Name: Jalapeño Lime Chicken Soup
Cuisine: Mexican
Ingredients: 2 Tbsp extra virgin olive oil; 2 jalapeños, ribs and seeds removed, minced; 1/2 of a red onion, minced; 4 cups water; 1 teaspoon Kosher salt (more as needed); 1 lb boneless skinless chicken thighs (or chicken breast); 2 14-ounce cans white beans, drained (canellini or great northern); 1 16-ounce jar salsa verde; Juice of 2 limes; Fresh cilantro, sour cream, and shredded cheese for serving

Chicken/ Soup

Jalapeño Lime Chicken Soup

On the menu tonight, Jalapeño Lime Chicken Soup.

Tonight, I wanted to make a Mexican dish that didn’t have a ton of cheese and tortilla chips. Since it’s cooling off I thought soup would be nice. I wanted Mexican food, but something lighter and without a lot of cheese.

This soup goes together so quickly and easily, it will easily make it in to your regular rotation for meals. I used boneless, skinless chicken thighs, but you could rotisserie chicken to save some time.

If you want a hearty and tasty bowl of soup, I hope you’ll try this Jalapeño Lime Chicken Soup. Let me know if you make it!

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Jalapeño Lime Chicken Soup

(No Ratings Yet)

Jalapeño Lime Chicken Soup

Ingredients

2 Tbsp extra virgin olive oil
2 jalapeños, ribs and seeds removed, minced
1/2 of a red onion, minced
4 cups water
1 teaspoon Kosher salt (more as needed)
1 lb boneless skinless chicken thighs (or chicken breast)
2 14-ounce cans white beans, drained (canellini or great northern)
1 16-ounce jar salsa verde
Juice of 2 limes
Fresh cilantro, sour cream, and shredded cheese for serving

Instructions

Pre-heat a large pot over medium heat

Add the olive oil, onion and jalapeno. Cook 3-5 minutes until soft and translucent.

Add the water and salt. Bring to a boil.

Add the raw chicken. Cover and cook for 5-10 minutes.

Remove the chicken, set aside to cool.

Add the white beans and salsa to the pot. Simmer for 30 minutes

Shred/chop the chicken and add it back to the pot.

Just before serving, squeeze the juice of one lime into the pot.

Cut the remaining lime into wedges for serving.

Add the salt; taste and adjust as needed.

Serve with fresh cilantro, sour cream, and shredded cheese.

November 3, 2024 By Patrick Dulmage

Chicken/ Chili

Chicken Chili with Ancho and Pasilla Chili Peppers

On the menu tonight – Chicken Chili with Ancho and Pasilla Chili Peppers!

We had some dried chili peppers in the pantry and I decided to include them in this recipe. I don’t use a lot of dried chilies in my cooking, so I did a little research on how to use them. Some people take off the stem and throw the whole pepper in hot water to reconstitute, then blend them. Others take off the stem, cut them open to get rid of the seeds, put them in water to reconstitute, then blend. Yet another option is to de-stem, de-seed, and finely chop or even grind and use them as you would any other dry spice. Knowing I would need some liquid for the chili, I opted to de-stem, de-seed, put them in the blender with some water and blend. I didn’t bother using hot water since they’d be going in to a pot of chili that would simmer for a while.

Other than the dried chilies, this batch is very similar to several other chilies that I’ve made. Once I tried the finished product, I will probably always incorporate dried chilies, they added SO much depth of flavor.

The next time you are making chili, I hope you’ll try my recipe and let me know what you think!

