Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
It can be rather tasteless sometimes and has a tendency to dry out more than the rest, especially if overcooked. A good chicken breast, however, is rather like a canvas waiting to be painted upon . . .
I prefer my chicken breasts with parts of the bone still attached, which helps to keep them moist I think.
The other day I decided I was going to try brining them in a simple salt and water brine, only for a short time . . . just to see if it made a difference and . . . guess what?
It worked beautifully . . . these chicken breasts were deliciously moist and tender.
I covered them with a tasty herbed crumb and baked them in a mix of chicken stock and butter until the juices ran clear . . .
Then I turned those pan juices into a delicious gravy which was absolutely wonderful spooned over mounds of mashed potatoes, and of course with that tender flavorful chicken. It was quite a delicious meal actually. I will do this again!
It's amazing what a little salt bath can do. Note - You won't need to season your chicken with any salt as it will have absorbed some of the salt from the bath.
*Country Baked Chicken*
Serves 4
4 TBS fine dry bread crumbs
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried parsley
1/4 tsp dried sage
6 TBS melted butter
1 cup chicken stock
To finish:
2 TBS flour, shaken with 1/2 cup milk
Place
the chicken into a bowl and cover it with cold water. Stir in the 2
tsp of salt and swiish it around. Let the chicken sit in the salted
water for half an hour or so. At the end of that time, drain the
chicken very well and dry with some paper towels.
Preheat the 190*C/375*F/ gas mark 5.
Preheat the 190*C/375*F/ gas mark 5.
Place
4 TBS of the melted butter in a baking dish large enough to hold all
the chicken pieces. Add the chicken breasts and stir them around to
coat the chicken. Arrange bone side down in the dish.
Mix together the
bread crumbs, salt, pepper, thyme, parsley, and sage. Sprinkle this
mixture over top of the chicken pieces. Dot with the remaining butter.
Pour the cup of chicken stock into the baking dish from the edge of the
dish so that the stock fills the bottom without touching the crumbs.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken
juices run clear when pierced with a fork. Remove the chicken pieces to
a heated platter and tent lightly to keep warm, without steaming.
Pour
the pan juices into a saucepan. Whisk in the flour and milk mixture.
Bring to the boil, whisking constantly until the mixture thickens. If
it is too thick, thin with a bit more milk until you get your desired
consistency. Taste and adjust seasoning with some salt and pepper.Serve the chicken and pass the gravy on the side. Mashed potatoes go very well with this, as well as some veg and or salad on the side.
This chicken is really tender and delicious. I really hope you will give it a try! Bon Appetit!
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Thanks so much for visiting. Do come again!
Quick baked chicken recipes like this delicious Honey & Soy Baked Chicken are great recipes to have in your recipe repertoire. Everyone needs a tasty recipe like this up
their sleeves!
It is so simple and so delicious and uses things I
always have in the house, and I am betting that you do too! Finger licking good!
It's as simple to make as combining a few
marinade ingredients in a heavy zip lock bag. You then add some chicken,
smushing it around a bit in the bag.
After you let it sit in the refrigerator
for several hours, you dump it all into a baking dish and bake it until it is deliciously meltingly tender.
I always buy my chickens whole when there
is a deal on them. I then bring them home and cut them up, repackage them in serving size packs of legs, breasts, thighs, wings,
etc.
I then bang them into the freezer. That way I not only save money,
but always have a variety of chicken pieces at my finger tips ready to
use. I freeze the backs and necks for soup as well. It's win/win all
around!
On this particular day I used a mix of drumsticks and thighs. I guarantee you will
love this marinade/sauce. I
t's filled with lovely oriental flavors .
. . soy, honey, garlic, ginger . . . which bakes into a finger licking
sticky glaze.
Wings would be really good done in this sauce as well. I wouldn't do breasts, however, as the long cooking time would dry them out too much.
Chicken
breasts are not really suited to this type of dish at any rate. You
want a nice piece of chicken meat which gets succulent and tender under a
long slow cook period that allows the marinade to cook down into that
delicious rich and sticky glaze.
