Poultry (A-M)
Chicken and Mixed Vegetables
Ingredients:
2 tablespoons vegetable oil
3/4 pound chicken thighs, cubed
3/4 pound chicken breasts, cubed
1 cup carrots, cut into 1/2-inch sticks
1 15-ounce container Maya Kaimal Coconut Curry
1/2 cup frozen peas
1/4 cup cilantro leaves
Directions:
In a large saucepan, heat vegetable oil over medium heat. Add chicken and lightly brown on all sides. Add carrots and cook 2 minutes. Add Coconut Curry sauce and cover. Lower heat to low and let barely simmer for 30 minutes, stirring occasionally. Add water if mixture gets too thick.
When chicken and carrots are cooked through, add peas and let warm. Remove from heat and stir in cilantro. Serve warm over rice or with flatbreads.
Chicken Breast Provencal
Ingredients:
6 chicken breasts
salt and pepper to taste
flour as needed
4 ounces Chablis, or any red wine
C.H.E.F.’s Garlic Oil as needed
12 Nicoise olives, pitted and sliced
1 bottle C.H.E.F.’s Candied Tomato Tarragon Compote
Directions:
Season chicken breasts with salt and pepper, and dredge lightly with flour, shaking off any excess. Heat C.H.E.F.’s Garlic Oil in a sauté pan and sauté chicken skin side down until golden brown. Turn over and finish until just cooked through. Remove from pan.
Pour off excess fat from pan and deglaze the pan with the wine, stirring well to release all of the drippings. Return chicken breast to pan, add C.H.E.F.’s Candied Tomato Tarragon Compote, toss, and heat until hot. Serve.
Chicken Cordon Blue ‘Sinfully Australian’ Style
Ingredients:
4 very generous slices of Tarago River Shadows of Blue
4 boneless, skinless chicken breasts
4 slices of ham or cooked bacon
2 eggs, beaten
1/4 cup heavy cream
2 cups of breadcrumbs
salt and pepper to taste
1/4 cup fresh chopped parsley
Directions:
*It is easiest to work this recipe assembly-line style.
Beat eggs and cream together in a soup bowl. Put all the breadcrumbs in another soup size bowl.
Place the clean chicken between two pieces of waxed paper, pound until approximately 1/2- inch thick. Remove the chicken and lightly dust with flour, lay chicken flat, facedown, side by side. Layer the ham or bacon on the chicken breast first then the blue cheese. Roll the chicken smallest end first; holding firmly, dip into the egg and cream mixture completely and then roll carefully into the breadcrumbs.
Place on a well-buttered and oiled baking dish and place in a preheated oven at 375 degrees. Bake about one hour turning the breast over once.
The chicken should be golden and crisp on the outside and the blue cheese will ooze a bit. Sprinkle with the fresh parsley before serving.
The dish goes very well with ripe Merlot.
Chicken Fajitas
Ingredients:
1 1/2 pounds boneless, skinless chicken breast sliced into 1/2-inch strips
1 yellow onion, sliced
1 green pepper, sliced
1/2 cup St. Dalfour Minute Marinade
1/4 cup water
Directions:
Heat Marinade in a 12-inch saucepan. Add onions and peppers, stir and cook for 1 minute, then add chicken. Cook, stirring 2 more minutes, then add water, and bring to a boil.
Serve with tortillas, rice, and beans for a delicious Mexican treat.
Serves 4.
Chicken Korma With Vegetables
Ingredients:
2 tablespoons vegetable oil
1 pound chicken, cubed
1/4 pound green beans, cut into 1-inch lengths
2 carrots, cut into 1/2-inch cubes
1 15-ounce container Maya Kaimal Classic Korma
2 tablespoons chopped cilantro
Directions:
In a medium pot, heat vegetable oil over medium heat. Add chicken and lightly sauté on all sides.
When chicken is lightly browned, add the cut beans and carrots. Follow with the Korma sauce. Cover and cook over low heat until chicken is fully cooked and vegetables are tender. Add water if sauce becomes too dense.
Garnish with cilantro and serve warm over steamed rice or with flatbreads.
Serves 4.
Chicken Paladin Blue
Ingredients:
4 boned chicken breasts
2 ounces butter
1 pint heavy cream
1/2 pound Paladin Blue Cheese
3 tablespoons white flour
salt
pepper
Directions:
Beat the breasts lightly then coat with flour. Lightly fry them in butter on both sides. Still in pan, cover with cream and return to low heat. Cook for about 1 1/2 hours.