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Chicken Chili with Ancho and Pasilla Chili Peppers

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Chicken Chili with Ancho and Pasilla Chili Peppers

Ingredients

1 lb ground chicken (light or dark meat, whatever your preference)
1 dried Ancho Chili Pepper
1 dried Pasilla Chili Pepper
1 Vidalia onion, diced
1 Jalapeno, finely diced
3 cloves garlic, minced
2 cans tri-blend beans (you could use whatever bean you like, including Great Northern, Cannellini, Kidney, etc)
1/4 cup masa harina (optional, use this if you want a little thicker chili)
1 can diced tomatoes or 1 can Rotelle tomatoes
1 can tomato sauce
2 Tbsp chili pepper
1 tsp Oregano
1 Tbsp Cumin
1/4 tsp Cayenne pepper
1 tsp Kosher salt
1 tsp freshly ground pepper
1-2 Tbsp olive oil
Garnish:
chopped scallions
diced red or white onion
grated cheddar cheese (I used medium cheddar)
sour cream

Instructions

Prepare the dried chili peppers, cut off the stems, de-seed, rough chop and put them in a blender with 2 cups of water

Blend the chilies until smooth and you don't see any chili pieces

Pre-heat a large pot over med-high heat

Add the olive oil, the onion, and jalapeno. Cook 3-5 minutes

Add the dry spices to the pot and mix them in with the onion and jalapeno to bloom them, just a minute or two

Add the chicken and break it up so it can caramelize in the pot, 3-5 minutes

Add the beans, tomato sauce, tomatoes, blended chili peppers, and garlic. Mix to combine

Let the mixture come to a boil, then reduce to a simmer

Keep a cup or two of water handy in case it starts to reduce too much

Simmer at least 30 minutes

Notes

When I'm preparing to cook, I will pre-measure the dry spices in a small bowl. That way, you don't waste time searching for this or that spice and measuring when you need it. The last thing you want to do is accidentally dump too much of one of the spices in to the pot.

November 2, 2024 By Patrick Dulmage

Chicken

Pan Roasted Chicken with Summer Vegetables

On the menu tonight – Pan Roasted Chicken with Summer Vegetables!

It only takes about an hour for this really simple and delicious meal to come together.

The recipe that inspired this dish calls for chicken breast, but I prefer thighs. I think the thighs are more flavorful, they don’t dry out as easily as the chicken breast, and since they are usually a little smaller, I think they make portioning easier. But you do you! 🙂

One of the things I like most about this dish is that there isn’t really anything fussy you need to do as far as technique. It’s a pretty rustic dish so the cuts on your veggies don’t have to be exact. That said, it helps if the veggies are cut to similar sizes so they cook evenly.

I hope you will try this dish and let me know what you think!

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Pan Roasted Chicken with Summer Vegetables

(1 votes, average: 5.00 out of 5)

Pan Roasted Chicken with Summer Vegetables

Ingredients

1.5 - 2lbs chicken thighs (bone-in, skin on)
3 Tbsp olive oil, divided
2 Tbsp Herbes de Povence (if you don't have this, you can make it yourself with equal parts dried rosemary, thyme, oregano, savory, and marjoram)
6 cloves garlic, smashed and peeled
1 medium onion, halved and sliced about 1/4 in thick
1 yellow, orange, or red bell pepper, sliced in to strips
1 pint grape tomatoes
1 small zucchini halved lengthwise and sliced crosswise about 1/4 in thick OR slice 1/4 in rounds
1/4 cup capers drained, plus 1 Tbsp of the brine
1/2 cup dry vermouth
1 cup lightly packed fresh basil, torn (optional)
Kosher salt
Freshly ground pepper

Instructions

Pre-heat the oven to 475 degrees with the rack in the middle of the oven

Season the chicken on both sides with Kosher salt and freshly ground pepper and set aside

In a large mixing bowl, stir together two tablespoons of extra virgin olive oil, the herbes de Provance, 1/2 tsp Kosher salt, and 1 tsp of freshly ground pepper.

Add the garlic, onion, bell pepper, tomatoes, zucchini, and capers (including the brine) and set aside.

