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Category: Poultry

Chicken Kiev

Chicken Kiev

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Yield: 4

Jean-Pierre

This is a classic dish originating from Eastern Europe, featuring a juicy chicken breast filled with aromatic garlic and herb butter and coated with a crispy breadcrumb crust. Traditionally, this dish is served with buttery mashed potatoes to catch the butter oozing out as you cut each breast in half, making it a hearty and delicious meal.

  • ½lb unsalted butter
  • 2tsp fresh tarragon, chopped
  • 1TBS fresh parsley, chopped
  • 2TBS garlic, chopped
  • salt and cracked black pepper to taste
  • 4large chicken breasts
  • 1cup AP flour
  • 2whole eggs
  • 2cups seasoned panko breadcrumbs (see below)
  • 2cups cooking oil (such as avocado or vegetable oil)

Create the compound butter:

Mix the butter with tarragon, parsley, garlic, salt, and cracked black pepper in a bowl until well combined. Roll the butter mixture into small logs using plastic wrap, ensuring they are tightly wrapped, and place them in the fridge to harden.

Preheated Oven to 375°F.

Prep chicken:

Meanwhile, prepare the chicken breasts by making a pocket in each breast from the side, being careful not to cut through to the other side. Insert a cold log of the prepared compound butter into each pocket, ensuring it is fully enclosed within the chicken. If necessary, secure the opening with a toothpick.

Next, coat each stuffed chicken breast in flour, ensuring it is fully covered. Dip each floured chicken breast into the beaten eggs and then into the seasoned panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.

Fry:

Heat the cooking oil in a frying pan over medium-high heat until it reaches 365°F. Fry each chicken breast until golden-brown on all sides, then transfer them to a baking sheet lined with parchment paper or a silicone mat.

Bake:

Bake in a preheated oven for about 15 minutes or until the internal temperature reaches 160°F. Let them rest for about 5 minutes and serve sliced in half, over buttery mashed potatoes, allowing the melted butter to drizzle over the chicken and potatoes.

Enjoy your delicious homemade Chicken Kiev!

Pro-tips:

The secret to perfect chicken Kiev:

Now, let’s talk pro tips. The trick to ensuring the melted butter stays firmly sealed inside the chicken breast is partially freezing the chicken. Yes, you heard that right. After stuffing the chicken breast with that herbed garlic butter, wrap it up and give it a brief stint in the freezer. This helps the butter firm up, making it less likely to leak out during the frying process.

But that’s not all. Another essential tip is to make sure your oil is hot enough—around 365°F. This allows the chicken to get that beautiful golden-brown crust without overcooking the meat inside. And if you’re worried about the butter escaping, don’t hesitate to use a toothpick to seal any small openings.

Bonus pro-tip: Achieving the Perfect Crust

For that crispy, golden-brown crust, you want to use a combination of regular breadcrumbs and panko breadcrumbs. The panko adds extra crunch, while the regular breadcrumbs help create a uniform coating. Make sure to season your breadcrumbs with a pinch of salt and pepper to enhance the flavor.

And here’s a little bonus tip:

When you dredge the chicken in flour, don’t forget to shake off the excess. This ensures the egg wash adheres evenly, giving you that perfect crumbed chicken.

For the seasoned panko breadcrumbs:

  • 2cups of panko
  • 1TBS herbs de Provence
  • 2TBS parmesan grated
  • saltand pepper to taste
Moo Shu Chicken with Homemade Pancakes!

Moo Shu Chicken with Homemade Pancakes!

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Yield: 4 Servings

Woks of Life

Ready for a great Moo-Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

Chicken and marinade:

  • 8oz chicken breast, (sliced in thin strips)
  • 1TBS water
  • 1tsp cornstarch
  • 1tsp oil
  • ½tsp sesame oil
  • 1pinch of ground white pepper

For the rest of the dish:

  • 3TBS oil (divided)
  • 2large eggs (beaten)
  • 2TBS hot water
  • 1TBS hoisin sauce (plus extra for spreading on the pancakes)
  • 1TBS oyster sauce
  • 1tsp light soy sauce
  • ½tsp sesame oil
  • 2cloves of garlic (minced)
  • 3cups of napa cabbage (shredded)
  • 5dried shiitake mushrooms (soaked and sliced, about ½ cup)
  • 1TBS dried wood ear mushrooms (soaked and roughly chopped, about ½ cup)
  • ½cup bamboo shoots (soaked and julienned)
  • ¼cup dried lily flowers (soaked and ends removed)
  • 1TBS Shaoxing wine
  • 2scallions (split and sliced into 2-inch pieces)
  • Mandarin pancakes

Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated and set aside for 15 minutes.

Pour 1 TBS oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 TBS hoisin sauce, 1 TBS oyster sauce, 1 tsp light soy sauce, and ½ tsp sesame oil in a bowl. Stir until well-combined and set aside.

Heat another TBS of oil in your wok or large skillet until it’s almost smoking and add the chicken. Lightly sear on all sides until about 80% done and remove from the wok. Set aside.

