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- Ingredients
- 1/3 cup Dijon mustard
- 1/4 tsp. paprika, sweet or smoked
- 1/4 tsp. salt
- Dash pepper
- 8 bone-in, skin-on chicken thighs
- 1/2 cup diced bacon (or pancetta)
- 1/2 cup diced onion
- 1/2 tsp. dried thyme (or 1 tsp. fresh)
- 3/4 cup white wine
- 2 Tbsp. grainy mustard
- 2-3 Tbsp. heavy cream
In a large bowl, stir together Dijon mustard, paprika, salt, and pepper. Stir the chicken thighs around in the bowl, so that they are fully covered with marinade. Set aside.
In a skillet, fry the bacon until it starts to brown. Remove it from the pan and set aside. Discard all except about a tablespoon of the bacon fat, or add olive oil if you used pancetta or a dry bacon. Add onion to the skillet and stir-fry until soft. Stir in the thyme and cook for another minute or so. Remove the onion/thyme mixture to the bowl with the bacon.
If the skillet requires more fat, add olive oil. Over medium-high heat, add half the chicken and brown it on both sides. Remove chicken from skillet to a plate and set aside. To the skillet, add more olive oil if necessary, and add the second batch of chicken to brown on both sides. Remove from skillet and set aside.
Add the wine to the hot skillet. Stir and scrape up as many brown bits as you can. Add the chicken, bacon, and onions to the skillet with the wine. Cover the skillet and cook for about fifteen minutes, turning the chicken every once in awhile. Check the chicken for doneness and cook until it’s cooked through.
Remove the chicken to a serving platter. Stir grainy mustard and cream into the sauce in the pan. Heat through. If it’s too thick, add a little warm water. Spoon the sauce over the chicken.
NOTES: I don’t know what it is about this recipe, probably the bacon, but it is super yummy! The recipe originates with Jennifer at Seasons and Supper. She recommends serving with potatoes or pasta. I usually serve this with Twice-baked Cauliflower and a salad. What you see pictured is the recipe using only 6 chicken thighs and, instead of plating it at the end, I put the thighs back into the sauce in my skillet and served it from there. I use Spanish smoked paprika and it’s sublime. I have marinaded the chicken for minutes and for longer than an hour. I’m not sure it makes a difference. There is a lot of fat rendered into the sauce from the chicken. This does not bother me, but it may you.
Based upon a fabulous Rachael Ray recipe found here. This is a somewhat complicated endeavor. It isn’t hard, it’s just a lot of moving pieces going at the same time. I’m going to break this down into two parts, but keep in mind that the potatoes should be going at the same time as the rest of the meal. Rachael Ray did the whole thing in 30 minutes, I watched it. If all your prep work was done and you had a cooperative grill, you could do it quickly too. I have made this recipe many, many times. When we’re dieting, I don’t make the potatoes. I’ve gotten to the point where I usually just eyeball all the amounts. It’s not a fussy dish.
Ingredient list for Garlic Smashed Potatoes:
4 large potatoes
Salt
1 Tbsp olive oil and 2 Tbsp butter
4 cloves chopped garlic
4 chopped scallions (green onions)
1 cup ricotta cheese
½ cup milk
1 cup grated Parmesan cheese
Salt and pepper
If using thin-skinned potatoes there is no need to peel them. Cut into chunks and boil in lightly salted water until tender. Drain.
Meanwhile in a small saute pan, heat olive oil and butter together. Add garlic and saute a minute or two, then add scallions and remove from heat. Set aside.
While still hot, smash the potatoes with a masher and add the set-aside mixture as well as all other ingredients. Stir together. Season with salt and pepper. Serve.
Ingredient list for Chicken Cacciatore and Mushrooms:
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1 tsp. crushed red pepper flakes
3 Tbsp. fresh rosemary (4 to 5 sprigs, stripped, leaves chopped)
½ cup olive oil
4 large Portobello Mushrooms, stems removed
1.5# boneless, skinless, chicken thighs
2 Anaheim or Cubanelle peppers, seeded and thinly sliced
1 medium red or purple onion, thinly sliced
2 cloves garlic, chopped
1 14-oz. can chopped tomatoes, lightly drained
Handful Parsley, chopped
Prepare a marinade by whisking together balsamic vinegar, Worcestershire sauce, red pepper flakes, rosemary, and olive oil in a large bowl.
Dip each mushroom cap into the marinade and then set onto plate. Add chicken thighs to marinade and coat evenly. Set aside while you start the vegetables.
In a bit of olive oil saute together Anaheim peppers, red onion, and garlic until tender.
Add tomatoes and parsley and heat through.
In the meantime, salt each side of the chicken thighs and grill until no pink remains. Transfer to a plate to rest.
