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Entries in Chicken (54)


Chicken Parm Meatballs

Chicken parm meatball 1

I really can't remember having homemade meatballs all too often growing up. Sure, we'd sometimes have meatballs with our spaghetti, but they were most likely from a bag in the freezer section of the grocery store. I think because of that, I never really gave homemade meatball recipes the time of day. Somewhere along the way, however, I gave one a try, and I was hooked! Since then, I've tried a few different kinds, pairing them with pasta, stuffing them into a hoagie roll, or just by themselves. When I came across this recipe, I loved that it took the flavors of one of my favorite dishes, chicken parm, and rolled them into one easy-to-eat package. These meatballs were delicious on top of a pile of spaghetti, and they were equally delicious the next day in sub form. 

1 1/4 pounds Ground Chicken
1/2 cup Breadcrumbs (I used Italian style)
2 tablespoons Chopped Onion
1 tablespoon Chopped Parsley
1/2 cup Parmesan Cheese
Salt and Pepper, to taste
1 Garlic Clove, minced
1 egg, whisked
Zest of 1/2 Lemon
3 tablespoons Olive Oil
1 tablespoon Spaghetti Sauce (I used the jarred sauce I was topping the pasta with)
12 slices Mozzarella Cheese (I used 3 square slices, which I quartered to make 12)

In a large bowl, using your hands, mix together the chicken, breadcrumbs, onion, parsley, parmesan cheese, salt, pepper, garlic, egg, and lemon zest. Shape the meat mixture into 12 balls (slightly larger than golf balls). Place the meatballs a few inches apart from one another on a foil lined baking sheet. In a small bowl, combine the oil with the spaghetti sauce. Brush the mixture on top of each meatball. Bake the meatballs at 400 degrees for 15 minutes. Once the meatballs have been cooked, place a piece of cheese on top of each one and put them under the broiler for 3-5 minutes, or until the cheese is golden brown and melted. Serve the meatballs on top of pasta, in a hoagie roll, or by themselves with additional sauce. 

SOURCE: Daydream Kitchen


Pear, Blue Cheese, & Walnut Salad with Maple Syrup Vinaigrette

Maple syrup salad

Happy New Year! I decided to start things off on the right foot today by making a healthy salad for dinner. Think of this meal as a "detox" if you will, especially after Joel tried to kill us both with the amount of butter he used in our dinner last night! Don't worry though, once the healthy, fresh-start vibe of the new year wears off, we'll share those, and plenty of other butter-filled recipes, with you!

For the Salad:
Greens of your choosing
1 Pear, sliced
Handful of Walnuts, toasted
Crumbled Blue Cheese
Grilled Chicken Breast, sliced

For the Dressing:
4 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1 tablespoon + 1 teaspoon Maple Syrup
1/2 teaspoon Dijon Mustard
Pinch of Salt

Mix all ingredients in a jar with a lid and shake to combine.  

SOURCE: Drizzle and Dip


Momofuku Chicken and Egg

We fell in love with this dish when Melissa ordered it at Momofuku Noodle Bar in Toronto. The simple combination of rice, chicken, pickled cucumbers and soft-poached eggs fits together to make a perfectly balanced dish. Paired with a light beer, it's simply amazing. It looks intimidating, but once each part is completed, it comes together quickly. You can also prepare the chicken, and poach the eggs days ahead of time, for a quick and easy meal.

The recipe is from the Momofuku cookbook, but I had help with adaption from the wonderful blog Momofukufor2.


8 cups lukewarm water
1 cup plus 1 tablespoon sugar
1 cup plus 1 teaspoon kosher salt
4 boneless chicken legs
2 strips smoky bacon, preferably from a Deli Counter
3-5 cups of grapeseed oil
2 Kirby cucumbers
4 cups cooked Short-Grain Rice
4 Slow-Poached Eggs (directions below) or regular poached eggs
1/2 cup sliced scallions (greens and whites)

Combine the water, 1 cup of the sugar, and 1 cup of the salt in a large container with a lid or a plastic freezer bag large enough to accommodate the brine and chicken and stir until the salt and sugar have dissolved. Add the chicken, cover or seal, and refrigerate for at least 1 hour, no more than 6.

Remove the chicken from the brine and discard the brine.

Heat the oven to 180 degrees F.

Pack the chicken legs snugly into a pot or other oven-safe vessel-the shape doesn't matter so much, but the less extra space there is, the less fat will be required to submerge the chicken. Tuck the bacon in with it. Heat the grapeseed oil until warm and liquefied and pour it over the chicken to cover. Put the chicken in the oven and cook for 50 minutes. Remove the pot from the oven and cool to room temperature.

Put the chicken in the refrigerator to thoroughly chill it in the fat. The chicken can be prepared through this step a week or more in advance.

When you're ready to serve the dish, heat the chicken confit in its pot, in a low oven (around 200 degrees F) or on the stovetop just until the oil liquefies.

While you're waiting, make a quick cucumber pickle: Slice the cucumbers into coins a little less than ⅛ inch thick. Toss with the remaining 1 tablespoon sugar and 1 teaspoon salt in a small bowl and allow to sit until ready to use.

Remove the chicken from the oil with a slotted spoon and put it on a cutting board or large plate; set the pot aside. Heat a 12-inch skillet over medium-high heat for a minute or two, until the pan is hot (hold your hand over the center of the pan-it should feel hot from an inch or so away). Add the chicken legs skin side down (use two pans if too crowded), and brown them deeply, 3 to 4 minutes, on the skin side only, using a bacon press or a small heavy skillet to weigh them down while cooking. Transfer the browned legs to a cutting board.

