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Requested by SAMCROcker
edited by SAMCROcker

10 Recipes

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Chicken Legs with Basil Sauce
8 chicken legs
3 tbsp clarified butter
1 cup dry white wine
3 cups chicken stock
2 oz ice cold butter, broken into pieces
4 -­ 6 fresh basil leafs, chiffonade
salt and pepper
1. In a small sauce pan, heat chicken stock to a boil and reduce it down by half.
2. Sprinkle salt and pepper on chicken legs. Heat clarified butter in a large skillet and fry the  legs for about 10 min. or until golden brown. Remove chicken from the pan and cover with foil  to keep warm.
3. Add wine to the skillet and reduce, while stirring to loosen brown bits, to half. Strain wine mixture into the chicken stock sauce pan. Stir in cold butter pieces to thicken sauce and add a shine to it. Then stir in the basil chiffonade. Remove sauce from heat and pour over the chicken. Serve immediately.

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Chicken with Leek Sauce
1 lb chicken breasts, boneless and skinless
flour to coat
1 tbsp butter
2 leeks, throughly cleaned and cut in rings
1 medium onion, finely minced
1 cup white wine
1 cup chicken stock
1 cup cream
1 tbsp dry white vermouth
1 cup roasted walnuts
salt & pepper
1. Salt and pepper chicken breasts. Light dredge in flour and shake off any excess.
2. Heat butter in a skillet. Saute for 1 min. on both sides in hot butter. Add onions and leeks and let simmer until softened.
3. Add wine and reduce down by half.
4. Add stock and vermouth. Let simmer for 5 min. Add in the cream and then let simmer until chicken is cooked throughout (165 F).
5. Place chicken on serving dish, spoon sauce over and garnish with toasted walnuts.
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Garlic Chicken
2 whole chickens
1 tbsp salt
2 tbsp black pepper ground
2 sticks butter
2 whole heads garlic, peeled and chopped
1/2 cup chopped fresh parsley
1 cup dry white wine
1. Break the chicken in pieces as for frying (i.e. legs, wings, thighs, breasts, etc.).
2. Rub the pieces with salt and pepper. Then heat the butter in heavy skillet and saute the chicken.
3. When the pieces are nearly cooked, add garlic, parsley and the wine. Cover pan and simmer slowly for 15 minutes or until cooked through and tender.
4. Check seasoning and serve.
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Crispy Chicken
1 1/2 cups crisp rice cereal, coarsely crushed
2 tbsp all-­purpose flour
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves (about 1 lb)
1. In a shallow bowl, combine cereal, flour and seasonings.
2. Place butter in another bowl. Dip chicken in butter, then into cereal mixture.
3. Place in a greased 11­" x 7­" x 2­" baking pan. Drizzle with remaining butter. Bake uncovered, at 400 degrees for 20 - ­25 min. or until internal thermometer reads 165 F.
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Lighter Chicken - Stuffed Mushrooms
1/4 cup chopped onion (about 1 small)
2 tbsp chopped fresh cilantro
3 tbsp cholesterol-­free egg product or egg whites
1 tbsp dijon mustard
1 1/2 tsp ginger root, finely chopped
2 tsp soy sauce, reduced sodium
1 clove garlic, finely chopped
1/2 lb ground chicken
12 large mushrooms, stems removed
1. Heat oven to 450 F. Spray baking sheet with nonstick cooking spray.
2. Mix all ingredients except mushrooms together well.
3. Fill mushroom caps with chicken mixture, then place mushrooms with the filled sides up, on the baking sheet.
4. Bake 7 - 10 min. or until tops are light brown and chicken mixture is fully cooked (165 F on a food thermometer).
5. Serve immediately.
Chef's note: Ground turkey would also be an excellent choice for this recipe.
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Chicken and Artichoke Toss
3 cups uncooked radiatore pasta
1 jar (6 oz) marinated artichoke hearts, undrained
1 lb skinless boneless chicken breast halves, cut into 1/2" slices
3 cups sliced mushrooms
1 jar (7 oz) roasted red peppers, drained and sliced
3/4 cup chicken broth
1/2 cup dry white wine (or non-­alcoholic) or apple juice
1 tbsp corn starch
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp pepper
1. Cook and drain pasta as directed on package.
2. Drain liquid from artichokes into 10-­inch skillet and heat over medium - ­high heat. Cook chicken in liquid 3 min., stirring occasionally. Stir in mushrooms and cook 4 - 6 min., stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.