*Honey and Soy Baked Chicken*
Serves 4
Serves 4
salt to taste
Mix
the olive oil, soy sauce, honey, garlic, ginger, pepper and salt
together in a large plastic food bag with a zip lock top. Add the
chicken pieces and smush them around a bit to coate well in the bag.
Close the bag and place in the refrigerator to marinate for half an hour
to an hour. (Obviously the longer you leave it the more the flavours
permeate the chicken.) Give it a smush every once in a while.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Skillet Chicken and Spinach Bowties. Today I bring you a pasta dish which is not only quick and easy to make, but quite, quite
delicious!
With it's fresh flavours and pretty colours, this is sure
to please almost anyone and is a great way to get the kids to eat their
spinach!
I love easy recipes like this that are not only quick and simple to make, but also incredibly tasty! Don't you?
It uses simple ingredients such as lean chicken breasts, which you slice
and then brown off in a bit of butter, until cooked through.
I love cooking with chicken breasts. They are so incredibly versatile, adapting themselves to many tastes, cuisines and flavours!
Once browned, you scoop the chicken out and keep them warm. Some garlic is then added to the pan.
Once the air is filled with it's lovely smell, cream is added along with lemon zest and lemon juice to create a delicious light Alfredo type of
sauce!
Make sure you have your pasta cooking while you are making the sauce. If you do that the recipe goes together very quickly.
Once the pasta is cooked
you simply drain it and then return it to the pot along with the
spinach. The heat of the pasta wilts the spinach perfectly.
After that you simply stir the sauce, chicken, some cheese and a bit of
the pasta water into the pan along with some of the cooking water from
the pasta and your dish is ready to serve pronto!
It is every so quick
to make and let me tell you, it pleases this pasta loving heart of
mine!
Chicken, pasta and spinach in a creamy garlic and lemon sauce,
with the crunch of toasted pine nuts. What's not to like?
*Skillet Chicken and Spinach Bowties*
Serves 4
This
quick and easy dish is alive with fresh flavours . . . lemon, spinach,
parmesan, garlic . . . and cream. With butter browned chicken bits
and crunchy toasted pine nuts, it is a feast for all of the senses!Serves 4
4 small boneless skinless chicken breast halves,
cut into slices crosswise salt and black pepper to taste
2 TBS butter
2 cloves of garlic, peeled and minced
120ml of double cream (1/2 cup heavy cream)
2 tsp freshly grated lemon zest
3 TBS fresh lemon juice
500g dried Farfalle (1 pound, bow tie pasta)
160g bag baby spinach (about 6 ounces)90g freshly grated Parmesan Cheese (1/2 cup)
40g toasted pine nuts (about 1/3 cup)
Season the chicken with salt and pepper. Melt one TBS of the butter in a pan. Cook the chicken pieces, in two lots, adding the remaining butter with the second lots, and cooking until lightly browned and cooked through. Remove from the pan and set aside. Keep warm.
Add the garlic to the empty skillet. Cook over medium heat until fragrant. Add the cream, lemon zest and lemon juice. Simmer until the sauce thickens slightly. Remove from heat. Cover and keep warm.
Bring a large pot of salted water to the boil.
Cook the farfalle in the boiling water until al dente. Reserve 1/2 cup of the cooking water and then drain the pasta well. Return it to the pot. Add the sauce, cooked chicken, spinach, cheese and pine nuts. Toss together, adding reserved pasta water as needed. Season to taste with more salt and pepper and serve.
My husband, even though he isn't really fond of pasta, doesn't seem to mind this too much. I think it is really just spaghetti he doesn't like because he finds it hard to eat.
In any case I think this is something you will enjoy! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!
I love chicken and rice. They are the ultimate combination, especially when combined with two of my favourite vegetables, peas and carrots!
This is such a simple dish to prepare also. Everything gets cooked all in the one dish. You will want a fairly large skillet for this with straight sides, if possible, and a lid that fits snuggly.
You can use fresh garlic if you wish, but I like the garlic powder. Lately I haven't liked the flavour of the fresh garlic which is available.
It tastes mildewed or moldy to me. Very yucky. I think I am going to have to grow my own.
