Chicken Marsala Recipe

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2 Boneless Skinless Chicken Breasts or 4 Thighs

1 Shallots Minced

2 Tbsp Fresh Parsley or 1 TBS dried parsley

5 Tbsp Butter

2 Tbsp Olive Oil

1 Tbsp Flour

8 oz  Mushrooms

2 cups Chicken Stock or Base

1 cups Sweet Marsala Wine

2 tsp Salt

1 tsp Pepper

Salt and pepper both sides of the chicken pieces

At medium heat, brown the chicken in the oil and 2 Tbsp of butter until browned (not cooked through), about 5 minutes and set aside.

Add an additional 2 Tbsp of butter and when melted add in the mushrooms and saute for about 5 minutes. 

Create a well in the center of the mushrooms and add the shallots and simmer for an additional 3 minutes. 

Sprinkle the flour and stir constantly for a couple of minutes. 

Add the wine and reduce for about 5 minutes

Add in the chicken broth and simmer for another 5 minutes

Turn the temp down to the lowest possible setting and add back the chicken and accumulated juices.   

Cook for an additional 5 minutes per side. Or until cooked through. 

Then add in the remaining Tbsp of butter and parsley. 

Chicken Piccata Recipe

This is a super easy and flavorful dish that is one of my top favorites. 

2 boneless skinless chicken breasts, pounded to 1/2-inch thickness

salt and fresh ground black pepper as needed

cayenne to taste

all-purpose flour for dredging

2 - 4 tablespoons olive oil

1 tablespoon capers, drained, mince 1 teaspoon of the capers, leaving the rest whole)

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup water or chicken stock

3 tablespoons cold butter, cut in 1/4 inch slices

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.

Pour white wine into skillet.

Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes.

Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Food Wishes preparation video by Chef John 

Roasted Airline Chicken Breasts in Wine Sauce

  

So, what the heck is an airline chicken breast? It's a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint attached, otherwise, it's boneless. The cut is also known as a frenched breast.

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)

Salt and Pepper

2 tablespoon canola oil

1/2 cup dry white wine

1/2 cup chicken broth

2 teaspoons powdered gelatin

1 small shallot, minced (about 1 tablespoon)

1 medium clove garlic, minced (about 1 teaspoon)

2 tablespoons unsalted butter

2 teaspoons soy sauce

1 tablespoon minced fresh chives or 1/2 tbs dried

1 tablespoon minced fresh parsley leaves or 1/2 tbs dried

1/2 tablespoon dried tarragon leaves 

1/2 tablespoon dried chervil (optional) 

Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke.

Carefully lay chicken breasts into hot skillet skin side down. Cook for about 6 minutes without moving until skin releases from the pan and turn over and transfer skillet to the oven.

While the chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top (do not stir). Set aside.

Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breast registers 160°F, about 7 to 12 minutes. Remove skillet from oven wearing mitt's or using potholders and transfer chicken to a trivet and then place the chicken on a cutting board and tent loosely with foil and let it rest while you make the pan sauce.

Remembering to use mitts or pot holders pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Continue cooking on high heat until sauce is reduced by about two thirds, 5 to 8 minutes. Stir in butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Remove from heat.

Stir herbs into the pan sauce. Taste sauce and season with salt and pepper. Deeply score or slice each chicken breasts into three pieces on a sharp bias and transfer to individual serving plates spoon sauce over the chicken and serve immediately.

  

Chicken Ballotine with Spinach, Mozzarella Cheese and Seasoned Croutons Recipe

Barr's Chicken Ballotine 

1 Boned Chicken filleted except for the wings

5 ounces Baby Spinach leaves
1 tsp finely chopped garlic
1/4 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Mozzarella  (about 4 ounces)
1 1/2 cups Croutons 

2 Tbsp Veggie Oil

Chicken Seasoning
1 Qt. Chicken Broth
1-2 Tbsp Beurre Manie 
Spice: Your choice, Herbs de Province, tarragon, rosemary or thyme

Heat the oil in a large frypan, add the garlic, salt, and pepper and cook for 1 minute to wilt the spinach.   

Lay the boned chicken skin side down and spread open. Stuff the leg cavities with spinach and the remainder over the breast. Sprinkle the cheese on top of the spinach and then the croutons. 

Bring the two sides of the chicken/filling together until they meet in the center and gently turn the chicken skin side up.

With butcher's twine, tie the roast in 4 different places to securely close the open part of the chicken. Season with salt, pepper, and spice.

In a roasting pan add in the oil at high temp until the oil is very hot and place the chicken skin down. Turn the chicken to ensure that all of the skin is browned.

With the chicken skin side up place a corded temp probe inserted into a meaty part of the chicken breast. Place the pan into a preheated 400 degree temp oven with the rack at medium level and roast until the internal temp reaches 160 degrees and remove the roast to a cutting board to rest.

In the roasting pan, add the chicken broth and deglaze the pan at medium heat. Add salt and pepper until the gravy suits your taste. Add in the Beurre Manie to thicken and judiciously add in the spice tasting all the while. Serve over the chicken and mashed potatoes.  

