CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE

Posted in Poultry by sallybr

This is very rich with heavy cream, but if you don’t mind splurging a bit for a special meal, totally worth it. Boneless chicken breasts can dry up easily but in this method they stay moist and tender.

CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE
(adapted from epicurious)

1 Tbsp. all-purpose flour
¾ tsp kosher salt, divided
1 + ½ tsp. ground turmeric, divided
2 skinless, boneless chicken breasts
2 Tbsp. extra-virgin olive oil, divided
2 medium shallots, thinly sliced
Herbes de Provence, to taste
1 cup heavy cream
2 Tbsp. whole grain mustard
1 Tbsp. honey
1 tsp. freshly ground pepper

Heat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp salt and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts all over with flour mixture.

Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook the shallots sprinkled with Herbes de Provence until soft and fragrant. Add the heavy cream, turmeric, mustard, honey, black pepper and the remaining salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.

Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through, 20–25 minutes.Remove skillet from oven (HANDLE WILL BE HOT!) and transfer chicken to a cutting board. Let rest 5 minutes, then slice against the grain ¼” thick. Return chicken to sauce, place back on the stove for a couple of minutes just to warm up the slices in the sauce. Serve right away.

ENJOY!

to print the recipe, click here

Comments: Normally I do not make recipes with so much cream and saturated fat, so this was a departure from the way we eat. It was delicious indeed! I was afraid the heavy cream would dry out too much during baking, uncovered, but it was not the case. Keep an eye on it, add a little water if it is getting burned. I love turmeric… And PLEASE be sure to remember the handle will be hot. I did not, and paid a painful price. Enough said.

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12Feb2025

WHITE CHICKEN, A CANTONESE CLASSIC

Posted in Poultry by sallybr

I’ve been intrigued by this recipe for a long time. It is supposed to produce a very tender, perfectly cooked chicken, although the skin component will suffer. You will not get a crispy brown skin. In fact, most people used to the regular roast chicken will prefer to discard the skin and focus exclusively on the meat. One very reputable source – Saveur magazine – gave instructions that shocked me. They claimed that simmering the whole chicken for 10 to 12 minutes would be enough. Not in my universe. I adapted that recipe using other sources and share with you my version. To be fully honest with you, I loved the breast meat, but for my personal taste, the legs could have been more tender. I removed the meat and used it later in a Mexican style concoction. With additional cooking and a few extra spices, it was much better.

CANTONESE-STYLE WHITE CHICKEN
(adapted from several sources)

3½- to 4-pound chicken, giblets discarded
6 quarts of water
1 Tablespoon kosher salt
1 tablespoon fennel seeds
5 whole cloves
2 star anise pods
1 piece of ginger (about 2 inches long), smashed lightly
1/2 cup sherry

for the sauce:
1/4 cup of the poaching liquid
3 tablespoons soy sauce
2 tablespoons grapeseed or other neutral oil
finely grated fresh ginger to taste
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon granulated sugar

cilantro leaves to serve with (optional)

Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes. Mix all the ingredients (water, spices and sherry) in a large pot that will be able to hold the whole chicken, covered in water. Bring to a boil. When the water boils, gently lower the whole chicken and make sure it is fully covered. If needed, add a plate on top to keep it submerged. Cook the chicken at gentle simmer, breast side up for 35 minutes. Turn off the heat, leave the chicken inside without touching it for another 30 minutes.

Transfer the chicken to a cutting board and let it sit while you prepare the sauce, whisking all ingredients together. Carve the chicken, discarding the skin. Serve over rice or cabbage, sprinkled with cilantro leaves, if so desired.

ENJOY!

to print the recipe, click here

Comments: The breast meat turned out perfect, exactly how I hoped it to be. Moist, tender, the sauce to drizzle over it is a must. Otherwise, I think it could be a bit too bland. The chicken skin was highly appreciated by our four-legged friends, so it was not wasted. In fact, they are lobbying to have this recipe in our regular rotation. Two paws enthusiastically up. When you add it all up, it is a six-paw-up recipe!

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21Jan2025

CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI

Posted in Poultry by sallybr

In case this interests anyone, it is a Whole-30 recipe, meaning that all the items forbidden from that diet are absent. No gluten, no legumes, no soy, no cornstarch. But it was super tasty and felt light and satisfying at the same time. I don’t follow any particular nutritional system but tend to explore alternatives especially if they reduce carbs and saturated fat. This recipe will definitely go in our rotation, don’t let the Whole30 label scare you away.

CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI
(from The Bewitching Kitchen)

Whole 30 Friendly

1.25 pounds chicken breast tenders, cut in bite size pieces
2 tablespoons olive oil, divided
salt and pepper to taste
1 shallot, minced
1 head broccoli, chopped into small florets
8 oz can sliced water chestnuts, drained
1 cup cashews (I used raw, slightly roasted in a 350F oven)
red pepper flakes to taste

For the sauce
1/4 cup coconut aminos
1/4 cup chicken broth or water
1 tablespoon fresh ginger, peeled finely minced
2 teaspoons sesame oil
2 teaspoons arrowroot powder
Squeeze of lemon juice to finish

Add 1 tablespoon of oil in a large skillet over medium high heat. When hot, add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until browned and just cooked through. Remove to a plate. To the same pan add the additional tablespoon of oil and then the broccoli, water chestnuts and shallot. Season very lightly with salt and pepper and cook, stirring often, until the veggies have softened a bit.

