I've concocted this recipe from a combination of recipes. I started with a Sesame Chicken recipe (yes, I have an Asian recipe!) and altered it with Moroccan seasonings instead. I serve this chicken over couscous instead or rice.
3 boneless, skinless chicken breasts, cut into 1-inch bite-size pieces.
1/4 c red wine
2 egg whites, lightly beaten
1/4 cornstarch
1/3 c vegetable oil
1/2 c chopped onion
2 cloves minced garlic
1 c chicken stock
1/4 c red wine
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground coriander
1/8 teaspoon cinnamon
1/4 raisins
1 1/2 c couscous
1 1/2 c chicken stock
Marinate chicken for about 30 minutes in 1/4 c red wine. Heat oil in non-stick skillet to medium-high. Add the egg whites and cornstarch to the chicken and stir. Saute the chicken in batches, do not overcrowd. Remove chicken to a paper-towel-line plate and keep warm.
Reduce heat to medium. Saute onion until translucent. Add garlic and saute about 1 minute. Add wine and chicken stock and four seasonings. Reduce sauce by about two-thirds.
Meanwhile, boil chicken stock. Once boiling, pour over couscous. Cover and let stand 5 minutes. Fluff with fork.
Return chicken to pot. Add raisins. Serve over couscous.
Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts
Wednesday, September 01, 2010
Friday, March 19, 2010
Chicken Bundles with Cheese Sauce
2 8-ounce packages refrigerated crescent rolls
16 ounces cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
chopped chives, green onions, or green chiles, optional
4 chicken breasts, cooked and cubed
2 Tbsp unsalted butter melted
1/2 cup seasoned bread crumbs
Cheese Sauce
2 Tbsp unsalted butter
2 Tbsp flour
1/8 tsp salt
1 cup milk
1/2 cup Cheddar cheese grated
1 Tbsp finely chopped onion
1/2 tsp Worcestershire sauce
pepper
1. Preheat oven to 350. On a floured work surface, divide the crescent roll dough into 8 rectangles, pinching the diagonal seams together. (Two triangles pinched together at the dotted line make a rectangle.) Flatten dough slightly with a rolling pin. In a mixing bowl stir together cream cheese, butter and any optional ingredients. Stir in cooked chicken. Place 1/8 of chicken mixture on 1 side of each dough rectangle. Fold in half to form a package and pinch to seal seams. Brush with melted butter and roll in breadcrumbs. Place in a lightly greased shallow baking dish and bake until golden brown, about 30 minutes.
2. For cheese sauce, melt butter in a 1-quart saucepan over low heat. Stir in flour and salt. Add milk. Cook and stir continuously until thick and bubbly. Add cheese, onion, Worcestershire and pepper. Cook until cheese is melted. Serve sauce over chicken bundles.
Serves 8.
16 ounces cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
chopped chives, green onions, or green chiles, optional
4 chicken breasts, cooked and cubed
2 Tbsp unsalted butter melted
1/2 cup seasoned bread crumbs
Cheese Sauce
2 Tbsp unsalted butter
2 Tbsp flour
1/8 tsp salt
1 cup milk
1/2 cup Cheddar cheese grated
1 Tbsp finely chopped onion
1/2 tsp Worcestershire sauce
pepper
1. Preheat oven to 350. On a floured work surface, divide the crescent roll dough into 8 rectangles, pinching the diagonal seams together. (Two triangles pinched together at the dotted line make a rectangle.) Flatten dough slightly with a rolling pin. In a mixing bowl stir together cream cheese, butter and any optional ingredients. Stir in cooked chicken. Place 1/8 of chicken mixture on 1 side of each dough rectangle. Fold in half to form a package and pinch to seal seams. Brush with melted butter and roll in breadcrumbs. Place in a lightly greased shallow baking dish and bake until golden brown, about 30 minutes.
2. For cheese sauce, melt butter in a 1-quart saucepan over low heat. Stir in flour and salt. Add milk. Cook and stir continuously until thick and bubbly. Add cheese, onion, Worcestershire and pepper. Cook until cheese is melted. Serve sauce over chicken bundles.
