Sticky Honey-Soy Chicken

I make a lot of chicken in this house. It’s better for our bodies and the only beef The Hubs likes is steak. Pork I’m still working on (it’s usually too dry and over cooked). I can and will start incluing more fish. overall, though, that leaves us with chicken. Chicken several times a week can get sooo boring. How do you mix it up, making it interesting? By constantly being on the lookout for something different, even if it’s a little tweek here or there. While this chicken is similar to many other chicken recipes, especially using soy, this one has a secret ingredient. It’s hidden right there in the name, honey. In this instance, I used the honey at the end, to add a sort of glaze. This locked in the flavors and added a very nice, sweet finish. Served over rice, a pretty perfect meal.

Ingredients:

2 Lbs boneless, skinless chicken thighs
1 cup low sodium soy sauce
1 Tbs fresh grated ginger (I use Gourmet Garden’s Ginger Paste)
2 cloves minced garlic (Pre-minced can save a few minutes in prep time)
Kosher salt and fresh ground black pepper
2 Tbs olive oil
2 Tbs butter
1/2 cup honey

Preparation:

Mix together soy sauce, ginger, and garlic. Add chicken to a gallon zip-lock bag, pour in sauce. Allow to marinade from 30 minutes up to 2 hours.

Remove chicken from marinade, season with salt and pepper. In a sauce pan, over medium-high heat, melt butter in olive oil. Grill chicken on medium-high heat for about 10 minutes each side. The last 2-3 minutes each side, brush with honey butter mixture.

Serve with sticky rice topped with teriyaki sauce (recipe to follow).

Wine Pairing Suggestions:

Gewürztraminer
Grüner Veltliner
Riesling

Serves 4

Total time: 40 minutes

  *Derived  from Tyler Florence at Cooking.com

Chicken with Mushroom and Baby Heirloom Tomato Gravy

Here it is, only a couple of days into cooler weather, and what am I doing? Reaching for the comfort food meals! This one has it all.  Chicken that is basically fried. The warm, comfort feelings mushrooms and oregano bring to the mix. next you’ve got heirloom tomatoes. well their teeny, tiny cousins, no bigger than a grape. All of this perched on top of a buttery mound of mashed potatoes. The only thing that would have made this better was if I would have had the time to make my buttery cornbread. As it stand, this meal isn’t really during the week cooking. Can’t say that I’m sorry, though.

Ingredients:

4 bone and skin on chicken thighs
3 Tbs plus 2 tsp all purpose flour
2 Tbs olive oil
1/2 cup chopped onion (to save time, pick up a pre-chopped bag either in the produce or freezer section)
1 Tbs minced garlic (pre-minced in a jar isn’t as good as fresh, but does shave a few minutes off the time)
1 1/2 cups thinly sliced baby bella mushrooms
1 1/2 cup thinly sliced button mushrooms
1 tsp dried oregano
Kosher salt and fresh-ground pepper to taste
1 cup low-sodium chicken broth
1 cup halved grape heirloom tomatoes (picked up these beauties at the farmers market!)

Preparation:

Add 3 tablespoons flour, salt, and pepper to a gallon zip-lock bag.  Add chicken thighs, one at a time. Close bag and shake to coat. Heat a large cast iron skillet over medium-high heat. To another burner, place a large nonstick pan and heat to medium low.  To cast iron, add olive oil. Once heated, cook chicken a total of 9 minutes, turning every 3 minutes.  Remove to nonstick pan and cover. Keep turning every 3-5 minutes while rest of meal comes together.

To cast iron skillet, add onion and garlic; sauté until onion is lightly browned.  Add mushrooms and oregano, sautéing until mushrooms release moisture and darken. Sprinkle with 2 teaspoons flour, stirring constantly. add broth, bring to a boil.Reducing heat, simmer 1  minute. Remove mushroom mixture to serving platter. Top with chicken and tent loosely to keep warm. To nonstick pan, add heirloom tomatoes and sauté until softened. Gently spoon over chicken and serve with mashed potatoes.

Wine Pairing Suggestions:

Burgundy, white
Chardonnay
Merlot
Pinot Noir

Serves 4

Total time: 1 hour

 *Original Serves 4 Recipe


Crispy Chicken Bites

You know how sometimes in life you just happen upon something and it turns out to be so amazing you are STILL talking about it?  Like the “Cowie” that I bought for my niece when she was two.  Cowie is a stuffed Precious Moments cow that I bought on the clearance table outside of a Hallmark store. I know I didn’t pay over $5 for him (if even that), and I had no idea the impact Cowie was going to have on Alyssa.  Lys immediately started carting Cowie everywhere with her.  I can’t tell you how many times my sister had to turn the car around because Lys had forgotten Cowie somewhere.  How Cowie was in Lys’s backpack through each and everyday as she navigated elementary and junior high school.  Well, Lys is now in high school.  I don’t think Cowie is still tucked away in her backpack, and I know that’s because my sister cannot repair Cowie anymore.  He’s too thread bear and been repaired too many times before.  So, Cowie rests at home now, waiting for the moment Lys will get home and hold him in her hand again. This recipe, admittedly somewhat less dramatic, is like that amazing purchase you make and can’t get over.  When I found this recipe, I read it, I rolled it around in my mind.  Thinking of ways to make it mine. This dinner was THE dinner of the week, if not the month!

