Chicken – Let's Cook Together

Smoked Chicken Breast

Denis Martel — Sun, 11 Feb 2018 20:07:10 +0000

I love to smoke a bunch of chicken breasts just before Winter. Once cool, I wrap them individually before freezing so I can use them later in salads, pasta, sandwiches or even home made pizzas.

Ingredients:

12 chicken breasts

Brime:

2 litres water
125 ml sugar
125 ml salt

Dry rub:

100 ml brown sugar
50 ml dried parsley
50 ml chili powder
50 ml paprika
25 ml cayenne
25 ml garlic powder
25 ml onion flakes
25 ml grounded coriander
15 ml onion salt
15 ml dried thyme
10 ml cinnamon
10 ml nutmeg

Method:

Mix the brime ingredients together and add the chicken breasts
Place overnight in the refrigerator
The next day, remove the chicken breasts from the refrigerator and pat dry with paper towel
Place the chicken breasts in a large ziplock bag
Mix the ingredients for the dry rub and add to the the chicken breasts
Mix well to cover all the chicken breasts evenly
Place in the refrigerator while you start your smoker
When the smoker is ready, place the chicken breast on the grill, cover and smoke for about 2 hours at about 250 degrees (smoking is not an exact science…). Verify if the chicken breasts are cook and enjoy!

Tarragon and Lemon Chicken

Denis Martel — Sat, 17 Apr 2010 15:12:58 +0000

Very easy way to prepare chicken breast or legs, particularly if you are in a hurry.

Ingredients:

4 skinless chicken breasts or chicken legs
Juice of 2 lemon
30 ml soy sauce
15 ml olive oil
30 ml tarragon

Method:

Mix all the ingredients and marinade the chicken for about one hour
Bake in the oven at 350⁰F for about 35 minutes, basting the chicken twice
Serve with wild rice

Spicy Chicken Wings in the Oven

Denis Martel — Sat, 17 Apr 2010 15:11:48 +0000

This recipe for wings is much less fattening than when you fry them. They are, however, just as good.

Ingredients:

15 ml dry mustard
15 ml paprika
15 ml curry powder
5 ml Cayenne pepper
5 ml salt
1 kg chicken wings, cut in two, trimmed and tip removed

Method:

Mix all the spices in a thick plastic bag
Add one third of the wing and shake well
Place the spicy wings on a cookie sheet
Repeat with the remaining wings
Bake in the oven at 325⁰ F for about 35 minutes, turning the wings once

Grilled Chicken breasts

Denis Martel — Sat, 17 Apr 2010 15:10:37 +0000

This recipe for chicken breasts is very good for those who are watching their cholesterol level, without having to cut down on the flavour of a good meal.

Ingredients:

50 ml ketchup
25 ml apple cider vinegar or rice vinegar
25 ml brown sugar
15 ml Dijon mustard
15 ml Worcestershire sauce
2 ml cumin or chili powder
4 skinless chicken breast flatten

Method:

In a big bowl, mix all of the ingredients except the chicken
Add the chicken to the sauce and let marinade for about 30 minutes or overnight in the refrigerator
Grill the chicken just until it is cooked, about 3 to 5 minutes per side. You can also cook it in a non-stick pan or very lightly oiled one

Cornish Hens

Denis Martel — Sat, 17 Apr 2010 15:08:50 +0000

This recipe is an adaptation of the one prepared by my brother-in-law, Richard at the cottage a few years back.

Ingredients:

Stuffing:

75 ml raisins
60 ml red wine
15 ml butter
75 ml pine nuts (or chopped walnuts)
125 ml wild rice
250 white rice
3 chopped green onions
625 ml chicken stock

Chicken:

400 ml apricot jelly or orange marmalade
One can of concentrated orange juice
One can of water
One can of apricots
4 Cornish hens, washed and dried
175 ml water
8 slices of bacon

Method:

Stuffing:

Soak the raisins in the wine for about 30 minutes
SautÃ© in butter the green onions, raisins and pine nuts
Add rice and sautÃ© another two minutes
Add chicken stock and boil for 13 to 15 minutes so the rice is not completely cooked

Chicken:

In a saucepan, melt the jelly, concentrated juice and water. Do not bring to a boil
Cut half the apricots in small chunk and add them to the marinade
Marinade chicken for 3 to 4 hours, turning them several time so they can absorb the juice
Put he stuffing in the chicken
Place the chicken in a oven dish, pour marinade and the 175 ml of water
Place two bacon slices on each chicken with the leftover apricots
Cover with a loose aluminium sheet and bake for 90 minutes at 350⁰ F. Pour the marinade on top of the chicken several times while cooking (you may add some water if necessary)
When chicken are cooked, reserve the chicken and pour the marinade in a sauce pan
Remove fat from the marinade and bring to a boil for a few minutes.

Chicken Stew with Pork Meat Balls (Ragout)

Denis Martel — Sat, 17 Apr 2010 15:05:58 +0000

After 10 years of effort, I have been able to make a ragout to Cheryl’s taste. She was always telling me that Adèle’s own was much better than mine. After 10 years I called Adele for her recipe.

Ingredients:

One big chicken, about 2 to 3 kg
Water
About 500 ml grilled flour
5 ml salt
2 ml black pepper
5 ml parsley
2 ml thyme
2 ml savoury
Pork meat balls (see meat ball recipe)

Method:

In a large pot, cover the chicken with water and boil it for 2 to 3 hours
Filter the broth and refrigerate overnight so it will be easier to remove the fat.
De-bone the chicken and cut into small pieces
Brown the flour in a cast iron frying pan, stirring often
Bring the broth to a boil in a large pot
Add flour gradually, stirring with a whisk to mix well
Add the spices, chicken and meat balls
Let simmer for about 40 minutes

Chicken Breast Wellington

Denis Martel — Sat, 17 Apr 2010 15:03:33 +0000

I created this dish on a Sunday afternoon in early December. We had some leftover uncooked phyllo sheets and did not know what to do with it. I could not find any interesting recipe in my cookbooks (I have about 70 of them). I had read somewhere in the prior month a recipe for beef Wellington. I decided to modify the original concept and use chicken instead.

