Garlic-Brown Sugar Chicken Thighs

 8 bone-in, skin-on chicken thighs

salt and ground black pepper, to taste

3 Tbsp unsalted butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1/4 cup honey

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

1.  Preheat the oven to 400 degrees.

2.  Season chicken thighs with salt and pepper.

3.  Melt 2 Tbsp butter in a large oven-proof skillet over medium-high heat.  Add chicken , skin-side down, and sear until brown, 2 to 3 minutes per side.  Remove chicken to a plate.

4.  Melt remaining butter in the skillet.  Ad garlic; cook and stir until fragrant, 1 to 2 minute.  Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined.  Return chicken to the skillet.

5.  Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees.

 

Notes: If you'd rather use fresh herbs instead of dried, use 1 1/2 tsp chopped fresh oregano, 3/4 tsp chopped fresh thyme, and 3/4 tsp chopped fresh basil.

French Onion Chicken Skillet

 1/3 cup olive oil

2 lbs Vidalia onions, chopped into slices

salt, to taste

2 Tbsp balsamic vinegar

1/4 cup olive oil

4 chicken breasts, salt/pepper

1/2 tsp dried thyme

1/2 tsp dried sage

2 cups beef broth, 2 Tbsp flour

1 cup grated Swiss cheese

In a skillet saute 1/3 cups olive oil, onions and salt until golden brown.  Add balsamic vinegar and remove from heat and set aside for later. 

In skillet, add 1/4 cup olive oil.  Season both sides of  the chicken with salt, pepper, thyme and sage.  Cook until golden brown on both sides.  Remove from skillet and set aside.

In skillet add beef broth and flour.  Mix together with all the skillet bits. Put back in the onions adn chicken breasts.  Spoon sauce on top of the chicken.  Top with cheese.

Bake in a 350 degree oven for 5-7 minutes.  Serve.

Chicken and Swiss Casserole

5 1/2 cups uncooked egg noodles (about 1/2 lb)

3 Tbsp olive oil

3 shallots, chopped

3 small garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken broth

3/4 cup milk

1 1/2 tsp dried thyme

3/4 tsp grated lemon zest

1/2 tsp salt

1/4 tsp ground mutmeg

1/4 tsp pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas

2 cups shredded Swiss cheese

3/4 cup dry bread crumbs

2 Tbsp butter, melted 

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.  In a large skillet, heat oil over medium heat.  Add shallots and garlic; cook and stir 45 seconds.  Stir in flour; cook and stir 1 minute.  Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper.  Stir in chicken and peas; heat through.  Stir ni noodles and cheese.

2.  Transfer to a greased 13x9 inch baking dish.  In a small bowl, mix bread crumbs and butter; sprinkle over top.  Bake 8-10 minutes or until top is browned.

Serves 8

Air Fryer Recipes: (Pizza, Chicken Thighs, Corn on the Cob, Salmon , Chickpeas, French Fries and Kale Chips)

 Pita Pizzas (8 minutes)            

pita bread

marinara sauce

shredded mozzarella cheese

Chicken Thighs (20 minutes)

7 small chicken thighs

olive oil

paprika

salt and pepper

Corn on the Cob (8 minutes)

Salmon (10 minutes)

Chickpeas (15 minutes)

chickpeas

olive oil

 salt

French Fries (18 minutes, Chip Setting)

sliced potatoes

olive oil

paprika

salt

Kale Chips (8 minutes)

kale, chopped into bite sized pieces

olive oil

salt

Air Fryer Garlic Parmesan Drumsticks or Wings

 3/4 cup Parmesan cheese

 2 Tbsp garlic

1 tsp pepper

1 tsp salt

2 tsp parsley

Roll and coat drumsticks in seasoned cheese mixture.  Set Air Fryer to 400 degrees for 12 minutes.  Flip and cook another 10 minutes.

Recipe:  six sisters stuff

Air Fryer Buttermilk Fried Chicken

 2 lbs bone in, skin on, chicken pieces

1 cup buttermilk

1 tsp paprika

1 tsp garlic powder

1 tsp salt

1 tsp pepper

Mix together in a bowl, buttermilk, paprika, garlic powder, salt and pepper.  Add chicken pieces to marinade for 24 hours or right away. 