Serves 8.
Monday, January 18, 2010
Coq au vin
This is from the Barefoot Contessa, but I found it on the Food Network website. I doubled the recipe and added a couple more legs, and it was a bit much for my pot. I didn't add the pearl onions.
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat 2T olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Probably due to my doubling and difficult stirring, it didn't reduce as much as the Boeuf Bourguignon (a VERY similar recipe). So I served it on a large platter and put some of the gravy in a gravy boat and served that along side for anyone that wanted a big more.
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat 2T olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Probably due to my doubling and difficult stirring, it didn't reduce as much as the Boeuf Bourguignon (a VERY similar recipe). So I served it on a large platter and put some of the gravy in a gravy boat and served that along side for anyone that wanted a big more.
Thursday, March 08, 2007
Chicken in a Basket
Kimber posted this recipe this week...and it sounds a lot like one my mom makes.
3-4 cooked chicken breasts, cut into bite-size pieces
4 oz. mushrooms, optional
8 oz. cream cheese, room temperature
1/2 to 3/4 cup chopped pecans, to suit your taste
2 packages crescent rolls (I like Pillsbury)
1 to 2 cans cream of chicken soup
1/2 to 3/4 cup milk
1. Preheat oven to 375 degrees.
2. Mix chicken, mushrooms, pecans, and cream cheese together in a medium bowl.
3. Unroll crescent rolls and divide along perforated lines. On each triangle, place a large spoonful of the chicken mixture at the bottom of the triangle and roll it up.
4. Place all rolled chicken crescents on a baking sheet and bake for 11 to 13 minutes or until golden brown.
5. While crescents are baking, pour the soup in a saucepan and heat. Gradually add milk until it is the consistency of gravy. Pour sauce into a serving dish, and serve over each chicken in a basket.
3-4 cooked chicken breasts, cut into bite-size pieces
4 oz. mushrooms, optional
8 oz. cream cheese, room temperature
1/2 to 3/4 cup chopped pecans, to suit your taste
2 packages crescent rolls (I like Pillsbury)
1 to 2 cans cream of chicken soup
1/2 to 3/4 cup milk
1. Preheat oven to 375 degrees.
2. Mix chicken, mushrooms, pecans, and cream cheese together in a medium bowl.
3. Unroll crescent rolls and divide along perforated lines. On each triangle, place a large spoonful of the chicken mixture at the bottom of the triangle and roll it up.
4. Place all rolled chicken crescents on a baking sheet and bake for 11 to 13 minutes or until golden brown.
5. While crescents are baking, pour the soup in a saucepan and heat. Gradually add milk until it is the consistency of gravy. Pour sauce into a serving dish, and serve over each chicken in a basket.
Tuesday, December 12, 2006
Kimber's Chicken Pot Pie (or rather Nevette's)
3-4 chicken breasts, cooked and cubed
1/3 cup butter
1 large can Veg-all
1/2 cup flour
1 cup half and half
2 cups chicken broth
1 tsp. salt
pepper
2 pie crusts (I use Pillsbury)
1. Preheat oven to 400 degrees. In a medium saucepan, melt butter. Saute vegetables in butter, about 5 minutes. Stir in flour, half and half, broth, salt, and pepper until slightly thickened. Stir in chicken.
2. Place pie crust in deep dish pie plate. Pour in chicken mixture. Cover with remaining pie crust and seal edge.
3. Bake for 30 minutes.
1/3 cup butter
1 large can Veg-all
1/2 cup flour
1 cup half and half
2 cups chicken broth
1 tsp. salt
pepper
2 pie crusts (I use Pillsbury)
1. Preheat oven to 400 degrees. In a medium saucepan, melt butter. Saute vegetables in butter, about 5 minutes. Stir in flour, half and half, broth, salt, and pepper until slightly thickened. Stir in chicken.