Remove the twine and slice the roast in 1 inch thick slices. 

ENJOY!

Butchering Procedure Video

Fried Chicken

Barr's Fried Chicken

2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup Tony  Chachere's Original Creole Seasoning
2 tsp Cayenne for spicy chicken (optional)
Veggie oil

Sprinkle the chicken pieces liberally with the seasoning. Combine the 1/3 cup of the seasoning with the flour and cayenne pepper if using. Dredge the chicken pieces in the flour mixture and place them on a wire rack/baking pan. Let the pieces sit for 15 minutes then dredge a second time.

In a straight sided fry pan add enough oil to come to the centerline of the thickest piece of chicken and heat to 350 degrees. After you add in the chicken the temp of the oil will naturally drop so you will need to increase the oil temp until the temp maintains 300 degrees for a proper cooking temp.

Place the chicken skin side down into the hot oil and fry on both sides until the crispy and the internal temperature reaches 160 degrees.  This is could be as much as 10 minutes per side total but I generally turn the chicken pieces every 5 minutes to keep the skin from burning. Remove the chicken to a wire rack/baking sheet. During the rest period on the rack the internal temp will rise to at least 165.

Let cool and serve with mashed potatoes.

In the time that it takes to play In A Godda Da Vida you could be eating this.

In A Godda Da Vida

Chicken Cacciatore with Polenta Parmesan Recipe

2 1/2 lbs Boneless/skinless Chicken

2 Tbsp Olive oil for frying (not Virgin)

2 Large Bell Peppers chopped

1 Large Onion chopped

8 ounces+ Fresh Mushrooms (optional) 
28oz. can diced tomatoes 

2 Tbsp dried Basil
3 Cloves garlic minced
1 tsp hot pepper flakes
1 Tbsp butter
1 cup red wine (optional)
Fresh Basil leaves for garnish

Fry chicken in the oil until 1/2 done and remove from pan. In the same pan add in the butter, the onions and mushrooms (if using) along with a pinch of salt, and mushrooms a TBS of butter and a pinch of salt and cook until tender. Then add in the garlic, hot pepper flakes, chopped peppers and cook at medium temp for 5 minutes stirring as needed.

Stir in the tomato sauce, combine and simmer until the peppers are tender.  

Then add the chicken and any accumulated juices to the pan and continue to simmer until the internal temp on an instant-read thermometer registers 165 degrees. 

Adjust seasonings. If you need to thicken the sauce add a tablespoon or more of tomato paste. 

I recommend that you serve over polenta, regular-sized spaghetti, fettuccini or linguini or any larger sized pasta. 

Sprinkle with a quality Parmesan cheese and the fresh basil. 

For the polenta recipe, I defer to  Chef John's video recipe.     

Spiced Roasted Chicken Breasts

Spiced Roasted Chicken
2 chicken breast halves (for recipe that follows) or even a whole chick but adjust spice proportions accordingly
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons water
  

Preheat oven to 450°F.

Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.

Read More http://www.epicurious.com/recipes/food/views/Spiced-Roast-Chicken-Breast-103314#ixzz1jlRRR546

Using a digital temp probe I roasted the breasts to 160 degrees. Oh Yeah!  Done perfectly...moist and juicy.  Try it, you'll like it for sure!

Chicken, Pineapple and Bell Peppers Recipe

Chicken, Pineapple and Bell Peppers

20 oz. can of pineapple chunks
24 ounces of chicken boneless chicken breasts or thighs (Cubed)
2 Tbs vegetable oil
8 oz chicken broth
¼ cup white vinegar
2 Tbs brown sugar
2 tsp soy sauce
1 large minced clove garlic
1 1/2 medium - large bell peppers (any color) cut into 1 inch squares
3 Tbs cornstarch mixed ¼ cup water

Drain pineapple chunks saving the syrup

Trim the chicken of fat deposits

In a skillet, add in the oil and brown the chicken until almost done

Add the reserved pineapple syrup, chicken broth, vinegar, brown sugar, soy sauce and garlic.

Add the green peppers and pineapple chunks until the peppers are tender and the chicken is cooked through

Add the cornstarch to the water and stir until blended well. Turn the heat to high and when it's to a near boil add in the cornstarch mixture, mix and turn off the heat.

Serve over steamed white rice.

How To Eat A Chicken Wing

So, you think that you know how to eat a chicken wing?  Click on the title and see.

Asian Grilled Five-Spice Chicken

GRILLED FIVE-SPICE CHICKEN

Hankering for something different that your tired-baked chicken? Well that was what I was feeling a few days ago and decided to search the net for something different. I found this Vietnamese recipe and thought that I would try it out. Although I had to bake it in the oven (it's winter) I was very pleased with its results. I'm sure that if grilled, it would be even better. It is well worth a try. Serve with rice.
And no, the sexual pose of the chicken should not enter your perverted desire to make this delicious dish. lol

1 Whole Chicken

Marinade:

3 TBS veggie oil
2 TBS soy sauce
3 TBS minced ginger
2 TBS minced garlic
2 TBS sugar
2 tsp ground turmeric
1 tsp Chinese five-spice powder
½ tsp sea salt
4 whole star ansi, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder

Pierce the chicken all over, marinade chicken for 1 -4 hours. Grill or bake in oven until done.