Add an additional TBS of oil to the wok and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine and stir-fry for another 20 seconds.

Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions and serve with the pancakes and extra hoisin sauce!

Mandarin Pancakes

Yield: 12 7-inch Pancakes

Woks of Life

Ready for a great Moo Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

  • 1½cups flour
  • ⅛tsp salt
  • ⅔cup boiling water
  • 1tsp oil

Prepare mandarin pancakes:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both dough discs are rolled into the same size.

Heat a wok or frying pan over medium low heat and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.

Chicken-Fried Chicken

Chicken-Fried Chicken

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Yield: 6

Adapted from many

Chicken-fried chicken is a flattened chicken breast that is dredged in flour, then dunked into an egg and buttermilk wash, and then back into the flour again.

  • 6-8thin sliced chicken breasts
  • 2cups flour
  • 2tsp baking powder
  • 1tsp baking soda
  • 1tsp salt
  • 1tsp pepper
  • 1tsp garlic powder
  • 1½cup buttermilk
  • 1egg
  • 1TBS hot sauce (optional)
  • oil for frying

Gravy:

  • ¼cup reserved oil from frying
  • ⅓cup flour
  • 2cup milk
  • salt & pepper

In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.

In another bowl whisk together buttermilk, egg and hot sauce (optional).

Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken real good.

Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

Place chicken in pan and fry on each side 3-5 minutes until golden-brown, remove and drain on paper towel lined plate, repeat with all chicken.

To make your gravy, in large pan add ¼” of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.

Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.

Pour gravy over individual chicken before serving.

Notes:

We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half horizontally.

Adjust seasoning in the flour and gravy to your liking.

Simple Chicken Pot Pie

Simple Chicken Pot Pie

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Yield: 4

Scott Nowell

Easy weeknight chicken pie.

  • 2frozen deep-dish pie doughs, thawed
  • 1large egg yolk, beaten
  • 1cup frozen carrots
  • 1cup frozen peas
  • 1cup frozen pearl onions
  • 2celery stalks, chopped (about ½ cup)
  • ½tsp black pepper
  • kosher salt
  • 3TBS butter
  • 3TBS AP flour
  • 2cups chicken stock or broth
  • 4cups shredded rotisserie chicken (about 1 lb) (from 1 chicken)


Sauce:

Preheat oven to 400°F.

Heat a 2½ qt sauce pan over medium heat. Add butter and melt until foaming stops. Add flour and cook for 3-5 minutes to make a roux.

Add 2 cups of chicken stock, whisk and bring to a boil. Reduce heat and simmer for 5 minutes.

Add vegetables and return to boil. Reduce heat to simmer.

Taste and adjust seasoning. Remove from heat.

Pie:

Press one of the doughs into the bottom and up the sides of a round baking dish. Fold over top edge. Paint the top edge of the dough with egg wash.

Spoon chicken filling into the baking dish. Place second dough sheet over filling. Trim to ½-inch over hand and fold edge under. Crimp with a fork. Paint the top of the pie with egg wash.

Bake at 400°F until filling is hot and bubbling and the crust is cooked, 25 to 30 minutes. Let pot pie cool 5 minutes before serving.

Roast Chicken

Roast Chicken

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Yield: 4 to 6 Servings

S. Nowell

Vegetables, potatoes and chicken all roasted in one pan. A simple and tasty all-in-one-roast chicken recipe with minimal washing up.

  • 1chicken
  • ½lemon, halved
  • 3TBS olive oil
  • 24oz new potatoes, halved
  • 3medium carrots (10½ oz), peeled and cut into roughly 2-in long batons
  • 1lb Brussels Sprouts, trimmed and halved
  • 1long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped
  • salt and pepper

Preheat the oven to 400°F. Place the chicken in a large, roasting tin and remove any trussing elastic or string.

Put the lemon pieces inside the chicken. Drizzle 1 TBS of the oil over the chicken. Season with salt and pepper and roast for 30 minutes.

Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes.

Take the chicken out of the oven and stir the vegetables. Replace the chicken and roast for another 20 minutes.

Check the chicken is fully cooked, thickest part of the thigh 170°F or more, breast 160°F.

Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over.

Mom’s Oven Fried Chicken

Mom’s Oven Fried Chicken

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Yield: 4 to x servings

Scott Nowell

My version of my mom’s “fried” chicken.

  • 1chicken, broken down into 8 or 10 pieces
  • salt
  • freshly ground black pepper
  • 1cup flour

Preheat oven to 425°F.

Spray or coat a roasting pan with cooking oil.

Add flour to a bag (or bowl). Add 1 tsp salt and ½ tsp pepper to bag, close bag and shake to mix.

Season chicken lightly on both sides.

Place chicken pieces in bag, 1 or 2 at a time, close the bag and shake to coat chicken. Repeat for remaining chicken.

Place chicken pieces skin side up in roasting pan.