Place breasts on a serving dish, cover with aluminum foil, and leave in a warm place.
Cut the Paladin Blue into small pieces and place in frying pan with the remaining sauce. Simmer very gently over a low heat so that the Paladin Blue melts. When creamy, pour over the chicken. Serve warm and garnish the border of the plate with parsley.
Serves 4.
Chicken Roulade With Postel and Hazelnuts
Ingredients:
1 whole boneless skinless chicken breast (two halves connected)
1/2 cup grated Postel cheese
2 tablespoons minced onion
pepper
1 slice stale bread
1/4 cup hazelnuts
1/2 teaspoon dried thyme
dash salt
dash pepper
2 tablespoons olive oil
Directions:
Preheat the oven to 375 degrees. Place the chicken breast between two sheets of plastic wrap and pound with a rolling pin or meat mallet until 1/4-inch thick. Remove the top layer of plastic wrap and spread the onions and cheese over the chicken breast in an even layer, leaving about an inch of chicken uncovered at the top (wide end) of the breast. Sprinkle the chicken with pepper. Starting at the pointed end of the breast, roll the chicken tightly, so the cheese mixture is enclosed within the meat in a spiral. Wrap the roulade in the bottom layer of plastic wrap and refrigerate.
Place the bread, hazelnuts, thyme, salt, and pepper in a food processor and blend until the mixture is an even powder.
Remove the chicken from the refrigerator and unwrap it. Lay out the plastic wrap flat and place the rolled breast at the top edge. Spread the bread mixture evenly beneath the roulade, so it covers the width of the chicken. Carefully roll the chicken over the breadcrumbs to coat it evenly.
Heat the oil over medium heat in an oven-safe skillet large enough to hold the roulade. When the oil is hot, place the chicken in the pan, seam side down. Cook until lightly browned. Then, rotate the roulade until it is evenly browned on all sides. Reposition the roulade, so it is seam side down again. Place the entire pan in the oven for 20 minutes, or until the roulade feels firm. Turn the roulade once during cooking to avoid burning one side.
Remove the pan from the oven, place the roulade on a cutting board, and slice it into six rounds.
Serves 2. (Recipe can be doubled or tripled.)
Note: If you do not have an oven-safe skillet, you can cook the chicken completely on the stovetop. Use 1/4 cup of olive oil instead of 2 tablespoons to prevent burning and sticking. Simply continue turning the chicken until it feels firm to the touch.
Chicken Salad With Chutney
Ingredients:
1/2 cup mayonnaise
1/2 cup Apple and Honey Chutney
1 teaspoon curry powder
2 teaspoons lime zest
1/4 cup fresh lime juice
1/2 teaspoon Alaea Volcanic Red Sea Salt
4 cups diced, cooked chicken breast meat
Directions:
In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice, and sea salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Chicken Tagine
Ingredients:
2 teaspoons olive oil
1 pound cut up chicken
1 25-ounce jar Vino de Milo North African Pinot Noir sauce
1 cup green olives, pitted
juice of 1 lemon
Directions:
Brown chicken in oil but do not fully cook. Discard any remaining oil. Add the Vino de Milo North African Pinot Noir sauce. Simmer 15 minutes, stirring occasionally. Add olives and lemon juice and simmer an additional 15 minutes or until chicken is done. Serve over couscous, rice, spaghetti squash, polenta, or with hearty bread.
Serves 3-4.
Chicken Vindaloo With Potato and Tomatoes
Ingredients:
1 pound chicken (breasts or thighs, skinless, boneless)
2 tablespoons vegetable oil
1 boiling potato, peeled, cubed
1 15-ounce container Maya Kaimal Vindaloo
1 cup tomatoes, roughly chopped
2 tablespoons cilantro, chopped (optional)
Directions:
Cut chicken into 1-inch cubes.
Heat vegetable oil in a medium pot over medium heat. Add chicken and lightly brown on all sides. Add Vindaloo sauce and potatoes. Reduce heat to low, cover, and let simmer until chicken is tender and potatoes are cooked through, about 20 minutes.
Add the chopped tomatoes and cook for an additional 5 minutes uncovered. If desired, finish with 2 tablespoons of chopped cilantro. Serve warm with your choice of flatbread or rice.
