopped

In a small bowl, mix dressing, vinegar, honey, and crushed red pepper; set aside.

In a large skillet, heat the oil over medium-high heat.  Add the chicken, and cook on both sides until the chicken is tender and no longer pink (about 5-6 minutes); transfer to a serving platter and keep warm.  Add asparagus to the skillet.  Cook and stir 3-4 minutes, or until asparagus is crisp-tender; transfer to the serving platter on top of the chicken. Stir the dressing mixture into the skillet, adding the carrots; stir to scrape up the browned bits from the bottom of the skillet.  Drizzle dressing mixture over the chicken and asparagus, and sprinkle all with the tomato.

 

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Chicken with Winter Vegetables


11/27/10 – I made half a recipe in the crock pot – cooked it on low for 4 hours, and used sweet potato instead of regular potato.  It was good!

4 whole chicken breasts, skin removed
12 whole small carrots, peeled
3-4 medium parsnips, peeled and halved
2-3 large potatoes, peeled and quarters
1 stalk celery, sliced
5-6 scallions, sliced – use some of the green part
2 tbsp. chopped parsley
3 c. chicken broth
Freshly ground salt and pepper

Arrange all ingredients in a heavy skillet or shallow pan with a cover.  Pour the broth over the chicken and the vegetables; season with salt and pepper.

Cook, covered, over medium heat until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.  Serve in deep plates or shallow soup plates.

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Poulet Basquaise


From France: the beautiful cookbook.

4 small green peppers (capsicums)
1 lb. ripe tomatoes
3-lb. chicken, cut into serving pieces
Freshly ground salt and pepper
3 tbsp. olive oil
2 onions, finely chopped
3 cloves garlic, finely chopped
5 oz. prosciutto or Bayonne ham, diced
1 fresh chili pepper, seeded and finely chopped
2/3 c. dry white wine

Cut the capsicums into fine strips.  Drop the tomatoes into boiling water for about 10 seconds; cool under running water.  Peel and halve the tomatoes and squeeze out the seeds; finely chop the flesh.

Season the chicken with salt and pepper.  Heat the oil in a large saute pan and lightly brown the chicken on all sides; remove from the pan.  Add the onions and garlic and stir for 1 minute.  Add the ham, peppers and chili and cook over low heat, stirring, for 5 minutes or until the vegetables soften and are lightly browned.

Return the chicken to the pan; pour in the wine and let it evaporate over high heat.  Add the tomatoes and season with salt and pepper.  Cover and cook over low heat for 45 minutes, stirring occasionally.

Transfer the chicken to a shallow dish.  Boil he cooking liquid over high heat until thick.  Pour over the chicken and serve immediately.

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