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Chicken

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!

Pan Roasted Chicken with Summer Vegetables

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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

1

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

2

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

3

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.

4

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

5

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

6

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

7

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

8

Remove the chicken and put on a large plate

9

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

10

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

11

Reduce to about two tablespoons, about 2 minutes

12

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

13

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

14

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

15

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)

16

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

17

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

18

Taste and season with salt and pepper if needed

19

Pour over the vegetables

20

Sprinkle the entire dish with the torn basil if using

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.

Chicken Enchiladas with Homemade Green Enchilada Sauce

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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

1

Prepare the Enchilada Sauce:

2

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

3

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

4

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

5

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

6

Preheat the oven to 350 degrees

7

Prepare the Enchilada Mixture:

8

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

9

Gently mix to combine

10

Put it all together:

11

Preheat a medium pan over med-high heat

12

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

13

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

14

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

15

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

16

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

17

Repeat until all the tortillas have been filled and rolled

18

Spoon the enchilada sauce over each tortilla

19

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

20

Put in the oven for 30 minutes

21

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

22

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

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.

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

1

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

2

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

3

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

4

Put the chicken on the grill, skin side down

5

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

6

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

7

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

8

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

9

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

10

Serve right away and enjoy!

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!

Mexican Chicken and Rice Casserole

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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

1

Pre-heat oven to 375 degrees

2

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

3

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

4

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

5

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

6

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

7

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

8

Bake for another 15-20 minutes, uncovered

9

Garnish with the chopped cilantro

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.

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

1

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

2

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

3

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

4

When ready to cook -

5

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

6

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

7

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.

8

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

9

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

10

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

11

Repeat until all the chicken is coated

12

Refrigerate again for at least 20-30 minutes

13

When ready to fry

14

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

15

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

16

Pre-heat your oven to 350 degrees

17

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

18

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

19

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)

20

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

21

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.

22

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

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!

Homemade Chicken Soup with Matzo Balls

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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

1

Chicken Stock:

2

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

3

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

4

Roast for an hour

5

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

6

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

7

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

8

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

9

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)

10

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

11

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

12

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

13

Soup:

14

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

15

Start making the matzo balls, see below

16

Simmer about 30 minutes

17

Add the matzo balls to the soup

18

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

19

Add the shredded chicken and simmer another 3-5 minutes

20

Serve and enjoy!

21

Matzo Balls:

22

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

23

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

24

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

25

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

26

Gently fold in the egg whites thoroughly - no streaks

27

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

28

Prepare a baking sheet with non-stick cooking spray

29

Remove the matzo ball mix from the refrigerator

30

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

31

Repeat the scooping process until you have used all the mixture

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!

Deviled Chicken

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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

1

Pre-heat oven to 375 degrees

2

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

3

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

4

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)

5

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

6

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

7

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

8

Serve with the side(s) of your choice

Notes

You can make this as spicy or mild as you choose

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.

Chicken Thighs with White Wine Butter Sauce

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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

1

Preheat the oven to 450 degrees.

2

Pat the chicken dry, season with salt and pepper

3

Heat a cast-iron skillet over medium-high heat

4

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

5

Cook until the skin is golden brown, about 12 minutes

6

Turn off the heat

7

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

8

Transfer the skillet to the oven for about 10 minutes

9

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

10

Make sure the chicken is fully cooked with a thermometer

11

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

12

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

13

Add the heavy cream and reduce by half

14

Reduce the heat and remove the bay leaves

15

Add a few chunks of butter and whisk until melted

16

Continue adding butter and whisking until it is all incorporated

17

The sauce should be creamy at this point

18

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

19

Season the sauce with salt and pepper and taste

20

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

Chicken

Chicken Tikka Masala Over Basmati Rice

If I have Indian food, this is usually my go-to. I LOVE chicken tikka masala. This is the first time I’ve made it, not counting the times I’ve used a jarred tikka masala sauce.

Admittedly, this isn’t the easiest dish to make. It takes time to make the marinade and then the time to actually let the meat marinate. Then, you need to make the sauce. IT IS WORTH IT!

I hope the next time you are craving some Indian food or just want to try something new, I hope you’ll make my version of Chicken Tikka Masala.

Chicken Tikka Masala Over Basmati Rice

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Indian
By Patrick Dulmage Serves: 8

Chicken Tikka Masala Over Basmati Rice

Ingredients

  • Marinade:
  • 1 1/4 cup Greek Yogurt
  • 1 Tbsp grated ginger
  • 4 tsp Kosher salt
  • 1 tsp garam masala
  • 1 tsp freshly ground black pepper
  • 1/2 - tsp tumeric
  • 4 cloves garlic, grated or finely chopped
  • 2 1/2 - 3 lbs Chicken Thighs, boneless and skinless
  • Sauce:
  • 4 Tbsp ghee
  • 1 Vidalia onion, sliced
  • 2 Serrano chilies (seeded and stemmed if you want it slightly more mild)
  • Kosher salt, about a teaspoon
  • 1 tsp ginger, freshly grated
  • 4 cloves garlic, finely chopped
  • 2 tsp dried fenugreek leaves
  • 2 tsp garam masala
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Hungarian paparika
  • One 28 oz can whole peeled tomatoes
  • 1/4 cup heavy cream
  • Chopped cilantro for garnish
  • 1-2 cups cooked Basmati Rice (I won't judge if you use the packaged microwave rice)
  • Naan for serving

Instructions

1

For the Marinade:

2

Whisk the yogurt, ginger, salt, red chili powder, garam masala, pepper, turmeric, and garlic in a large bowl.

