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Archive for the ‘Chicken’ Category

Mustard Chicken Wings

Mustard Chicken Wings

Another great recipe from one of my favorite cookbooks! Good Cooking-the New Basics by Jill Dupleix. So far, everything I’ve made from this book has been fantastic!

I made this dish for the opening day of football season. I may not enjoy watching football but I enjoy watching other people enjoy it and enjoy eating my food. Do you sense the “joy” theme?

Mustard chicken wings, the Cracker Barrel Mac n’ Cheese, and Beatty’s Chocolate Cake…. and some beer…. good day for all!  What I loved about this was that they were real chicken wings… with real meat on them… not like a canary wing you get out of the frozen bag! The only thing I would do differently is probably follow the directions better.. or at least pay more attention before starting. I didn’t realize you needed to put them on a rack over the tray… so mine were not as crispy as I like them to be. I did put them under the broiler for a few and it helped.  They had lots of flavor and that was only having marinated them for a couple hours. Next time I’ll do it overnight!

Give them a try… you will like them and you probably have all the ingredients in your fridge now! So scoot!

  

Mustard Chicken Wings

From Good Cooking-the New Basics by Jill Dupleix

Serves 4

Ingredients:

  • 8 chicken wings
  • 1 tablespoon honey
  • 2 tablespoon dijon mustard
  • 2 teaspoons fresh squeezed lemon juice
  • sea salt and pepper
  • 2 bunches watercress
  • 1 orange
  • 4 crisp baby radishes
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • ** I did not make the salad so can not comment on it. Items in green are for the salad.

How to pull it all together:

  • Trim the chicken wings and pat dry. Mix the honey, mustard, lemon juice, sea salt, and pepper in a bowl, and toss the wings well until coated. Let marinate 30 minutes.
  • Heat the oven to 400°. Place the wings on a rack set above a foil lined pan (to prevent the drips from burning) and bake until sticky and golden, about 30 minutes.
  • Meanwhile, trim the watercress, wash, and spin dry.  Peel the orange thickly, removing the white pith, and cut into sections.  Finely slice the radishes. Toss the watercress, orange, and radishes in the olive oil and balsamic vinegar.
  • Serve the hot wings with the orange and watercress salad.  ** Again, I didn’t make the salad… salad doesn’t really mesh with beer and football you know? :o)

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Chicken Piccata

real-chicken-piccata-1

Awhile back, the Barefoot Bloggers made Ina’s Chicken Piccata.  Overall the reviews were positive, but for me it just didn’t taste like Chicken Piccata because it didn’t taste like the recipe I had been using forever.  So, I decided to make my Chicken Piccata to do the comparison…..and the winner is (in my house at least) my Chicken Piccata.  The reasons that I like this recipe better are that 1. It has capers… and I love me some capers! 2. It’s not dipped in flour, then egg, then breadcrumbs, then fried in oil.  While that is yummy, I can usually feel my arteries clogging as I eat it. This version is sauteed and not breaded… therefore, not as heavy.  The recipe is from (drum roll please….)  The Joy of Cooking: All About Chicken.  Again, this book was a present from my mother in law when I first got married.  Maybe she wanted to make sure I didn’t starve her baby boy? :o) Any way, it’s a great book and I use it all the time. 

Here is the recipe:

Sauteed Boneless, Skinless Chicken Breasts Piccata

Source: The Joy of Cooking: All About Chicken by Irma S. Rombauer/Marion Rombauer Becker/Ethan Becker                (I guess it was a family affair?)

Serves 2-4 depending on how hungry you are!

