Poultry Essentials Pan Fried Chicken Wtomatoes Recipes

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

Steps:

• Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
• Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
• While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
• In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
• Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
• In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
• To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
• Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
• Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

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.

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.

Steps:

• PREP/PREPARE
• If you do a lot of frying, then a good thermometer is a good thing to have. If, however, you do not own one, no worries. Here are three ways that you can accurately check the temperature of hot oil. WOOD When the oil has preheated, dip the handle of a wooden spoon or a toothpick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it's not hot enough. BREAD Drop a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365f (185c). POPCORN Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop as the oil reaches between 350f - 360f (177c - 182c).
• DO NOT OVERCROWD FRIED FOOD No matter what temperature you begin with, overcrowding will result in an intense temperature drop, and oily food. Unless you own an industrial strength fryer, fry in small batches for optimum results.
• BE CAREFUL Hot oil causes a lot of tragic accidents in the kitchen. Make sure that the burner you are using for the pan is study, keep small children away, and keep pot handles swung into the stove, and not hanging over side, where they can be knocked into by passing guests, or pulled down by a small child. Finally, have a plan in place for dealing with an accidental oil fire. Baking soda will put out a small fire. If the fire is in the pan, put the lid on the pan to deprive it of oxygen; but not a glass lid, because it might shatter. A small dry chemical extinguisher works on larger fires, but that would be a last resort, because it will contaminate your kitchen. It goes without saying that putting water on a grease fire will not work...
• Gather your Ingredients (mise en place).
• Mix all the marinade ingredients together.
• Debone, and cut the chicken into bite-sized pieces.
• Chef's Note: I am using a combination of thighs and breasts. For the thighs, I decided to leave the skin on, but removed it from the breasts.
• Add the chicken to the marinade (I am using a Ziploc bag), and place in the fridge for 24 hours.
• Chef's Note: Every once and awhile, when you have your head stuck in the fridge, looking for something to snack on, grab the bag, and give it a squeeze.
• Fill a saucepan or pot with about 3 inches (8cm) of oil, and bring up to 325f (165c).
• Add the potato starch, salt and pepper to a large bowl.
• Add a layer or two of paper towels to a baking sheet.
• Roll each piece in the starch mixture, and then place on the baking sheet.
• Add the chicken (3 - 4 pieces at a time) to the hot oil.
• Chef's Note: When you add the chicken to the hot oil, the temp will go down, so you will need to adjust the flame to keep the oil at temperature. Do not let it drop below 300f (150c).
• When the chicken begins to brown, remove and place on the paper towels (about 3 - 4 minutes), and then repeat for the remainder of the chicken.
• When all the chicken is cooked, turn the heat on the oil up to 350f (175c).
• Return the chicken to the hot oil (3 - 4 pieces at a time), until it turns a deep golden brown, about 60 - 90 seconds.
• Chef's Note: This second frying will make the crust extra crispy.
• PLATE/PRESENT
• This chicken can be served hot, or at room temperature. I like to serve it with a side of rice, a drizzle of fresh clover honey, and a few lemon wedges. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

Steps:

• PREP/PREPARE
• To make this recipe, you will need a pan with a lid, capable of holding all of the ingredients.
• Chicken Stock, Wine, or Beer You have three choices for one of the ingredients in the base: Chicken Stock: You do not have any wine, or maybe you do not drink. Adding the additional stock, will give the base a very neutral, pleasing flavor. Wine: Adding wine brightens up the base and imparts a piquant taste. Beer: The inclusion of beer gives the base an almost earthy flavor, that goes quite well with the mix of tomatoes and spices. FYI: If you are going for the beer, do not use a dark one; use something lite. I plucked a Modelo Especial out of the walk-in and it worked great... Especially since I got to drink what was left.
• How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into "why" you want to do it, just simply "how" you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That would be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken... Time for a tall cold one. I went a step further and cut thru the breastbone giving me to halves. I used one for this recipe and vacuumed sealed and froze the other half for a future project. FYI: Spatchcocking is also referred to as butterflying.
• Gather your ingredients (mise en place).
• Prep your veggies and reserve.
• Combine the base ingredients in a bowl and reserve.
• Add the butter and oil to a high-sided pan and allow the butter to melt.
• Sprinkle the chicken with a generous amount of salt and pepper.
• Place into the pan, skin-side-down.
• Allow to cook until the skin crisps, about 6 - 8 minutes. Flip over and cook for an additional 6 - 8 minutes. Then remove from the pan and reserve.
• The chicken does not need to be cooked. We just did this to develop some additional levels of flavor.
• While the chicken is crisping, play about with the spices and add them to the base.
• Turn the heat down to medium low, add the veggies and sauté until they begin to soften, but not brown, 6 - 8 minutes should do the trick.
• Add the base to the pan and stir to combine.
• Add the chicken, skin-side-up, to the pan and scoop some of the sauce on top.
• Slowly simmer, covered, for about 20 minutes. Then remove the lid and continue to simmer until an instant-read thermometer inserted into the thickest part of the thigh reads 160f (71c), about an additional 15 - 20 minutes.
• If the sauce begins to get too dry, and additional chicken stock as needed. I wound up adding a few extra tablespoons.
• Tent and allow to rest for 5 - 8 minutes. During this time "carryover" cooking will raise the internal temperature to a "poultry safe" 165f (74c).
• PLATE/PRESENT
• Present whole and carve it at the table or cut it up. Up to you. Enjoy.
• Keep the faith, and keep cooking.