Posts Tagged ‘Chicken’

  • 2 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots
  • 1/2 cup white wine
  • 3/4 cup heavy cream
  • 5 plum tomatoes coarsely chopped
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 extra large chicken bullion cube, crumbled

Pat chicken dry and season with salt and pepper.  Heat oil and butter in a heavy skillet over moderately high heat until foam subsides.  Brown chicken on both sides (in batches if necessary). 

Add shallot to skillet and cook, stirring until tender, about 1 minute.  Add wine and deglaze by boiling over high heat, scraping up brown bits until reduced by half.  Stir in cream, tomatoes, tarragon and bouillon cube, then simmer stirring until tomatoes are softened and sauce begins to thicken, 3-4 minutes.  Season with salt and pepper. 

I actually find that leaving it on the stove for longer, actually helps, it can stay warm for a long period on simmer with just occasional stirring.  Reheats beautifully.


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  • 2 lbs boneless skinless chicken breast cut into bite sized pieces
    1/2 teaspoon salt
    1/2 teaspoon of black pepper
    1/4 cup olive oil
    1 red bell pepper sliced
    1 yellow bell pepper sliced
    3 ounces of prosciutto chopped
    4 cloves of garlic minced
    15 oz can diced tomatoes
    1/2 cup white wine
    1 teaspoon thyme
    1 teaspoon oregano
    1/2 cup chicken stock

Season the chicken with salt and pepper. In a heavy large skillet heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 more minutes. Add the tomatoes, wine and herbs. Scrape any browned bits of the bottom of the pan. return the chicken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer, covered for about 20- 30 minutes.

Can be made in advance and reheated.

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2 lbs chicken breasts (if not using bone in, toss in an extra chicken leg or cheap cut)

2 quarts water

1/2 cup all purpose flour

2 cups chopped onion

1 3/4 cup chopped celery

1 1/2 cup chopped green pepper

1/2 cup chopped green onion

4-7 cloves of garlic, minced

2 tablespoons vegetable oil

1 1/2 table dried thyme

1 tablespoon dried oregano

1 tablespoon Creole seasoning

1 teaspoon paprika

1/2 teaspoon red pepper flakes

16 oz chicken broth

8 oz tomato paste

1/2 lb of smoked beef sausage (sliced)


Combine chicken and water in a large pan, bring to a boil.  Reduce the heat and simmer uncovered 45 minutes or until the chicken is done.  Remove chicken from broth and set aside to cool.  Strain the broth  and set aside.  Bone and chop the chicken (if you used the chicken leg – just set it aside for a snack later). 

Place flour in a pan and bake at 350 for 1 hour (or until very brown).  Set aside

Cook, onion, celery, green pepper, green onion and garlic in oil in a large stock pot over medium high heat, until tender.  Add browned flour, and spices, stir until smooth.  Then add chicken broth, tomato paste reserved broth, chicken and sausage.  Bring to a boil.  Reduce heat, and simmer uncovered for 1 hour. 


As with any dish, taste often.  I actually make mine with a lot more spices than I have listed here.  Because this dish is served over rice, I taste it, and then once it is the right heat, I add an other round of spices.  The rice will reduce the heat when added. 

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Asian Chicken Marinade

  • 1/2 cup chopped onion
  • 1/2 cup slicked scallions
  • 1/2 tea red pepper flakes
  • 1/2 tea kosher salt
  • 1 quart vegetable broth
  • 1/2 cup mirin
  • 1/4 cup soy sauce
  • 4 tea sesame oil

Combine all ingredients together.  Marinade chicken in this liquid over night, then grill.  Or bring all ingredients to a boil and cook shrimp in them. 

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