Serves 4.
Chicken With Comte Cheese and Olives
Ingredients:
4 chicken legs, with thighs and drumstick (If possible, from a free-range chicken. Ask your butcher to remove bone from the thighs and butterfly.)
4 half chicken breasts, flattened
Chicken stuffing
4 ounces black olives, pitted
1 ounce sun-dried tomatoes soaked for 15 minutes in hot water
4 ounces Gruyère de Comté, cut into cubes
Swiss chard leaves, blanched 2 minutes
salt and pepper to taste
polenta for 4
1/4 pound grated Gruyère de Comté cheese
Directions:
Preheat oven to 375° F. In a food processor, chop black olives, sun-dried tomatoes, and Comté cubes. Remove when the stuffing is completely pureed. Push some stuffing in the drumstick along the bone; arrange Swiss chard flat on top of butterflied thigh, where the bone has been removed (or on top of chicken breast). Set stuffing on top of leaves and enclose it securely by folding on top Swiss chard and meat to avoid leakage. Sew the legs to secure the filling inside, and/or tie securely with a string.
Brown chicken in olive oil on top of the stove on both sides, finish cooking in oven, about 15-20 minutes, skin side down. Remove, deglaze pan with chicken stock or white wine.
Make polenta according to package instruction, add 2/3 of the grated Comté and mix well. Set the polenta in an oven-to-table dish, sprinkle with the rest of the grated Comté. Bake 10 minutes and broil briefly until nicely brown.
Serve the chicken with the polenta.
Chicken With Oka Trappist and Sun-dried Tomatoes
Ingredients:
2 large boneless chicken breasts
3/4 pound Canadian Oka Trappist cheese
1/2 cup Il Forteto Sun-Dried Tomatoes, chopped
1/4 cup Il Forteto Capers
Carli Balsamic Vinegar
Carli Extra Virgin Olive Oil
salt and pepper
parchment paper
Directions:
Preheat oven to 375 ºF. Cut both chicken breasts lengthwise, making a pocket for stuffing. Slice Oka approximately 1/8-inch thick and place inside chicken pockets. Add chopped tomatoes on top of Oka and use salt/pepper to season. Wrap stuffed chicken breasts in parchment paper, forming rolls, and place in baking pan. Bake in oven for about 30 minutes, making sure chicken is completely cooked.
Let stand 10 minutes, remove paper, and then slice carefully. Top with capers and sprinkle with olive oil and balsamic vinegar.
Serves 4.
Chicken With Roquefort
Ingredients:
1 medium chicken
2.1 ounces Roquefort
8 chicory hearts
4 ounces white wine
1.8 ounces butter
8 ounces Devon Cream
1 shallot (chopped)
Directions:
Cut the chicken in pieces and fry it in oil and butter for 1/2 hour. Add the chopped shallot and white wine. Cook for another 1/2 hour and remove the chicken wings before the end of cooking. Keep warm. Meanwhile, reduce the Devon Cream and the Roquefort. Cut the chicory in thin slices and heat gently in the melted butter. Drain, and then add the chicory to the Devon Cream/Roquefort mixture to make the sauce. Pour the Roquefort sauce over the chicken pieces and serve.
Preparation time: 1 hour 15 minutes
Chicken With Vegetables and Gorgonzola
Ingredients:
1/2 cup each shredded carrot, chopped celery, and chopped onion
2 tablespoons butter or margarine
4 ounces Gorgonzola cheese, cut up (about 1/2 cup)
2 chicken breasts, split
salt and pepper to taste
Directions:
Preheat oven to 375°F. In small skillet, sauté carrot, celery, and onion in 1 tablespoon butter. Stir in Gorgonzola cheese.
Carefully pull back skin from chicken, but do not remove. Season chicken with salt and pepper.
Place carrot mixture on chicken, forming a small mound where skin was. Pull skin into place covering mound of mixture. Arrange in shallow baking dish and gently rub skin with remaining butter. Bake 40 minutes or until chicken is tender.
Serves 4.