This is an easy meal to prepare that will certainly impress your guests.

Serve this chicken with a brown sauce to which you may add some Port for the taste!

Ingredients:

3 boneless and skinless chicken breasts, cut in two halves
150 ml Port wine
20 chopped white mushrooms
20 chopped shiitake mushrooms
3 chopped oyster mushrooms
30 ml olive oil
20 ml dried tarragon
10 ml onion salt
Black pepper
50 ml cream (35%)
9 sheets of Phyllo dough (cover with lightly damp tea towel)
100 ml water
100 ml canola oil

Method:

Marinate the chicken and mushrooms in the Port for one hour
Heat the oil in a non-stick frying pan and sauté the chicken breasts three minutes on each side
Keep the chicken warm on a plate
Add the mushrooms, Port, tarragon, onion salt and pepper from the mill and cook, stirring often, until the liquid has evaporated (about 15 minutes)
Blend in the cream and remove from heat
Cut the Phyllo in two
Mix the water and canola oil
On one sheet of Phyllo, brush on oil and water mixture making sure the corners are moist.
Add another sheet on top and repeat the process until you have 3 sheets brushed with the liquid
Place 1/6 of the duxelle (mushrooms) in the centre of the sheets and then place a chicken breast on top
Fold the four corners of the phyllo sheets to close, brushing some liquid on the corner trimming any excess phyllo dough
Place on a baking sheet
Repeat with the other breasts and bake at 350⁰ F until the phyllo turns golden

Chicken Breast Stuffed with Asparagus

Denis Martel — Sat, 17 Apr 2010 15:00:51 +0000

After readying so many cookbooks, you sometimes come up with ideas. I was telling myself that chicken breast stuffed with asparagus should be good but I could not find any recipes., so I had to develop one!

Ingredients:

4 skinless chicken breast flattened
40 ml brandy
40 ml maple syrup
4 slices of prosciutto
4 asparagus, blanched for one minute
Salt and pepper
200 ml grated mozzarella cheese
30 ml olive oil
Bernaise or brown sauce, your choice

Method:

Place a chicken breast between two piece of waxed paper, with a cast iron frying pan (or something as heavy), flatten the breast
Repeat with the other breasts
Place the chicken escallops in a baking dish and marinade with the brandy and maple syrup for about 2 hours
Drip dry the escallops, place a slice of prosciutto on each of them
Cut the asparagus in two and place two pieces on each escallop
Salt and peer and add one quarter of the grated cheese per escallop
Roll the escallops and, using a butcher rope, attach them
In a large skillet, heat the olive oil and brown the escallops until cooked (about 12 to 15 minutes)
Serve with a drizzling of sauce

Chicken Breast in Tomato Sauce

Denis Martel — Sat, 17 Apr 2010 14:54:40 +0000

I had a leftover quantity of a can of crushed tomatoes and some sake in the refrigerator one day. Cheryl suggested I use it for making chicken cacciatore. I did not felt like it but I looked at about five cookbooks to find some ideas on how to use my leftovers with no avail other than peppers are often used with tomatoes. I said fine, let me create something new. It turned out pretty good, just a dash not salted and spicy enough. In the list of ingredients, I have increased the amount out salt and pepper.

If you do not have the Fleur de Set, just use coarse salt with some more chilli and cayenne.

Ingredients:

Four chicken breast (nothing stop you to use legs instead if you prefer the dark meat)
125 ml sake
50 ml olive oil
One green pepper cut in 2 cm squares
Half a red pepper cut in 2 cm squares
4 Jalapenos peppers, chopped
4 garlic cloves, chopped
300 ml crushed tomatoes (about half a can)
10 ml Fleur de Sel or Piment D’Espelette
3 ml Cayenne pepper
3 ml Chili pepper

Method:

Marinate the chicken breast in the sake for about 2 hours
Heat the oil in a large frying pan
Sauté chicken in the oil for about 5 minutes each sides
Place the chicken breasts in a baking dish
To the frying pan, add the red and green peppers, jalapenos and garlic and sauté for about three minutes
Add some of the sake for the marinate to deglaze and cook another minute
Add the cooked veggies to the chicken
Add seasoning and tomatoes
Bake at 325⁰ F for about 40 minutes, turning the breast and mixing the tomato sauce half way through

Chicken À La Provençale

Denis Martel — Sat, 17 Apr 2010 14:52:20 +0000

Serve this chicken with rice (see rice recipe for chicken À La Provençale). It is a great dish to serve when you entertain friends. Rest assure the smell of this chicken will open everyone’s appetite. Your friends will remember this meal for a long time. It would not surprise me if someone asks for the recipe!

Ingredients:

125 ml raisins
250 ml red wine
One chicken of about 2 kg, cut in pieces like KFC
Flour, salt and black pepper mixed together
Oil and butter
1 can beef consommé
175 ml sliced almonds
3 garlic cloves
2 tomatoes, seedless and cut in small cubes
5 ml of each: thyme, basil, oregano, parsley and marjory
Salt and pepper to taste

Method:

In a bowl, soak the raisins in wine for about 2 hours
Roll the chicken pieces in the flour mixture and brown in a large cast iron pot with the mixture of oil and butter
Add the raisins, consommé, almonds, cloves, tomatoes and herbs to the pot
Cover and cook for about 2 hours at 275⁰ F in the oven or let simmer on the stove top