Chicken & Red Wine Casserole
4 Slices Bacon, Cut Into 1” Pieces
3 – 3½ Lbs Chicken, Cut Into Pieces
& Patted Dry
½ Tsp Salt
¼ Tsp Freshly Ground Black Pepper
2 Tbsp Olive Or Vegetable Oil
1 Lb Small White Onions, Peeled (fresh Or Frozen)
½ Lb New Small Potatoes, Not Peeled
½ Lb Mushrooms, Sliced
2 Medium Carrots, Peeled & Thickly Sliced
1 Cup Dry Red Wine
1 - 28 Oz Can Crushed Tomatoes
2 Cloves Garlic, Mince
½ Tsp Each: Dried Rosemary & Thyme, Crushed
1 Whole Bay Leaf
1 - 10 Oz Pkg Frozen Peas, Thawed & Drained
2 Tbsp Parsley
Cook The Bacon In A 5 Quart Casserole Over Moderate Heat, Stirring Until Crisp – About 5 Minutes. Drain On Paper Towel. Discard The Drippings.
Sprinkle The Chicken With Salt & Pepper. Heat Oil In Casserole Over Moderately High Heat For 1 Minute. Add The Chicken & Brown For 6 – 7 Minutes On Each Side. Transfer To A Plate.
Add The Onions, Potatoes, Mushrooms & Carrots To The Casserole, & Cook, Uncovered, Stirring Occasionally, For 5 Minutes. Add The Wine, Bring To A Boil, & Cook, Uncovered For 1 Minute.
Return The Chicken To The Casserole & Add The Tomatoes, Garlic, Rosemary, Thyme & Bay Leaf. Bring To A Boil Again, Reduce Heat To Moderately Low, Cover & Simmer For 45 Minutes Or Until The Potatoes Are Tender & The Chicken Is Now Long Pink On The Inside.
Add The Peas & The Bacon, Cover, & Simmer 5 Minutes More. Remove The Bay Leaf.
Sprinkle The Chicken With The Parsley Just Before Serving.
Serves 4 – 6.
Chicken & Pear Sauté
2 Cloves Garlic, Minced
1 Lg Onion, Coarsely Chopped
2 Tbsp Butter
2 Firm Ripe Pears, Cored & Cut Into Quarters
4 Boneless, Skinless Chicken Breasts
1 Tsp Chopped Fresh Thyme Or Rosemary
Or ½ Tsp Dried
½ Tsp Each: Salt & Freshly Ground White Or Black Pepper
½ Cup Dry White Wine
¼ Cup Water
2 Tbsp Dijon Mustard
Melt 1 Tablespoon Butter In A Large Frying Pan Over Medium-high Heat. Add Garlic & Onion. Stir Often Until Onion Begins To Soften, 3 – 4 Minutes. Add Pears To Pan. Stir Often Until Golden, 2 Minutes. Remove Onion & Pears To A Plate. Loosely Cover With Foil.
Melt Remaining Butter In Pan. Add Chicken & Cook Until Golden-tinged, 2 – 3 Minutes Per Side. Then Return Onion & Pears To Pan. Sprinkle With Thyme, Salt & Pepper. Stir Or Whisk Wine With Water & Dijon & Add To Pan. Using A Wooden Spoon, Scrape Up & Stir In Any Brown Bits From Pan Bottom. Reduce Heat To Medium-low. Cover & Simmer, Turning Chicken Occasionally, Until It Feels Springy When Pressed, 10 – 12 More Minutes.
Place Chicken On Dinner Plates. Spoon Pears & Sauce Overtop.
Great With Rice Or Orzo.
Makes 4 Servings.
Chicken & Mussel Bouillabaisse
2 - 10 Oz Cans Undiluted Chicken Broth
2 Cans Water
2 Cups White Wine
3 Lg Leeks
6 Cloves Garlic, Minced
1 Tsp Saffron Threads
1 Tsp Salt
3 Boneless, Skinless Chicken Breasts,
Or 6 Boneless Skinless Chicken Thighs
Cut Into 1” Cubes
2 Lbs Fresh Mussels
1 Pt Grape Or Cherry Tomatoes
Or 4 Plum Tomatoes, Coarsely Chopped
1/3 Cup Chopped Fresh Dill (optional)
Pour Broth & Wine Into A Wide Saucepan & Set Over High Heat.