Chicken, Fennel, and Olive Tagine
Ingredients:
1 free-range chicken (3 to 3 1/2 pounds), cut into 8 pieces
10 ounces red olives
2 pound fennel bulb
2 small Mustapha's preserved lemons, rinsed and quartered
2 onions, peeled and sliced
2 cloves garlic, peeled and crushed
3 tablespoons extra virgin olive oil
8 ounces water
6 strands of saffron
1 teaspoon ground ginger
1 teaspoon green anise seed
Fleur de Sel Marocaine
Directions:
Wash the fennel bulbs, remove the tough outer layers, and quarter the bulbs. Place the olive oil in a porcelain lined cast iron casserole or a heavy bottom sauce pan over medium-high heat, and brown the chicken, onion, garlic, and 4 preserved lemon quarters. Pour in the water, saffron, ginger, and anise and stir. Bring to a boil, cover, lower heat, and cook for about 30 minutes.
Add the remainder of the preserved lemon, the fennel, and the olives and cook for an additional 15 to 20 minutes. Adjust seasoning and serve hot.
Serves 4 to 6.
Comté and Chicken Roulade
Ingredients:
4 chicken breasts skinned
4 slices lean smoked ham
4 slices Comté
4 tablespoons chopped chives
2 tablespoons Olio Carli extra virgin olive oil
1 clove garlic, crushed
1/4 cup white wine
salt and pepper to taste
2/3 cup English Double Devon Cream
Directions:
Preheat oven to 350 degrees Fahrenheit. Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten. Cover each filet with a slice of ham, then a slice of Comté. Set aside one tablespoon chives; sprinkle the rest over the cheese. Roll up chicken; secure with a wooden toothpick or string.
In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until seared. Pour off excess oil. Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
Place roulades on a dish, remove toothpick or string and keep warm. Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through. Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
Pour over the sauce and serve immediately, with a selection of baby vegetables.
Serves 4.
Cordon Blue With Gorgonzola
Ingredients:
4 slices of veal
3.5 ounces of breadcrumbs
2 eggs
1 tablespoons of Gorgonzola
4 slices of ham
Directions:
Beat the veal well and cover it with ham and cubed Gorgonzola. Fold the veal over in an envelope, flour them and dip into egg and breadcrumbs. Fry in pan with oil and butter for 10 minutes.
Serve with roasted potatoes and garnish with vegetables.
Serves 4.
Cranberry Pomegranate Chicken
Ingredients:
6 split bone-in, skin-on chicken breasts
2 1/2 cups unsalted, chopped walnuts
1 14-ounce chicken broth
1 jar New England Cranberry Pomegranate Pepper Jelly
1 jar New England Cranberry Pomegranate Sauce
2 tablespoons olive oil
salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Heat Dutch oven (or any other deep heavy-duty pan) on the stove. Rinse chicken and pat dry, then season with salt and pepper. Add olive oil to the pan and when hot, add the chicken with the skin side down. Cook for 5-7 minutes on each side until the skin turns brown. Remove the chicken from the pan and add the walnuts. Cook them for about 1 minute stirring them frequently.
Add chicken broth to deglaze the pan and get all the flavor of the chicken and walnuts. Stir in Cranberry Pomegranate Pepper Jelly and Cranberry Pomegranate Sauce until hot—do not boil. Put the chicken back into the pan and bring to a simmer for 1 minute. Place pan in oven for 45 minutes, or until chicken is done. Take the pan from the oven and place it on the stovetop. Remove the chicken from the pan and cover to keep warm. Bring the sauce back to a gentle simmer in order to reduce the sauce in pan—it will thicken and concentrate the flavor of the sauce. Place the chicken back in the sauce to gently reheat. Serve with rice.
Taste to adjust the seasoning, and add more Pepper Jelly if you want a spicier bite!
Duck Breast Glazed With Blood Plum Jam Served With Verjuice-braised Witlof
Ingredients:
1/2 cup Blood Plum Jam
1 cup Verjuice
1 cup extra virgin olive oil
1/4 cup fresh coriander leaves
1 teaspoon freshly chopped ginger
4 duck breasts
boiling water
4 white Witlof, halved
1 bay leaf
Directions:
Place the duck breast onto a tray and pour boiling water slowly over the skins. You will see the pores open and some of the fat will be released helping you to get a crispy skin.
Combine the Blood Plum Jam, 1/4 cup of the Verjuice and 1/4 cup of the olive oil. Whisk together then add coriander and chopped ginger.
Rub the glaze into the skin and flesh of the duck and let stand for 20 minutes.
Preheat oven to 320°F.
