homey chicken stew

3 lb boneless, skinless chicken thighs
salt and pepper
 1/4 cup vegetable oil
2 onions, minced
6 garlic cloves, minced
1 T tomato paste
2 tsp fresh thyme or 1/2 tsp dried
1/3 cup all purpose flour
1/2 cup white wie
4 cup chicke broth
3 medium red potatoes, scrubed and cut into 1/2 inch pieces
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley

Season chicken wit salt and pepper. Heat 1 T oil in 12 inch skillet over medium high heat and brown the chicken lightly on both sides (5-8 minutes) and transfer to bowl - repeat with remaining chicken.  Heat 1 more T oil in skillet and add onions garlic, tomato paste, and thyme and cook until onions are softened and lghtly browned - 8-10 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits.  Whisk in 1 cupbroth, smoothing out any lumps; transfer to slow cooker. Microwave potatoes and carrots with remaining 1 T oil in covered bowl for 5 minutes and transfer to slow cooker. Stir remaining 3 cups broth and bay leaves intoslow cooker. Nestle browned chicke with any accumulated juice into slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low.  Transfer chicken to cutting bowl, cool sightly, then shred into bite sized pieces.  Discard bay leaves.  Stir shredded chicken and peas into the stew and let sit for 5 minutes.  Stir in parsley and season to taste with salt and pepper.

shredded bbq chicken

2 tsp chili powder
1 tsp sweet paprika
1/4 tsp cayenne pepper
salt and pepper
1.5 lbs boneless, skinless chicken thighs, trimmed
1.5 lbs boneless, skinless chicken breasts, trimmed
1.5 cups bbq sauce

Mix chili powder, paprika, cayenne, 1/2 tsp salt and 1/4 tsp pepper together, then rub mixture evenly over the chicken and transfer to slow cooker. Pour 1/2 cup bbq sauce over chicken and toss to coat.  Cover and cook on low, 4-6 hours.

Transfer chicken to bowl and shred into bite-size pieces and cover to keep warm.

Microwave remaining cup of bbq sauce unti hot.  Toss shredded chicken with hot bbq sauce and 1 cup of the braising liquid; add more liquid as needed to keep meat moist.  Serve.

honey mustard drumsticks.

2 T brown sugar
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp dry mustard
salt and pepper
4 lb bone-in, skin-on chicken drumsticks, trimmed
3/4 cup Dijon mustard
1/2 cup honey

Mix brown sugar, garlic powder, onion powder, dry mustard, 1 tsp salt, and 1/2 tsp pepper together, then rub mixture evently over chicken and transfer to slow cooker.  Mix Dijon and honey in a bowl.  Pour 1/2 cup of the mixture over the chicken and toss to coat; reserve remaining mixture separately.  Cover and cook 4-6 hours on low.  Adjust oven rack to middle position and heat oven to 450 degrees.  Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray.  Transfer chicken to prepared baking sheet; discard braising liquid.  Brush chicken with half of reserved Dijon mixture and broil until lightly charred and crisp, 10-15 minutes.  Flip chicken over, brush with remaining Dijon mixture, and continue to broil until lightly charred and crisp on second side, 10-15 minutes longer.

shredded chicken filling.

1 onion, minced
3 T chili powder
2 T vegetable oil
1 jalapeno chile, stemmed, seeded, and minced
3 garlic cloves, minced
2 t ground coriander
2 t ground cumin
1 (8 oz) can tomato sauce
1.5 t sugar
1 lb boneless, skinless chicken breasts, trimmed
1 lb boneless, skinless chicken thighs, trimmed
salt and pepper
1 T fresh lime juice

Microve the onion, chili powder, oil, jalapeno, garlic, coriander and cumin in bowl for 5 minutes; transfer to slow cooker.  Stir tomato sauce and sugar into slow cooker.  Season chicken with salt pepper, add to slow cooker, and coat evenly with sauce mixture.  Cover and cook 4-6 hours on low.  Transfer chicken to large bowl, let cool slightly, then shred into bite size pieces and cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface.  Toss shredded chicken with 1 cup braising liquid, add more as needed to keep meat moist and flavorful.  Stir in lime juice and season with salt and pepper to taste.  Can be refrigerated for up to 3 days or frozen for up to 1 month.

slow cooker chicken and dumplings

Ingredients:

3 lbs boneless, skinless chicken thighs, trimmed
Salt and pepper
3 Tbsp vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 Tbsp tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1/3 cup all purpose flour
1/4 cup dry sherry
4 1/2 cups chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 Tbsp minced fresh parsley

Dumplings: 2 cups all purpose flour, 1 Tbsp baking powder, 1 tsp salt, 1 cup milk, 3 Tbsp unsalted butter

Dry the chicken with papper towels and season with salt and pepper.