Bake for 30 minutes, remove and turn chicken over.

Bake for 20 minutes more until crispy and temperature is at least 165°F for white meat and 190°F for dark.

Remove from oven and let sit for 10 minutes.

Serve with:

Starch: Mashed Potatoes, Rice, Pasta.

Veg: Any

Chicken Francese, and Artichoke

Chicken Francese, and Artichoke

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Yield: 4

Adapted from: NY Times

Inspired by chicken francese, a popular Italian American breaded chicken dish, this lemony breaded chicken-and-artichoke recipe creates a bright, one-skillet meal. This recipe embraces the traditional flavor profile — “Francese” means French in Italian, acknowledging the origins of the butter-and-lemon sauce — but otherwise veers from tradition: The chicken breasts are cut into bite-size pieces (rather than being thinly pounded) to mirror the size of the artichoke hearts. The breaded chicken and artichokes are all prepared in the same pan, then lacquered with the wine and lemon butter sauce. Fried lemon slices add visual flair and tart flavor. A smattering of parsley makes this meal feel like a restaurant-quality dish.

  • 1cup AP flour
  • 3TBS finely grated Parmigiano-Reggiano
  • 2tsp kosher salt (such as Diamond Crystal), plus more to taste
  • 1tsp cornstarch
  • 2lemons
  • 3eggs
  • ½cup extra-virgin olive oil
  • 114-oz can artichoke hearts, drained, halved and patted dry
  • 1lb boneless, skinless chicken breasts, cut into 2-inch pieces
  • 4TBS unsalted butter
  • 1cup white wine
  • 2cups chicken stock
  • freshly cracked black pepper
  • ¼cup finely chopped flat-leaf parsley

 

Prep:

In a shallow bowl, combine the flour, cheese, salt, cornstarch and the zest of 1 lemon. Reserve 4 TBS of the flour mixture for the sauce in Step 6.

In a second shallow bowl, beat the eggs with 3 TBS of water.

Slice the remaining whole lemon crosswise into thin rounds, discarding seeds.

Fry:

Heat the oil in a 12-inch skillet over medium heat until it shimmers. Dip the artichokes in the flour mixture followed by the egg wash to coat completely, then immediately fry them in batches in the oil until golden-brown, 3 to 4 minutes on each side. Transfer the artichokes to a large platter or baking sheet and season with salt. Repeat the entire process with the chicken, cooking it 3 to 4 minutes per side, and then the lemon slices, frying them 1 minute per side then placing them on the platter.

Remove the pan from the heat and pour off the oil. Wipe out the pan.

Sauce:

Melt the butter in the pan over medium heat. Sprinkle in the reserved flour mixture and whisk until it begins to brown. Add the wine and the juice from the zested lemon, whisking constantly to combine. Add the chicken stock and allow the mixture to bubble and thicken, about 10 minutes. Season with salt and pepper.

Add the chicken and artichokes and cook over low, stirring to coat, until warmed, about 5 minutes.

Serve:

Spoon the chicken and artichokes onto a serving platter.

Garnish with the fried lemon slices and chopped parsley and serve.

Chicken Francese

Chicken Francese

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Yield: 4 Servings

Adapted from: NY Times

Chicken Francese, sometimes called chicken French, is one of those rare restaurant dishes that’s truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it’s a French or Italian dish (“Francese” means French in Italian), it’s neither: Like spaghetti and meatballs, it’s a mostly Italian American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

  • eggs
  • 2TBS whole milk
  • 1tsp salt, plus more for seasoning
  • ½tsp ground black pepper, plus more for seasoning
  • 1cup AP flour
  • ⅓cup olive oil
  • ⅓cup vegetable oil
  • 4-6large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
  • 3-6TBS unsalted butter
  • 1lemon, thinly sliced, seeds removed (optional)
  • ½cup dry white wine
  • freshly squeezed juice of 1 lemon, more to taste
  • 2cups chicken stock
  • 3-4TBS freshly minced parsley


Prep:

In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended.

Place the flour in a separate bowl. Line a baking sheet with paper towels.

In a wide skillet, heat olive oil and vegetable oil over medium heat until shimmering.

Fry cutlets:
Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place it in the skillet. Fry, turning once, until golden-brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.

When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.

Brown butter lemon slices:

Melt 3 TBS of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and start to brown around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.

Sauce:

Add 3 TBS of butter, ½ cup white wine and juice from a whole lemon and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.

Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, for about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast, sautéed shrimp, chicken-andouille sausage, bell peppers, onions, celery, tomatoes, Cajun-spiced broth, rice pilaf

Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: 15 Cook: 30
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Szechuan Chicken & Green Bean Stir-Fry

Szechuan Chicken & Green Bean Stir-Fry

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with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

  • 1thumb ginger
  • 2scallions
  • 1oz peanuts
  • 2TBS Szechuan paste
  • 6oz green beans
  • ¾cup jasmine rice
  • 10-12oz chicken breast strips
  • 4TBS sweet soy glaze
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!