Portion the rice among four deep soup bowls. Use the back of a spoon to create a shallow divot in the middle of each bowl of rice and slide an egg into it. Divide the cucumber pickles among the bowls, nestling them together into a little mound. Slice the chicken legs into 1/2-inch-thick slices, and fan one sliced chicken leg around the egg in each bowl. Sprinkle with the scallions and serve.

Slow Poached Eggs

Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat.

Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be highest. If you've got a cake rack or a steamer rack, use it. If not, improvise: a doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you've got lying around. Be resourceful.

Use an instant-read thermometer to monitor the temperature in the pot-if it's too hot, add cold water or an ice cube. Once the water is between 140 degrees and 145 degrees F, add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed.

You can use the eggs immediately or store them in the refrigerator for up to 24 hours. (If you're planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping-hot tap water for 1 minute before using.

To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's destined for.


Ad Hoc's Chicken Potpie

We're big fans of Thomas Keller. One of the country's world's most respected chefs, famous from his restaurants The French Laundry, Per Se, and Bouchon, but still restless, he decided to open Ad Hoc, a temporary-restaurant-turned-permanent, which focuses on a single daily menu featuring dishes inspired by his working-class upbringing.

Being a huge potpie fan, as soon as I saw this recipe in the Ad Hoc At Home cookbook, I knew I was going to make it. I will warn you however, that although this is the most delicious potpie you'll ever make, it takes dedication, requiring about two hours of active cook time, as well as some inactive cook time. This is a recipe best left for the weekend, when you can give it the proper attention, although I imagine it could be assembled beforehand to be thrown into the oven on a weeknight.

Pie Crust
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

1 cup 1/2-inch pieces red-skinned potatoes
1 1/4 cups 1/2-inch pieces carrots (cut on the diagonal)
12 white pearl onions
3 bay leaves
3 thyme sprigs
24 black peppercorns
1 1/4 cups 1/2-inch pieces of celery (cut on the diagonal)
2 cups shredded cooked chicken

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk 1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped thyme
Pinch of cayenne

1 egg, beaten

Pie Crust Directions
Combine the flour and salt in a large bowl, then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating and pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup of the water over the top and, using a fork, mix the dough until it just holds together when pinched; add the remaining tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated.

Divide the dough in half, with one piece slightly larger that the other (the larger piece will be for the bottom crust). Shape each half into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or for up to a day (if the dough does not rest, it will shrink as it bakes).

If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly dust the top of the larger disk of dough with flour and roll it out to a 13-14 inch round, about 1/8 inch thick. Roll outward from the center, rotating the dough frequently and adding a little flour to the work surface or dough as needed to prevent sticking. Fold the dough in half and transfer to a 9 to 10 inch pie plate, gently easing the dough into the corners and up the sides.

Roll out the second piece of dough in the same manner, to a 12 inch round, about 1/8 inch thick. Place on parchment-lined baking sheet. Refrigerate both doughs.

Makes one 9 to 10 inch double crust pie.

Pot Pie Directions
Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan. Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.

Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes. Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the béchamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the béchamel doesn't burn.

Position the oven racks in the lower third and center of the oven and preheat the oven to 375 degrees F.

Strain the béchamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.

Remove both doughs from the refrigerator.

Scatter the vegetables and chicken into the pie shell. Pour the béchamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.

Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminum foil. Transfer to a cooling rack and let rest for 10 minutes


Grilled Chicken Breasts with Spicy Coconut Sauce

Grilled chicken with spicy coconut sauce

Every so often, Joel buys ebook versions of cookbooks for the iPad. He has gotten a slow cooker book, a Pioneer Woman book, a Mark Bittman book, and now this one, The New Portuguese Table by David Leite. I'm not entirely familiar with Portuguese cuisine, but as I flipped through the book, I noticed that many of the dishes are simple and don't require fancy ingredients that I wouldn't normally buy. I immediately set out to make this chicken dish. While all of the components were delicious, my favorite part of this recipe was the coconut marinade for the chicken. I tried it (before putting the chicken into it) and was amazing! To continue the coconut theme, we served this chicken over coconut rice (rice made with coconut milk instead of water). Aside from the time the chicken took sitting in the fridge marinating, this dish came together very quickly, and could easily be adapted to serve a crowd. 

For the Chicken:
1 small Yellow Onion, chopped
4 Garlic Cloves
3-inch thumb of Fresh Ginger, peeled
1 cup Coconut Milk
2 tablespoons Lemon Juice
2 1/2 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Crushed Red Pepper Flake, plus more for serving
4 Boneless, Skinless Chicken Breast Halves

Put the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor and buzz until smooth. Drop the chicken into a large resealable freezer bag, pour in the marinade, and toss to coat. Place the bag in a shallow dish and marinate in the fridge for at least 4 hours, or preferably overnight, turning several times. Remove the chicken from the fridge about 30 minutes before ready to cook.  Preheat a gas grill to high. Lower the heat to medium and lightly brush the grill rack with oil. Remove the chicken from the marinade and grill until well marked and cooked through, about 5-6 minutes per side. 

For the Coconut Sauce:
2 tablespoons Olive Oil
1/2 small Yellow Onion, minced
1 teaspoon Grated Lemon Zest
1-inch thumb Fresh Ginger, peeled and grated
1 teaspoon Crushed Red Pepper Flake
2 teaspoons Double-Concentrate Tomato Paste (I just used regular)
3 Garlic Cloves, minced
1 can (13.5 ounces) Coconut Milk
1/4 cup Heavy Cream
Salt and Pepper

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until golden brown, about 7 minutes. Reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, about 8-10 minutes. Toss in the garlic and cook for 1 more minute. Pour in the coconut milk and cream and bring to a boil, then turn the heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.

For Serving:
Dollop cooked rice onto a plate, top with chicken breast, and spoon the sauce over the top. Sprinkle with chives and additional red pepper flake as garnish, if desired.  

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