Chicken x 2

Honey Roasted Cornish Hen

  • 2 (1 ¼- to 1 ½-pound) whole Cornish game hens, giblets discarded
  • 5 tablespoons honey
  • 5 teaspoons cider vinegar
  • ½ cup water + 2 teaspoons
  • 1 teaspoon cornstarch
  • ½ cup chicken broth
  • ½ teaspoon minced fresh thyme
  • 1 tablespoon butter, chilled
  • Salt and pepper
  • ½ teaspoon paprika

Heat oven to 400 degrees. Set wire rack in baking sheet. Combine ¾ teaspoon salt, ¼ teaspoon pepper, and paprika in bowl. Sprinkle evenly all over with salt mixture and rub in with your hands. Tuck wingtips behind backs and lay hens breast side down on prepared wire rack. Roast hens until backs are golden brown, about 25 minutes.

Meanwhile, bring ¼ cup honey and 1 tablespoon vinegar to simmer in small saucepan over medium-high heat. Whisk together 2 teaspoons water and ½ teaspoon cornstarch in small bowl, then whisk into saucepan. Continue to simmer glaze until thickened, 1 to 2 minutes. Remove from heat and cover to keep warm.

Remove hens from oven and brush backs with one-third of glaze. Flip hens breast side up and brush with half of remaining glaze. Continue to roast for 15 minutes. Remove hens from oven and increase oven temperature to 450 degrees. Pour remaining ½ cup water and broth into baking sheet. Brush hens with remaining glaze and continue to roast until glaze is spotty brown, 5 to 10 minutes. Transfer hens to serving platter and let rest, uncovered, for 10 minutes.

Pour liquid from baking sheet into saucepan and let settle for 5 minutes. Using large spoon, skim excess fat from surface of liquid. Stir in thyme and remaining 1 tablespoon honey, bring to simmer, and cook until sauce is reduced to ½ cup, 2 to 6 minutes. Whisk together remaining 2 teaspoons vinegar and remaining ½ teaspoon cornstarch in bowl, then whisk into saucepan. Continue to simmer sauce until thickened, 1 to 2 minutes. Stir in any accumulated juices and simmer for 30 seconds. Turn off heat, whisk in butter and season with salt and pepper to taste. Serve hens with sauce.

Herb Chicken

  • 4 chicken thighs
  • 1 lb potatoes, halved
  • 1 Tbs olive oil
  • 1 Tbs Italian seasoning
  • Salt and pepper

Preheat the oven to 400°F. On a sheet pan lined with aluminum foil, arrange the chicken and potatoes in a single layer. Drizzle with the olive oil and sprinkle with the Italian seasoning, salt, and pepper. Toss to coat evenly. Bake for about 20 minutes, tossing occasionally. Place the sheet pan under the broiler for 2 to 3 minutes until the chicken is golden brown and crispy.

Sauteed Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 small shallot, minced
  • ½ cup chicken broth
  • ¼ cup dry white wine or dry vermouth
  • 1 tablespoon unsalted butter, chilled
  • ¼ cup plus ½ teaspoon all-purpose flour
  • Salt and pepper
  • 2 teaspoons minced fresh parsley or tarragon

Spread ¼ cup flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Coat each chicken breast in the flower. Heat 1 tablespoon oil in skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to serving platter and tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil in skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in remaining ½ teaspoon flour and cook for 1 minute. Whisk in broth and wine, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Turn off heat, whisk in butter and parsley and season with salt and pepper to taste. Pour sauce over chicken and serve.

Easy Chicken Soft Tacos 

  • 2 boneless chicken breasts
  • 4 small corn tortillas
  • ½ cup Rotel tomatoes and chilies, drained
  • 2 cups water
  • 1 Tbs olive oil
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • Salt and pepper

Place the chicken breasts in a large pot and add enough water to cover the chicken. Bring to a boil over medium-high heat and let simmer for about 10 to 15 minutes until the chicken is cooked and no longer pink.

Transfer the chicken breasts to a large bowl, allow to cool, and shred using two forks. In a nonstick pan, heat the olive oil over medium heat. Add the shredded chicken, cumin, chili powder, and Rotel tomatoes and chilies, salt and pepper and cook for 3 to 4 minutes. Chicken is now ready to assemble tacos.