Pre-heat a 12 cast iron or oven-safe skillet over med-high heat

Add a Tbsp of extra virgin olive oil and when it shimmers, add the chicken thighs with the skin side down

Let it go - DO NOT TOUCH for 5-8 minutes to let the skin get nice and crispy

Remove the chicken and put on a large plate

Pour all but about a tablespoon of the oil and fat in the pan to a bowl, then add the vermouth to the pan

Bring the vermouth to a boil over med-high heat and scrape up any brown bits from the pan

Reduce to about two tablespoons, about 2 minutes

Add the vegetables to the pan and stir them around to an even layer

Let the veggies cook for about 2-3 minutes, give them a stir and then start adding the chicken back to the pan

Put the chicken in the pan, skin side up and pour in any juices from the plate

Transfer the skillet to your pre-heated oven and cook for 25-30 minutes (check the thickest piece has a temp of about 160 degrees F)

Remove the pan from the oven, don't forget that handle will be HOT, and either transfer to a serving platter

Set the skillet over high heat to let the juices thicken and reduce a little, about 2 minutes

Taste and season with salt and pepper if needed

Pour over the vegetables

Sprinkle the entire dish with the torn basil if using

October 6, 2024 By Patrick Dulmage

Chicken

Chicken Enchiladas with Homemade Green Enchilada Sauce

On the menu tonight, Chicken Enchiladas with Homemade Green Enchilada Sauce.

This recipe uses a couple of shortcuts that allow you to make a batch of enchiladas for a crowd without spending all day in the kitchen. This meal was every bit as good as anything you will get your local Mexican restaurant. Mrs rated this one as BEST EVER! She liked it so much that I decided to add a “Best Ever” classification.

One of the best things about this dish is that you probably have everything you need in your pantry and if you don’t you can easily get any of the ingredients. The next best thing is that there isn’t anything difficult or fussy in putting the meal together.

Once you have the enchilada mixture ready, start filling the enchiladas evenly and putting them seam-side down in a baking dish. Once they are all filled, spoon the enchilada sauce over the enchiladas and then evenly spread the grated Pepper jack cheese.

Chicken Enchiladas with Homemade Green Enchilada Sauce

Bake the enchiladas for 30 minutes. If the cheese isn’t golden and bubbly, put under the broiler for about 2 minutes.

The next time you are in the mood for Mexican, I hope you will try these enchiladas.

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Chicken Enchiladas with Homemade Green Enchilada Sauce

(1 votes, average: 5.00 out of 5)

Chicken Enchiladas with Homemade Green Enchilada Sauce

Ingredients

Enchiladas:
12 6" corn tortillas (get the best you can find or make them)
1-1.5 lbs chicken (recommend rotisserie chicken for a shortcut), cubed
8 oz Pepper jack cheese, grated (grate it yourself, don't buy the pre-grated)
1/2 cup sour cream
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1 tsp garlic powder
1 tsp cumin
1/2 tsp Kosher salt
1/4 tsp cayenne pepper (more if you like it hotter)
Enchilada Sauce:
8 oz green chilies (recommend hatch green chilies)
2 Tbsp olive oil
1 cup water
2 Tbsp flour
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp Kosher Salt

Instructions

Prepare the Enchilada Sauce:

Add the green chilies and water to a blender, blend until smooth

In a small sauce pan, add the olive oil, flour, and spices

Whisk until smooth, when it starts to bubble, slowly add the chilies and water and continue whisking

Bring the mixture to a simmer and then remove from the heat and set aside

Preheat the oven to 350 degrees

Prepare the Enchilada Mixture:

In a large mixing bowl, add the cooked, cubed chicken, sour cream, half of the Pepper jack cheese, cilantro, green onions, and spices

Gently mix to combine

Put it all together:

Preheat a medium pan over med-high heat

Add 1 to 2 tortillas to the pan and heat them for about 60 seconds or until pliable

Set the heated tortillas on a plate with foil so you can cover them as you prepare the rest

Once all the tortillas are heated, get a 13x9 baking dish and start filling the tortillas with the mixture

Fill a 1/4 cup measuring cup with the chicken mixture and evenly distribute on a tortilla

Roll the tortilla and place, seam-side down in the baking dish

Repeat until all the tortillas have been filled and rolled

Spoon the enchilada sauce over each tortilla

Evenly spread the rest of the grated Pepper jack cheese on top

Put in the oven for 30 minutes

If the cheese isn't slightly browned on top, put under a high broiler until the cheese is slightly browned (about 2 minutes)

Garnish with chopped cilantro and / or sliced green onions and serve with sour cream

January 21, 2024 By Patrick Dulmage

Chicken

Grilled Chicken Thighs with Spicy Peanut Lime Sauce

On the menu tonight – Grilled Chicken Thighs with Spicy Peanut Lime Sauce!