1 cup flour

1/2 cup corn starch

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

Mix together in a shallow pan.  Drizzle 2-3 Tbsp of buttermilk batter into flour mixture and mix with a fork.Dip in each chicken piece one at a time after being marinated in the buttermilk mixture.   Cover completly. It will be thick.

Place 4 pieces in the Air Fryer.  Spray tops with cooking spray.  Set at 375 degrees for 30 minutes.  Flip half way (15 minutes) and spray again. Cook another 10 minutes.  

Recipe:  Gimme delicious

Air Fryer Fried Chicken (thighs or legs)

4 small chicken thighs, skin on or chicken legs

1/2 cup all-purpose flour

1 1/2 Tbsp Old Bay Seasoning

1 tsp seasoning salt

1 egg, beaten

cooking spray

1.  Pre-heat the Air Fryer to 390 degrees.

2.  Whisk together the flour, salt and the Old Bay.

3.  Dredge the chicken through the flour mixture, then into the egg, then back into the flour mixture again.  Shake off excess flour very  well.  If you want to, you can spray the chicken with cooking spray lightly at this point.

4.  Place the 4 chicken thighs into the bottom of the Air Fryer cooking compartment.  Cook for 25 minutes or until the chicken reaches 180 degrees.

Mulligan Stew

 1 onion, diced

1 large stew meat, diced into small bite sized pieces

2 chicken breast, diced into small bite sized pieces

2 Tbsp oil

water or beef stock or chicken stock

Add oil to a large pot.  Cook the beef until browned.  Set aside.  Add more oil and cook the chicken, Set aside.  Add onions and brown in the pot. Return back the cooked beef and the chicken to the pot. Add stock to cover.

6 carrots, peeled and rough chopped

6 celery stalks, rough chopped

1 lb green beans, chopped

3 lbs potatoes, peeled and large diced.  

frozen corn

frozen lima beans

1 large can crushed tomatoes

sea salt and pepper

1/4 cup chopped parsley

Add carrots, celery, green beans, potatoes to pot.  Cook for a few minutes.  Then add corn, lima beans and crushed tomatoes.  Cook on low/medium heat for 15 minutes until vegetables are tender.  Add sea salt and pepper to taste.  Add 1/4 cup fresh chopped parsley. Serve with crusty bread.

Recipe:  Chef Billy Parisi

One Skillet Apricot Chicken with Orzo

 4 skin-on, bone-in chicken thighs

2 tsp salt, separated

1 1/2 tsp pepper, separated

1 cup sliced leek

1/2 lb apricots, cut in half and pit removed

1/4 cup chopped sage

2 Tbsp rosemary

1 cup orzo

2 Tbsp orange juice

2 cups chicken stock

1.  Preheat oven to 375 degrees.

2.  In a 10 or 12 inch Cast Iron  skillet, heat 1 Tbsp olive oil over medium heat.  Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides.  Once the oil is hot, add the chicken, skin side down.  Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes.  Remove from the skillet and set aside.

3.  In the same skillet, add prepared leeks. Saute until soft and just beginning to turn golden, 5-7 minutes.

4.  Remove the skillet from the heat and add orzo, apricots, rosemary and sage.  Stir to combine and add the orange juice and chicken stock.  Nestle the chicken thighs skin side up.  Add 1 tsp salt and 1/2 tsp pepper.

5.  Bake in preheated oven until the orzo is tender and the chicken thighs reach 160 degrees, 30-40 minutes.  Remove from oven and allow to rest 10 minutes before serving.

Recipe:  Wyse Guide

Mushroom Swiss Chicken Casserole

 2 chicken breasts, cooked and shredded

1 tsp onion powder

8 oz white mushrooms, cleaned and saute in 2 Tbsp butter

1 cup sour cream

14 oz can cream of chicken soup

1 tsp smoked paprika

1 1/2 tsp salt

1 cup Swiss cheese, shredded

Preheat oven to 350 degrees.  In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper.  Add in shredded chicken and sauteed mushrooms.  Mix well.  Fold in cheese.

