Poultry (N-Z)
Orange Braised Chicken With Olives, Dates, and Piacentinu Cheese
Ingredients:
8 chicken thighs, coated with flour
4 chicken legs, coated with flour
1/2 onion, quartered
3 cloves garlic, minced
1 bulb fennel, sliced
1/4 pound green olives
1/4 pound dried dates
4 oranges, juiced
1 tablespoon orange zest
2 1/2 cups chicken stock
1/8 ounces Piacentinu cheese, grated
2 tablespoons Hudson Valley Homestyle Dijon mustard
2 tablespoons scallions, sliced
1/2 cup olive oil
salt and pepper
Directions:
Heat a large braising pot over medium-high heat and season the chicken pieces with salt and pepper.
Add half of the olive oil to the pot, brown the chicken on both sides and remove it to a plate. If there is no oil left in the pot, add the remaining olive oil. Turn the heat down to medium and add the fennel and the onions.
Once the onions and fennel have softened, add the garlic to the pot and cook until the entire mixture has sweated, about 5 minutes. Add the green olives and dates, deglaze the pot with the orange juice, and using a wooden spoon, loosen the mixture off of the bottom of the pot. Cook until the orange juice has reduced by half and then add the chicken stock and orange zest. Bring the mixture up to a boil, reduce to a gentle simmer, and cover.
Let the mixture cook for 1/2 hour and then, using a slotted spoon, remove the dates and the green olives and set them aside.
Cover the mixture and let it simmer for another 1/2 hour, then remove the lid and let it cook for an additional 15 minutes or until the braising liquid has reduced to a thicker consistency. Take the chicken off of the heat, whisk in the mustard, and add the dates and green olives back to the pot.
Divide the chicken, dates, and olives evenly into 4 shallow bowls, top each bowl with 1/4 of the scallions and 1/4 of the cheese, and serve immediately.
Pan-seared Chicken With Don Olivo
Ingredients:
4 chicken breasts
4 tablespoons Isigny Butter with Coarse Rock Salt
1/2 red onion, finely chopped
8 ounces Don Olivo, thinly sliced
1/2 cup white wine
Paprika, coarse black pepper, and a dash of mustard powder
Directions:
Preheat oven to 350. Melt butter over medium heat and add seasoned chicken breasts. Flip over when first side is browned and add red onion. When both sides are browned add wine to deglaze pan. Cover chicken with sliced cheese and place in preheated oven until cheese melts.
Serve immediately with any of the following—garlic mashed potatoes, pine nut couscous, or a simple pasta.
Pan-seared Chicken With Maitre Moutardier
Ingredients:
4 chicken breasts
4 tablespoons Isigny Butter with Coarse Rock Salt
1/2 red onion, finely chopped
8 ounces Maitre Moutardier, thinly sliced
1/2 cup dry white wine
Paprika, coarse black pepper, and a dash of dried thyme
Directions:
Preheat oven to 350. Melt butter over medium heat and add seasoned chicken breasts. Flip over when first side is browned and add red onion. When both sides are browned add wine to deglaze pan. Cover chicken with sliced cheese and place in preheated oven until cheese melts. Serve immediately with any of the following—garlic mashed potatoes, pine nut couscous, or a simple pasta.
Pepperjam Chicken
Ingredients:
4 whole, boneless, skinless chicken breasts
salt and pepper to taste
2 tablespoons olive oil
8 ounces Grandma Jones' Pepper Jam, divided in half into two bowls
Directions:
Preheat oven to 400 degrees. Rinse the chicken breasts under cold water, pat them dry, and season them lightly with salt and pepper.
Heat the olive oil in a medium ovenproof skillet over medium heat. Sauté the chicken breasts until lightly browned on both sides, 3 to 5 minutes per side.
Put the pan in the preheated oven for 15 to 20 minutes, until the chicken is firm to the touch. Use one half of the Pepper Jam to glaze the chicken by brushing it generously on both sides. Cook the chicken one minute longer. Do not touch to second bowl with the brush used to glaze the chicken, as this bowl will be used as a cold dipping sauce.
Serve the chicken immediately with the vegetable and starch of your choice. (We recommend green beans and potatoes.) Pass the second bowl of Pepper Jam as a dipping sauce.
Serves 4 to 8.