If you are looking for a way to spice up your chicken thighs, look no further. While your chicken is cooking on the grill, seasoned with salt, pepper, onion and garlic powder, make the sauce.

The sauce has tamari (you can substitute soy sauce if you don’t have any tamari), honey, peanut butter, lime juice, sambal chili paste (you can substitute sweet chili sauce if you want less heat), and finely chopped scallions.

Once your chicken has finished grilling, drizzle this yummy sauce over it and serve a little more in a ramekin on the side for dipping. Top it off with some fresh cilantro and chopped peanuts.

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Grilled Chicken Thighs with Spicy Peanut Lime Sauce

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Grilled Chicken Thighs with Spicy Peanut Lime Sauce

Ingredients

4 - 6 bone-in skin-on chicken thighs
1/4 cup smooth peanut butter
2 Tbsp tamari
2 limes, zested and juiced
2 Tbsp honey
2 Tbsp Asian chili paste, like sambal oelek (for less heat use a sweet chile sauce)
3 - 4 scallions, finely chopped
1/4 cup chopped peanuts
1/3 cup chopped fresh cilantro
Spice Mixture
2 Tbsp ea Kosher salt,black pepper, onion and garlic powder

Instructions

Pre-heat your grill or oven (pre-heat to 350 degrees if baking)

In a medium mixing bowl, combine the salt, pepper, onion and garlic powder

Pat the chicken thighs with a paper towel, then season both sides liberally with the spice mixture

Put the chicken on the grill, skin side down

Once the chicken is on the grill, start on the sauce

In a medium mixing bowl, whisk together the peanut butter, tamari, lime zest and juice, along with the chili paste, honey and scallions

Start by gently breaking down the peanut butter with the whisk. As the peanut butter breaks down, it will get easier to whisk

Once the chicken is about half-way cooked, flip it so the skin side is up

When the chicken is done (about 165 degrees internal temp), put it on a platter, drizzle the sauce you made along with the cilantro and chopped peanuts

Serve right away and enjoy!

January 1, 2024 By Patrick Dulmage

Casserole/ Chicken

Mexican Chicken and Rice Casserole

On the menu tonight, Mexican Chicken and Rice Casserole!

This is a dish that will feed a crowd of people very inexpensively. The great thing is that you probably have most of the ingredients in your pantry and refrigerator.

Chicken and rice is a classic, but I wanted to spice things up a little. So I added poblano and jalapeno peppers, along with cumin and cayenne pepper. I mixed in some grated cheese (cheddar, monterey jack, and colby) and then topped it with some more grated cheese when it went in to the oven.

If you want to try a new spin on Chicken and Rice, try this Mexican Chicken and Rice Casserole!

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Mexican Chicken and Rice Casserole

(No Ratings Yet)

Mexican Chicken and Rice Casserole

Ingredients

4 cups long grain rice
1 rotisserie chicken, deboned and chopped
6-8 cups chicken stock
1 28 oz can whole tomatoes
1 10 oz can diced tomatoes and green chiles (Like Rotel)
1 poblano pepper, de-seeded and finely chopped
1-2 jalapeno peppers, de-seeded and finely chopped
1 onion, diced
4-6 cloves of garlic, minced
1 tsp cumin
1 tsp Kosher salt
1 tsp black pepper
1/2 tsp turmeric
1/4-1/2 tsp cayenne pepper
1 1/2 cups grated cheese - Cheddar, Montery Jack, and Colby (Mexican blend in most stores, Pepperjack would also be great)
Fresh cilantro, chopped

Instructions

Pre-heat oven to 375 degrees

In a large dutch oven, over medium-high heat, add 2 Tbsp butter or olive oil

Add the chopped poblano, jalapeno, onion, and garlic, cook about 4 minutes

Add the rice, whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne pepper, and tumeric, cook another 2-3 minutes

Add the chicken stock and bring the mixture to a boil, then reduce to simmer

Cover and let simmer 12-15 minutes, the rice won't be quite done yet

Mix in about the rotisserie chicken and a 1/2 cup of the grated cheese, then top with the rest of the grated cheese

Bake for another 15-20 minutes, uncovered

Garnish with the chopped cilantro

November 11, 2023 By Patrick Dulmage

Chicken

Southern Buttermilk Fried Chicken with Mashed Potatoes

On the menu tonight – Southern Buttermilk Fried Chicken!

