White Chili
April 21, 2015
From C & Z 2014 Serves 4, great as next day leftovers, so make extra!
- 1 lb boneless chicken breast cubed
- 1 med onion diced small
- 1 TB oil
- 2 cans drained & rinsed cannellini beans
- 14.5 oz chicken broth
- 1 4oz can diced “Hatch”green chilis
- 1 4oz can sliced jalapeño chilis
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp cayenne
- 2 garlic cloves minced
- ½ cup half&half
- 8 oz low fat sour cream
- Heat oil in large pot med-hi heat. Add chicken & onion, sauté 6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
- Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
- Turn off heat. Add sour cream and half&half.
- Serve (and optional: top with sour cream & cheddar cheese).
Inma’s Chicken
September 25, 2014
Inma, IHS exchange teacher from Spain 2002. Bake 350° 25 minutes
- 2 lbs chicken (sautée 5-10 min) in olive oil
- lay in casserole
- cover each piece with Jarlsberg cheese
- pour 1 cup cream over chicken
- place 3 capers on top each piece chicken
- Bake in 350° oven 25 minutes.
Tapas chicken drumsticks
June 17, 2013
- 2 – 3 lbs chicken drumsticks
- seasoned flour to coat chicken pieces
Toss chicken & coat in flour
- ¼ C olive oil
- 2 TBs butter
Heat oil & butter in cast iron pan, cook chicken until golden, turning to seal all sides.
- ½ C white wine
- ¼ C chicken broth
- 3 tsp crushed garlic
- 1 TBs chopped parsley
Add wine, broth, garlic & parsley to pan, simmer to reduce liquid by half.
- 1 TB sherry
- 1 Tbs brandy
Last, add sherry & brandy. Refrigerate/freeze , reheat in oven. Garnish with fresh chopped parsley.
Indian Chicken & chickpeas
March 3, 2013
Braised in oven, one pot (dutch oven) cooking! The Week, 2013. Serves 6. 325º oven.
Brown 6 chicken legs, skins removed in batches, 1 TB vegetable oil until golden over med-hi heat.Transfer to a plate.
2 onions, sliced thin, 1TB unsalted butter. Soften onions until golden. Add spices, stir in & cook 1 min.
- 4 garlic cloves chopped
- 1½ Tb grated ginger
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- ¼ tsp cayenne
Return chicken to pot, add 1 can (15oz) drained chickpeas, 2 cups or more chicken broth to cover 75% of the chicken. Bring to a boil.
Cover and bake in oven 45-55 minutes until fork tender. remove chicken from pot and cover to keep warm.
Add 5 oz baby spinach, cover 5-7 minutes until wilted.
Stir in ¼ Cup Greek yogurt. Transfer chicken to deep dish and pour spinach, chickpea sauce on top. Sprinkle with ¼ Cup cilantro leaves.
Teriyaki Chicken
September 13, 2012
The Week 9/14/2012.
Marinade:
- ½ Cup hon mirin (sweet Japanese cooking wine)
- ½ Cup soy sauce
- 2 x 1 inch piece ginger, peeled and grated.
2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.
If no mirin, use sake. 1 TB Mirin = 1 T sake + 1 tsp sugar
Poultry Marinade
July 25, 2012
If use a turkey breast, bake at 350° for 35 min/lb
1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano
Jerk paste
May 12, 2012
From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.
- 2 to 4 Habanero chilies (dry ok)
- 1 small yellow onion quartered
- 3 green onions cut into 1 inch pieces including green tops
- 4 quarter size slices ginger
- 3 cloves garlic
- ½ C packed cilantro
Process until finely minced in food processor. Then add the following spices:
- ¼ C packed dark brown sugar
- 2 TB kosher salt
- 1 TB ground allspice
- 1 TB dried thyme
- 1 TB coarsely ground black pepper
Process to combine above ingredients, then add liquids listed below until a paste forms.
- ¼ C fresh lime juice
- ¼ C soy sauce
- 2 TB vegetable oil
Serve with poultry with rice&beans as side dish.
Cast Iron Pan Roasted Chicken
May 7, 2012
NYTimes 2012 Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)
Preheat cast iron skillet in 500° oven
- 3 -4 lb whole chicken – room temperature.
- ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
- lemon -slice/quarter and place inside chicken
- olive oil to drizzle over chicken before roasting
- 5 garlic cloves mashed & peeled
- 1 TB capers
- 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)
Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500, 4½ Lb for 45 minutes, 3lb 35 minutes.
- Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.
Chicken Marengo
February 5, 2012
Mother (Karin) Serves 4
- 1 onion, chopped, saute until transparent
- 1 chicken cut up (use chicken with bones) Thigh meat and drumsticks are flavorful, brown in separate fry pan and add to pot with sautéed onions.
- 6 oz small can tomato paste, add 1 can water
- 4 oz can mushrooms w/juice, add 1 can water
- 1 – 2 C Madeira or Marsala wine
- spices: Bouquet garni, basil, S&P, 2 cubes chicken boullion.
Cook in open pot over low heat until oil separates from sauce (a couple of hours). Remove chicken & boil to reduce sauce if necessary (1/2 hr?).
Gus’ Chicken
February 5, 2012
UC Davis From 1970s Gus Lee’s chicken. preheat oven 350°
- 1/2 C oil
- 1/2 C soy sauce
- 1/2 C brown sugar
- 1 -2 clove pressed garlic
- chopped onion
- chicken pieces cut up
Bake 1 hour, serve with rice, vegetables.
Olsson Recipes 