What is your favorite Chicken dish?!
Answers: Chicken Enchilladas
Fried, in a cast iron skillet.
marsala
Buttermilk Fried Chicken
1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.
Yield: Makes 4 servings
--Southern Living
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CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada De Laurentiis
Chicken Fried Rice.MMMMMMM
CHICKEN ENCHILADAS
By Marilyn
Tonopah, AZ
2 boneless skinless chicken breast halves
3 c. chicken broth or 3 chicken boullion cubes & 3 c. water
1 can Veg-All, drained (16 oz.)
1 to 2 T. oil
1 can enchilada sauce (28 oz.)
2 c. shredded cheddar cheese
10 to 12 corn tortillas
Cooking spray
Spray a 13" X 9" baking dish.
Cook breasts in chicken broth until tender. Remove from broth and cool, covered (so they don't dry out) until they can be handled. Reserve 1 cup of broth. Shred the meat.
In a saucepan, pour in enchilada sauce and reserved broth. Simmer for 10 min.
In a skillet, heat oil, add vegetables, saute for 5 minutes, then add chicken and cook another 5 minutes. Add 1 cup enchilada sauce. Stir.
Soften tortillas, fry in oil, dip in enchilada sauce or however you choose.
Fill tortillas with 2 to 3 tablespoons of chicken mixture, roll up and place seam side down in baking dish. Pour enchilada sauce over enchiladas. Cover with foil and bake in a 350 degree oven for 40 minutes. Take out of oven, remove foil and top with cheese. Bake for 10 minutes or until cheese is hot and melted.
I have a million, but one of my favorites is a really easy one:
In a slow cooker/crockpot:
1lb baby carrots or carrots scraped and cut into chunks
1lb boneless skinless chicken breasts or thighs, cut into chunks
1lb mushrooms, cut in half if large
1 green pepper, cut into chunks
1 red pepper cut into chunks
2 jars/cans spaghetti sauce
1/2 cup red wine to rinse out sauce jars/cans
Put on the lid and cook for 6 hours on high or 10 hours on low. Serve over pasta, have good bread, pass parmesan cheese and have a nice sangiovese alongside.
You can also make this recipe in a large covered casserole in the oven if you don't have a slow cooker/crockpot. Just bake it at 325 degrees for about two hours.
I'd have to go with spicy stewed chicken or curried chicken.
I do love chicken tikki though,
COQ AU VIN (CHICKEN WITH WINE)
3 to 3 1/2 lb. cut-up fryer chicken
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
6 slices bacon
6 sm. onions (1 to 1 1/2 inch in diameter)
1/2 lb. mushrooms, washed, trimmed and quartered
4 carrots, halved and cut into 2-inch lengths
1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water
1 c. red burgundy wine
1 clove garlic, crushed
2 shallots, minced
Bouquet Garni
BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.:
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Note: As an alternative for bacon, trim the bone from a 1/2 pound pork shoulder steak and cut the meat into 1/2 inch cubes, or use pancetta.
In a wide frying pan, cook pork in its own fat over medium-high heat until the meat is very well browned and crisp; set aside.
In the pork drippings, brown the chicken. (Can also omit the carrots.) Alternatively, add 2 tablespoons Dijon mustard when adding the wine (instead).
TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
If desired, sprinkle chicken with snipped fresh parsley.
Chicken Breast 3-4 (double ingredients for 6-8)
1/2 sweet onion cut into strips like this (
1/2 green pepper cut into strips
1/2 red pepper cut into strips
1 large or 6 baby protabella mushrooms cleaned and cut lengthwise
2 cloves garlic minced
2-3 bay leaves
Seasoned salt (Paula Dean's is my favorite)
salt and pepper
1/2 small can tomato paste
1 large can stewed and seeded whole tomatos
2 servings rice cooked according to package directions; or 1 lb pasta
Feta cheese (optional)
Whatever herbs or spices you like, I prefer cumin or rosemary and oregano in this dish. Italian seasoning would be good too.
In large frying pan heat olive or veggie oil over medium heat. Rinse chicken off with cold water and pat dry. Add your favorite seasoned salt (I like Paula Deans house salt recipe) to each side and fry until golden brown on each side. Remove from pan. Clean pan and add new oil to fry veggies. Liberally salt veggies and saute them until they are limp and onions are clear. Add bay leaves and 1/2 can of tomato paste; stir. Using your hand add the canned tomatos along with the juice crushing each tomato as it comes out. Add chicken and bring to boil. Add your choice of herbs, again I prefer just cumin (about 1 Tbls.) if it's being served over rice. If serving over pasta I'd add Italian seasoning. Reduce heat and simmer until chicken is cooked through and sauce is thickened. Serve over rice or pasta (mashed potatoes work too!). Top off with crumbled feta (optional).
P.S. Don't eat the bay leaves :) remove them before serving.
Paula Deans House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Chicken Parmigian...
On the country finger licking side: Buttermilk Fried Chicken
On the elegant knife and fork side: Chicken Cordon Blue
Chicken Spaghetti Casserole
2 cans Cream of Chicken Soup
1 can chicken broth
? box spaghetti noodles
? stack saltine crackers
? cup melted butter
12 slices Kraft cheese slices
Salt and pepper
1 ? lbs chicken breast
1. Cook spaghetti noodles, and boil chicken breasts.
2. Shred chicken breast
3. Spray 9” X 13” pan with Pam
4. Put cooked spaghetti noodles in bottom of pan
5. Place shredded chicken on top of noodles
6. Top with cheese slices
7. Pour Chicken soup and broth mixture on top of cheese.
8. Top with cracker/butter mixture (crumble ? stack saltines and mix in melted butter).
9. Bake at 350 for 30 min. or until bubbly
Baked in the oven with roast vegetables on the side.