chicken

White wine & Apricot Chicken

| ellenfobrien

Prep Time: 25 minutes

This is a simple dish to prepare, but adds some unusual flavor notes that set this dish apart from run of the mill chicken dishes.

Cooking Time: 45 minutes

Simmering this dish will allow the flavors to develop, so let it go low and slow while you enjoy some of the leftover wine!

Instructions:

  • 1 1/2 lbs boneless, skinless chicken breast, diced into 1/2″ pieces
  • 1 cup dried apricots, finely diced
  • 2 cups chicken stock
  • 1 1/2 cups dry white wine
  • 3 tbs olive oil
  • 2 large shallots, finely minced
  • 2 cups fresh green beans, cut into 1/2″ long pieces
  • 1/2 tsp fresh ginger, very finely minced
  • 2 small cloves fresh garlic, smashed
  • 1 tsp dried thyme
  • 1 tsp salt
  • 3/4 tsp white pepper
  • 2 bay leaves
  • 1 tbs sundried tomato paste
  • 2 tsp cornstarch
  • 1/2 cup slivered almonds, toasted
  1. In a small bowl, soak apricots in white wine, set aside for ~30 minutes
  2. Preheat oven to 350 degrees
  3. In an ovenproof, heavy bottomed (covered) skillet, heat olive oil over medium heat
  4. Add shallots, garlic, salt, pepper, thyme, bay leaves, ginger and tomato paste, lowering heat to medium-low; stir several times over 3-4 minutes to activate spices and soften shallots
  5. Remove shallots and bay leaves from pan; adding into apricots
  6. Turn heat back up to medium, add chicken; stir until cooked through and browned on all sides: 12-15 minutes
  7. Remove chicken from pan, turn heat to high, add in green beans, apricots, wine and stock; deglaze pan–scraping any browned bits from the bottom of the skillet
  8. Add apricot mixture and chicken to skillet
  9. Cover skillet, place in 350 degree oven for 15 minutes
  10. In a tinfoil “nest” spread out almonds; toast for 5 minutes in the 350 degree oven until brown; keep an eye to ensure that they don’t burn–not all ovens are calibrated!
  11. Remove skillet and place on stovetop over low heat
  12. Mix cornstarch with enough water to make a slurry
  13. Mix cornstarch mixture into chicken and stir until sauce thickens
  14. Serve over rice and garnish with toasted almonds

Indian Inspired Chicken and Chickpeas

| ellenfobrien

Prep Time: 15 minutes

Cooking Time: 60 minutes

This can also be prepared as a vegetarian recipe, which is inexpensive and healthy…it just takes some time if you use dried garbanzo beans (versus canned, which are convenient, but don’t have the same texture as using dried).

Note: it’s very helpful to use a smart cooker (e.g. Instantpot, or similar) when preparing this dish. If you don’t have one, a regular pressure cooker will work–or you can simply cook the beans for longer. Just plan ahead!

  • 1 bag dried garbanzo beans (~16 oz)
  • 3/4 lb diced chicken breast
  • 3/4 cup diced tomatoes
  • 2 cups chicken broth
  • 2 tbs olive oil
  • 2 bay leaves
  • 1 tbs cumin
  • 1 tbs turmeric
  • 2 tsp coriander
  • 3 cloves garlic (or 2 tsp garlic paste)
  • 2 tsp each salt/pepper
  • 1 1/2 cups finely diced carrots
  • 1 lg onion, finely diced
  • 1 lg sweet potato, diced
  • 1/2 cup chopped cilantro (or parsley)
  • 1-2 Thai chilies (per taste)
  • 1/2 cup chopped peanuts (optional)

Note: if using dried beans, cook in pressure cooker (with stock) for about 40 minutes before preparing the dish.

If using dried beans, cook them and retain–with stock–to cook chicken separately.

If you retain beans, heat oil and saute chicken (to brown it) along with spices. Once the spices and chicken are browned, you can add back the beans and finish the dish.

Instructions:

  1. Wash dried beans
  2. Add beans, along with stock, to Instantpot (or pressure cooker), salt & pepper
  3. Cook for ~30 minutes
  4. Once the beans are cooked, reserve beans and remaining liquid while you cook the chicken
  5. Add olive oil to pot; once hot, add chicken, carrots, chilies, garlic, bay leaves and onion
  6. Brown chicken and saute onions for 6-7 minutes, along with spices
  7. Add tomatoes and reserved beans/stock
  8. Simmer for 15 minutes
  9. Serve over rice
Indian-inspired chicken and chickpeas

Cheat Meal: Mascarpone Chicken with Green Beans

mascarpone chicken
| ellenfobrien
mascarpone chicken

Mascarpone chicken with green beans is a velvety, rich “cheat meal” that you can make in minutes.