Ingredients:

For the Sauce:

3 cloves garlic
1/3 cup honey
2 Tbs soy sauce (I always opt for low sodium)
2 Tbs barbecue sauce (check out Sweet Baby Ray’s Original)
1 tsp fish sauce
1 tsp white wine vinegar
1/2 cup water

For the Chicken:

1 lb boneless / skinless chicken thighs, cut into bite size pieces
1/2 cup flour
3 eggs
1/2 cup panko
Oil for frying

Preparation:

To make the Sauce:

Add all sauce ingredients to a small saucepan and bring to a boil.  Reduce heat and simmer until sauce starts to thicken. Set aside until the chicken is done.

To make the Chicken:

Add flour to a gallon Ziploc bag.  In a small, shallow dish (I usually use a Tupperware type dish), whisk eggs together.  In a second gallon Ziploc bag, add the panko.  To bread chicken, first add several pieces to the flour.  Shake your money-maker for all it’s worth!  Then dip the chicken in whisked eggs.  Finally, add chicken to panko Ziploc bag and again, shake it.

Add oil to a large, nonstick frying pan. Heat to medium high. Cook chicken in batches for 6-8 minutes or until golden and crispy. Chicken should be cooked through.

To Assemble:

Add cooked chicken back to pan and pour sauce over, coating chicken thoroughly.  Serve over rice and enjoy!

Wine Pairing Suggestions:

Albariño
Chenin Blanc
Fume Blanc
Pinot Gris / Pinot Grigio
Sauvignon Blanc

Serves 4 small portions. For lunch tomorrow, double the chicken and adjust everything else

Total time:  About an hour and half

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*Derived from Nora Rušev

Apricot Chicken

Say good-bye to take out!  This is a super delicious and extremely easy chicken recipe that you can count on being ready in less time than it takes to get take out. This was a hit with the fam (and you know if it’s not, it won’t show up here)!  Even D, who I struggle to make lunches for because she doesn’t like sandwiches, said, “I want THIS for lunch tomorrow!”  I’m seriously considering keeping it on hand for just that reason. ¡Buen Provecho!

Ingredients:

3 tsp sesame oil
4 Tbs BBQ Sauce (such as Sweet Baby Ray’s)
1½ Tbs soy sauce (I always opt for the low sodium version)
1½ Tbs honey
1 lb boneless, skinless chicken thighs (can use breast meat, too)
½ cup apricot jam
½ cup orange juice

Preparation:

In a medium sized bowl, whisk together sesame oil, BBQ sauce, soy sauce, and honey.  Add chicken chunks, cover and marinade for at least 30 minutes but up to overnight.

Heat large pan to medium high.  Remove chicken from marinade with tongs or a slotted spoon (don’t throw away the marinade) and brown.

Add the apricot jam and orange juice to the marinade.  Add to chicken and bring to a boil.  Cover and reduce heat to medium low.  Simmer for about 8 minutes or until the sauce has thickened and the chicken is done.  Serve over warm steamed rice.

Wine Pairing Suggestions:

Chenin Blanc
Riesling
White Zinfandel

Serves 4

Prep time: 10 minutes  Marinading & cooking time: 40 minutes

Apricot Chicken

Apricot Chicken

*Derived from Nora Rušev

Go To Chicken

We all have a “go to” recipe.  It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much.  This chicken is so incredibly easy, so incredibly tasty.  I’m sure you’ll add it to your “go to” list as well.  PS – This is not healthy my friends, just a warning.

Ingredients:

2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)

Preparation:

Preheat oven to 450°.  Line baking sheet with aluminum foil.

Melt butter in a saucepan.  Add lemon juice, salt, garlic, and Worcestershire sauce and stir.  Set aside.

With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets.  Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.

Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes.  For more color, turn on the broiler for a couple of minutes.  Remove when golden brown.  Serve immediately with rice or potatoes.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinot Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves 4 – 6

Total time:  40 minutes

Go To Chicken

Go To Chicken

*Derived from Ree Drummond’s Spicy Roasted Chicken Legs

Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

I came across this recipe on Eating Well.  My first thought, “Who does not like chicken wrapped in prosciutto.”  Just so we’re clear:  Wrapped.  In.  Prosciutto.  This is taking chicken thighs, which have about a million ways to be  yum, and wrapping them in prosciutto.  That’s like taking bacon and wrapping . . .  well, ANYTHING.  But saltier and tastier.  Then you’ve got the mushrooms.  Mushrooms and sauce are amazing.  And yes, of course, I made mashed potatoes.  While this dish came together in at least 45 minutes, but more like an hour, as opposed to the 35 minute “total time” suggestion from Eating Well, it was still amazing.  The hubs even commented that he didn’t realize he was coming home to a 5 Star Meal.  Today is Veterans Day, and I’m a Veteran, of course you’re getting a 5 Star meal!

