Category Archives: Chicken

Italian Chicken Thighs

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This was so delicious – exactly the kind of flavors that I grew up with.

Ingredients:

Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too

3 cloves of garlic, minced

Rosemary sprigs

3 T. tomato paste

White wine

Directions:

Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.

Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.

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Portuguese Chicken

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This is great cooked in a cast iron skillet.

Ingredients:

2 lb chicken thigh, bone and skin on

4 lemon slices

1 1/2 c. diced zucchini

1/3 c. diced red pepper

Marinade:

1/4 olive oil

3 T. lime juice

1 T. red wine vinegar

3 cloves minced garlic

1/4 t. red pepper flakes

2 t. paprika

1 t. dried thyme

1/2 t. salt

1/4 t. pepper

Directions:

Place all marinade ingredients in a bowl. Mix well until blended. Add the chicken thighs into a large zip loc bag. Add the marinade and mix well. Refrigerated for 2 to 4 hours.

Preheat the oven to 400.

Heat a large cast iron pot. Add some olive oil. Remove the chicken from the bag, reserving the marinade. Add the chicken to the hot pan and brown well on both sides.

Add the zucchini and red peppers and arrange them around the chicken. Pour any extra marinade over the chicken and vegetables. Top with the lemon slices.

Place the skillet in the oven and bake for about 35 minutes or until the internal temperature of the chicken registers 165.

Remove and serve!

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Chicken Kebabs

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These were absolutely delicious! So tender and tasty!

Ingredients:

2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces

1 red onion, cut into wedges

1 c. plain Greek yogurt

2 T. olive oil

2 t. paprika

1/2 t. cumin

1/8 t. cinnamon

1 t. red pepper flakes

Zest from one lemon

Juice from one lemon

5 cloves of minced garlic

1 3/4 t. salt

1/2 t. pepper

Directions:

Combine all ingredients from yogurt to pepper in a bowl and mix well.

Thread chicken pieces on a metal skewer, adding the onion wedges along the way.

Brush the yogurt mixture onto the kebabs, making sure to cover them well.

Cover and refrigerate over night.

Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.

Sheet Pan Chicken

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I’m always trying to find a good chicken recipe that I can easily make. I like it when the outside is tasty and inside is moist.

Ingredients:

4 whole chicken leg quarters

2 T. olive oil

4 T. Dijon mustard

Directions:

Preheat the oven to 475. Stir together the olive oil and mustard. Season the chicken legs with salt and pepper. Brush the mustard sauce generously all over.

Lay the chicken, skin side up, in a foil lined baking pan. Roast for 20 minutes.

Reduce the temperature to 450. Roast until the chicken is done (165 in the thickest part of the leg) – about another 20 minutes or so.

Chicken Cutlets Milanese

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This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!

Ingredients:

4 chicken breasts, sliced very thin

1/4 c. capers, drained and patted dry

1/2 lb. asparagus, trimmed and cut into 2″ sections

1 large egg, beaten

1 c. fine breadcrumbs

1/2 c. finely grated Pecorino cheese

Garlic powder

1/4 c. chicken broth

1 T. Dijon mustard

Directions:

In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.

In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.

Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.

In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.

Plate them and top them with the crispy capers and asparagus.

 

 

Chicken Al Borgo

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This is very similar to Chicken Cacciatore – still just as delicious as ever.

Ingredients:

4 chicken thighs, bone in and skin on

4 chicken legs, skin on

1 onion, sliced very thin

1 small carrot, sliced thin

1 zucchini, sliced thin

2 roma tomatoes, cut into chunks

1 small can tomato sauce

1 bay leaf

A few rosemary sprigs

1 c. white wine

3 cloves garlic

1 c. chicken broth

Directions:

Heat some butter in a large frying pan. Add the onions and brown.

Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.

Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.

Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.

Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.