Make the sauce by whisingk all the ingredients together in a bowl and set aside.

When the veggies are almost ready, add the chicken back to the pan and then add the sauce. Cook for a few minutes until the sauce has thickened. Add the cashews, and squeeze some lemon juice right before serving.

ENJOY!

to print the recipe, click here

Comments: Coconut aminos is the traditional ingredient used in place of soy sauce in Whole 30. It has a milder flavor and I believe it is less salty also. This recipe was a breeze to put together, and went quite well with our favorite rice (definitely NOT Whole 30 friendly), my quick and easy tahdig (recipe here).

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27Oct2024

MUERTOS RANCHEROS

Posted in Poultry by sallybr

The moment I stumbled on this amazing blog – Ghoulatheart.com – I knew I had to make something from it right away. The recipe for Muertos Rancheros called my name really loud, as I had the right pan for it and the timing could not be more perfect: the week before Halloween! I made a tomato-free version, so if you want a more authentic version, check her blog post.

MUERTOS RANCHEROS
(inspired by Ghoulatheart.com)

Mock tomato sauce:
1 jar of roasted red bell pepper (12 ounce)
8 ounces mushrooms
1 tablespoon balsamic vinegar
salt to taste

2 tablespoons olive oil
1 shallot, finely minced
1 celery stalk, diced
1 pound ground turkey
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1 can black beans
cilantro leaves to taste
chicken stock to adjust consistency

jumbo eggs, whites and yolks separated
olive oil spray

garnish (optional)
flour tortillas cut in ghost shapes
olive oil spray

Heat oven to 350F.

Cut flour tortilla in ghosts shapes of varied sizes. Spray olive oil on both sides and bake until golden. Reserve for garnish.

Make the bell pepper sauce by running all ingredients in a food processor until super smooth. Reserve.

Heat the olive oil on a large skillet, add the celery and shallots, season lightly with salt. Sautee until fragrant. Add the ground turkey, salt, chili, cumin, and cook until the turkey is almost cooked through. Add 1 cup of the red bell pepper sauce, cook gently in low heat for 10 minutes, with the lid on. Add the black beans, cilantro, and a little chicken stock to loosen the sauce and make it a good environment to place the eggs over. Cover the pan and keep it at a simmer.

Make the eggs. Spray the skull pan with olive oil, add the egg white of the JUMBO egg, season lightly with salt. Cook in the oven for 4 minutes. Remove the pan, add the egg yolks, one per cavity. Put back in the oven and cook for 3 to 4 minutes more. Remove the pan from the oven, go over the edges of the eggs with a plastic knife or spatula to make sure it is loose enough to slip off the pan. Place a parchment paper and a baking sheet on top of the pan (careful, it is HOT), invert it. Eggs should slip off easily. Carefully place them with a silicone spatula over the sauce, with the heat turned off. You might need to add more chicken stock depending on how dry the sauce looks. Serve immediately decorated with tortilla ghosts.

ENJOY!

to print the recipe, click here

Comments: If you ever need to adapt a recipe that calls for tomato sauce due to food sensitivities, I recommend you try this red bell pepper version. I saw it online in a discussion forum and was intrigued. We really like it a lot. It is of course a huge departure from the ranchero sauce, but I hope the Ranchero Police won’t come after me. Cooking the eggs in the pan can be tricky, I had a big mess on my first try, I did not use spray, I rubbed olive oil in the cavities and that was clearly not effective. Some readers of her blog recommended adding the yolk to the sauce and just cooking the whites in the pan, but I found it harder to invert the egg whites only as the volume is very shallow. I think what works best is add the eggs to the sauce with the heat OFF, and let the yolks just cook in the residual heat. You might want to practice with one egg in your oven and see how it goes. Nudge the egg gently with a plastic spatula before inverting on the parchment paper.

Such a fun meal for scary times! The tortilla ghosts I saw on FoodTV The Kitchen show, and thought it was a good way to add something else to this meal. Poor little ghost was a little scared, knowing his end – another end – was near!

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14Sep2024

GOCHUJANG GRILLED CHICKEN THIGHS

Posted in Poultry by sallybr

One of my favorite condiments, gochujang, that gorgeous bright red Korean paste that adds a ton of flavor when it joins any party… Brown food is not exactly photogenic, so don’t let the looks deceive you, these were delicious, and quite easy to prepare.

GOCHUJANG GRILLED CHICKEN THIGHS
(from The Bewitching Kitchen)

6 to 8 chicken thighs, boneless, skinless
For marinade:
1/4 cup gochujang
1/4 cup soy sauce
1 tablespoon brown sugar
Juice of 1/2 lime
1/2 tsp salt
1/2 tsp ground black pepper

Combine all the ingredients for the marinade in a small bowl.

In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the pieces are well coated. Marinade in the fridge for a couple of hours if you have the time, if not, 30 minutes will do.

Grill the chicken thighs 5 to 7 minutes per side, until fully cooked. Remove the pieces to a serving platter, cover with aluminum foil and allow to rest for 10 minutes before slicing.

ENJOY!

to print the recipe, click here

Comments: In that particular evening, I grilled half of the pieces of chicken using this marinade and half using a simpler concoction (olive oil, lemon juice, salt and pepper), which is Phil’s favorite. We were both very happy with our meals, for my taste the gochujang marinade is near perfect, spicy but not too much, super flavorful.