Teriyaki Chicken

  • 4 bone-in chicken thighs
  • 1 tsp vegetable oil
  • 2 Tbs soy sauce
  • 1 Tbs mirin, sweet sherry, or dry white wine
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • ¼ cup sugar
  • ¼ tsp cornstarch
  • Pepper
  • Pinch red pepper flakes

Season chicken with pepper. Heat oil in skillet over medium-high heat until just smoking. Place chicken skin side down in skillet. Cook chicken until skin is well browned and crisp, approximately 10 to 15 minutes. Remove saucepan and flip chicken skin side up. Reduce heat to medium and continue to cook 10 minutes. Pour off fat from skillet.

Meanwhile, whisk sugar, soy sauce, mirin, ginger, garlic, cornstarch, and pepper flakes together in bowl. Add this mixture to skillet and bring to simmer. Return chicken, skin side up, and any accumulated juices to skillet.  Simmer until sauce is thick and glossy, approximately 2 to 3 minutes. Turn chicken to coat evenly with sauce. Serve.

Chicken en Papillote

  • 2 boneless, skinless chicken breasts
  • 1 Tbs extra-virgin olive oil
  • 2 Roma tomatoes, chopped
  • 1 zucchini, sliced ¼ inch thick
  • 1 garlic clove, minced
  • 1 tsp chopped fresh oregano
  • Pinch red pepper flakes
  • 2 tablespoons chopped fresh basil
  • Salt and pepper

Heat oven to 450 degrees. Season chicken with salt and pepper. Combine oil, garlic, oregano, pepper flakes, ⅛ tsp salt, and ⅛ tsp pepper in bowl. Toss half of oil mixture with tomatoes and toss remaining oil mixture separately with zucchini.

Cut two 14×12” rectangles of aluminum foil, place zucchini in center of each piece of foil. Place chicken breast on top of zucchini, then top with half of tomatoes. Tightly crimp foil into packets. Set packets on baking sheet and bake about 25 minutes. Carefully open packets and let cool briefly.

Roast Chicken

Chicken:

  • 1 (3- to 3 ½-pound) whole chicken
  • 1 Tbs salt
  • ½ tsp pepper
  • 1 Tbs olive oil

Pan Sauce:

  • 1 shallot, minced
  • 1 cup chicken broth
  • 2 tsp Dijon mustard
  • 2 Tbs butter, chilled
  • 2 tsp minced fresh tarragon
  • 2 tsp lemon juice
  • Pepper

For the Chicken: Adjust oven rack to middle position, place oven safe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in to coat evenly. Tie legs together with kitchen twine and tuck wingtips behind back.

Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes. Using potholders, remove skillet from oven. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.  

For the Pan Sauce: Being careful of hot skillet handle, remove all but 1 tablespoon fat from skillet using large spoon, leaving any food and juice in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping up browned bits. Bring to simmer and cook until reduced to ¾ cup, about 3 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Turn off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover to keep warm. Carve chicken and serve with pan sauce.

Crispy Chicken

  • 2 (6- to 8-ounce) boneless, skinless chicken breasts
  • ¼ cup all-purpose flour
  • 1 large egg
  • 1 cup panko bread crumbs
  • Salt and pepper
  • 6 tablespoons vegetable oil

Spread flour in shallow dish. Beat egg in second shallow dish. Spread bread crumbs in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dip each breast in flour, dip in egg, then coat with bread crumbs, pressing gently to adhere.

Line large plate with triple layer of paper towels. Heat oil in skillet over medium-high heat until shimmering. Place chicken in skillet and cook until golden brown on both sides and chicken registers 160 degrees, 4 to 6 minutes per side. Drain chicken briefly on paper plate with paper towels.

Chicken Soft Tacos

  • 2 boneless, skinless chicken breasts
  • ½ cup sour cream
  • 6-6” corn tortillas, warmed
  • 1 tsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp minced canned chipotle chile in adobo sauce
  • ½ cup minced fresh cilantro
  • ½ cup orange juice
  • 1 Tbs Worcestershire sauce
  • 1 tsp yellow mustard
  • Salt and pepper

Heat oil in skillet over medium heat until shimmering. Stir in garlic and ½ teaspoon chipotle and cook about 30 seconds. Stir in 5 tablespoons cilantro, orange juice, and Worcestershire. Place chicken in skillet and bring to simmer over medium-low heat, 10 to 15 minutes. When water is simmering, flip chicken, cover, and continue to cook another 10 to 15 minutes.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Meanwhile, continue to simmer poaching liquid over medium heat until slightly thickened and reduced to ⅓ cup, about 2 minutes. Turn off heat, stir in mustard, 2 tablespoons cilantro, and shredded chicken and let sit until heated through, about 2 minutes. Season with salt and pepper to taste.