Peruvian Aji De Gallina (Chicken in Chili Sauce With Cashews)
Ingredients:
2 pounds boneless, skinless chicken breasts
1 teaspoon salt, plus more to taste
2 slices white bread, crusts removed
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 tablespoon ground aji chili or cayenne pepper
1/2 cup unsalted cashew nuts, finely chopped
3/4 cup evaporated milk
5 tablespoons grated Parmesan cheese
8 small Peruvian blue or red bliss potatoes, boiled and cut in half
3 hardboiled eggs, cut in half lengthwise
1/2 cup pitted black Kalamata olives
Finely chopped fresh chives, for garnish
Directions:
Cover the chicken breasts with 1 inch of cold water in a medium saucepan. Add 1 teaspoon salt and bring to boil. Boil until tender and cooked through, 10 to 15 minutes depending on the thickness of the breast.
Remove the chicken breasts and set aside to cool. Discard all but 1/2 cup of the cooking liquid. In a small bowl, soak the bread in the reserved liquid and set aside. When chicken is cool enough to handle, shred it into small pieces and set aside.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, paprika, and aji chili and cook until onions are soft, 5 to 7 minutes. Reduce heat to low and add the soaked bread. Stir continuously with a wooden spoon breaking up the bread, about 3 minutes.
Add the cashews, evaporated milk, grated cheese, and shredded chicken; continue cooking for about 5 minutes more or until heated through. Transfer chicken mixture to the center of a large serving platter. Arrange potatoes around the outer edge of the platter. Top chicken with the hardboiled egg halves and olives, and garnish with chopped chives.
Serves 6 to 8.
Piquillo Peppers Stuffed With Chicken and Goat Cheese
Ingredients:
1 jar whole piquillo peppers
2 cooked chicken breast halves, cubed
4 ounces fresh goat cheese (chèvre)
2 green onions, thinly sliced
1 cup Arrabbiata pasta sauce
Directions:
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine the cubed chicken, goat cheese, green onions, and 1/2 cup of pasta sauce.
Stuff each pepper with just enough of the chicken mixture to fill it. Lay the peppers in a single layer in the bottom of a 9-x-13-inch Pyrex baking pan.
Cover the peppers with the remaining pasta sauce and bake for about 20 minutes, or until hot through. Serve immediately.
Serves 4.
Pork Tenderlion With Glazed and Roasted Figs
Ingredients:
1 cup Mt. Vikos Glazed and Roasted Figs, chopped
1 pork tenderloin, fresh
2 tablespoons fresh parsley, chopped
salt and black pepper, to taste
Directions:
Make a slit in the pork tenderloin down the middle without separating it in two. Season with salt and pepper. Place the parsley in the slit, followed by the chopped figs; coat the tenderloin with the fig glaze. Place in an oiled baking dish. Cook in a preheated 375°F oven for 25 to 30 minutes, until the pork is done.
Serves 4.
Roast Pheasant
Ingredients:
1 pheasant
1 tablespoon olive oil
1 small lemon
1 small onion
4 peppercorns
1/4 teaspoon salt
1 cup chicken stock
Directions:
Remove inside and neck from bird. Rinse bird well in cold water. Rub salt in cavity and stuff cavity with peppercorns, lemon, and onions.
Rub pheasant skin well with olive oil and place bird breast side up in covered baking dish or Dutch oven. Add giblets, neck, and stock. Cover and roast at 250 degrees for 3 hours. Test for doneness by placing meat thermometer in the thickest part of the breast. Bird should be cooked to 180-degree temperature.
Roasted Foie Gras With Sauternes
Ingredients:
For figs
4 fresh Black Mission Figs, halved
1 tablespoon butter
1/2 cup Ruby Port
1/2 cup Madeira
2 tablespoons sugar
1/4 duck or veal demi-glace
For Foie Gras
3 tablespoons butter
1 cup sliced mushrooms
1 cup sliced shallots
1 cup sliced leeks
1 whole Grade A Raw Foie Gras
1 2/3 cup Sauternes
1/2 teaspoon black peppercorns
4 cups Duck and Veal Demi Glace
Directions:
Combine all ingredients for figs in shallow baking dish, then roast at 350 degrees F for 30 minutes. Remove figs and reduce roasting liquid to a syrup by simmering on stovetop.