Pour in a slightly greased 9x13 casserole dish.  Cover and bake 30 minutes. Uncover and bake another 10 minutes until the top is browned and bubbly.  Serve.

Hummus Chicken Salad

 1 cup cooked chicken, shredded or cubed

1/2 cup hummus 

wrap, crackers, or bread

Combine shredded chicken and hummus in a large bowl and serve in a wrap, on crackers, on sandwich bread, on a salad or even use as a dip.

Bacon Ranch Chicken Enchiladas

 cooking spray

2 Tbsp olive oil

1/4 cup chopped yellow onion

1/2 rotisserie chicken, chopped

1/4 cup crumbled cooked bacon

2 Tbsp roasted garlic

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic power

1 bunch green onions, chopped

2 Tbsp ranch dressing

2 Tbsp sour cream

15 (6 inch) corn tortillas, or more to taste

2 cups shredded Cheddar-Monterey Jack cheese blend

1 cup mild enchilada sauce

 

1.  Preheat the oven to 450 degrees.  Spray a 9x12 brownie pan with cooking spray.

2.  Heat olive oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in chicken, bacon, and roasted garlic.  Season with salt, pepper, and garlic pwder. Stir in green onions.

3.  Mix ranch dressing and sour cream together in a small bowl.  Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

4.  Hold 1 tortilla and spoon 2 Tbsps chicken mixture across the middle.  Sprinkle 1 Tbsp Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up.  Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll.  Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

5.  Pour enchilada sauce on top of filled tortillas to cover without drowning them.  Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

6.  Bake in the preheated oven until bubbly on top, about 15 minutes. 

Serves 6

Homemade Chicken Soup

 3-4 lb chicken, cut into piece

1 carrot, large chop

1 parsnip, large chop

1 yellow onion, cut into chunks

2 ribs celery, cut into chunks

fresh thyme

fresh parsley

1/4 tsp peppercorns

salt

In a large stock pot put in chicken pieces into cold water covering the bottom.  Add the carrot, parsnip, onion, celery, thyme, parsley peppercorns and salt.  Cover with more water if needed.  Should be 1 inch above the chicken.  Boil for 20 minutes.  Skimming the top continually.  Remove the chicken and let it cool.  Pull off the meat into smaller pieces for the soup.  Put the bones back into the broth. Discard the rest. 

Turn back on the heat of the broth and cook for 1 more hour. Strain the vegetables and bones (discard) from the broth.  Should have about 6 cups of broth. Skim off any fat from the top of the broth.  Return broth to stock pot. Add carrots, celery and parsnips to the broth.  Cook for 6-8 minutes until vegetables are fork tender. Add the chicken back into the pot.  Serve.

2 carrots, cut into 1/4 inch pieces

2 ribs celery, cut into 1/4 inch pieces

1 medium/small parsnip, cut into 1/4 inch pieces 

*Note: You can add cooked rice, noodles to the soup.

Recipe:  Martha Stewart

Spatchcock Chicken

 Prep Time:  10 minutes    Cook Time:  1 hour 10 minutes    Total Time:  1 hour 20 minutes

1 whole chicken (3-4 lbs)

 

Buttermilk Brine:

4 cups buttermilk

2 Tbsp Kosher salt

1 Tbsp black pepper

1 Tbsp granulated garlic, or garlic powder

Roasted Vegetables:

2 lbs red potatoes, 1 inch chunks

2 lbs carrots, 1 inch chunks

1 yellow onion, 1 inch chunks

1 tsp Kosher salt

1 tsp black pepper

drizzle olive oil

How to Spatchcock Chicken:

1.  Using a clean surface, lay bird breast side down and identify the spine.

2.  Using kitchen shears, cut down both sides of the spine until it is completely removed.  Discard spine.

3.  Flip the bird back over and rotate out the leg quarters.  give it a firm press right on the center of the breast bone.  This will help the bird lay ore flat. 

4.  Add the spatchcock bird to the butter milk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

5.  Preheat the oven to 400 degrees.  Remove bird from brine and discard the brine.

6.  Place the bird on a parchment lined baking sheet breast side up.  Tuck the wings to ensure they don't stick up and burn.