The chicken is first browned and then you make a vegetable pilaf with chicken stock, rice, onions, and carrots.
You nestle the browned chicken into the rice to finish cooking . . .
Frozen petit pois, parsley and lemon juice complete the dish.
The Chicken is sliced on the diagonal and placed on top in an attractive manner.
Altogether you are treated to a pleasant dish, well flavoured, colourful, and delicious. Everyone loves this, and it's so simple to make, and I think quite healthy.
You can also very easily cut the quantities in half to serve only two people. Depending on the size of your chicken pieces, you may even be able to serve three with the recipe cut in half.
*Chicken & Rice*
Serves 4
Heat the oil in a large skillet with a lid. Season the chicken with
salt and pepper. Add to the skillet, presentation side down, and brown,
about 4 to 6 minutes. Remove and set aside.
Add the onion and 1/2 tp
of salt to the pan. Cook, stirring frequently in the drippings, until
softened.
Add the rice and garlic powder. Cook and stir for about a
minute.
Add the carrots and stir in the chicken stock, scraping up any
bits.
Return the chicken to the pan, nestling it into the rice without
covering it. Cover and reduce the heat to low.
Cook, for 10 to 15
minutes, until the chicken tests done and the juices run clear. Remove
the chicken and set aside, keeping it warm.
Stir though the rice to
recombine, then cover and cook until all of the liquid has been
absorbed, about 5 minutes. Remove from the heat.
Stir in the peas.
Cover and let stand for a few minutes to thaw and heat through the
peas. Fork through the lemon juice and parsley.
Slice the chicken
breasts through on the diagonal and return to the top of the rice in a
decorative fashion. Sprinkle with paprika and more parsley if desired.
Serve immediately.
All you really need to serve in addition to this is possibly a nice tossed salad. You could also add some different herbs if you wanted to. Lemon Thyme leaves, Chives or tarragon are lovely. Bon Appetit!
I had some cooked chicken breasts today that I needed to use up. I had bought some already cooked ones at the weekend for something and then hadn't used them all, and so today I thought I better make good use of them.
You could use home cooked chicken breasts for this, or even leftover roast chicken. It's all a matter of using what you have on hand.
I like to use up all of my leftovers. I just hate waste and in today's economic climate, it just makes sense to use up all that we have.
I like to use up all of my leftovers. I just hate waste and in today's economic climate, it just makes sense to use up all that we have.
Good use of leftovers makes good food budget economy, and I am all for that!
I think baked jacket potatoes have to be the most versatile ingredient in the world.
It's so easy to just throw them in the oven and get on with other things, and presto, an hour later you have the perfect canvas to paint a supper meal on!
Today I browned some pancetta cubetti along with the chopped cooked chicken breasts, and threw in some spinach and seasoning.
You could use fresh spinach or even frozen leaf spinach. Both work well.
You could also use chopped streaky bacon, or even chopped cooked ham. Just what you have.
A bit of cheese and some cream, and I had a delicious mixture to top our jacket potatoes with. I just cut a cross in the top of each, pinched them open and . . .
Then I popped them into individual casserole dishes . . . because who doesn't love a tasty casserole just for YOU.
A bit more cheddar on top and a blast under the grill and we had a simple supper, that was low on cost and high on taste.
Fit for a King I would say. The King of this castle didn't complain at any rate! I love it when that happens.
Enjoy!
A great way to stretch your leftovers. Simply thrifty and delicious altogether.
4 large baking potatoes
1 TBS olive oil
160g package of pancetta cubes (about 1/2 cup)
3 leftover cooked chicken breasts
4 handfuls of baby leaf spinach, washed
salt and pepper to taste
100g of grated strong cheddar cheese (1 cup)
2 TBS double cream
Preheat your oven to 200*C/400*F/ gas mark 6. Wash your potatoes well and dry. Prick all over with a fork, to prevent them from bursting in the oven. Rub them with 1/2 of the olive oil and then place them into the heated oven directly on the oven rack. Bake for 40 to 45 minutes until done.