3

Add the chicken and mix to fully coat all the chicken

4

Squeeze out the air and seal in a large freezer bag

5

Refrigerate for at least 4 hours, overnight is best.

6

For the Sauce:

7

Add the ghee to a large Dutch oven over medium heat

8

Add the onions, Serrano, salt

9

Cook until the onions begin to caramelize

10

Move the onions to one side, making room to add the fenugreek, garam masala, chili powder, and paparika

11

Stir the spices for about a minute, until fragrant

12

Add the tomatoes, break them up as needed and bring to a boil

13

Reduce the heat to a simmer and cook until reduced by half (you'll want to stir occassionally) - about 30 minutes

14

Turn off the heat

15

Let the sauce cool for 5-10 minutes then transfer to a blender. (don't fill the blender more than half way)

16

Remove the center cap of the blender, cover the lid with a clean dish towel, and pulse until smooth

17

Add 1/4 cup heavy cream and puree until creamy

18

Pour back into the pot and bring to a simmer

19

Taste and season with salt and pepper as needed

20

Pre-heat your broiler to high

21

Arrange the chicken on a foil-lined baking sheet

22

Broil until the chicken starts to brown, about 5-7 min per side (it won't be fully cooked at this point)

23

Remove from the broiler and let cool

24

Cut the chicken into bite-sized pieces

25

Add the chicken to the simmering sauce and cook until until the chicken finishes cooking, about 10-12 minutes

26

Serve over rice and garnish with the cilantro

27

Serve the naan on the side and enjoy!

Notes

My instructions say to marinade the chicken, broil, cut in to pieces, and put in the sauce to simmer. An alternate method would be skip the marinade completely. Cut the chicken in bite sized pieces, season with salt, pepper and the seasonings used in the marinade, and sear the chicken in a pan. Set it aside and make the sauce. I use this method when I hadn't planned ahead and marinated the chicken overnight.

Casserole/ Chicken

Classic Chicken Pot Pie

On the menu tonight, Chicken Pot Pie!

This is, hands down, my best version of Chicken Pot Pie. Many versions I’ve see and eaten use only chicken breast. My version uses a combination of chicken breast and thighs. I also took a big shortcut by using rotisserie chicken. As soon as I got it home, I took the chicken off the bone and then cubed it. I took another shortcut with the crust, I used the prepared version in the refrigerator aisle. Taking these two shortcuts makes the dish come together MUCH quicker. Quicker means you are more likely to make it.

There are quite a few spices, not too much though, in this version and I think they are what makes it so darn tasty. I hope the next time you are trying to figure out what to make for dinner, that you try this version of Chicken Pot Pie.

Classic Chicken Pot Pie

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By Patrick Dulmage Serves: 12
Prep Time: 20 minutes Cooking Time: 25-30 minutes Total Time: 50 minutes

Classic Chicken Pot Pie

Ingredients

  • 1 lb cooked chicken, breast and thighs (rotisserie chicken is perfect)
  • 1 cup diced Vidalia onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/2 stick butter (I used salted butter)
  • 2 cloves garlic, crushed
  • 1 cup chicken broth
  • 1 - 1 1/2 cups half-and-half
  • 1/2 teaspoon Kosher salt
  • 1-2 Tbsp flour
  • 1 tsp sage
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp grounds allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup peas (optional)
  • Store-bought pie crust
  • 1 egg beaten, and 2-3 Tbsp water

Instructions

1

Pre-heat the oven to 425 degrees

2

Pre-heat pot over medium high heat

3

Add the butter, onion, celery, and carrot to a heavy pot and cook until soft - about 5 minutes

4

Add the garlic, cook an additional 2 minutes

5

Stir in the flour and cook until it thickens

6

Reduce the heat to low, add the broth, half-and-half, the spices - cook until thickened (if it gets too thick, add some chicken broth), cut the heat

7

Add the chicken and the peas (if using them), stir to combine

8

Add the mixture to the baking dish. Pie tin, 9x9 baking dish, or ramekins - your choice

9

Roll out the pie crust, top the mixture, and trim the crust to fit

10

Brush the crust with the egg wash and bake for 25-30 minutes or until pie crust is golden brown

11

When done, remove from the oven and let rest about 5 minutes before serving

Notes

Puff pastry would be fantastic instead of pie crust