Chicken Peanut Curry Recipe

Ingredients

• 3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
• 2/3 cup flour
• 4 Tbsp curry powder
• 2 teaspoons Kosher salt
• 1/2 teaspoon freshly ground peppercorns
• 1/3 cup olive oil
• 2 Tbsp fresh ginger, minced
• 2 Tbsp garlic, minced
• 2 serrano chili peppers, seeded, de-veined, minced
• 4 cups chicken broth
• 2/3 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
• 1 teaspoon ground coriander seeds
• 8 green onions, chopped, greens included
• 1/3 cup each finely chopped mint and cilantro
• 3 Tbsp lime juice

Method

 

1 Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

2 Heat oil in a large, heavy pot or Dutch oven on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

   

3 When the chicken has all been browned, add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.

 

4 Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.

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Read more: http://www.simplyrecipes.com/recipes/chicken_peanut_curry/#ixzz3aVkCNHUn

Chicken Pasta with Thyme-Mint Cream Sauce Recipe

Ingredients

• 1 pound pasta, such as linguine or fettucini
• 2 Tbsp olive oil
• 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup of dry white wine
• 1/2 cup chicken stock
• 1 1/2 cups heavy whipping cream
• 2 Tbsp chopped fresh mint
• 1 1/2 Tbsp chopped fresh thyme
• 1 teaspoon lemon zest
• 2 teaspoons honey
• 1 teaspoon sherry vinegar or apple cider vinegar
• 1/2 teaspoon salt and more salt and freshly ground black pepper to taste

Method

1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.

2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.

3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.

* Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless.

Serve immediately. Garnish with a little chopped fresh mint and thyme.

Read more: http://www.simplyrecipes.com/recipes/chicken_pasta_with_thyme_mint_cream_sauce/#ixzz3aVk0UUXo

Chicken Parmesan Recipe

Ingredients

Sauce:

• 1/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion)
• 1/4 cup olive oil
• 2 medium garlic cloves, peeled and minced
• 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Pinch of sugar

Chicken:

• 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
• Salt
• 2 eggs
• 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
• 1 cup freshly grated Parmesan cheese
• 1/4 cup olive oil
• 2 Tbsp fresh basil leaves, thinly sliced
• 8 ounces mozzarella cheese, sliced

Method

1 First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).

2 Preheat oven to 400°F. Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.

 

3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.

 

 

5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.

6 Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.

Serve with spaghetti and the remaining sauce, or in a large bread roll.

Read more: http://www.simplyrecipes.com/recipes/chicken_parmesan/#ixzz3aVjmlgpE

Chicken Paprikash Recipe

Ingredients

• 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
• Salt
• 2-3 Tbsp unsalted butter
• 2 pounds yellow onions, (about 2-3 large onions)
• Black pepper to taste
• 2 Tbsp sweet paprika, preferably Hungarian
• 1 teaspoon (or to taste), hot paprika or cayenne
• 1 cup chicken broth
• 1/2 cup sour cream

Method

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).

2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Read more: http://www.simplyrecipes.com/recipes/chicken_paprikash/#ixzz3aVjaeFzi

Chicken Normandy Recipe

Ingredients

• 4 Tbsp butter
• 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
• Flour for dredging
• 4 whole chicken legs (with thighs)
• Salt
• 1 large onion, peeled, sliced lengthwise (root to top) into wedges
• 1/2 cup brandy (apple brandy or Calvados if you have it)
• 2 cups apple cider (the cloudy type)
• 1 teaspoon dried thyme
• 1/2 cup cream

Method

1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

 

3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

 

5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.

6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

 

7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

 

8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Read more: http://www.simplyrecipes.com/recipes/chicken_normandy/#ixzz3aVjIseKD

Chicken Noodle Soup Recipe

Ingredients

• One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
• 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
• 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
• 1 onion, quartered (for stock, peel on is okay)
• 3 cloves of garlic, peel on, cut in half
• 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
• 1 bunch of parsley
• 5 whole peppercorns
• Salt
• 8 to 12 ounces of  egg noodles (depending on how noodle-y you want your soup)
• Freshly ground black pepper

Method

  

1 Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup. Discard the breast and thigh skin. Remove and discard excess fat from chicken pieces. Place breast and thigh bones, the back, leg, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil.  Boil for 5 minutes, skimming away and discarding the scum that comes to the surface. After 5 minutes, remove from heat, drain off the water, rinse the bones and the pot.

  

2 Return the now parboiled bones to the clean pot.  Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.) Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot.  Cover with an inch or two of water (about 3 quarts).  Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours.

 

3 At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you can use it in a chicken salad.  Rinse out the pot and return the stock to the pot.

 4 Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for 3 quarts of stock, start with 2 tablespoons of salt.

  

5 Add the sliced carrots and celery to the stock, bring to a simmer.  Cut the chicken breast and thigh meat into bite-sized pieces.  Add to the pot with the carrots, celery, and stock.  Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook. Simmer for until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through. Stir in a handful of chopped fresh parsley.

Add freshly ground black pepper, more thyme, and more salt to taste.

Read more: http://www.simplyrecipes.com/recipes/chicken_noodle_soup/#ixzz3aVj6uuTY

Chicken Marsala with Pancetta and Cream Recipe

Ingredients

• 1 Tbsp olive oil
• 2 oz pancetta (about one 1/4-inch thick slice), cut into 1/4 inch cubes
• 1/2 cup finely diced onion (or shallots)
• 1/2 cup flour for dredging
• 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
• Kosher salt
• Freshly ground black pepper
• 3/4 cup dry Marsala wine
• 6 Tbsp heavy cream
• Minced fresh flat-leaf parsley

Method

 

1 Heat olive oil in a large skillet on medium high heat. Add the diced pancetta and cook until lightly browned and crisp. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan. Add the onions or shallots and cook until translucent and lightly browned (5 to 10 minutes for onions, if using shallots lower the heat to medium and cook a minute or two). Remove the onions from the pan, leaving the fat in the pan. Add the onions to the cooked pancetta and set aside.

2 Put flour on a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper. Heat the skillet on medium high heat. You should have about 2 tablespoons of fat in the pan from the pancetta, if not add more olive oil to the pan.

 

3 When the fat in the pan is hot (test it to make sure by sprinkling a tiny bit of flour in the pan, it should sizzle), dredge a chicken cutlet in the flour on both sides, shake off the excess and place in the hot pan. Continue with as many cutlets as can fit in the pan without crowding.

Sauté until just browned, on both sides. It should only take a minute or two. Cook all of the cutlets in the same way, adding more olive oil to the pan if necessary. Remove the cooked cutlets to a plate.

 

4 Pour off any excess fat. Add the Marsala to the hot pan to deglaze it, scraping up any browned bits. Let the Marsala boil away until it reduces by a quarter or a half and stir in the cream. Let boil until the sauce thickens.

5 Return the chicken cutlets, the pancetta and onions to the pan and turn to coat with the creamy Marsala sauce. Reheat for 1/2 a minute.

Serve the cutlets with the sauce and a little freshly chopped parsley.

Read more: http://www.simplyrecipes.com/recipes/chicken_marsala_with_pancetta_and_cream/#ixzz3aVitvc00