Cut Root Ends & Dark Green Parts From Leeks & Discard. Cut Leaks In ½ Lengthwise. Fan Out White Parts & Rinse Under Cold Water To Remove Any Grit. Thinly Slice Crosswise.
Add Leeks, Garlic, Saffron & Salt To Broth. Boil. Uncovered & Stirring Occasionally, To Develop Flavour, 3 – 5 Minutes.
Meanwhile, Scrub Mussels & Remove Beards. Discard Any That Are Open.
Stir Chicken, Then Mussels & Tomatoes Into Boiling Broth. Cover & Bring T0 A Boil, Then Reduce Heat To Medium. Cook, Covered & Stirring Partway Through, Until Chicken Loses It Pink Colour & Mussels Open, 6 – 8 Minutes.
Discard Any Unopened Mussels.
Spoon Into Bowls. Pour Broth Overtop.
Sprinkle With Fresh Dill.
Makes 4 – 6 Servings.
Chicken & Sausage Gumbo
A Delicious Chicken Gumbo The Whole Family Will Enjoy, Or Double & Serve To A Crowd For Game Day Or Other Gathering. This Gumbo Is Wonderful With Hot Boiled Rice & Crusty Bread.
3 - 4 Chicken Breast Halves, Cut In Small Chunks
4 Chicken Thighs, Trimmed & Cut In Small Pieces
3 Tbsp Flour
½ Tsp Creole Seasoning Blend
12 -16 Oz Smoked Sausage, Cut In 1-inch Pieces
½ Cup Vegetable Oil
½ Cup All-purpose Flour
1 Cup Chopped Onion
½ Cup Chopped Green Bell Pepper
¼ Cup Chopped Red Bell Pepper, Optional
3 Ribs Celery, Chopped
3 Medium Cloves Garlic, Minced
6 Cups Chicken Broth
1 - 14½ Oz Can Diced Tomatoes
1 Small Bay Leaf
1 Tsp Creole Seasoning Blend, Or To Taste
½ Tsp Dried Thyme Leaves
Salt & Freshly Ground Black Pepper To Taste
4 Green Onions, Chopped
2 Tbsp Fresh Chopped Parsley
Cut Chicken Into Small Pieces; Sprinkle With Salt & Pepper Then Toss With 3 Tablespoons Flour.
Heat 1 Tablespoon Of Oil Heavy Skillet Over Medium Heat; Add Chicken. Cook, Stirring, Until Browned. Transfer To A Dish & Set Aside.
Brown Sliced Sausage; Add To Chicken Mixture.
Put Chopped Onion, Bell Pepper, & Chopped Celery In A Bowl; Set Aside.
In A Large, Heavy Pot, Heat The Oil; Add The Flour. Cook, Stirring Constantly, Until The Roux Reaches A Deep Blonde-colour, About The Colour Of Dark Peanut Butter. You Can Do This Over Medium To Medium-high Heat, But Stir Constantly & Watch Carefully. It Cannot Burn. The Heat Control Of A Gas Range Makes It A Little Easier To Cook Over Higher Heat. If You're Not A Novice To Roux-making, You Might Want To Make A Darker Roux.
When Roux Has Reached The Colour You Want, Add The Vegetables & Stir Briskly. Continue To Cook, Stirring Constantly, For About 3 To 4 Minutes.
Add The Chicken Broth, Seasonings, Chicken & Sausage. Bring To A Boil, Then Cook For About 1 - 1½ Hours, Skimming Excess Fat Off The Top Several Times, As Needed.
Add The Chopped Green Onions & Parsley; Heat For 5 - 10 Minutes Longer.
Mound Hot Cooked Rice In Bowls, Ladle The Gumbo Around The Mound.
Serve With Crusty Bread & Butter.
Serves 6 As A Main Dish.