Place the halved Witlof, cut side down, the bay leaf, remaining Verjuice, and extra virgin olive oil in a baking dish season with salt and pepper and place in the oven to braise. This will take about 15 to 20 minutes.
Heat a grill plate or barbecue and place the duck skin side down onto the grill plate.
Once skin is crispy, turn the duck and cook until medium rare, remove from heat, and allow to rest in a warm area for 10 to 15 minutes.
To serve, place the braised Witlof onto a plate and top with thin slices of duck breast.
Duck With Duck Liver Mousse
This decadent entrée can be made with duck or chicken.
Ingredients:
4 duck or chicken breasts with skin
4 to 8 tablespoons duck liver mousse or other paté
1 cup red wine
1 onion, sliced
8 button mushrooms
1 tablespoon olive oil
1 teaspoon dried thyme
salt and pepper
Directions:
Preheat oven to 350 degree Fahrenheit. Slide fingers under skin of each duck or chicken breast to separate it from the flesh, leaving it connected on the edges. Place 1-2 tablespoons of paté under skin of each breast, depending on its size.
With fingers on top of skin, spread the pate to cover the flesh evenly in a thin layer. When all four are finished, place them in a baking dish large enough to hold them with a little extra space.
Pour the wine into the dish. Rub onions and mushrooms with olive oil and place in dish around duck or chicken. Sprinkle meat with thyme, salt, and pepper and place in the preheated oven.
Bake duck for 30 to 45 minutes, depending on desired level of doneness (should be medium). If using chicken, bake for 90 minutes, and wait to add the vegetables until chicken has baked for 30 minutes. Serve immediately.
Serves 4.
Geoff’s Rajmah Turkey Chili
Ingredients:
1 pound ground turkey (99 percent fat free)
1 package rajmah
1/3 cup olive oil
1/4 cup fresh ginger, chopped
3 cloves garlic, chopped
1 medium onion, chopped
1 can of diced tomatoes (14.5 ounces)
1 can of red kidney beans, drained (30 ounces)
1 green chili, chopped
1 can of tomato sauce
Directions:
Heat oil in a deep saucepan over medium heat for 1 minute. Add ginger, garlic, onion, and green chili, and let sizzle until onions turn golden. Add ground turkey, and heat until cooked through. Then follow the remaining cooking directions on the package.
Grilled Mixed Kebabs
Ingredients:
½ pound chicken, cut into strips
½ pound beef, cut into cubes
1 red bell pepper, sliced into wedges
1 green bell pepper, sliced into wedges
1 onion, quartered
1 bottle Thai Turmeric Lemon Grass Marinade
Directions:
Marinate chicken and beef in with Thai Turmeric Lemon Grass Marinade for at least 30 minutes. Preheat grill. Thread beef and chicken alternating with vegetables in between onto presoaked bamboo skewers. Baste the kebabs with cooking oil and cook over hot grill for 5 to 10 minutes, turning occasionally until cooked.
Serves 4 to 6.
Grilled Pork Chops With Tomato Pear Chutney
Ingredients:
4 center-cut pork chops
2 tablespoons garlic infused olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped rosemary
1 jar Perfect Pear Tomato Pear Chutney
Directions:
Prepare a grill with hot and medium cooking areas. A hot area is ready when you can't hold your hand near the grill surface for more than 2 seconds without pulling it away. A medium area is ready when you can't hold your hand there for longer than 4 seconds. Combine oil, salt, pepper, thyme, and rosemary in a small bowl. Season chops with herb mixture. Sear the chops directly over the hottest part of the grill for 1 1/2 minutes on each side. Then move the chops to the medium area and cook to desired doneness about 10 minutes. An instant meat thermometer should give and internal reading of 145° to 150°. This will give you a moist yet slightly pink center.
Serve immediately, topped with Tomato Pear Chutney.
Gruyère and Chicken Roulade
Ingredients:
4 chicken breasts skinned
4 slices lean smoked ham
4 slices Gruyère
4 tablespoons chopped chives
2 tablespoons Olio Carli extra virgin olive oil
1 clove garlic, crushed
1/4 cup white wine
salt and pepper to taste
2/3 cup English Double Devon Cream
4 toothpicks or string to secure chicken
Directions:
Preheat oven to 350 degrees Fahrenheit. Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten. Cover each filet with a slice of ham, then a slice of Gruyère. Set aside one tablespoon chives; sprinkle rest over cheese. Roll up chicken; secure with a wooden toothpick or string.