Sauce:  Combine sour cream, remaining ½ teaspoon chipotle, and remaining 1 tablespoon cilantro in bowl. Season with salt and pepper to taste. Serve chicken with warm tortillas and sour cream sauce.

Chicken Salad

  • 2 boneless, skinless chicken breasts, trimmed
  • ¼ cup mayonnaise
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • 1 celery stalk, minced
  • 1 small shallot, minced
  • 1 tablespoon minced fresh parsley or tarragon
  • Salt and pepper

Dissolve 1 tablespoon salt in 3 cups cold water in medium saucepan. Submerge chicken in water. Heat saucepan over medium heat until water registers 170 degrees. Turn off heat, cover saucepan and let sit 15 to 17 minutes.

Transfer chicken to paper towel–lined plate and refrigerate until cool, about 30 minutes. Pat chilled chicken dry with paper towels and cut into ½” pieces. Whisk mayonnaise, lemon juice, and mustard together in medium bowl. Add cut chicken, celery, shallot, and parsley and toss to combine. Season with salt and pepper to taste and serve.

Chicken and Veggies

  • 4 chicken thighs, bone and skin in tact
  • 8 oz asparagus, trimmed
  • 1 cup grape tomatoes
  • ½ lemon, cut into quarters
  • Juice of 1 lemon
  • 2 Tbs olive oil
  • Salt and pepper
  • 3 fresh thyme sprigs

Preheat the oven to 400°F. Coat chicken thighs with 1 tablespoon olive oil and season generously with salt and pepper. In a skillet over medium heat, arrange the chicken in a single layer, skin-side down. Cook undisturbed for 10 to 15 minutes. When the skin is crispy and brown, remove from the heat and place on a sheet pan skin-side up.

Arrange the asparagus and tomatoes around the chicken thighs. Drizzle with remaining olive oil and lemon juice. Scatter the thyme on top of the chicken and place the baking sheet in the oven. Roast for about 15 minutes or until the chicken is fully cooked.

Chicken and Rice

  • 4 bone-in chicken thighs
  • 1 ¼ cups chicken broth
  • ½ cup long-grain white rice
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • ¾ teaspoon minced fresh thyme or ⅛ teaspoon dried
  • ¼ cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Heat oven to 350 degrees. Combine ¾ cup broth, rice, and ¼ teaspoon salt in bowl. Cover and microwave 6 to 8 minutes or until rice is softened and most of liquid is absorbed.

Meanwhile, pat chicken dry and salt and pepper. Heat oil in medium oven safe saucepan over medium-high heat until just smoking. Brown chicken well, about 5 minutes per side; transfer to plate.

Pour off all but 1 teaspoon fat from saucepan. Add onion and ¼ teaspoon salt and cook over medium-low heat 5 to 7 minutes or until softened and lightly browned. Stir in garlic and thyme and cook for about 30 seconds. Stir in remaining ½ cup broth and wine, scraping up any browned bits. Stir in partially cooked rice, breaking up any large clumps, and bring to simmer.

Place browned chicken skin side up on rice, cover, and bake about 25 minutes. Remove saucepan from oven. Take chicken out of pan. Fluff rice with fork, cover, and let sit for 10 minutes. Stir in parsley and salt and pepper.

Baked Chicken

  • 1 ½ pounds bone-in chicken pieces
  • 2 tablespoons butter, softened, plus 1 tablespoon melted
  • 2 teaspoons minced fresh thyme
  • ½ teaspoon grated lemon zest
  • Salt and pepper

Heat oven to 450 degrees. Line broiler pan bottom with aluminum foil and top with slotted broiler pan top. Mix softened butter, thyme, lemon zest, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Gently loosen center portion of skin covering each chicken piece and place softened herb butter evenly under skin.

Arrange chicken, skin side up, on broiler pan. Brush chicken with melted butter and salt and pepper. Roast chicken for 30 to 50 minutes. Let rest for 5 minutes before serving.

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