Ingredients:

For the chicken:

  • 4 boneless, skinless chicken breast halves (@ 1 1/2 lbs) (You can also use thin cut breasts, tastes better)
  • Salt & black pepper to taste
  • 1/2 cup all purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil

For the sauce:

  • 2-3 tablespoons minced shallots or scallions
  • 1 cup chicken stock
  • 3-4 tablespoons strained fresh lemon juice (use a real lemon, not from a jar/bottle/can etc)
  • 2 tablespoons nonpareil capers, drained
  • 2-3 tablespoons unsalted butter, softened

How to pull it all together:

  • Rinse and pat the chicken breasts dry. Trim any fat etc.
  • Sprinkle both sides with salt and pepper to taste (obviously don’t lick the raw chicken ha ha!)
  • Spread the flour on a plate and coat the chicken on both sides.  Shake off the excess flour.
  • Heat the butter  in a heavy 10-12″ skillet over medium-high heat until fragrant and nut-brown, then add the olive oil.
  • Swirl the butter and oil together, then add the chicken and cook @ 4 minutes each side.  Keep the pan as hot as possible without burning.
  • Keep the chicken warm in a 200° oven while you make the sauce.

The sauce:

  • Remove all but @ 1 tablespoon of fat from the chicken skillet. 
  • Heat the scallions or shallots over medium heat and cook, stirring, until wilted @ 1 minute. 
  • Increase the heat to high and add the chicken stock.
  • Bring to a boil, scraping the bottom of the skillet with a wooden spoon to dissolve the brown bits. 
  • Add the lemon juice, and capers and boil until the mixture is reduced to @ 1/3 cup, @ 3-4 minutes. 
  • Add the accumulated chicken juices and reduce again.  Remove from the heat and swirl in the butter.
  • Pour over the chicken and serve immediately.

Note: This cookbook has some great recipes, but it’s sometimes confusing how they write out the recipe.  Or, maybe it’s me.

Enjoy!

real-chicken-piccata-2

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chicken-piccata-2

 

So the Barefoot Blogger recipe for March was chosen by Lindsey of Noodle Nights & Muffin Mornings.  Lindsey chose Ina’s Chicken Piccata!  Sounds great and it went well with one of this month’s Bonus Recipe Challenges.  This recipe was a bit different then my usual recipe for Chicken Piccata, but since we’re all about branching out from the familiar I gave it a whirl.  And I have to say, I was a bit disappointed!  I know.. I know… disappointed with an Ina recipe?  I can’t even really say disappointed because it tasted fine.  Seriously, it was actually pretty good.  It just didn’t taste like  Chicken Piccata to me.  Where were the capers???  That was the big missing thing for me… Also, I wasn’t a fan of breading the chicken.  It tasted good, but it also just tasted like a breaded and fried chicken cutlet with a lemon sauce.  So while it was a pretty yummy meal, it just wasn’t what I expected, and I will be sticking with my regular go to recipe for Chicken Piccata.  (Will post soon, as it’s on the menu this week.)

Here is the recipe:

Chicken Piccata

Source: Ina Garten

Ingredients:

  • 2 split (1 whole) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry breadcrumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine ( Note, never use a wine in cooking you wouldn’t willingly drink by the glass)  
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving

How to pull it all together:

  • Preheat the oven to 400°F.  Line the sheet pan with parchment paper. ( I skipped this part, it was fine)
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 ” thick. ( I skipped this because I’m lazy. I just used my fillet knife to thin them out and it was fine. I do it all the time).  Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow plate.  In a second plate, beat the egg and 1/2 tablespoon water together.  Place the bread crumbs on a third plate. 
  • Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Here are some visual aides:

flour

egg bread-crumb

  • Heat 1 tablespoon olive oil in a large saute pan over medium to medium-low heat.  Add the chicken breasts and cook for 2 minutes on each side, until browned.  Place them on the sheet pan and allow them to bake for 5-10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel.  Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Boil over high heat until reduced in half, about 2 minutes.
  • Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.  Discard the lemon halves and serve 1 chicken breast on each plate.  Spoon on the sauce and serve with a slice of lemon and sprinkling of parsley.

 

 wine-label I used Wolf Blass Chardonnay Semillon 2007  

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