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Chicken Recipes

Chicken Recipes

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Published by podbaydoor
Small collection of chicken recipes
Small collection of chicken recipes

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Categories:Types, Recipes/Menus
Published by: podbaydoor on Mar 18, 2009
Copyright:Attribution Non-commercial


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Roasted Chicken with Lemon Sauce
Prep: 15 minutes Total: 1 hourSome simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftoverchicken half to make Pasta with Chicken and Peas.
Serves 4.3 chicken halves (3 to 4 pounds total)Salt and pepper1 1/4 cups dry white wine3/4 cup canned reduced-sodium chicken broth3 tablespoons lemon juice2 tablespoons chopped fresh oregano
1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with arack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thighregisters 165 degrees. about 45 minutes. Remove chicken and rack.2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high,scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cookuntil reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.3. Serve two chicken halves with 1/2 cup of the sauce.
Roasted Chicken with Ginger, Chile, and Lime
Prep: 30 minutes Total: 1 hour 30 minutesInstead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meata more intense flavor.
Serves 4.2 tablespoons plus 1/2 teaspoon butter, at room temperature1 shallot, finely chopped (about 2 tablespoons)1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)1 tablespoon finely chopped pickled jalapeno chile1 tablespoon fresh lime juice2 teaspoons ground corianderCoarse salt and ground pepper1 whole chicken (3 1/2 pounds)2 large onions, thickly sliced1 lime, cut into 8 wedges (optional)
1. Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter,shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.2. Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a smallspoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legstogether with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions ina single layer; place chicken on top.3. Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (withouttouching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent withoil; let rest 10 minutes (the temperature will rise by about 5 degrees).4. On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.
Sauteed Chicken with Spinach
Prep: 15 minutes Total: 30 minutesA tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can alsobe drizzled over steak or tossed with boiled potatoes.
Serves 1.1 teaspoon white-wine vinegar
1 tablespoon minced shallot1/2 tablespoon butter1 tablespoon Dijon mustard1 teaspoon olive oil1 boneless, skinless chicken breast half (6 to 8 ounces)Coarse saltGround pepper4 cups (about 2 1/2 ounces) baby spinach
1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken;cook until browned, turning once, 8 to 10 minutes.2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4to 6 minutes. Transfer chicken to a plate; cover to keep warm.3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally,until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter;swirl pan until incorporated. Stir any accumulated chicken juices into sauce.4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzlewith remaining sauce. Serve spinach on the side.
Chicken and Basil Stir-Fry
Prep: 40 minutes Total: 40 minutesOften used in Thai cooking, Thai basil is also called holy basil. It has sharp-pointed leaves and tastes of mint, cinnamon, and licorice.
Serves 4.1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longerpieces cut crosswise in half again)1 tablespoon cornstarchCoarse salt and ground pepper6 teaspoons vegetable oil1 small onion, halved and cut into 1/4-inch-thick wedges2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips6 garlic cloves, minced2 tablespoons rice vinegar2 tablespoons soy sauce1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half Cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch untilcoated; season generously with salt and pepper.2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turningonce, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate.Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipeout skillet with a paper towel.3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat,tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cookedthrough, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Cashew Chicken
Prep: 30 minutes Total: 30 minutes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cookin an oven heated to 350 degrees until golden and fragrant, about 10 minutes.Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, andspices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.

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