2. Place pie crust in deep dish pie plate. Pour in chicken mixture. Cover with remaining pie crust and seal edge.
3. Bake for 30 minutes.
Monday, December 11, 2006
Roast Goose
The French typically eat a roast goose for Christmas. I found this recipe in Christmas with Southern Living 2002. Goose is very greasy, dark meat but very moist.
1 (9-11 lb) dressed goose
1 T salt
1 T pepper
1 orange, quartered
1 onion, cut into wedges
1 carrot, cute into 4 pieces
1 bay leaf
Remove loose fat from goose cavity. Remove giblets and neck. Rinse goose thoroughly with cold water; pat dry with paper towels. Using a trussing needle or sharp tool (I used a pumpkin carving needle), prick skin all over, especially around lower breast and thighs, hold the needle almost parallel to the goose to avoid piercing the meat.
Add water to a tall stockpot, filling 2/3 full; bring to a rolling boil. Gently lower goose into boiling water, neck end down; boil 1-2 min until "goose bumps" appear. Remove goose, and repeat tail end down. Drain; pat dry. Place goose, breast side up, on a rack in a broiler pa. Refrigerate, uncovered 24-48 hours (The longer you air-dry the goose, the crispier the skin will be after roasting).
Combine salt and pepper. Rub all over goose and inside cavity. Place orange and next 3 ingredients inside cavity. Place goose, breast side down, on a lightly greasted rack in a roasting pan (I line my pan with foil). Roast at 325 for 1 1/2 hours. Remove goose from oven. Drain and discard grease from pan. Return goose, breast side up, to rack in pan; roast 1 1/2 hours. Increase temperature to 400 and roast 15 more minutes or until skin is very crisp and thermometer inserted into thigh registers 180. Remove goose from oven and let stand 20 minutes before carving.
Serve with sauce below.
Yield: 6-8
Currant Sauce--I made Blackberry Sauce
1/2 c red currant jelly (I used Blackberry jelly)
1/2 c dry red wine
1/4 c ketchup
1/4 c butter
2 T Worcestershire sauce
2 t cornstarch
1/4 t dry mustard
Combine all ingredients in a small saucepan. Bring to boil over med heat, stirring constantly. Cook 1 min.
1 (9-11 lb) dressed goose
1 T salt
1 T pepper
1 orange, quartered
1 onion, cut into wedges
1 carrot, cute into 4 pieces
1 bay leaf
Remove loose fat from goose cavity. Remove giblets and neck. Rinse goose thoroughly with cold water; pat dry with paper towels. Using a trussing needle or sharp tool (I used a pumpkin carving needle), prick skin all over, especially around lower breast and thighs, hold the needle almost parallel to the goose to avoid piercing the meat.
Add water to a tall stockpot, filling 2/3 full; bring to a rolling boil. Gently lower goose into boiling water, neck end down; boil 1-2 min until "goose bumps" appear. Remove goose, and repeat tail end down. Drain; pat dry. Place goose, breast side up, on a rack in a broiler pa. Refrigerate, uncovered 24-48 hours (The longer you air-dry the goose, the crispier the skin will be after roasting).
Combine salt and pepper. Rub all over goose and inside cavity. Place orange and next 3 ingredients inside cavity. Place goose, breast side down, on a lightly greasted rack in a roasting pan (I line my pan with foil). Roast at 325 for 1 1/2 hours. Remove goose from oven. Drain and discard grease from pan. Return goose, breast side up, to rack in pan; roast 1 1/2 hours. Increase temperature to 400 and roast 15 more minutes or until skin is very crisp and thermometer inserted into thigh registers 180. Remove goose from oven and let stand 20 minutes before carving.
Serve with sauce below.
Yield: 6-8
Currant Sauce--I made Blackberry Sauce
1/2 c red currant jelly (I used Blackberry jelly)
1/2 c dry red wine
1/4 c ketchup
1/4 c butter
2 T Worcestershire sauce
2 t cornstarch
1/4 t dry mustard
Combine all ingredients in a small saucepan. Bring to boil over med heat, stirring constantly. Cook 1 min.
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