Tag Archives: chicken

Continental Chicken

Coq au vin is a very traditional French dish that is made by stewing chicken in red wine along with onions, mushrooms, olives, and tomatoes. I had it as a child and really enjoyed it but never made it as an adult because I’m a member of The Church of Jesus Christ of Latter-Day Saints and don’t believe in consuming alcohol. Last year I moved and I have slowly been unpacking boxes and stumbled across a cookbook that I had bought at a thrift store a few years ago. It had a book mark in it and I wasn’t sure why and so I decided to make the recipe to find out why I had marked it. Well the recipe turned out to be a non-alcohol based version of coq au vin called continental chicken. Needless to say I was quite happy with the results.

To make continental chicken you will need the following ingredients:

Eight bone-in chicken thighs

two tablespoons olive oil or vegetable oil

One medium onion, sliced*

One clove of garlic, sliced

One 16 ounce can of diced tomatoes

One 16 ounce can of sliced mushrooms

One 16 ounce can of medium black olives

One 8 ounce can of tomato paste

One half cup soy sauce

Three cups cooked white rice

In a large Dutch oven heat the oil and add the onion and garlic. Saute the onions and garlic until the onions start to brown slightly. Add the chicken to the pot, skin side down, and brown on each side (about five minutes per side). Add the rest of the ingredients, except the rice, and bring to a boil. Reduce the temperature to low and simmer for 45 minutes. Meanwhile prepare the rice according to package directions. Serve the cooked chicken and sauce over the rice.

*If you can find them try using spring or BBQ onions instead of  regular onions. You’ll need three to replace one medium yellow onion but they have a milder taste and give the sauce a wonderful flavor and texture.

 

Advertisements

Give Hunger The Bird

Once upon a time there was a menu item at Winger’s called “Loaded Chicken.” Aside from their wings this was my favorite dish that they served. At some point Winger’s revamped their menu and loaded chicken disappeared. Another revamp and loaded chicken was back, sort of. It was now called “The Loaded Bird” and the recipe had changed. I was determined to have the loaded chicken that I loved no matter what it took but it turned out that it was pretty easy to make actually. To make this extremely delicious dish and give hunger the bird you will need the following:

Four boneless skinless chicken breasts

One medium onion quartered and sliced

One package of sliced mushrooms

One half of one stick of butter

Teriyaki sauce

Twelve slices of thick cut bacon

Shredded Cheddar/Monterey Jack cheese blend

Preheat the oven to 400 degrees. Wrap each chicken breast with three strips of bacon; you may need to use toothpicks to keep the bacon in place. Place the chicken in a baking dish and smother with teriyaki sauce. Place in the oven and bake for 45 minutes. Meanwhile melt the butter in a large skillet and saute the onions and mushrooms until the onions are soft and translucent. After 45 minutes top each chicken breast with roughly equal amounts of the onion and mushroom mixture. Cover the whole delicious mess with the cheese and bake for another fifteen minutes. Serve hot out of the oven with rice and coleslaw.

Crazy Chicken

Across northern Mexico and the American southwest is a chain of restaurants called El Pollo Loco. They specialize in citrus marinaded; fire grilled chicken that tastes absolutely delicious. I was raised on this stuff but it is hard to come by were I live now so I started to experiment with various different recipes to recreate this wonderful treat. Finally I came up with one that is not identical but is pretty darn close. To make this you will need the following ingredients

four to six chicken leg quarters or one whole chicken halved.

four cups of water

eight teaspoons of salt

four teaspoons of pepper

two garlic cloves, minced

one teaspoon of tumeric

four tablespoon of pineapple juice

two teaspoons of lime juice

two teaspoons of lemon juice

Combine all the ingredients except the chicken in a blender and blend well for 15 to 20 seconds. Place the chicken in a bowl or pan and pour the marinade over the top. Allow the chicken to marinade for 45 minutes. Turn the chicken over and marinade for 30 minutes more. Preheat a clean grill to medium-low heat. Cook the chicken until the skin is golden brown and crispy. Turn the chicken often while cooking so that the skin doesn’t burn and turn black. Serve the chicken with Spanish rice, pinto beans, salsa, and warm tortillas.

Soup and Salad

Those of you who follow me on Facebook know that a few weeks ago I teased a recipe for sweet corn chicken soup and promised to share the recipe if I liked it. Well I did not just like the recipe I loved it. So true to my word, here is the recipe for sweet corn chicken soup.

We are going to start by heating up one teaspoon of sesame oil and one tablespoon of olive oil in a stock pan. A stock pan is a big pan commonly used for cooking soups and stews and can hold a few gallons of liquid. It’s also great for cooking things like pasta, corn on the cob, or shellfish. Add four sliced green onions (sometimes called scallions or spring onions) and a half teaspoon of minced ginger to the pot and stir fry quickly. Don’t leave them in the pot alone for more than a minute or they will burn. Add one can of cream style corn and five cups of chicken stock and stir it all together.

Now add about a pound of diced or shredded chicken. This is a great way to use leftovers but if you don’t have some leftover chicken handy you can always boil some quickly and shred that. And the water you boiled the chicken in can also be used as some of the stock. Ad three fouth tablespoon sugar and salt to taste. Next add about two cups of frozen corn to the soup and bring the whole thing to a boil.

While the soup is boiling mix 3 tablespoons of cornstarch and four tablespoons of COLD water together in a small bowl. It has to be cold water because hot water will cause it to clump. Slowly stir the cornstarch mixture into the soup with a wire whisk. This will thicken the soup slightly and give it a nice texture. Take and whisk one egg like you were making scrambled eggs. Turn the temperature down to low and whisk the egg into the soup slowly. Stir in one direction only and it will form long white threads in the soup. Once that is done, you are ready to serve.

Now for the salad part. I love three bean salad and it is really healthy. Additionally, three been salad is really easy to make. Take and open a can of green beans, a can of chickpeas, and a can of kidney beans. Drain the beans and mix them together in a bowl. Slice up half an onion into moon shaped slivers and mix it with the beans. Now here comes my secret ingredient. Cube up an avocado and mix it into the rest of the salad. Mix a cup of Italian dressing into the salad and let the whole thing marinade together for an hour. Then serve it along with the soup or as a side for your favorite meal.

There you go; two quick an easy dishes that are delicious and healthy. If you aren’t following me on Facebook you really should. It’s a great way to keep track of what is going on here and connect with other readers as well.