Cheechako Chicken Recipes

Steps:

• In a large fry pan (I use a dutch oven), melt butter over medium heat.
• Add chicken and cook about 6 minutes or until brown on both sides.
• You want some good golden color here, so no skimping.
• Remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment.
• In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
• Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
• Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
• Bring to a boil and return chicken to pan, just nestle it in there.
• Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
• To serve, spoon onion mixture over or to the side of each piece.
• NOTE-I usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time.
• I usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.

Steps:

• Place the chicken breasts in a frying pan with the vinegar, white wine or water and bring to the boil.
• Lower the heat to a very gentle simmer and cook for 25 minutes until the chicken is done.
• Meanwhile, to start the salad, heat the grill to the highest setting and grill the whole red peppers until they are blistered and blackened all over.
• Remove from the heat, place in a bowl and cover with food wrap. Leave to stand for 10 minutes to make the skins easier to remove.
• When the chicken is cooked, remove it from the pan and set aside to cool on paper towels.
• Peel the black skins from the peppers, discard the core and seeds and cut the flesh into strips. Combine in a salad bowl with the cucumber, salad leaves and parsley leaves.
• In a small mixing bowl, combine all the ingredients for the sauce. Cube the cooled chicken and stir in to the sauce. Arrange the salad on serving plates and top with the dressed chicken and serve.
• Note: You may want to add a dash of Balsamic vineger to the sauce if you find it too tart.