Orange Glazed Chicken Breasts


Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
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Chicken Cacciatore


Chicken Cacciatore
Serves 6
3 1/2 pounds bone-in chicken parts
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice
4 garlic cloves, sliced
2 tablespoons finely chopped rosemary
1/3 cup red wine vinegar
1. Wash the chicken and drain in a colander. Season the chicken liberally with the salt and pepper.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy.
3. Brown the chicken in the skillet, turning frequently. Sprinkle the garlic and rosemary over the chicken, and pour the vinegar into the pan. Bring to a boil, allowing some of the vinegar to evaporate.
4. Cover the skillet, and cook the chicken over medium low heat for 15 minutes.
5. Turn the chicken in the sauce, and cook another 10 minutes, uncovered, turning frequently. Serve the chicken warm or at room temperature.
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Spicy Orange Chicken


Spicy Orange Chicken
Serves 4 to 6
For the Chicken:
4 chicken breasts, skin and bones removed
2 tablespoons cornstarch
1/4 soy sauce
1/4 cup fresh orange juice
Few drops Sriracha
1. Cut the chicken into small pieces, or thin strips for stir-fry. Put the chicken into a zip-lock bag.
2. In a small bowl, whisk together the remaining ingredients, and pour over the chicken in the bag. Seal the bag and refrigerate for at least 1 hour, or up to 6 hours.
3. Remove the chicken from the marinade, and discard the marinade before proceeding.
For Assembly and the Sauce:
2 tablespoons vegetable oil
1 teaspoon grated ginger
2 garlic cloves, minced
Grated zest of 1 orange
1/4 cup orange juice
2 tablespoons soy sauce
1/2 teaspoons sriracha (or more to taste)
1 tablespoon rice vinegar
2 teaspoons brown sugar
1. Heat the oil in a large skillet, or wok. Add the ginger, garlic and zest, and swirl in the pan for 30 seconds, until fragrant.
2. Add the chicken to the pan, and stir-fry until the chicken is browned.
3. In a small bowl, whisk together the orange juice, soy sauce, sriracha, vinegar and sugar, and add to the pan, bringing to a boil.
4. Simmer for 5 minutes, until the chicken is cooked through. Serve over rice.
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Asian Chicken Soup with Bok Choy


Asian Chicken Soup with Bok Choy
Serves 6
2 tablespoons vegetable oil
2 teaspoons grated fresh ginger
3 garlic cloves, minced
2 chicken breasts, skin and bones removed, cut into fine dice
3 medium carrots, finely diced
1 head bok choy, tough stems removed, and cut into fine ribbons
8 cups chicken broth
4 cups cooked linguine, or other flat noodle
2 tablespoons soy sauce
1 tablespoon toasted sesame oil for garnish
2 scallions, finely chopped for garnish
Toasted sesame seeds for garnish
1. In a Dutch oven, heat the oil, and swirl the ginger and garlic until fragrant.
2. Add the chicken and saute for 2 to 3 minutes, until the chicken is white all over.
3. Add the carrots and bok choy, and saute until the bok choy begins to wilt.
4. Add the chicken broth, bring to a boil, and simmer for 20 to 30 minutes.
5. Add the linguine and soy sauce, simmer another 5 minutes, and serve garnished with sesame oil, scallions, and sesame seeds.
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Lemongrass Chicken – Featured Recipe


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Lemongrass Chicken
Featured from: Adventures in Delicious
Ingredients
1 whole roasting chicken
2 teaspoons sea salt
Black pepper
1 stalk lemongrass, white portion, bruised and finely chopped (see video)
2 teaspoons minced ginger
1 clove minced garlic
2 tablespoons butter
2 tablespoons coconut oil
1 cinnamon stick
2 whole star anise
1 handful cilantro with stems attached
Zest of ½ kaffir lime
Zest of 1 Buddha’s hand or 2 meyer lemons
2 kaffir lime leaves
6 slices of ginger
1 stalk lemongrass, the white portion, bruised (see video)
8 cloves garlic with skin left on
1 Thai chili pepper or 1 teaspoon red or green curry paste (or both if you like extra spice!)
1 can coconut milk
Chopped cilantro, to garnish
Chopped Thai basil, to garnish
Preparation
In a small bowl make a paste of the sea salt, black pepper, 1 teaspoon minced lemongrass, the minced ginger, 1 clove minced garlic, and 1 tablespoon of the coconut oil. Set aside.
Rinse and thoroughly dry your chicken. Gently run your fingers under the skin of the chicken breasts and rub some of the paste mixture under the skin of the chicken. Next carefully make a small cut in each thigh and rub paste under the skin of the chicken legs and thighs as well. Set the bird aside.
When ready to cook the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the coconut oil. Place the chicken in the pot and brown it on all sides using a pair of tongs to turn the chicken, this should take about 5 to 10 minutes. Once browned remove the chicken from the pan and place it on a plate, pour off most of the fat in the pot.
Place the chicken back into the pot breast side up and add to the pot the cinnamon stick, star anise, cilantro, citrus zest, ginger, bruised lemongrass, garlic, thai chili and or curry paste and coconut milk. Cook covered for one hour, basting every 20 minutes. After an hour has past remove the lid and cook uncovered for 30 additional minutes. The chicken is done when its temperature reaches 165°F and the meat is tender and easily falling off the bones.
Remove the chicken from the pot and set aside to carve. If you like you can serve the sauce atop the chicken as is or you can strain the sauce from the solids in the pan. Place the sauce in a sauce pan and slightly reduce to thicken over medium high heat.
I like to serve this with rice and wilted bok choy seasoned with toasted sesame oil, soy sauce and red pepper flakes.
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Lemon Dill Chicken


Lemon Dill Chicken
Serves 6
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper
1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet, and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream, and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.
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Sauteed Chicken Breasts with Lemon and Parsley


Sautéed Chicken Breasts with Lemon and Parsley
Serves 6
1 tablespoon extra-virgin olive oil
4 tablespoons butter
6 chicken breast halves, skin and bones removed
Salt and black pepper
Juice of 1 lemon
1/4 cup finely chopped Italian parsley
1 lemon, thinly sliced for garnish
1. Over medium high heat, melt 3 tablespoons butter, and the oil, in a large skillet over medium high heat. Cook the chicken seasoning with salt and pepper.
2. Add the lemon juice to the skillet, and bring to a boil. Scrape up any browned bits in the bottom of the pan.
3. Add the chopped parsley and the remaining tablespoon of butter, stir rapidly for 4 or 5 seconds, then turn the heat down to low and turn the fillets in the pan juices 2 or 3 times, then transfer, together with the juices, to a warm platter. Garnish with the thin slices of lemon and serve at once.
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