Rachael Ray recommends putting the mushroom caps on the grill and then placing a frying pan on top of them to gently press down. It works surprisingly well and I have done it that way many times. Grill for 3-4 minutes each side. This particular time that I’m showing you, I put the mushroom caps into a grill basket and grilled them that way. It worked great, too. You decide.
Thinly slice the grilled chicken and mushrooms.
Serve with the pepper onions mixture and the smashed potatoes. Oh, heavenly!
A perfect meal for eating outside on the deck.
This recipe is one I have made for years. The basic recipe called for four cut-up chickens, but I have never served that many people or used cut-up chickens. The beauty of this is that you can easily expand the recipe to serve a lot of people. I’m going to tell you how I do this for three or four of us, but the ingredient amounts are not specific. Eyeballing it will work just fine. The quantity of garlic and oregano seems excessive, but it really works. This is a delicious dish. Start the night before or no later than six hours ahead. Scroll to the bottom for approximate measurements.
6-8 cloves garlic, pureed
Into a 9×13″ baking dish, mix together: pureed garlic, dried oregano; Salt and pepper; red-wine vinegar; olive oil; pitted prunes; green olives (mine were jumbo-sized, so I cut them in half); capers with a little juice; bay leaves
Add boneless, skinless chicken breast, cut into serving sizes. Turn the chicken so it’s well coated and everything is mixed. Let marinate, refrigerated, overnight.
Remove from refrigeration and sprinkle brown sugar, white wine, and chopped parsley over the top.
Bake, covered, for about 45 minutes at 350 degrees. Uncover and bake another 15 minutes.
Serve over rice.
Mediterranean Chicken Tonja
6-8 cloves garlic, pureed
2 Tbsp. dried oregano
Salt and pepper
¼ cup red-wine vinegar
¼ cup olive oil
Handful pitted prunes
Handful green olives (mine were jumbo-sized, so I cut them in half)
2 Tbsp. capers with a little juice
3 bay leaves
Boneless, skinless chicken breast, cut into serving sizes (I used one breast)
1/3 cup brown sugar
½ cup white wine
2 Tbsp. chopped parsley or cilantro
The night before, mix all together, except brown sugar, wine, and parsley in a 9×13″ baking dish. Let marinate overnight in refrigerator. Sprinkle with brown sugar and wine and parsley. Bake covered at 350 degrees for 45 minutes. Uncover and continue baking for fifteen minutes more. Serve over rice.
This dish was my son’s favorite when he was a little boy. Based upon his reaction last night while eating our leftovers, it may still be his favorite. Start with a one-cup measure, or other small mixing bowl. In it, mix 1/2 cup honey, 1/4 cup prepared mustard (I use yellow, but I suppose Dijon or brown would be good), and 1 tsp. curry powder. Pour into a greased 9×13″ pan.
Add pieces of chicken to the dish and turn so that they are fully coated. I remove the skin and fat from the chicken as much as possible. You see here I could have added many more pieces of chicken if I were serving more people. No problem.
Bake at 375 degrees F, uncovered, for 50-60 minutes, turning chicken pieces occasionally. Make sure chicken is cooked through (when poked with a fork near the bone, juices should run clear).
That’s it. Yummy!
It’s been a very long time since I served whole chicken pieces without first deboning. When my kids were young I learned that it was much easier to debone while I was still cooking, than to do it after serving. And I was more likely to eat while the food was still warm. Thus, most of my chicken dish recipes use only the meat of a chicken, not the whole pieces.
For the chicken paprika dish, I cut up a 6 lb. chicken into a large pot, covered with water and cooked the chicken until it was done. 6 lbs turned out to be way more than I needed, so I only used half of the breast and one thigh, deboned, along with broth created by the cooked chicken.
In a large skillet heat 3-4 Tbsp. oil and then saute 1 Tbsp. Hungarian paprika in it for a minute. Add a cup of chopped onions and saute for a few minutes. Stir in 2 Anaheim chile peppers, seeded & coarsely chopped; 1 medium tomato, chopped; 2 cloves garlic, peeled and minced; 3 cups chicken broth; salt and pepper to taste; enough chicken meat to suit you.
Bring to a simmer and cook, covered, for about 45 minutes.
Mix 4 Tbsp. flour into 1/2 cup sour cream until well blended. Scoop out a cup of paprika gravy and stir into sour cream mixture until smooth.
Scoop out another cup of gravy and stir into sour cream until smooth.
Stir sour cream mixture into gravy skillet and stir until smooth.
Return skillet to heat and simmer until gravy has thickened a bit.
Serve over spaetzle or noodles or rice. Serves 4.
