Chicken recipes

Cafe Society
1

I couldn’t find a recent chicken recipe to put this in, so…

Poulet à la moutarde

  • 4 bone-in skin-on chicken thighs
  • 2 Tbsp olive oil
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 3 bay leaves
  • 1 cup dry white wine
  • 1¼ cups chicken stock
  • ¾ cup heavy cream
  • 2 tsp Dijon mustard
  • 2 tsp whole grain mustard
  • ½ tsp white pepper
  • 2 Tbsp chopped parsley & more for garnish
  • Mashed potato to serve
  • 1½ tsp salt
  1. Season both sides of chicken. Pat dry skin well.
  2. Brown chicken skin in olive oil over medium heat until crispy, remove and place on a rack.
  3. Remove fat from pan, leaving 1 Tbsp behind.
  4. Sauté shallot until lightly browned, add garlic and cook 2 more minutes.
  5. Add wine and reduce by ⅔.
  6. Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by ⅔.
  7. Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering.
  8. Remove lid, take chicken out, add whole grain and parsley and cook for 1 minute.
  9. Serve over mashed potatoes.

Has anyone made this? Seems like a lot of salt. What’s a good side-dish?

[NB: This is not a Poulet à la moutarde thread. Just starting it off.]

2

Marry-Me Chicken is always a winner.

  • 4 boneless, skinless, chicken breasts, about 2 pounds
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 teaspoon chicken flavor “Better Than Bouillon”, or 1 chicken bouillon cube
  • ½ cup freshly grated Parmesan cheese
  • 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup thinly sliced fresh basil leaves

Brown the chicken
Make the sauce
Finish the chicken in the sauce
I serve over penne.

3

I pulled out my copy of Julia Child’s Mastering the Art of French Cooking, and I’m surprised it does not have a recipe for Poulet à la moutarde. It didn’t even have a recipe for a similar mustard sauce. Weird.

That looks similar, only with the cheese and tomatoes instead of mustard. (And we have a lot of very dry parmesan and sun-dried tomatoes. :wink: )

4

No I haven’t made this dish, but have done similar one pot dishes (both in pressure cooker and slow cooker) that came out very nicely.

As for salt, since it’s at two separate stages, it actually seems close to right. A high sprinkle on all four thighs on both sides in the season stage, and the rest added to the pot to additionally season the rest. With over three cups of additional fluid, and the heavy (duh) nature of the heavy cream, I think it’ll turn out well seasoned but not overly salty. My advice - season as above, add say 2/3 of the remaining salt, and leave the last third to add after tasting in the last 5 minutes of the 20 minute simmer time.

As for sides, your linked option calls for mashed potatoes, and you could do worse. Are you asking about other sides, or an alternate starch?

If it were me, I’d probably skip the mashed potatoes (because I’d add more butter and cream or Half-and-half to make them perfect and we’re already getting up there) and use some whole wheat cous-cous as the starch. For a non-starch side as an addition, maybe roasted broccoli, halved fresh Brussels Sprouts with a touch of bacon and a balsamic vinegar drizzle, or even a dish of braised carrots (small or discs) in a glaze made out of a quality ginger brew.

With the saucy nature of the dish, I think you’ll have to have a starch size of some sort, but I’d consider any number of higher fiber/higher micro-nutrient options than just plain potatoes, be it the 100% whole wheat couscous I mentioned above, some whole wheat wide noodles, mashed parsnips, or a number of other options.

5

That sounds good, and it would complement the mustard. And it has bacon. And I have a little balsamic reduction that I made. I don’t know if I’ve ever eaten parsnips. It looks like you make them just like mashed potatoes, only they have less starch. I found this recipe. I grew up with whipped potatoes (made with a hand mixer), but for at least 15 years I’ve been using a masher. Might have to get the mixer out…

6

With the weather perfect like it is right now, I’m cooking outside. Boneless skinless thighs, one large spoonful of Walkerswood Mild Jerk per four, plus one. Mix well in a bowl to coat, leave at room temp for a few hours. Cook over very hot coals, I’ve been using some bourbon barrel oak lately. It could hardly be easier, I don’t even trim the fat off the thighs anymore. There’s very little sugar in the jerk so it’s not a blackened mess on the hot fire and the finished thighs are not sticky or saucy and easy to reheat, etc.

That’s a good recipe, I’ve made it myself after trying someone’s version, both outstanding. I like a fat sprig of rosemary.

7

I cube the chicken to make it more of a pasta with chicken recipe than a chicken & pasta side dish.

8

Even after browning a 20 min simmer for bone in thighs doesn’t sound like a long enough cook time.

I’ve been using my IP for chx thighs, then the fry lid afterwards to super crisp the skin. But oven roasted gives best results imo.