While mascarpone does make for a delicious tiramisu, it is also a rich addition to this savory chicken dish. The vinegar balances out the sweet overtones of the cheese.

Prep time: 5 minutes

Cooking time: 25 minutes

ingredients
  • 1 lb boneless, skinless chicken breast
  • 1 large yellow onion, halved and very thinly sliced
  • 1 tbs each olive oil, butter
  • 1 1/2 tsp each, salt & pepper
  • 1 tsp crushed rosemary
  • 2 tbs white wine vinegar
  • 1 1/2 tbs parsley (fresh is best, finely minced)
  • 2 bay leaves
  • 2 tsp each, garlic & sun dried tomato paste
  • 1 tsp thyme
  • 4 oz mascarpone cheese
  • Pkg “steam in bag” green beans
  • 1 1/2 cups chicken stock
cooking instructions
  • In a heavy bottomed skillet, heat oil and butter
  • Add onions and sprinkle with a couple of pinches of salt
  • Cook over medium-low heat, stirring periodically, until onions caramelize (~10 minutes)
  • While the onions are cooking, cut chicken into 1″ pieces
  • Once the onions are caramelized, add the chicken, salt, pepper and spices to the skillet; turn up the heat to medium
  • Cook chicken, stirring frequently, for about 10 minutes–until the chicken is cooked through
  • Add white wine vinegar; stir to incorporate fully
  • Place green beans on top of chicken; add stock and cover skillet tightly, reducing heat to medium-low
  • Let the beans steam for about 10 minutes, until fork tender
  • Remove skillet from the heat, add mascarpone and toss until the cheese is melted and the sauce begins to thicken
  • Adjust salt and pepper as needed
  • Serve immediately over rice pilaf

Variations: If you prefer a more tangy dish, substitute goat cheese for the mascarpone. This is also very good serve over wide egg noodles, if you prefer not to use rice. As a note: mascarpone may be substituted for parmesan in making risotto dishes.

Ginger Chicken with Roasted Parsnips

| ellenfobrien
Ginger chicken

Spice kissed ginger chicken with sweet roasted parsnips over couscous makes for a delicious change of pace. You can add lots of variation in the couscous: try mixing in chopped dried cranberries, toasted pecan pieces, or raisins.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients:

1-1 1/2 lbs chicken thighs
4-6 parsnips (depending upon size)
1 medium yellow onion, diced
2 cloves minced garlic (or 1 1/2 tsp garlic paste)
2 tbs thin sliced ginger
3/4 tsp five spice powder
1 1/2 tsp each, salt & pepper
1 cup chicken stock
3/4 cup finely minced parsley
2 tsp toasted sesame seeds (for garnish)
3 tbs olive oil
1 box Near East (or similar) couscous
1 tbs butter (for couscous)
Variations
Add 1/2 cup:
– finely chopped dried cranberries
– 1/2 cup raisins
– 1/2 cup toasted, chopped pecan pieces

Equipment Needed:

Heavy bottomed, ovenproof covered skillet
Small saute pan
Cookie sheet

Cooking Instructions:
  • Heat oil over medium-high heat in ovenproof skillet; once hot, add ginger, garlic and onions. Cook until onions are translucent; make sure to keep stirring so that garlic and ginger don’t burn.
  • Pre-heat oven to 350 degrees. Line cookie sheet with parchment paper.
  • Sprinkle 1 tsp of salt, 1 tsp of pepper and five spice over chicken thighs and layer into skillet; be sure that the pieces do not overlap so that they cook evenly. Sear the chicken on all sides; this will take about 5 minutes.
  • Add chicken stock, cover and place skillet on the middle shelf in the pre-heated oven.
  • In a small bowl, mix 1/2 tsp of remaining salt and pepper with 1 tbs olive oil; coat parsnips in oil and lay out on cookie sheet.
  • Place cookie sheet on top shelf in the oven. After 10 minutes, turn parsnips so that they cook on all sides.
  • Prepare couscous per package directions.
  • At 25 minutes, the chicken should be cooked and the parsnips should be roasted and fork tender.

Serve chicken family-style on a platter, over couscous. Garnish with finely minced parsley.

Cheat Meal: Rotisserie Chicken Stir Fry with Green Beans

stir fry green beans
| ellenfobrien

Pressed for time? This rotisserie chicken and green bean “cheat meal” can be made in minutes with just a few ingredients.

Rotisserie chicken and green bean stir fry also makes for a nutritious meal: the beans are a good source of vitamin C, dietary fiber, folate, vitamin K and silicon (needed for healthy bones, skin, and hair).