Slow Roasted Turkey (Cooks)

Slow-Roasted Turkey with Gravy

Who ever said that you have to cook a turkey whole? This recipe calls for the separation of the turkey breast, the legs and thighs BEFORE cooking. A novel idea indeed.

Ingredients

Turkey (of Course)
3	medium onions , chopped medium
3	medium celery ribs , chopped medium
2	medium carrots , peeled and chopped medium
5	sprigs fresh thyme
5	medium garlic cloves , peeled and halved
1	cup low-sodium chicken broth
1	whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4	pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3	tablespoons unsalted butter , melted
1	tablespoon table salt
2	teaspoons ground black pepper
Gravy
2	cups low-sodium chicken broth
3	tablespoons unsalted butter
3	tablespoons unbleached all-purpose flour
2	bay leaves
	Table salt and ground black pepper

Instructions

1. 1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).

2. 2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.

3. 3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.

4. 4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).

5. 5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.

6. 6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately.

Step-by-Step

Slow-Roasted Turkey with Gravy

1. ADD AROMATICS
Aromatics and broth catch drippings and help flavor gravy.

2. ARRANGE MEAT
Arrange turkey on rack set over vegetables to allow air circulation. Roast at 275 degrees.

3. FLIP BREAST
Flip breast partway through cooking to ensure uniform doneness.

4. REST, THEN CRISP
Let turkey rest to allow juices to redistribute before final crisping in 500-degree oven.

5. MAKE GRAVY
Strain vegetables and broth, then use this flavorful liquid as a base for gravy. At this juncture I suggest that you go-to my gravy and sauce recipes and use Chef John's grave recipe.

Cooking Turkey The Right Way (Chef John)

I haven't tried this recipe but I know that it's the Bomb!

Buffalo Wings (Cooks Illustrated)

Frank's Louisiana Hot Sauce is not terribly spicy. We like to combine it with a more potent hot sauce, such as Tabasco, to bring up the heat. You will need to double the ingredients in the blue cheese dressing.

Sauce
4	tablespoons unsalted butter
1/2	cup hot sauce , preferably Frank's Louisiana Hot Sauce
2	tablespoons Tabasco sauce or other hot sauce, plus more to taste
1	tablespoon dark brown sugar
2	teaspoons cider vinegar
Wings
1 - 2	quarts peanut oil (or vegetable oil) for frying
1	teaspoon cayenne pepper
1	teaspoon ground black pepper
1	teaspoon table salt
3	tablespoons cornstarch
3	pounds chicken wings (18 wings), cut up (see illustrations below)
Creamy Blue Cheese Dressing and Vegetables
2 1/2	ounces blue cheese , crumbled (about 1/2 cup)
3	tablespoons buttermilk
3	tablespoons sour cream
2	tablespoons mayonnaise
2	teaspoons white wine vinegar
4	stalks celery , cut into thin sticks
2	medium carrots , peeled and cut into thin slices

1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.

French Chicken in a Pot (Cooks Illustrated)

Click on photo to enlarge

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. This recipe works best with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

1	whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back
2	teaspoons kosher salt or 1 teaspoon table salt
1/4	teaspoon ground black pepper
1	tablespoon olive oil
1	small onion , chopped medium (about 1/2 cup)
1	small stalk celery , chopped medium (about 1/4 cup)
6	medium garlic cloves
1	bay leaf
1	medium sprig fresh rosemary (optional)
1/2–1	teaspoon juice from 1 lemon

Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Stir in a flour/water paste mixture to make gravy.

Chicken Chef John

CHICKEN CHEF JOHN

8 chicken thighs (bone-in, but skinned)
8 chicken legs
6 cloves garlic
1/4 cup olive oil
1/3 cup chopped Italian parsley
1/4 cup chopped basil
1 tbl dried rosemary
1/2 tsp hot pepper flakes
2 oz anchovy fillets
1/2 cup red wine
1/4 cup vinegar

1 1/2 tsp salt

SIMMER GARLIC AND OLIVE OIL (DON’T BROWN GARLIC) ON LOW HEAT

ADD ANCHOVIES UNTIL MELTED, ADD CHICKEN

SPRINKE WITH BASIL, SALT, HOT PEPPER FLAKES

I TBS DRY ROSEMARY, PARSLEY

ADD ½ CUP RED WINE AND A ¼ CUP VINEGAR, STIR

TURN TO MEDIUM HEAT, COVER AND SIMMER FOR 30 MIN

GIVE MEAT A TOSS AND CONTINUE TO COOK UNCOVERED

WHEN IT APPEARS TO BE COOKED, TURN TO HIGH HEAT

WHEN “REALLY” COOKED” ADD OLIVES AND MUSHROOMS

ADD 1/3 CUP WINE AND COOK FOR 5 MINUTES

TURN OFF HEAT AND COVER FOR 5 MINUTES