POULTRY ESSENTIALS: EASY CHICKEN & VEGGIES
Here is an easy/peasy recipe to throw together in under 30 minutes. It uses minimal ingredients that you probably have lurking about in your pantry and fridge. It has a subtle nicely balanced flavor that compliments the veggies and does not overpower the chicken. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. In my opinion, all you need here are some frozen veggies. I am using some broccoli, peas, carrots and onions. Take them out of the freezer and allow to thaw before using,
- 3. Gather your ingredients (mise en place).
- 4. Mix all of the Sauce ingredients together, and reserve.
- 5. Add the oil to a pan over medium heat.
- 6. When the oil begins to shimmer, add the chicken, and cook until almost cooked through, about 3 - 4 minutes, then add the sauce.
- 7. Continue to cook for an additional minute or two, until the sauce thickens.
- 8. Add the defrosted veggies, and cook until warmed through, about 2 - 3 minutes.
- 9. PLATE/PRESENT
- 10. Serve over rice while nice and warm. Enjoy.
- 11. Keep the faith, and keep cooking.
POULTRY ESSENTIALS CREAMY GARLIC CHICKEN W/VEGGIES
This is a fairly easy recipe to assemble, and you can have it on the table in about 30 minutes. The flavors of the sauce mixed in with the garlic, give this recipe a rich depth of flavor that makes people think it has been simmering for hours. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 23
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Cut up the chicken into bite size pieces.
- Add 1 tablespoon of oil to a skillet over medium heat, and then add the chicken.
- Cook until the chicken is cooked though, and no longer pink, about 6 - 8 minutes.
- Chef's Note: While the chicken is cooking, sprinkle with a bit of salt and pepper.
- Remove the chicken from the pan, and reserve.
- Add the remaining tablespoon of butter and oil to the pan.
- When the foaming subsides, add the chopped onion.
- Cook until the onions begin to soften, about 4 - 5 minutes.
- Add the garlic, and cook until fragrant, about 60 seconds.
- Add the mushrooms, and cook until they begin to soften, about 6 - 8 minutes.
- Chef's Tip: If you wish, you can add the mushroom in with the onion, and cook them at the same time. That shaves about 8 minutes off the recipe time.
- In a small bowl, whisk the cream and chicken stock together with the flour, and add to the pan.
- Chef's Note: If you want to make this dish with a few less calories, you could try substituting the cream, with half & half, or even regular milk. You could even try a can of coconut milk.
- Allow to simmer until the sauce begins to thicken, about 3 - 4 minutes.
- Add the chicken to the pan; along with the peas, carrots, and the final spices.
- Allow to simmer until the chicken is warmed through, and the carrots begin to soften, about 7 - 8 minutes.
- Chef's Note: Do a final tasting for proper seasoning.
- PLATE/PRESENT
- Serve over rice with some crusty bread, and possibly a side salad. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: OVEN-BAKED BONE-IN BREASTS
An easy/peasy way to bake a bone-in, skin-on chicken breast, and at the time and temperature we are using, you can toss in just about any veggies, and have a tasty meal with a minimum of fuss. The three folks that I have with me (in forced confinement), have different ideas on what they want... One wants sweet potatoes, another broccoli, and finally russet taters. Well this recipe will just about accommodate any requests... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Place a rack in the middle position and preheat the oven to 425f (220c).
- Brush the chicken breast with the oil.
- Sprinkle on the spices.
- Place on a parchment-lined baking sheet, and add any veggies, if using.
- Brush the veggies, if using, with a bit of olive oil, and place into the preheated oven.
- Bake until the skin is golden brown, and the internal temperature of the breast reaches 165, about 40 - 45 minutes.
- PLATE/PRESENT
- Serve while nice and warm with your chosen sides. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: PAN-FRIED CHICKEN W/TOMATOES
Put this together last night, using items I had on hand. Easy/Peasy to make, and you can have it on the table in about 30 quick minutes. Tastes divine, and you can vary the veggies to what you have on hand. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 21
Steps:
- PREP/PREPARE
- To make this recipe, you will need a skillet large enough to hold all of the ingredients.
- I think we all have a bunch of fresh and frozen veggies lurking about our kitchens... Use what you have on hand. Chicken is versatile on what veggies it pairs with, so have fun.
- Two of my lockdown houseguests wanted breading; two did not. So, in the photos you will see images of a pan with breaded chicken, and some shots without the breading. This was not done intentionally; my housekeeper's daughter was taking the photos and switched from pan-to-pan. FYI: If you are not going to use the breading, the only change to the recipe is to leave out the flour.
- Do not have any cherry or grape tomatoes, no worries, just cut up a regular large one. Do not have a regular large one... just use about 8 ounces of canned tomatoes.
- Gather your ingredients (mise en place).
- Sprinkle the chicken with some salt and pepper, then dust with the flour (if using).
- Add the oil to a large skillet over medium heat, and then toss in the chicken breasts.
- Cook, turning them over every three-to-four minutes, until the internal temperature reaches 160f (71c), about 12 - 15 minutes.
- The recommended temperature for chicken breasts is 165f (74c). Once they reach 160f (71c), and are removed from the pan, they will continue cooking, and the internal temp will raise an additional few degrees. By the time they go back in the pan, they will wind up at a fully cooked temp. FYI: The process of something continuing to cook after being removed from the heat is called, "carryover" cooking.
- Remove from the pan, and reserve.
- With the pan still at medium heat, add the tomatoes, cut side down, and the olives.
- If you chose to flour the chicken, you might need to add an additional tablespoon of oil to the pan... Flour absorbs oil.
- Cook until the tomatoes begin to soften, about 3 - 5 minutes, then add the garlic, and cook an additional minute.
- Add the wine, and simmer for 2 minutes; while scraping the bottom of the skillet for fonds.Add the chicken stock, mix to combine, and then add the chicken back to the skillet.
- Simmer for about 2 minutes.
- Add the veggies, and continue to simmer until they are cooked, about 2 - 3 minutes.
- Brighten it up with a bit of lemon juice, and taste for proper seasoning.
- PLATE/PRESENT
- Add the veggies to a plate, slice up the chicken and lay on top, and serve. Enjoy.
- Keep the faith, and keep cooking.
CHICKEN TATER BAKE
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. -Fran Allen, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 356 calories, Fat 21g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 844mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 18g protein.
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