Stir fry green beans
If you prefer, use snap peas in lieu of green beans.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:
1 rotisserie chicken
1 medium yellow onion, diced
“Cook in Bag” green beans (which should be available in the produce section; use fresh green beans if the bagged variety isn’t available, just be aware that you need to top and tail fresh beans, which adds to prep time)
1 tsp ginger paste (or 1 tsp grated fresh ginger)
1 tsp garlic paste (or 1 tsp minced fresh garlic)
1 tsp each, salt & pepper
2 tbs hoisin sauce
2 tbs low-sodium soy sauce
1 1/2 tsp rice wine vinegar
2 tbs peanut, or vegetable oil
1/4 cup dry roasted peanuts (optional)

Cooking Instructions:

  • Pick and shred the meat from the chicken
  • Heat oil, garlic and ginger in wok for 1-2 minutes
  • Add green beans, salt, pepper; stir for 5-7 minutes, until beans begin to soften
  • Once beans have started to soften up, add 2 tbs water and cover wok; reduce heat to medium and let steam for about 4 minutes (check halfway to ensure that they don’t overcook)
  • As soon as the beans are tender enough, add chicken hoisin, soy and vinegar. Stir to ensure that sauce coats chicken and green beans evenly.
  • If desired, add peanuts just before serving for added crunch. Serve over rice.

Kid-Friendly Peanut Stew

| ellenfobrien
Kid-Friendly Peanut Stew

“Ground nut” (or peanut) stew is popular across Africa. This recipe can be made spicy for adult tastes, or milder to be “kid-friendly”.

It reheats well, so make a big batch and enjoy the leftovers.

Prep Time: 25 minutes

Cooking Time: 60

Ingredients:
1 lb boneless chicken breasts, cut into 1″ pieces
3-4 tbs natural peanut butter
2-3 cloves garlic, minced
1 large yellow onion, diced
2 tbs tomato paste
1 1/2 cups diced carrot
1 cup diced fresh parsley
1-3 dried Thai chilis (use to taste)
2 tsp each, salt & pepper
1 tsp each, thyme, coriander
3 cups chicken stock
3 tsp cornstarch
2-3 tbs peanut oil
1 cup Jasmine or brown rice
1 cup chopped dry roasted peanuts, for garnish

Equipment needed:
– Large, heavy bottomed skillet or Dutch oven
– 4 qt. stock pot
– Deep serving bowls

Heat oil in skillet; add onions once the oil is hot. Saute the onions until translucent, Add rice to stock pot and cover with an inch of water; put rice on the stove over medium/medium-low heat (with lid on). Be sure to salt the water!

Add peanut butter, tomato paste, garlic, salt, pepper, and chilis to the skillet. Once these ingredients are combined, add chicken and cook for 5-6 minutes. Incorporate carrots. Add chicken stock and cover. Cook over medium heat for ~45 minutes. If needed, mix cornstarch with water in a small cup until a slurry forms. Add as needed until your stew reaches the desired thickness. Serve over rice and garnish with parsley and dry roasted peanuts.

Stewed Chicken with Saffron Rice

| ellenfobrien

Not your usual chicken dish! Stewing the chicken with fresh tomatoes gives the dish a pop. Saffron rice is not only visually appealing, but has an earthy, rich taste. Saffron is actually the stamen of a crocus; pound-per-pound, it is the world’s most expensive spice, but a little goes a long way! The parsley garnish adds not only texture and brightness, but is a good source of anti-oxidants.

Prep Time: 20 minutes

Cooking Time: 35 minutes

Ingredients:

1 1/2 lbs chicken thighs, skin on
1 large yellow onion, diced
3/4 cup chopped fresh parsley
2 cloves garlic, minced
1 cup grape tomatoes, halved
1 1/2 tbs tomato paste
1 cup jasmine rice
1 tsp saffron
1 tsp each, salt & pepper
1 tsp coriander
2 Bay leaves
1 tsp garam masala
1 tsp turmeric
3 1/2 cups chicken stock
2-3 tbs olive oil

Equipment needed:
– Meat thermometer
– Heavy bottomed, covered skillet (oven safe)
– Stock pot
– Dutch over, or oven-safe casserole
– Large serving platter

Pre-heat the oven to 350 degrees. In a large, heavy bottomed skillet, heat the oil; when hot, add onions and tomato to the pan. Stir until translucent, then add minced garlic, tomatoes and powdered spices. Cook until the tomatoes are blistered. Remove onions and tomatoes; set aside. Add chicken thighs (season with salt and pepper, first) and cook over medium heat for 7-8 minutes, until the meat is at least 160 degrees.

Add the reserved onions, tomatoes, bay leaves and stock into the skillet. Cover and place in the warm oven. Add a dash of olive oil in the stock pot, heat and add rice and saffron. Toast the rice, stirring to avoid burning, for about 3 minutes. Add stock until the rice is covered by about an inch. Simmer over medium/medium-low heat for about 20 minutes, until the rice is cooked and the liquid is absorbed.

Spoon rice onto the platter, arrange chicken thighs and tomatoes on top of the rice. Garnish with the fresh parsley.