In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until seared. Pour off excess oil. Add garlic, wine, and seasoning to pan, cover, and cook in the oven for 25 to 30 minutes, until tender.
Place roulades on a dish, remove toothpick or string, and keep warm. Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates. Pour over the sauce and serve immediately, with a selection of baby vegetables.
Serves 4.
Halloumi Stuffed Chicken Breasts
Ingredients:
Serves 4
1 pkg (7-10 ounces) Halloumi cheese
2 boned, skinned whole chicken breasts
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon dried marjoram or oregano
1 tablespoon chopped fresh mint leaves
1 cup breadcrumbs
Directions:
Cut 3/4 of the Halloumi cheese into 8 strips. Finely grate the rest and set aside.
Divide each chicken breast in half, put each half between 2 sheets of plastic wrap and pound them with a flat side of a mallet until about 1/4-inch thick.
Combine 1/4 cup of the olive oil, garlic, and herbs. Spread the mixture generously across each piece of chicken, then lay a strip of Halloumi over it. Fold the chicken over the filling, then roll it up to form a closed bundle.
In a shallow plate, combine grated Halloumi with breadcrumbs. Put the remaining olive oil in a small bowl and dip each bundle in oil, then roll it in the breadcrumb mixture until well coated.
Place bundles in greased baking pan, drizzle over them any remaining oil, cover, and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 400°F and bake 20 minutes or until lightly golden.
Honey Nut Stir-Fry
Ingredients:
1 pound boneless chicken breast
3/4 cup orange juice
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon ground ginger
2 tablespoons vegetable oil, divided
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup cashews or peanuts
hot cooked rice
Directions:
Cut chicken into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch, and ginger in small bowl; mix well.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside. Pour remaining 1 tablespoon oil into skillet. Add chicken; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts.
Cook and stir over medium-high heat until sauce comes to a boil and thickens.
Serve over rice. Makes 4 to 6 servings.
Hudson Valley Hunter’s Chicken
Ingredients:
3 to 4 pounds chicken breast and thighs, cut up
flour as needed
1/4 cup C.H.E.F. Roasted Garlic Oil
1 bottle C.H.E.F. Candied Tomato Tarragon Compote
1/2 cup dry white wine
1/2 bay leaf
1 cup mushrooms, shiitake and crimini, sliced thin
Directions:
Dredge chicken with flour and sauté in Roasted Garlic Oil until golden brown. Add chicken, Candied Tomato Tarragon Compote, wine, mushrooms, and bay leaf to heavy pot and simmer covered for 1 hour or until tender. Serve with boiled pasta or sautéed tiny new potatoes.
Huntsman Chicken
Ingredients:
4 chicken fillets
4 thick slices streaky bacon
4 thick slices Double Gloucester and Stilton
2 pounds peeled potatoes
3 cloves garlic, peeled and finely chopped
1 tablespoon butter
2-3 tablespoons full cream milk
salt and freshly ground black pepper
4 cocktail sticks
Directions:
Season chicken, wrap each fillet in bacon, and secure with a cocktail stick.
Place the chicken in an ovenproof dish and brush lightly with olive oil Roast at 400°F for 20 to 30 minutes until chicken is cooked through.
Meanwhile, cook the potatoes in salted water until tender, drain well
Heat milk with chopped garlic and butter, pour onto the potatoes and mash well. Season to taste.
Top each chicken breast with a piece of cheese and bake again until cheese has melted.
Serve the chicken on a bed of garlic mashed potatoes.
Jarlsberg Chicken Breasts With Spinach and Potatoes
Ingredients:
1/4 pound Jarlsberg cheese, shredded
2 pounds spinach, rinsed and stemmed
2 pounds Yukon gold potatoes, unpeeled, cut into wedges
6 boneless chicken breasts, with skin
salt and black pepper to taste
1 tablespoon butter
1 large shallot, minced
Dusting of cayenne pepper or curry powder
2 tablespoons flour, all-purpose
2 cups milk, heated
Directions:
Heat a Dutch oven until very hot. Rinse the spinach, add to the Dutch oven and sprinkle with salt. Toss and cook until wilted, about 2 1/2 minutes. Drain well in a colander and set aside.