Heat 1 Tbsp oil in 12 inch skillet over medium high heat until just smoking. Brown half of chicken lightly on both sides, 5-8 minutes, transfer to bowl. Repeat with 1 Tbsp more oil and remaining chicken and transfer to a bowl.

Heat remaining Tbsp of oil over medium high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps and transfer to slow cooker.

Stir remaining 3.5 cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface. Discard bay leaves. Stir shredded chicken, peas, parsley into stew and season with salt and pepper to taste. Cover and cook on high until simmering or transfer stew to Dutch oven and bring to simmer over medium heat.

Whisk flour, baking powder, and salt in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt the butter. Stir into the flour mixture until just incorporated and smooth. Drop golf ball size dumplings on top of simmering stew. Cover and cook until dumplings have doubled in size, 25-35 minutes. Serve.

chicken korma

Serves 4-6

Ingredients:
1 3/4 lb skinless chicken breast
2 medium onions
thumb size piece of fresh root ginger
1 bell pepper
small bunch of fresh cilantro
vegetable oil
pat of butter
1/2 cup korma or mild curry paste such as Patak's
14 oz can coconut milk
salt & pepper
natural yogurt
lime


Prep: cut chicken into 1 inch pieces. Peel, halve and finely slice onions. Peel and finely chop ginger. Seed and chop bell pepper.

Put large pan on high heat and add some oil. Add the onions, ginger, and bell pepper with the butter. Cook for around 10 minutes. Add curry paste, coconut milk, and chicken. Half fill the empty can with water, pour into the pan and stir. Bring to boil, then turn down heat and simmer for 30 minutes with lid on. When finished, taste first and season if needed (I didn't feel it needed any salt).

Serve garnished with cilantro leaves, dollop of yogurt, lime wedges. Serve over fluffy rice.

Chicken and vegetable lo mein

Ingredients:

2 cups slices of boneless, skinless chicken breast or thighs
6 Tbsp soy sauce, divided
2 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp chili garlic paste (I could only find chili garlic sauce so that's what I used)
4 Tbsp corn starch, divided
1 lb thin spaghetti, broken in half
6 Tbsp canola oil
1 medium onion, sliced
1 red bell pepper, sliced
3 carrots, cut into sticks
2 stalks celery, sliced on the bias
1 cup snow peas
3 Tbsp hoisin sauce
1/4 tsp sesame oil
1 1/2 cup chicken stock
1/2 cup sliced scallions

Marinade chicken with 3 Tbsp soy sauce, ginger, garlic, chili garlic paste and 2 Tbsp cornstarch for 1 hour.

Boil pasta until al dente, drain and rinse with cold water. Toss with 2 Tbsp canola oil.

In a wok, heat 2 Tbsp canola oil to almost smoking point then add the chicken. Cook until browned and just cooked through. Remove chicken and set aside.

Add 2 Tbsp canola oil to wok and heat to almost smoking point. Add vegetables and cook 3-5 minutes. Add chicken and spaghetti with hoisin sauce, 3 Tbsp soy sauce and sesame oil. Toss well and remove to serving bowl.

Mix 2 Tbsp cornstarch with chicken stock then deglaze hot wok with mixture and let reduce by a third. Pour over lo mein and toss everything together. Serve garnished with scallions.

Chicken Noodle Soup

Ingredients:

olive oil
1 large or 2 small onions, small dice
3-4 carrots, large dice
2-3 celery stalks, small dice
chicken stock
Cut-up, cooked meat from one chicken (I roast a chicken and use the carcass - minus the meat - for stock)
1/2-2/3 package egg noodles
salt and pepper to taste
fresh thyme to taste


Instructions:

Heat olive oil in stockpot and saute onion, carrot and celery until softened, 10 minutes or so. Add stock, chicken, and seasonings to taste and let simmer until carrot is soft. Add noodles a few minutes before serving and simmer until soft.

Chicken Stock

Ingredients:

Chicken carcass
1 onion
1 head of garlic, sliced in half lengthwise
3 carrots
3 stalks of celery
fresh herbs (thyme, rosemary. parsley)
kosher salt
black peppercorns
water


Instructions:

Put all of the ingredients in a large pot and add enough water to cover. Bring to a near boil, reduce heat, and let cook uncovered for 3-5 hours. Strain.

Recipes To Try

Baked Lemon Chicken with New Potatoes and Vegetables

Pineapple Pork Chops

Chicken & Broccoli Alfredo

Ingredients:

8 oz linguine
1 cup broccoli florets
1 lb boneless skinless chicken breast, cooked and cut into 1.5 inch pieces
2 cups white sauce
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper


Instructions:

Cook linguine. Add the broccoli during the last 4 minutes of the cooking time. Drain well. Stir together white sauce, cheese, pepper, chicken, linguine, and broccoli in a 10-inch skillet over med-high heat until heated through. Serve with additional Parmesan cheese.