Ingredients:

4 boneless, skinless thighs
1/2 tsp freshly ground pepper
4 thin slices prosciutto (If you are not familiar with prosciutto, accept that it will quickly become the higher-power of your bacon God)
4 tsp olive oil – divided (use extra-virgin if you’d like)
1 large shallot, halved and thinly sliced
1 Tbs finely chopped fresh oregano plus 1 tps, divided (ok, I don’t always have time to mess with fresh herbs, especially with the wonderful freeze-dried options, such as those available by Lighthouse)
8 oz sliced cremini mushrooms (I used 10 oz pre-sliced because that’s how it came and I’m not tossing out 2 oz of pre-sliced mushrooms)
1/2 cup Marsala or dry sherry (the best advice I can offer here, if you aren’t willing to drink it, don’t cook with it.  Look in the wine section of your grocery store.  Avoid “cooking” anything wines .  Cooking wines tend to be higher in sodium and less flavorful.)
1 cup reduced-sodium chicken broth (you want to go with a nice ‘meaty’ broth here.  There are so many that as you pour they look watered down.  My tip, if they look watered down, they are, and that will translate to your dish.My personal favorite is Pacific Foods – Organic)
2 tsp cornstarch

Preparation:

Sprinkle chicken thighs with 1/4 tsp pepper and wrap each thigh with a slice of prosciutto.

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat.  Add chicken and cook, turning once, until browned on both sides and cooked through, 4 – 5 minutes per side.  Transfer to a plate; wrap with foil to keep warm.

Reduce heat to medium and add remaining 2 tsp oil, shallot, and 1 tbs oregano to pan.  Cook, stirring, until shallots are beginning to brown (about 1 – 2 minutes).  Add mushrooms and cook, stirring until browned (4 – 6 minutes).  Add Marsala (sherry will work here, too) and cook about 2 minutes.

In a separate small bowl, whisk broth, cornstarch, and the remaining 1/4 tsp pepper in a small bowl or measuring cup.  Add to pan, stirring.  Return to simmer and cook, stirring constantly, until sauce is thickened (about 4 minutes)

Wine Pairing Suggestions:

Chardonnay
Gamay
Merlot
Pinot Noir
Viognier

Serves 4

Total time: About an hour

Proscuitto-Wrapped Chicken with Mushroom Marsala Sauce

Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

 *Derived from Eating Well

Chicken minus the Vesuvio

This was supposed to to be a traditional chicken Vesuvio, except I was missing, well, the Vesuvio. Or, the red-skinned potatoes and artichoke hearts. ” so I attempted to make do without.  And boy, did I make do.  This got a thumbs-up from my R Jr., foodie.  And it was literally a thumbs-up because he had a mouthful of food.  Does it really get better than that?  I think not. I’m going to go ahead and add in the ingredients that I didn’t have, since it’s from Giada De Laurentiis, I think I’m safe 🙂  Everything with a * I did not have / did not do.

Ingredients:

3 Tbs olive oil
4 skin on & bone in chicken thighs
Kosher salt and freshly ground black pepper to taste
1½ lb small red-skinned potatoes, halved (I did not have this)
4 large garlic cloves, minced
1 medium onion, chopped
¾ cup dry white wine (ok, everyone MUST keep this on hand)
¾ cup chicken broth
1½ tsp dried oregano
1 tsp dried thyme
8 0z frozen artichoke hearts, thawed (I did not have this)
2 Tbs unsalted butter

Preparation:

Preheat oven to 450° F.

Heat olive oil in a large oven proof pot on high heat.  Sprinkle chicken with salt and pepper.  Working in 2 batches, cook chicken in pot until golden brown on all aides, about 10 minutes.  Transfer chicken to a bowl.  Carefully add the garlic and onions to the pot and cook until softened.  *Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes.  Add the wine and stir to scrape up any brown bits on the bottom of the pot.  Add the broth, oregano, and thyme.  Return the chicken to the pot.  Bring to a boil over medium-high heat.

Once a boil is reached, cover the pot and bake until chicken is cooked through, about 20 – 25 minutes.  Remove pot and transfer chicken to platter.  *Arrange potatoes around chicken.

*Add artichoke hearts to sauce in pot. cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes.  Turn heat to low.  Stir in butter.  Add artichokes to chicken and potatoes, pour sauce over dish and serve.

Wine Pairing Suggestion:

Beaujolais
Chardonnay
Pinot Noir
Sangiovese
Syrah

Serves 6

Total time: About an hour

Chicken minus Vesuvio

Chicken minus Vesuvio

Derived from: Giada De Laurentiis