7.  Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

8.  Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about 1 hour. Actual cooking time will depend on the size of your chicken.  Use a meat thermometer to ensure accuracy.

9.  Let chicken rest for 10 to 20 minutes before carving.

Buttermilk Brine:

1.  Use a large container that can fit the entire chicken submerged in liquid.  In the container, stir together buttermilk, Kosher salt, pepper and granulated garlic.  Stir to combine.

Notes: 

 Grilling: Preheat your gar or charcoal grill to 350 degrees.  Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking .  Place the chicken breast side up onto the indirect heat side of the grill.  Close the lid and cook until chicken reaches an internal temperature of 164 degrees about 1 hour.  For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3 to 5 minutes to crisp.

Smoking:

Preheat your smoker to 225 degrees.  Place spatchcocked chicken breast side up i the smoker.  Close the lid and smoke until internal temperature reaches 165 degrees. , about 2 to 2 1/2 hours depending on the size of your chicken.

Recipe: the stay at home chef

Spinach and Artichoke Chicken Wellingtons

 Prep Time:  25 minutes    Cook Time:  40 minutes    Total Time:  1 hour 5 minutes    Serves: 4

4  (5 to 6 oz) boneless, skinless, chicken breasts

1 tsp salt

1/4 tsp black pepper

1 Tbsp Italian seasoning

olive oil

3 Tbsp butter , softened

3 oz cream cheese, softened

1/4 cup grated Parmesan cheese

3/4 cup grated Monterey Jack cheese

1 cup frozen chopped spinach, thawed (about 10 oz)

3/4 cup chopped artichokes hearts

1/2 tsp garlic powder

1 sheet puff pastry, defrosted

1 egg, beaten

1.  Season the chicken breasts with salt, pepper and Italian seasoning.  Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather that oblong and secure with a toothpick.  Preheat a skillet over medium-high heat.  Add the olive oil and brown the chicken breasts on both sides.  Remove the toothpicks and set the chicken breasts aside to cool.

2.  Preheat oven to 425 degrees.

3.  Squeeze the liquid out of the defrosted frozen spinach.  Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder.  Season with salt and pepper.

4.  Roll out puff pastry to a 12 inch by 12 inch square.  Cut the pastry into 4 equal 6 inch squares.  Spread a quarter of the spinach mixture in the center of each square of puff pastry.  Place a chicken breast on top of each pile of spinach.  Fold the puff pastry up around the chicken, pinching the seams shut.  You may have to gently stretch the dough to cover the chicken breast.  Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash.  Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165 degrees.

Notes:  To dress up the chicken Wellingtons, cut leaves or strips out of additional puff pastry to make decorative pattern on top.  Brush with egg wash before baking.

Recipe:  Blue Jean Chef

Chicken Lo Mein

 10 oz Chinese egg noodles

1 tsp sesame oil

2 Tbsp canola oil

2 chicken breasts, sliced thinly

1 red bell pepper, thinly sliced

1 tsp minced ginger

2 garlic cloves, minced

3/4 cup water

1/4 cup lite soy sauce

2 Tbsp cornstarch

1 Tbsp oyster sauce

1 Tbsp vegetable oil

1 carrot , thinly sliced

1/2 cup onion slices

1/2 cup shredded cabbage

1 cup bean sprouts

1.  Cook the egg noodles one minute shy of the directions.

2.  Drain and toss with sesame oil in a bowl to coat.

3.  Heat canola oil in a large skillet or wok over medium-high heat.

4.  Cook the chicken 3-4 minutes on each side until cooked through.

5.  Remove from the pan and add in the red bell peppers, ginger and garlic,  cook them for 1-2 minutes, stirring frequently until just softened.

6.  Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.

7.  Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.