Slow Cooker Lemon Chicken with Potatoes

Serves 6

One 3-4 pound broiler/ fryer
2 cubes chicken bouillon
1 small lemon
1/4 tsp paprika
3 T minced fresh flat leaf parsley
1 large onion, cut into wedges
2 cloves garlic, minced
2 T soy sauce
1/4 tsp salt
1/8 tsp pepper
6-12 very small, unpeeled potatoes

Rinse chicken. Put one bouillon cube inside the cavity. Squeeze lemon, reserving juice. Put lemon rinds in cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes. Cover and cook on HIGH until an instant read thermometer inserted into the thickest part of the thigh registers 180 degrees F, 3 1/2 to 4 1/2 hours. To serve, discard the lemon halves and portion the potatoes, chicken, and onions into bowls, discarding the skin and bones. Spoon some of the liquid over each serving.

Chicken With Golden Raisins:

flour
6 bone in chicken thighs with skin on
2 T unsalted butter
1/2 cup red wine
1 t salt
1/8 t black pepper
1/4 c heavy cream
1/4 c or more golden raisins

Put flour in pie plate and dredge chicken, coating both sides and shaking off excess. Melt butter in large skillet over med- high heat. When it foams, add chicken, skin side down, and cook until deep golden brown on both sides, 5-7 mins per side. Transfer to slow cooker. Add wine to the pan and swish around. Pour over the chicken and season with salt and pepper. Cover and cook on low for 4 hours. Stir in the cream and raisins. Cover, cook on high 1 hour.

chicken salad

Ingredients:

4 split chicken breasts, bone in, skin on
olive oil
salt and pepper
3/4 cup mayonnaise
1 1/2 Tbsp chopped fresh tarragon leaves
2 stalks celery, diced

Instructions:

Place the chicken breasts on a baking sheet and rub with olive oil. Season with salt and pepper. Roast for 35-40 minutes, until cooked through. Set aside to cool.

When cool, remove and discard skin and bones. Cut the chicken into 3/4 inch dice. Mix with the mayo, tarragon, and celery and check to see if it needs more salt and pepper.

chicken enchiladas

3 Tbsp vegetable oil
1 large onion, finely chopped
3 Tbsp flour
1 29 oz can tomato sauce
1 Tbsp chili powder
2 1/2 tsp cumin
1 1/2 tsp salt
Shredded chicken from a 2 lb bird
1 lb muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
12 tortillas

In a medium saucepan, heat the oil over medium-high heat. Add 2/3 of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups of water and the tomato sauce, chili powder, cumin and salt, bring to a boil. Simmer for 5 minutes, set aside. Preheat the broiler. In a large bowl, mix the chicken, 2/3 of the cheese and the chiles. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese, broil until golden-5-7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.

aunt reba's chicken

Bread chicken as if to make chicken cutlets. Roll up. Melt 1/2 stick of butter in a baking pan. Pour over 1/2 cup of water and 2 chicken bouillon cubes. Bake for 30 minutes at 375 F or 45 minutes at 350 F.

chicken pot pie

Ingredients:

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 + 3/4 cup chicken broth
2/3 cup milk
2 cups cooked and cut-up chicken
1 (10 oz) package of frozen peas & carrots
Thin Butter Crust

Directions:
Heat the butter over low heat until melted. Blend in the flour, onion, s & p. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and frozen vegetables, remove from heat and reserve.
Roll out 2/3 of the pastry dough to fit the bottom of whatever shape pan you are using (I like to use a pie plate). Pour the chicken filling into a pastry lined pan and roll out the remainder of the pastry dough and place over the filling. Roll the edges under. Cut slits in the center to allow the steam to escape. Bake, uncovered, at 425 F for 30-35 minutes.

mexican chicken soup

From the cookbook Barefoot Contessa at Home by Ina Garten

4 split chicken breasts, bone in, skin on
olive oil, salt & freshly ground black pepper
2 chopped yellow onions
2 stalks celery, chopped
4 garlic cloves, chopped
2.5 quarts chicken stock
1 28-oz can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded and minced
1 tsp cumin
1 tsp ground coriander seed
1/4-1/2 cup chopped cilantro
6 tortillas

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35-40 minutes, until done. When the chicken is cool enough to handle, shred the meat. Cover and set aside.

Meanwhile heat 3 Tbsp of olive oil in a large pot. Add the onions, celery, and carrots and cook over medium low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tbsp salt, 1 tsp pepper, and the cilantro. Cut the tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.