Chicken Paprika Ingredients
Chicken or pieces cooked in water. Debone the chicken and save 3 cups broth.
3-4 Tbsp. oil
1 Tbsp. Hungarian paprika
1 cup chopped onion
2 Anaheim peppers, seeded and coarsely chopped
2 garlic cloves, peeled and minced
1 medium tomato, chopped
Salt and pepper to taste
4 Tbsp. flour
1/2 cup sour cream
Chicken a la King
There are many ways to make Chicken a la King. This way is my favorite. It is based upon the recipe in Betty Crocker’s Cookbook (Golden Press 1972). In a pinch, you could use leftover chicken or turkey and canned broth. You could also use canned mushrooms. My way has better flavor. Served over popovers makes it fun. I will post the popover recipe as well.
Add water, at least two cups, to cover chicken in medium pan and simmer until chicken is cooked.
In the meantime, melt butter and sauté mushrooms in batches until nicely browned. Set aside mushrooms.
Saute bell pepper in the butter (don’t use more than 1/2 cup butter total while cooking this dish).
Add mushrooms to bell pepper and sprinkle with 1/2 cup flour, salt, pepper. Stir, over low heat, until flour is absorbed by melted butter and coats vegetables. Remove from heat. Remove chicken from water and save the water which is now chicken broth.
Into the mushroom, bell pepper, flour mixture, stir in 2 cups cream and 2 cups reserved broth. Heat to boiling, stirring constantly. Boil and stir one minute. Shred or dice chicken. Stir chicken and 4-oz. pimientos into cream sauce. Heat through.
Serve hot over rice, toast cups, or popovers. Serves 4-6 people.
Chicken a la King Ingredient List
2 chicken breasts or other chicken parts
½ cup butter
1/3 lb. sliced mushrooms
½ cup diced bell pepper
½ cup flour
1 tsp salt
¼ tsp pepper
2 cups cream
1 4-oz. jar pimientos
Chicken Enchiladas
I really like this dish. The original recipe called for frying each tortilla in oil, which I have done many times. As far as flavor goes, I don’t see much advantage to doing it that way. This way works just fine and is much faster and less messy. It’s probably better for us, too. I don’t see why you couldn’t use a low-fat cream cheese for the filling and a fat-free Half n Half instead of cream if you wanted to.
Stir fry 1 lb. boneless skinless chicken breast (or use leftover chicken meat) with 1 cup chopped onion. Be sure that chicken is thoroughly cooked. Add one 7-oz. can diced green chiles and 8 ozs (1 package) of cream cheese. Heat and stir until cheese is melted.
Spread filling down center of a flour tortilla and roll up.
Place rolled tortillas into a greased 13 x 9″ baking dish. I’ve tried using a spray-on oil, and it works, but is so slippery that it’s hard to deal with.
Continue filling and rolling tortillas until you’re out of filling, which makes 10-11 enchiladas.
Sprinkle with shredded cheese: Monterrey Jack, Colby, cheddar, or a combination of them.
Pour cream over all, about 2/3 cup or more.
Bake at 350 degrees for about 25 minutes.
Serve with favorite salsa.
Ingredient List
1 lb. boneless, skinless chicken breast
1 cup chopped onion
1 7-oz. can chopped green chiles
8 oz. (1 pkg) cream cheese
10-11 flour tortillas
1-1/2 cups shredded cheese: Monterrey Jack, Colby, cheddar, or combination
2/3 cup cream
This is a great dish when you’re feeding a crowd. It should be prepared the night before, but I’ve done it just a few hours ahead and it’s still delicious. I also have a similar recipe which uses green olives and no tomatoes. Some day I’ll make and post that one.
Mediterranean Chicken Mancini
Mediterranean Chicken Mancini
2 Boneless, skinless chicken breasts, cut into serving size portions (apx. 8 pieces from each breast)
1 cup chopped red onion
4-6 plum tomatoes, chopped or 2 14oz. cans
1 cup pitted prunes
8 cloves garlic, chopped
2 Tbsp. brown sugar
2 Tbsp. oregano
6 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. capers, drained
1 tsp. paprika
4 Tbsp. fresh parsley, chopped
Mix all ingredients together in a 13 x 9″ baking dish. Marinate overnight. Cover and bake at 350 degrees for 1-1/2 hours. Serves 6-8.
Mix everything together in a 9 x 13″ baking dish. I usually add the chicken last. And this day I didn’t have red onion, only yellow. Still tastes good.
Add the chicken pieces. Marinate overnight. Bake, covered, at 350 degrees for an hour and a half.
Mediterranean Chicken Mancini served with Lemon Artichoke Orzo and Eggplant au Gratin.
Foods Passion 