Heat the remaining TBS of olive oil in a large skillet. Add the pancetta and cook for about 5 minutes, until it turns golden brown. Cut the chicken breasts into cubes and toss them in with the pancetta. Cook and stir until heated through. Add the spinach a handful at a time to wilt. Stir in half of the cheese and the cream. Heat through and stir to melt the cheese. Season to taste with salt and pepper.
Remove the cooked potatoes from the oven. Cut a cross in top and gently squeeze open. Place onto a baking tray (or into individual casserole dishes). Fill the potatoes with the cheesy and bacon mixture. Top with the remainder of the cheddar and pop under a hot grill until the cheese is melted and bubbling. Grind a bit of black pepper over top and serve.
Of course if you don't have pancetta, you can just use bacon! It's all good! Happy Valentines Day and Bon Appetit!
I have been making my own chicken stock for as long as I can remember. Whenever we have the bones left from a roasted chicken I put them into a container in the freezer (if I am not going to use them right away). That way I have them at the ready to use to make a delicious stock and then soup whenever I need them. You can also use raw chicken backs and necks to make a stock, but there is a little bit more faffing required as you need to skim the broth frequently to remove any scum which rises to the top. I prefer to use the bones leftover from a roast chicken myself.
Here I am today with part two of yesterday back to the basics post with a delicious idea of what to do with your roast chicken leftovers. In all truth we eat a lot of chicken in this house and I have about a bazillion ways of dealing with it I am truly the Queen of Leftovers!
I don't think there is dish on earth that exemplifies home sweet home any better than a delicious roasted chicken. We love it in this house and we don't have it near often enough. Not only is it delicious, but its also economical as you are sure, with careful planning, to get at least three meals for your family from any good sized chicken.
I hesitate to post this as a recipe, but it is just so darned simple and just so delicious that I cannot resist sharing it with you.
This was something which I made late last week and was it ever good. I adapted it from a recipe I found on the Betty Crocker Site.
It looked really tasty and like something we would both enjoy. I didn't have all of the ingredients however and wasn't even sure what salsa con queso was, never having seen it myself.
I am the Queen of improvisation however and I went to the grocery shop in an attempt to find something I could use instead.
The closest thing I could find was Taquito's Mexican Cheese Dip.
I decided to mix it half and half with regular Taquitos Salsa. It looked about right to me. Although I can't really say for sure as I have never had Con queso.
The recipe also called for a tin of chopped roasted green chilies. I used one fresh jalapeno, trimmed, seeded and chopped.
Trust me when I say that it was just enough. This was a spicy dish and any more jalapeno than that would have blown our socks off.
I used a smaller amount of cream/half and half because I didn't want it to be too runny. It turned out really nice. Spicy and nice.
I had mine with some sour cream to cool it down a bit, but my husband ate his full on strength and went back for seconds. He is made of sterner stuff than I am. The sour cream made mine just right for me.
*Chicken Con Queso Bake*
Serves 6
120ml single cream (1/2 cup ha;f and half)
1 green jalapeno pepper, trimmed, seeded and chopped
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a 13 by 9 inch baking dish with non-stick cooking spray.
Prepare
your chicken/turkey. Cut as required and then sprinkle the poultry
with the taco seasoning mix, patting it into the meat on both sides.
Mix together the cream, cheese dip and salsa dip in a bowl. Stir
in the jalapeno and red pepper. Remove one fourth and reserve. Stir
th cooked rice into the remainder. Pour into the prepared baking
dish. Lay the browned chicken/turkey cutlets on top. Pour the
reserved cream/cheese/salsa mixture over all. Sprinkle with the grated
cheese. Cover the casserole dish tightly with a sheet of
buttered/sprayed foil, sprayed side down.
Bake for 20 minutes. Remove the foil and discard. Bake for a further 10 to 15 minutes, until the chicke/turkey is cooked through and the sauce bubbles. Cool for 10 minutes then garnish as desired and serve.
This was a really tasty family pleasing one dish dinner. True confessions, I didn't have chicken and used turkey steaks cut in half instead and it worked very well. If you are fond of tex mex flavours and don't mind a bit of heat this is sure to please! All you would need is a salad on the side and dinner is served! Bon Appetit!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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