I was craving fried chicken, so I decided to make my own. To make sure you end up with a juicy and flavorful piece of chicken, you need to start with a marinade or brine. I soaked the chicken in buttermilk with hot sauce overnight. If you want it quicker, soak the chicken in buttermilk at least 4 hrs.

The next step is the coating. You don’t want that delicious flour mixture to come off on the first bite, you want it with every bite. The trick is dredge the chicken in the seasoned flour mixture and then let it set in the fridge for about 20-30 minutes. THEN you can do the egg dunk, re-dredge, and I like to let it set again.

The thing to be careful of is making sure the chicken is fully cooked. If the oil is too hot, the coating is going to burned and the chicken won’t fully cook. If the oil is too cool, you’ll end up with greasy, uncooked chicken. 350 degrees is where you want to keep the temperature of the oil. To make sure the chicken is completely cooked, you can put the bigger pieces of chicken in the oven for another 15-20 minutes to make sure they are fully cooked.

Serve with some homemade coleslaw and mashed potatoes with gravy.

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Southern Buttermilk Fried Chicken

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Southern Buttermilk Fried Chicken

Ingredients

3-4 lbs chicken pieces
1 tsp baking powder
3 cups flour
2/3 cup corn starch
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp paprika (hot or sweet)
1 Tbsp thyme
2 tsp black pepper
2 tsp cayenne pepper
2 cups buttermilk
1/2 cup hot sauce (Frank's is a favorite)
2 large eggs, beaten
8 cups peanut oil for frying

Instructions

Put the chicken pieces in a gallon sized ziplock bag along with the buttermilk and hot sauce

Massage/mix the chicken, buttermilk, hot sauce to make sure the chicken is soaking. (use two bags if necessary)

Marinate the chicken overnight (4 hrs minimum) in the refrigerator

When ready to cook -

Mix 4 teaspoons salt, black pepper, thyme, flour, cornstarch, cayenne pepper, black pepper, salt, and baking powder in a bowl and stir to combine. I like to put the seasoned flour in a baking dish to give me room to dredge the chicken

Take the chicken pieces from the bag, one a time, let the excess buttermilk mixture drain off and then dredge in the seasoned flour mixture

Place the seasoned chicken on a wire rack set in a rimmed baking sheet and repeat until all the chicken has its first coat of dredge.

Put in the refrigerator at least 15-20 minutes to let the chicken set up with the dredge.

In the meantime, mix together some of the buttermilk/hot sauce mixture with the eggs in a med-large bowl

Dunk the chicken in the egg mixture and back in to the seasoned flour, thoroughly coat, getting the mixture in to every crevice and put back on the wire rack

Repeat until all the chicken is coated

Refrigerate again for at least 20-30 minutes

When ready to fry

Heat the peanut oil in a cast iron Dutch oven or similar heavy pot

Clip your deep-fry thermometer in so you can monitor the oil temperature

Pre-heat your oven to 350 degrees

When the oil gets to 325-350 you can start adding the chicken

Don't add more than 2-3 pieces at a time as the oil temperature will drop and be harder to regulate. Try to maintain 325-350 degrees

Cook until deep golden brown (about 8 minutes for the wings, 10 minutes for the legs, 12 minutes for thighs and 15-18 minutes for the breasts. All these times are assuming bone-in pieces)

As the chicken is finished cooking in the oil, place on a clean wire rack.

Unless you are absolutely sure it is cooked through (test with a thermometer), put in the oven for another 10-20 minutes for the bigger pieces.

Serve with your choice of sides, but you can't go wrong with cole slaw and mashed potatoes.

October 15, 2023 By Patrick Dulmage

Chicken/ Soup

Homemade Chicken Soup with Matzo Balls

On the menu tonight – Homemade Chicken Soup with Matzo Balls!