Bring a saucepan of salted water to a boil. Add the potatoes, cover, reduce the heat, and simmer until a knife point easily pierces a wedge, about 15 minutes. Drain into a colander. Set potatoes on a serving platter, wrap in foil, and keep warm in a 150-degree oven.
Rinse the chicken breasts and pat dry. Sprinkle generously with salt and pepper.
Heat the butter in a wide, heavy sauté pan over high heat. Add the chicken breasts, skin side down. Sear briefly. Reduce the heat to medium-high and sauté, turning once, until well browned and cooked through, 6 to 7 minutes on each side. Add the breasts to the serving platter and keep warm.
Drain all but 2 tablespoons of fat from the sauté pan and place the pan over medium-high heat. Add the shallot and cayenne or curry powder and cook, stirring to coat, for about 30 seconds. Add the flour and warm milk, whisking until smooth. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.
Just before serving, add the Jarlsberg to the sauce and stir until melted. Taste for salt.
Meanwhile, arrange the warm potatoes and mound the spinach around the chicken breasts. As soon as the cheese melts, pour the hot sauce over the chicken and spinach, then serve immediately.
Serves 6.
Loin of Beef With Smoked Idiazábal Cheese
Ingredients:
2-pound loin of beef
1 cup concentrated beef stock
1/4 pound raisins
1/2 pound smoked Idiazábal cheese
1 glass of herb eau-de-vie
4 cooking apples
salt and pepper
olive oil
mache (or watercress)
Directions:
Soak the raisins in the herb eau-de-vie for half an hour before use. Remove the rind from the cheese. Cut the cheese into pieces and melt in a double saucepan over a medium heat with the brandy and a little of the stock, stirring all the time while adding more stock until a thick cream forms (about 10 minutes taking care that the cheese does not separate).
Put the sauce through a fine sieve and add the raisins. Brush the beef with oil and place in an iron frying pan over a medium heat. Sprinkle the top surface with plenty of rock salt and leave to cook on one side for 20 minutes.
Remove the salt with a spatula, turn over and place salt on the other side. Again leave to cook over a medium heat for 15 minutes. Remove the salt and cut into thick slices. Peel the apples, cut into wedges, and brown in oil. Serve the meat with the sauce, the apple pieces, and a few leaves of mache or watercress.
Serves 4.
Recommended wine: Red Reserva D.O. La Rioja.
Loquat Chili Roasted Chicken
Ingredients:
1 whole chicken, approximately 3 pounds
4 ounces Loquat Chili Grilling Glaze
sea salt and pepper to taste
Directions:
The day before roasting, rub loquat chili sauce all over chicken in a large bowl, making sure to rub some on the inside of the body cavity as well as under the skin. Place the chicken in either a plastic bag or wrap it tightly in plastic wrap, including as much of the marinade as possible. Store in the refrigerator until the next day with the breast side down.
Preheat oven to 350 degrees. Remove the chicken from plastic, sprinkle lightly with salt and pepper, and place in a roasting pan. Roast for about an hour or until chicken reaches an internal temperature of 160 degrees.
Halve the chicken or cut it into pieces and serve immediately (we love it with a cheesy risotto!).
Maya Kaimal's Chicken Tikka Masala
Ingredients:
1 1/2 pounds boneless chicken
1 tablespoon olive oil
15-ounce container Maya Kaimal Tikka Masala simmer sauce
1/2 cup frozen peas
1 1/2 cups basmati rice
1/2 teaspoon salt
Chopped cilantro for garnish (optional)
Directions:
Chop the chicken into bite-size pieces. Heat oil in a Dutch oven or wide nonstick frying pan and briefly sauté chicken until it loses its pink color. Do not cook through. Add the entire contents of the sauce container and bring to a low boil. Reduce heat and simmer, covered 10 to 15 minutes. Stir in peas, simmer one minute, and then remove from heat.
While the chicken is cooking, combine rice with 2 1/4 cups water and salt in a saucepan. Bring to a boil, reduce to very low, and cook covered for 25 minutes.
Garnish chicken with chopped cilantro and serve with steamed rice and a tossed green salad, if desired.
Serves 4.
