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.
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.
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.
Chicken Provençal
January 22, 2012
Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.
- 1 chicken (3-4 LBs) cut up 8 pcs.
- 1/4 C flour, season with salt & pepper
- 1/4 C olive oil
Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.
- 1 yellow onion (sweet) thinly sliced
- 1/2 LB cremini mushrooms quartered
Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.
- 2 C dry white wine
- 1 1/2 TBs chicken demi-glace
- 3 sprigs fresh thyme
Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.
- 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.
Add potatoes to chicken pot, stir. Bake uncovered 35 min more.
- 1 pint (2 C) cherry tomatoes halved.
Remove pot from oven, add tomatoes. Stir gently and let stand 5 min.
Riesling Chicken
January 22, 2012
Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German “Trocken” Mosel-Saar-Ruwer / Baden-Württemberg, NY Finger Lakes region
- 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
- 1 tsp salt
- 3/4 tsp pepper
- 1 TB oil
- 1 TB butter
Pat chicken dry, sprinkle with salt & pepper. Heat oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.
- 4 medium leeks, white only, finely chopped (2 Cups)
- 2 TBs finely chopped shallots
- 2 TBs butter
Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).
- 4 medium carrots, halved diagonally
- 1 C dry riesling (preferably Alsatian)
Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.
- 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
- 2 TBs chopped flat leaf parsley
Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.
- 1/2 C crème frâiche
- fresh lemon juice (Meyer preferably)
Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.
Olsson Recipes 