Who doesn’t love a bowl of hot chicken soup? In this version, it takes some time because I made the stock from scratch and then the soup. It takes some time but in the end it is SO GOOD!

When it’s getting cold outside, fire up the stove and make a big batch of homemade chicken soup!

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Homemade Chicken Soup with Matzo Balls

(No Ratings Yet)

Homemade Chicken Soup with Matzo Balls

Ingredients

Chicken Stock:
Bones from 1-2 chickens (when I get a rotisserie chicken, roast a chicken, I always save the bones in the freezer)
1-2 onions, quartered
1-2 carrots, quartered
2-3 Tbsp chicken powder / chicken bouillon
2-3 Tbsp dry dill
2-3 Tbsp parsley
2-3 garlic cloves, smashed
8-10 whole peppercorns
Enough water to cover the bones
Soup:
2 quarts of chicken stock
2-3 lb cooked shredded chicken (you could use chicken you used to make the stock, rotisserie, leftovers)
1 carrot, diced
1/2-1 small onion, finely diced
1-2 stalks celery, diced
4-6 sprigs dill, finely chopped
2-4 sprigs parsley, finely chopped
Matzo Balls:
1 1/4 cup matzo meal
2 1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp granulated garlic
5 large eggs, 2 whole, 3 separated
1/4 cup melted chicken schmaltz or vegetable oil
1/4 cup minced onion
1/2 tsp dill, dry or finely chopped fresh

Instructions

Chicken Stock:

Pre-heat the oven (YES, the oven) to 350 degrees

Add the chicken bones, onion, and carrot to a large sheet pan

Roast for an hour

Transfer the ingredients from the sheet pan to a large stock pot (I used a 12 quart pot) along with the rest of the ingredients

Bring to a boil, then reduce to a low simmer (lowest setting on your stove)

After about 30 minutes, skim any scum from the top with a spoon and repeat every 10-15 minutes for the first hour

In the second hour, check on the half hour for any add'l scum

Let it continue to simmer for at least 4 hrs, 6-8 hours is even better. (add some hot water if the bones aren't submerged)

Strain the stock to another pot, let cool, and put in the fridge overnight

Carefully scrape the schmaltz (chicken fat) from the top (consider saving this, it's a DELICIOUS fat to cook with)

Transfer to containers and put in the fridge or freezer. But for this recipe, put the pot back on the stove and bring to a simmer

Soup:

Bring the chicken stock to a simmer, add the vegetables, and herbs

Start making the matzo balls, see below

Simmer about 30 minutes

Add the matzo balls to the soup

Simmer an additional 25-30 minutes depending on the size of the matzo balls you made (make sure they are cooked through)

Add the shredded chicken and simmer another 3-5 minutes

Serve and enjoy!

Matzo Balls:

In a large bowl, combine the matzo meal, salt, baking powder, baking soda, and granulated garlic

In another bowl, whisk the 2 whole eggs and 3 egg yolks along with the chicken fat, onion, and dill

In yet another bowl, whisk the 3 egg whites with an electric mixer until you get stiff peaks

Stir the chicken fat mixture in with the dry ingredients, mix to combine

Gently fold in the egg whites thoroughly - no streaks

Cover the mixture with plastic wrap and refrigerate at least 20 minutes (you can make these ahead of time)

Prepare a baking sheet with non-stick cooking spray

Remove the matzo ball mix from the refrigerator

Using an small scooper, scoop out enough mixture for about a 1" ball (they puff up, so be careful how big you make them)

Repeat the scooping process until you have used all the mixture

October 14, 2023 By Patrick Dulmage

Chicken

Deviled Chicken

On the menu tonight, Deviled Chicken!

I was intrigued when I first read the title of this recipe. I kept thinking deviled eggs and there are some similarities, but it’s definitely its own thing. As you can imagine, with deviled in the name, it has some spice to it. Funny enough, I’ve made plenty of deviled eggs, but they don’t really have any heat to them. Maybe I’ve been doing it wrong all these years.