3. Shake broth, wine, cornstarch, salt and pepper in tightly-covered container. Gradually stir into chicken mixture to avoid lumps. Heat to boiling, stirring constantly. Allow to boil while stirring for 1 minute.
4. Toss chicken mixture with the pasta. Sprinkle with parsley to garnish.
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Chicken Breasts Dijon
2 tbsp olive oil
4 skinless, boneless chicken breasts (about 1 1/2 lb)
2 small leeks, white and pale­green parts only, thinly sliced and thoroughly cleaned (about 1/2 cup)
1 small onion, minced (about 1/2 cup)
4 garlic cloves, minced
2 cups low-sodium chicken stock
1 cup dry white wine
1/2 cup whole grain dijon mustard
2 tbsp minced fresh thyme plus thyme leaves for garnish
1 tbsp unsalted butter
Kosher salt and freshly ground black pepper
1. Heat oil in a large heavy dutch oven over medium­-high heat. Season chicken breasts with salt and pepper. Place chicken in dutch oven and cook until brown on both sides, 12­ - 15 min. total. Transfer to a plate and set aside.
2. Place leeks and onion in same pot and sauté until tender, about 8 min. Add garlic and sauté until tender, about 2 min.
3. Stir in broth, wine, dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium­low heat until chicken is cooked through, about 15 min.
4. Transfer chicken to plates and keep warm. Bring liquid in pot to a boil and cook until sauce is thickened and glossy, about 15 min. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with fresh thyme leaves.
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Chicken Breasts with Sun-Dried Tomato Sauce
1/4 cup coarsely chopped sun-­dried tomatoes (not oil-­packed)
4 skinless and boneless chicken breast halves (about 1 lb)
1/2 cup chicken broth
1/2 cup sliced mushrooms
2 tbsp chopped green onions
2 cloves garlic, finely chopped
2 tbsp dry red wine or apple juice
1 tsp vegetable oil
1/2 cup skim milk
2 tsp corn starch
2 tsp chopped fresh basil or 1/2 tsp dried basil leaves
3 cups hot cooked fettuccine
1. Mix tomatoes and broth. Let stand 30 min. to plump up the tomatoes and rehydrate them.
2. Trim any extra fat from the chicken.
3. Cook mushrooms, green onions and garlic in wine (or apple juice) in 10­" non-stick skillet over medium heat about 3 min., stirring occasionally, until mushrooms are tender. Then remove mixture from skillet.
4. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Then add the tomato mixture. Heat to boiling and reduce heat to a simmer. Cover and simmer about 10 min., stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut or temperature reads 165 F when a food thermometer is inserted into the thickest part of the chicken. Remove chicken from skillet and keep warm.
5. Mix milk, corn starch and basil. Then stir into tomato mixture. Heat to boiling while stirring constantly. Boil and stir for 1 min.
6. Stir in mushroom mixture and heat through. Serve over chicken and fettuccine.
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Chicken and Fennel
6 to 8 chicken thighs (about 2 1/2 lb), bone in with skin
1 medium bulb fennel, halved, cut into 1/2­" wedges attached to core, fronds reserved
1/2 cup oil packed sun­-dried tomatoes, roughly chopped
1 medium red onion, sliced into thin wedges about 1/3" to 1/2" wedges
4 cloves garlic, smashed and peeled
3 tbsp extra ­virgin olive oil
3/4 tsp dried oregano
1/4 tsp crushed red pepper flakes or to taste
Kosher salt and freshly ground black pepper
1. Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium­-high heat, add oil, and heat until simmering. Cook chicken skin side down until golden and crispy, about 8 min. Turn chicken and brown for another 2 min. Transfer chicken to a plate. Pour off 1 tbsp of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
2. Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 min. Then stir in the tomatoes.
3. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 min.
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12345 Chicken

In the proportions 1:2:3:4:5 mix wine, sugar, vinegar, soy sauce, and water. Chop up the chicken with a cleaver and then simmer the pieces in the mix. Stir it occasionally until thickened. 12345 WSVSW is easy to remember.

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