9

I like this recipe with chicken thighs and broccoli with garlic sauce. Adjust the seasoning as desired.

Link https://youtu.be/3kD28pq7cl0?si=\_eo1tvvQ35-TxkYS

10

I have a dish I make with chicken thighs. Generally, what I do is take a couple of bell peppers (anything but green) and julienne them into relatively skinny sticks, then toss them into a small square casserole dish with a bit of olive oil and balsamic vinegar, season with pepper and garlic salt. I also season with flavored meat tenderizer. which seems weird but somehow works with the peppers.

Then I take a small packet of boneless chicken thighs (can’t remember the size, my wife gets them in bulk at Costco), towel them dry then coat them completely with “Lawry’s Perfect Blend Chicken & Poultry Rub”. This gets layered on top of the peppers in the casserole dish, generally it’s enough to fully cover the peppers.

Finally, cover the chicken with shredded cheese. The actual cheese varies on a whim. It could be sharp cheddar, or swiss, pepper jack, or a blend of them. After that, seal the top of the casserole dish (mine comes with a lid but you can use cling wrap or foil). Leave it in the fridge until next day’s dinner time. I try to let it rest for at least 24 hours as that lets the peppers marinate and the seasoning will really get into the chicken.

Once it gets close to dinner time, I preheat the oven to 425 degrees. I take out the dish, remove the lid, and sprinkle some mini croutons (you can get them in a shaker bottle at the grocery store, they look like this). The croutons will add a really good texture to the top, but you have to wait until shortly before you put it in the oven to keep them crisp. I have tried using breadcrumbs but they don’t quite have enough texture.

Once the oven is preheated, stick the whole thing in there for 30 minutes. Then pull it out, let it cool a few minutes, and serve. The peppers will be tender and almost like noodles, and will soak up not only the spices and flavors you toss it with, but all the drippings above from the chicken and cheese. The peppers are set as a side dish on a plate next to the chicken with a serving.

It’s extremely easy and pretty delicious. The great thing is that when it’s time to cook it, it’s pretty much ready to go, and you just leave it in the oven for a relatively short time. It’s good to prep ahead of time when you want some home-cooked food and don’t have a lot of time or energy to make it.

I mix it up a bit with spices, sometimes also coat the chicken in a sauce on top of the seasoning. Sometimes I try to make it a bit more Mexican, or Italian, etc. But it’s one of my go-to chicken dishes.

11

This is a recipe my wife and I came up with on an RV trip. We call it “Mock Cassoulet”, but it was really just using up what was left in the fridge. That said, it’s very tasty and guests like it. Sorry about the formatting; no idea wtf is up with that.

Allow 4 ounces of each of the following per serving:

Hot Italian sausage

Boneless, skinless chicken breast

Canned diced tomatoes

Canned white beans

Other ingredients:

Olive oil

3 cloves garlic, minced

Fresh rosemary, several sprigs

Salt to taste

Fresh ground pepper

French bread, sliced

Olive oil

Cut the chicken into bite-sized pieces. Season with salt and pepper. Heat olive oil until it shimmers. Add the chicken and brown, then remove from the pan. Remove the casings from the sausages, break into pieces and add to the pan. Brown well. Return the chicken to the pan and add the garlic. Saute for one minute. Add the beans and tomatoes with their juices. Strip the rosemary from the stems and add to the pan. Cover and simmer for about a half hour to an hour. Top with ground pepper and serve with crostini, below.

Heat the broiler or barbeque grill. Brush olive oil on both sides of the bread and toast briefly. Serve with the cassoulet.

12

Cassoulet shall not be mocked! :enraged_face: :cook:

13

It should be cooked in 20 minutes, but that’s to like 165 or something, by my guess. I like taking my thighs to 180, even 190-ish. I find the texture better when they get “overcooked,” and they’re still plenty juicy. As opposed to breast, which – for me – is best at around 155. As long as you hit 150 for at least three minutes, I believe, you’re fine from a safety perspective.

14

Chicken Marsala

  • Boneless skinless chicken breasts
  • Salt to taste
  • fresh ground pepper
  • oregano
  • flour
  • butter
  • olive oil
  • mushrooms
  • Marsala wine
  • Dry sherry

Pound the chicken until it’s flattened to about 1/4”. Season with salt, pepper, and oregano. Dredge in flour. Fry the chicken in approximately equal parts butter and olive oil until it’s browned on both sides, but not fully cooked through. Remove from pan.

Add the mushrooms to the pan and saute with a little salt (optionally, adding some onions and/or garlic would probably be good here, too). Add the wine (approximately 2 parts Marsala to one part sherry), scrape up any browned bits from the pan, and let it reduce a bit. Return chicken to the pan, cover, and simmer until cooked through. Serve over angel hail and top with the mushroom wine sauce.