SO, the similarities with the deviled eggs include the Dijon mustard and paprika and those are the things I love about this dish. The chicken is marinated in a Dijon mustard mixture, a spicy mixture, coated with seasoned breadcrumbs (also with some spice) and Parmesan cheese, and then baked.

The next time you are making a chicken dish and want something a little different than your usual – try Deviled Chicken!

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Deviled Chicken

(No Ratings Yet)

Deviled Chicken

Ingredients

2.5 - 3 lbs Chicken thighs (bone-in, no skin)
1 cup Dijon mustard
2 Tbsp butter
2-3 garlic cloves, minced
1/4 cup chives, chopped
1/2 - 1 tsp cayenne pepper (make as hot or mild as you choose, 1/2 tsp cayenne wasn't very spicy at all to me)
1 1/2 cups panko
3/4 cup grated Parmesan cheese
2 tsp paprika
Kosher salt and pepper to taste

Instructions

Pre-heat oven to 375 degrees

Add the butter and minced garlic to a large microwave-safe bowl and heat for about a minute

When the butter is completely melted, stir in the Dijon mustard and cayenne pepper

Coat the chicken with the Dijon mixture and set aside (let it marinade in this mixture up to 24 hrs if you want to make ahead)

In a baking dish, combine the Panko, finely grated Parmesan cheese, paprika, and chives, mix to combine

Roll the chicken pieces in the Panko mixture, fully coat and place on a baking sheet

Bake the chicken for about 50-60 minutes (internal temp should be about 160-165 degrees and the breading should be slightly browned)

Serve with the side(s) of your choice

Notes

You can make this as spicy or mild as you choose

October 8, 2023 By Patrick Dulmage

Chicken

Chicken Thighs with White Wine Butter Sauce

I’m always looking for a new way to use chicken thighs. I came across a recipe where the chicken thighs were done in a cast iron skillet and then served with a white wine butter sauce. It sounded fantastic and it IS!

I don’t usually take the time to make a sauce, but I’m SO glad took the time on this dish. The lemony, buttery sauce makes the dish so rich, but not heavy. The lemon zest and juice give it a nice bright flavor. By the way, this sauce would go FANTASTIC on fish.

The next time you make chicken thighs, I HIGHLY encourage you to try my Chicken Thighs with White Wine Butter Sauce.

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Chicken Thighs with White Wine Butter Sauce

(No Ratings Yet)

By Patrick Dulmage – Serves: 4

Chicken Thighs with White Wine Butter Sauce

Ingredients

4-8 Chicken Thighs (preferably bone-in and skin-on)
Kosher Salt
Freshly Ground Black Pepper
1/3 Cup champagne vinegar
1/3 Cup dry white wine
2 shallots, finely chopped
1/2 lemon, zested and juiced (get the lemon zest before slicing the lemon in half)
2-3 bay leaves
1/2 cup heavy cream
1/2 pound (two sticks) butter, cubed
1/4 cup chopped chives

Instructions

Preheat the oven to 450 degrees.

Pat the chicken dry, season with salt and pepper

Heat a cast-iron skillet over medium-high heat

Add the chicken thighs, skin-side down (don't over crowd the pan, work in batches if you need to)

Cook until the skin is golden brown, about 12 minutes

Turn off the heat

Carefully wipe out the fat from the pan, leaving about a tablespoon

Transfer the skillet to the oven for about 10 minutes

Take the skillet out, flip the chicken, and return to the oven for another 8-10 minutes

Make sure the chicken is fully cooked with a thermometer

In a sauce pan, add the vinegar, wine, shallots, lemon zest, lemon juice, and bay leaves

Bring to a simmer over medium heat and reduce to a wet paste

Add the heavy cream and reduce by half

Reduce the heat and remove the bay leaves

Add a few chunks of butter and whisk until melted

Continue adding butter and whisking until it is all incorporated

The sauce should be creamy at this point

Be careful not to let the sauce get too hot or it will break

Season the sauce with salt and pepper and taste

Serve either in the cast iron skillet or plated - either way, sauce on the bottom, then chicken, sprinkle with chives

May 7, 2023 By patrickdulmage

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