Cheddar ‘n’ Bacon Stuffed Chicken Breasts
4 Oz Cheddar Cheese
4 Boneless, Skinless Chicken Breasts
1 Tbsp Bacon Bits
¼ Tsp Dried Tarragon
½ Tsp Paprika
Generous Pinch Salt
1 Tbsp Garlic Butter
Or 1 Tbsp Butter & 1 Tsp Minced Garlic
¼ Cup Apple Juice Or Chicken Broth
Slice Cheese Into 4 Finger-size Pieces. Working With One Chicken Breast At A Time, Make A Horizontal Slit About 2½” Long X 1½” Deep Into Thickest Side Of Each Breast To Form A Pocket. Don’t Worry If Pocket Tears Or Has Holes. Open Pocket & Sprinkle With Tarragon & Bacon Bits, Then Tuck In Cheese. Fold Chicken Over To Cover Cheese. Sprinkle Chicken With Salt.
Melt Butter In A Large, Non-stick Frying Pan Over Medium Heat. Add Chicken & Cook Until Lightly Golden, About 3 Minutes Per Side. Pour Apple Juice Into Pan. Reduce Heat To Medium-low. Cover & Simmer Until Chicken Is Springy When Press, 8 – 10 Minutes, Turning Over Halfway Through Cooking. Remove Chicken To Plates.
Increase Heat To High. Boil Pan Juice, Stirring Often, Until Reduced By Half. 1 – 2 Minutes. Drizzle Over Chicken.
Serves 4.
Cheddar ‘n’ Bacon Stuffed Chicken Breasts
4 Oz Cheddar Cheese
4 Boneless, Skinless Chicken Breasts
1 Tbsp Bacon Bits
¼ Tsp Dried Tarragon
½ Tsp Paprika
Generous Pinch Salt
1 Tbsp Garlic Butter
Or 1 Tbsp Butter & 1 Tsp Minced Garlic
¼ Cup Apple Juice Or Chicken Broth
Slice Cheese Into 4 Finger-size Pieces. Working With One Chicken Breast At A Time, Make A Horizontal Slit About 2½” Long X 1½” Deep Into Thickest Side Of Each Breast To Form A Pocket. Don’t Worry If Pocket Tears Or Has Holes. Open Pocket & Sprinkle With Tarragon & Bacon Bits, Then Tuck In Cheese. Fold Chicken Over To Cover Cheese. Sprinkle Chicken With Salt.
Melt Butter In A Large, Non-stick Frying Pan Over Medium Heat. Add Chicken & Cook Until Lightly Golden, About 3 Minutes Per Side. Pour Apple Juice Into Pan. Reduce Heat To Medium-low. Cover And Simmer Until Chicken Is Springy When Press, 8 – 10 Minutes, Turning Over Halfway Through Cooking. Remove Chicken To Plates.
Increase Heat To High. Boil Pan Juice, Stirring Often, Until Reduced By Half; 1 – 2 Minutes. Drizzle Over Chicken.
Serves 4.
Sticky Chicken
4 Chicken Legs Quarters, Or Boneless, Skinless Chicken
Breasts, Or 8 Drumsticks
1 Tbsp Butter
1 Onion, Cut In ½ Then Thinly Sliced
Juice Of ½ Lemon
¼ Cup Dry Sherry
2 Tbsp Apricot Or Peach Jam
½ Tsp Salt
3 Carrots, Cut Into Julienned Strips
1 Clove Garlic, Minced
2 Green Onions
Remove & Discard Skin From Chicken.
Melt Butter In A Large, Non-stick Frying Pan Over Medium-high Heat. When Butter Is Hot & Bubbly, Add Chicken. Cook Until Golden Brown, 3 – 4 Minutes Per Side.
Squeeze Juice Of Lemon Into A Small Bowl. Add Sherry, Jam & Salt. Beat With A Fork To Break Up Jam.
When Chicken Is Golden Brown, Sprinkle Chopped Onion & Garlic In Pan Around Chicken. Pour In Sherry Mixture. Scatter Carrots Around Chicken. Reduce Heat To Medium-low. Cover & Simmer, Stirring Occasionally. Turn Chicken Once & Cook Until It Feels Springy When Pressed & Carrots Are Done As You Like, 15 – 30 Minutes More, Depending On Cut Of Chicken That You Use.
Meanwhile, Cut Green Onions Into 1 – 2-inch Pieces. Once Chicken Is Cooked, Remove To Plates. Add Green Onions To Sauce & Stir Until Wilted, 1 Minutes. Spoon Over Chicken.
Makes 4 Servings.