Poultry Essentials Easy Chicken Veggies Recipes

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.

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.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix all the rub ingredients together in a bowl, and reserve.
• 4. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 5. Chef's Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
• 6. Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
• 7. Freeze the backbone for making a good stock.
• 8. Turn the chicken over, spread open, and push down until you hear a snap.
• 9. Chef's Note: Both sides of the chicken should be lying nice and flat.
• 10. Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
• 11. Cut the potatoes and carrots into 1/2-inch (1.3cm) slices. Lay the veggies in the rimmed baking sheet.
• 12. Chef's Note: I am using some carrots from my Winter greenhouse, but if you are using regular carrots, cut them to the same thickness as the potatoes.
• 13. Lay the chicken, skin side up onto the veggies, and press down. Pat the chicken dry with paper towels, and evenly sprinkle the rub on the chicken.
• 14. Place in the preheated oven, and allow to bake until the breast reads 150f (65c) on an instant-read thermometer, about 35 to 45 minutes.
• 15. PLATE/PRESENT
• 16. Serve with the veggies, and maybe some nice crusty bread. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
• The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
• If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
• Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
• Gather your ingredients (mise en place).
• Whisk the marinade ingredients together in a bowl.
• Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 - 3 hours.
• I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
• Place a rack in the upper position and preheat the oven to 380f/195c.
• Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
• Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
• Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 - 40 minutes.
• To get the chicken skin even crisper, turn on the broiler function 1 - 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
• PLATE/PRESENT
• Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.