Preheat oven to 325 degrees F. Melt 1 tablespoon butter in heavy saucepan over medium heat. Add shallots, mushrooms, and leeks and sweat until tender, stirring as needed.
Season foie gras with salt and pepper. Place foie gras on top of warm vegetables in same pan and roast in the oven for 20 minutes, or until internal temperature of foie gras reaches 120 degrees F. Remove foie gras from the pan with a spatula. Handle the foie gras carefully to prevent it from tearing.
Increase oven temperature to 450 degrees F and preheat a sheet pan in the oven. Meanwhile, return saucepan to top of stove and continue cooking until lightly browned. Pour off fat, then add Sauternes and carefully ignite. Add peppercorns and demi-glace, and reduce sauce by 1/3 over high heat. Add butter and strain through cheesecloth. Season with salt and pepper and keep warm.
Place foie gras on sheet and roast for 3 to 4 minutes, until foie gras is browned. Remove from oven. Cut large and small lobe of foie gras into 1/2-inch-thick slices. Place a slice from each lobe on one of each of 8 plates. Ladle with sauce, garnish with a fig half, and serve hot.
Sage Derby Chicken
Ingredients:
2 half chicken breasts with skin and rib bones
1 bunch fresh sage, or 1 tablespoon dried sage
4 ounces Sage Derby cheese, thinly sliced
salt and pepper
Directions:
Preheat oven to 350 degrees Fahrenheit. Slide fingers under skin of chicken to separate the skin from the flesh, leaving edges connected. Slide whole sage leaves, or dried sage, under the skin and spread out to cover the flesh.
With sage in place, slide the thin slices of Sage Derby under the chicken skin as well, also enough to cover the flesh.
Bake chicken in preheated oven for one and a half hours, or until very tender. The cheese will be melted under the skin, and the flesh will be flavored with sage. Serve immediately.
Serves 2.
Savory Apple and Honey Salsa-Smothered Chicken
Ingredients:
8 frozen chicken tender strips
1/8 cup olive oil
1 jar Southern Delight Savory Apple and Honey Salsa
Directions:
Place frozen chicken in Olive Oil in electric skillet or large skillet, seasoning generously
Sauté at medium heat, covered for 15 to 20 minutes, turning to thoroughly cook both sides (covering greatly reduces the cooking time for the frozen chicken). Uncover or partially cover during the last 5 minutes of cooking time.
Pour 1 jar of Southern Delight Savory Apple and Honey Salsa over the chicken. Cover and simmer for 15 minutes, stirring occasionally.
Serve over rice, pasta, or simply by itself. It’s simply wonderful, plus it’s low-carb and low-sodium.
Sharan's Moroccan Saffron Chicken Tagine With Couscous
Ingredients:
1 whole 3-pound chicken, cut up
2 1/2 cups chicken stock
1/2 cup drained olives
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cracked Nirmala's Kitchen Grains of Paradise
2 tablespoons Nirmala's Kitchen Moroccan Tagine Blend
1/8 teaspoon saffron
1/2 cup cilantro leaves, finely chopped
salt to taste
For Couscous
2 cups couscous
chicken stock
Directions:
Prepare couscous with chicken stock according to package directions; set aside.
In a heavy saucepan, heat oil and sauté onions until golden brown; add garlic and spices, stir until fragrant.
Add chicken pieces and stock to pan; stir and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, turning the chicken twice. About 5 minutes before it's done, add the olives, cilantro leaves, and salt to taste.
Transfer chicken onto the couscous and pour cooking juices over chicken and couscous if desired. Serve with steamed vegetables.
Sweet-and-Sour Chicken Breast With Green Tomato Sauce
Ingredients:
1 large chicken breast
2 ounces sultanas or raisins
2 ounces pine nuts
parsley, salt, lemon juice
mixed salad
Italian Apple Vinegar and Green Tomato Cheese Accompaniment
Directions:
Cook the chicken breast in saltwater, then let it cool. Cut it into slices, add the lemon juice, the pine nuts, the sultanas, and the salt.
Let marinate for a night. Put it on a layer of mixed salad and garnish with green tomato sauce.