Mimolette Omelet
Ingredients:
3 to 4 large eggs
2 teaspoons whole milk
1/4 cup chopped onion
1 minced clove garlic
2 to 3 ounces shredded mimolette
1 teaspoon freshly snipped chives
1/2 teaspoon minced tarragon
hot sauce of choice, to taste
salt and pepper to taste
1/2 teaspoon butter
Mimolette to garnish
Directions:
Crack eggs into mixing bowl. Wisk until combined. Slowly pour in milk, whisking to blend. Add herbs, salt, and pepper to taste.
Melt butter in skillet. Cook onions slightly, just until they begin to sweat, about 3 minutes. Add garlic and cook 1 minute. Remove mixture from skillet, adding additional butter if necessary.
Heat skillet back up over medium-high heat. Pour in egg mixture, coating bottom. Cook until egg begins to ripple and bubble, about 1 to 2 minutes. Turn down heat to medium, add onion mixture and cheese to egg. Cook another minute. Flip omelet over on one side, move to center of pan, and cover. Cook omelet until done to taste, depending how moist/dry you prefer, flipping once to cook evenly.
Top with hot sauce and any additional mimolette.
Moghul Chicken in White Almond Sauce
Ingredients:
6 skinned and boned chicken thighs and/or breasts
salt and pepper
1/3 cup canola oil
3 cups onions, thinly sliced
1/4 cup slivered blanched almonds
1 teaspoon red pepper flakes, or to taste
1/2 cup water
1 cup Vermont Quark
1 1/2 teaspoons kosher salt
Directions:
Heat half the oil in a large skillet over medium-high heat. Sear the chicken thighs in batches but do not allow it to become too brown or the sauce will discolor. Remove the pieces with a slotted spoon, salt and pepper them, and set aside.
Add the rest of the oil to the pan, along with the onions, and fry them, stirring often, until they wilt and turn golden, not brown. Add the almonds and pepper flakes and sauté until the nuts are golden. Purée this mixture with the water in a blender or food processor, using 1/4 cup water first and adding the rest if necessary.
Return the sauce to the skillet with the chicken pieces and the Quark and simmer for about 20 to 30 minutes, or until the chicken is thoroughly cooked. Taste for salt. Allow the cooked chicken to sit for half an hour before reheating, or store and reheat within the next couple of days.
Serve with Basmati rice pilaf steamed with chicken broth and saffron.
Serves 4.
Preparation: 20 minutes; Cooking: 45 minutes
Moroccan Chicken With Cranberry Curry Couscous
Ingredients:
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 chicken (about 3 pounds), cut into 8 pieces
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 teaspoon ground allspice
1 tablespoon smoked paprika
1/8 teaspoon saffron threads
1 large onion, chopped
2 tablespoons minced garlic
3 cups low-sodium chicken stock
2 tablespoons finely diced preserved lemon
1 cup pitted black Kalamata olives
Sea salt and freshly ground pepper
1/4 cup loosely packed cilantro leaves, finely chopped
Cranberry-Curry Couscous
Directions:
In a Dutch oven or a large skillet with a tight-fitting lid, heat oil and butter over high heat. Add the chicken pieces and lightly brown on both sides, about 3 minutes per side. Transfer chicken to a plate and reduce heat to a medium-low.
Add the ginger, turmeric, allspice, paprika, and saffron to the skillet and cook for 30 seconds stirring constantly. Add the onion and garlic and cook for 3 minutes more, stirring occasionally.
Return to the chicken skillet. Add the stock and preserved lemon; stir well. Cover and cook over medium-low heat for about 30 minutes, or until chicken is cooked through.
Turn off heat, add the olives, and season with salt and pepper to taste. Stir, replace cover, and let rest for 5 minutes.
To serve, place Cranberry-Curry Couscous on a platter or in a tagine serving bowl and spoon the chicken and sauce over the couscous. Sprinkle with cilantro and serve immediately.
Serves 6 to 8.
Mozzarella di Bufala Chicken Parmesan
Ingredients:
8 skinless, boneless chicken breast halves
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup chopped onion
1 clove garlic, minced
1/8 teaspoon dried oregano
6 ounces Mozzarella di Bufala, sliced
3 tablespoons grated Parmigiano Reggiano
Directions:
Preheat oven to 350 degrees F. Place chicken breasts in a 9-x-13-inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.
Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with Mozzarella di Bufala slices, pushing the cheese down into the sauce. Sprinkle grated Parmigiano Reggiano for 20 minutes more until bubbly and golden brown.