8.  Add in the bean sprouts, toss all the ingredients together well and Serve.

Chicken Chow Mein

 1 lb chicken breast boneless, skinless, cut into bite-sized pieces

3 Tbsp oil

12 oz Chow Mein noodles (uncooked noodles)

2 cups cabbage, shredded

1 large carrot, julienne

1/2 batch green onion, chopped

2 garlic cloves, minced

Chow Mein Sauce:

6 Tbsp oyster sauce

3 Tbsp low sodium soy sauce

3 Tbsp light sesame oil (not toasted)

1/2 cup chicken broth

1 Tbsp cornstarch

1 Tbsp granulated sugar 

1.  In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch.  Set aside. 

2.  Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

3.  Heat a large wok with olive oil over medium-heat.  Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown.  Remove strips and set aside.

4.  Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

5.  Add chicken and noodles back into the pan.  Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

6.  Garnish your Chow Mein with chopped green onions and serve the noodles straight from the pan  piping hot.

Recipe:  Natasha's Kitchen

Grilled Hawaiian Bacon Chicken (Sunshine Chicken)

 2 lbs chicken ( cut into tender loins or just get tender loins)

12 oz bacon

 

Marinate:

1/2 cup pineapple juice

1/2 cup orange juice

1/2 cup brown sugar

1/4 cup mustard

 

In a small bowl whisk the marinate ingredients.  Take out 1/4 cup and set it aside for basting the grilled chicken) 

Wrap bacon around the chicken tender loins overlapping if needed.  Secure with 2 toothpicks.  Place bacon wrapped chicken on a baking dish with sides.  Drizzle marinate on top of chicken . Marinate for 2-6 hours in the refrigerator.

Grill on indirect heat on the outdoor grill or inside. It should have a nice char and bacon cooked when ready.  Serve.

 

Recipe:  the buttered home

Crispy Almond Chicken

 chicken thighs, cut into 2 inch pieces

1 Tbsp soy sauce

1 egg

1 tsp ginger, grated

1 garlic clove, grated

1 green onion, chopped (for garnish)

8 oz shiitake mushrooms, stemmed and cut into slices

flour (for dredging the chicken)

1/1/4-1/3 cup sliced almonds, toasted

1 1/2 cups chicken stock

1 Tbsp oyster sauce

1 tsp dark soy sauce

1/4 tsp white pepper

1 tsp sesame oil

1 Tbsp corn starch combined with 1 Tbsp cold water to make slurry

bed of sliced lettuce (to lay the finished chicken to plate)

1.  Marinate the chicken pieces in a large bowl with soy sauce and egg.  Set aside.

2.  In a dry skillet toast the almond slices for about 4 minutes. Set aside.

3.  In a skillet or air fryer, dredge the marinated chicken pieces in flour and fry until golden brown. Set aside.

4.  In a Cast Iron Skillet combine 1 Tbsp vegetable oil and saute the ginger and garlic for 30 seconds. Lower the heat and add the sliced mushrooms, cook for 2-3 minutes.  Stir together. Add the chicken stock, oyster sauce, dark soy sauce, white pepper and sesame oil.  Add the slurry mixture to thicken sauce. Mix all together.  

5.  To a bed of lettuce on a serving plate add the cooked chicken and top with the sauce.  Sprinkle with toasted sliced almonds and sliced green onions.  Serve.

Recipe:  Flolum

 

Chicken Pot Pie Bubble Up Casserole

 2 1/2 cups Rotiseere chicken, cut up and shredded

1 cup sour cream or plain yogurt

1 tsp minced garlic

1 (26 oz)  cream of chicken soup or 3 small cans 

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt and pepper

1 1/2 cup frozen vegetables, peas and carrots

1 cup frozen corn

1 cup shredded cheddar cheese

2 Tbsp milk

1 (16 oz) can Grand Biscuits, cut into small pieces (quarters)

melted butter

 

Preheat the oven to 350 degrees.  Spray a 9x13 in casserole dish with nonstick spray.  Place chicken in the bottom of the dish.  Combine sour cream, minced garlic, cream of chicken soup, onion powder, garlic powder, salt, pepper, frozen vegetables, cheddar cheese and milk.  Mix in pan until well combined. Place a small piece of biscuit and push into the mixture on top.  Leave a little space between biscuits.  Brush biscuits with melted butter. Cover with foil and bake in a 350 degree oven for 20 minutes.  Take off the foil and continue baking for 20 more minutes.  Serve.  

Recipe:  Catherine's Plates