Tagine of Chicken With Prunes and Almonds
Ingredients:
1 3- to 3 1/2-pound free-range chicken, cut into 8 pieces
2 onions, thickly sliced
2 cloves garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon ground dried ginger
1 cup pitted prunes
1/2 cup blanched almonds
1 cup green Mustapha's Picholine olives
1/4 cup white wine vinegar
1 1/2 cups chicken stock
Fleur de sel Marocaine
Freshly ground black pepper
1/4 cup chopped flat leaf parsley
Directions:
Place the chicken in a large tagine or ceramic-lined cast iron casserole and scatter over the other ingredients in order listed, except parsley. Season with salt and pepper.
Cover the tagine and bring the liquid to a boil, then turn down the heat to a simmer and cook for 1 1/2 hours, turning the chicken two to three times, until the chicken is tender and the liquid reduced. (You can also cook in a 325 degree oven.)
Adjust seasoning and sprinkle with parsley before serving.
Serves 4.
Tamarind Curry Chicken and Eggplant
Ingredients:
1 eggplant, medium, small diced
1 pound chicken thighs or breasts, cubed
4 tablespoons vegetable oil
1 15-ounce container Maya Kaimal Tamarind Curry
Directions:
Heat vegetable oil in a medium sauce pan over medium heat. Add diced eggplant and stir while the eggplant browns. Add cubed chicken and allow to brown on all sides.
Add Tamarind Curry sauce and cover. Reduce heat to low and simmer until chicken is cooked through, about 15 minutes. Add water if mixture gets too thick.
Serve warm with steamed rice. Serves 4.
Tikka Masala Grilled Chicken or Lamb
Ingredients:
4 single chicken breasts, skinless or 4 lamb steaks, about 8 to 10 ounces each
1/2 15-ounce container Maya Kaimal Tikka Masala
salt to taste
lemon wedges (optional)
Directions:
Marinate chicken or lamb overnight in Tikka Masala sauce in a zip-top bag in the refrigerator.
Preheat grill.
Salt chicken breasts or lamb steaks to taste and grill, turning midway through cooking. Remove from grill depending on desired doneness.
Serve with optional lemon wedges, salad, and flatbread. Serves 4.
Turkey Filets With Grana Padano
Ingredients:
1 pound breast of turkey, cut into slices
1 egg, lightly beaten
1 cup breadcrumbs
1 tablespoon butter
5 ounces Grana Padano, cut into slivers
vegetable oil
Directions:
Dip each turkey slice on both sides in the egg and then into the breadcrumbs. Heat the oil in a skillet over medium heat and cook the turkey slices. When done, transfer to a butter-smeared baking dish, cover with Grana Padano and place in an oven preheated to 400 degrees for 10 minutes.
Serve immediately. Serves 4 to 6.
Turkey Filets With Parmigiano Reggiano
Ingredients:
1 pound breast of turkey, cut into slices
1 egg, lightly beaten
1 cup breadcrumbs
1 tablespoon butter
5 ounces Parmigiano Reggiano, cut into slivers
vegetable oil
Directions:
Dip each turkey slice on both sides in the egg and then into the breadcrumbs. Heat the oil in a skillet over medium heat and cook the turkey slices. When done, transfer to a butter-smeared baking dish, cover with Parmigiano Reggiaino and place in an oven preheated to 400 degrees for 10 minutes.
Serve immediately. Serves 4 to 6.
West African Style Chicken
Ingredients:
4 medium chicken pieces
1 1/2 tablespoons Macadamia Nut Oil
1 medium onion, chopped
1 clove garlic, crushed
3 level tablespoons Macadamia Nut Butter
14.5-ounce can crushed tomatoes
1 level teaspoon sugar
1 small bay leaf
1 teaspoon Worcestershire Sauce
1 to 2 level teaspoons salt
1 level dessert spoon cornstarch
Directions:
Heat Macadamia Nut Oil in a large skillet. Add chicken pieces and fry briskly for five minutes on both sides. Remove from pan and set aside. Add the onion and garlic to the oil remaining in the skillet. Fry gently 5 minutes. Add remaining ingredients and bring to the boil, stirring, and simmer 10 minutes. Mix 1 level dessert spoon cornstarch to a thin cream with 1 to 2 tablespoons cold water. Add to tomato mixture in skillet and cook, stirring, until sauce comes to a boil and thickens. Replace chicken pieces, baste with sauce, then cover with lid. Lower heat and simmer 40 to 50 minutes or until chicken is tender, stirring frequently. Serve garnished with parsley.
Serves 4.
