Popular Recipes

6 boneless, skinless chicken breast halves (about 170g each), 6 tbsp. Dijon-style mustard, 1 tbsp. white wine or water, 3/4 tsp. salt, 1/4 tsp. freshly ground black pepper, Coating: 1 cup freshly grated Parmesan cheese, 1 cup fresh English muffin (or sandwich bread) crumbs, freshly ground black pepper, 4 tbsp. melted butter 

Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours. In a large, shallow dish, mix the cheese, breadcrumbs and pepper.  Drizzle the melted butter over the crumb mixture and toss until well combined. Heat the oven to 450 degrees F (230 C) and butter a baking sheet or rack.  Take a breast from the marinade with one hand (the "wet" hand). Don't wipe off the marinade.  Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (the "dry" hand), patting until both sides are thoroughly coated.  Place the breast on a buttered baking sheet or rack and repeat with the remaining breasts.  Roast the chicken until crisp, browned and cooked through, about 25 to 30 minutes. (Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees (200C) and add 5 minutes to the total cooking time............

1 packet Lilydale Chicken Thigh Fillets, diced into 3cm cubes

2 tablespoons plain flour

1 teaspoon paprika

1 onion, chopped

1/2 leek, white part only, chopped

200g field or Swiss brown mushrooms, chopped

1 tablespoon mixed herbs (thyme, sage, parsley, rosemary & chives)

60 ml white wine

3/4 cup pouring cream

1 cup chicken stock

2 sheets puff pastry, thawed

Sea salt and black pepper

1 egg, whisked with 2 tablespoons milk

1) Preheat oven to 180΄C.

2) Combine the chicken, flour, paprika, salt and pepper in a bag, close and shake so all of the flour and seasonings coat the chicken.

3) Heat oil in a large frying pan on high. Add the chicken and fry until browned. Remove and set aside.

4) Add onion and leek to the pan, stir until lightly browned, then remove from pan.

5) Add the mushrooms and herbs to the pan stir until softened, then remove from pan.

6) Add wine and cream to the pan and bring to boil. Cook for one minute or until reduced and beginning to thicken.

7) Return the chicken, onions, leeks and mushrooms to the cream. Add the stock, bring to the boil and cook over low heat for three minutes or until the chicken is cooked and the sauce has thickened. Allow to cool.

8) Spoon the chicken into four heat-proof ramekins or pie dishes. Cut the pastry into circles a little larger than the dishes. Brush the edges with some of the egg mixture and lay over the ramekins, pressing down the edges to ensure the seal is tight.

9) Brush the top of the pie with egg and bake for 15 minutes or until the pastry is golden brown.

1 tablespoon unsalted butter

4 cloves garlic, minced

2 carrots, diced

1 bulb celery root, peeled and finely diced

1 turnip, peeled and finely diced

1 rutabaga, peeled and finely diced

1 onion, finely diced

1 bulb fennel, finely diced

Kosher salt

4 cups white wine

1 tablespoon fennel seeds, toasted

4 sprigs fresh thyme

2 bay leaves

1 2 1/2-pound organic chicken

1 cup milk

1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)

2 tablespoons chopped fresh tarragon

1/2 teaspoon ground nutmeg

Freshly ground pepper

1 1/4 cups all-purpose flour

3 large eggs

1 tablespoon chopped fresh parsley.......................

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls................................

2 quarts water

8 skinless, boneless chicken breast halves

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 tablespoons dried parsley

1 tablespoon onion powder

5 cubes chicken bouillon

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (14.5 ounce) can whole peeled tomatoes

1 (10.75 ounce) can condensed tomato soup

3 tablespoons chili powder

1 (15 ounce) can whole kernel corn, drained

2 (16 ounce) cans chili beans, undrained

1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

2 pounds skinless, boneless chicken breast meat - cubed

1/2 tablespoon olive oil

1 tablespoon Italian seasoning

2 (28 ounce) cans whole peeled tomatoes

1 (16 ounce) can chili beans, drained and rinsed

1 (15 ounce) can kidney beans, drained and rinsed

1 (1.25 ounce) package chili seasoning mix

1 (4 ounce) can diced green chile peppers

1 onion, minced

3 cloves garlic, minced

1/2 cup water

Heat oil in a skillet over medium heat, and add the chicken and half of the Italian seasoning. Cook, stirring frequently, until chicken is cooked through and evenly browned.

Place the remaining Italian seasoning, tomatoes, chili beans, kidney beans, chili seasoning, chile peppers, onion, garlic, and water in a slow cooker. Stir in chicken and juices

Cover, and cook on High for 3 hours.................

Indian Chicken Recipes - Chicken Recipes

4 cups diced poached chicken, recipe follows

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

2 tablespoons finely chopped parsley

1 cup prepared or homemade mayonnaise

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds chicken breasts halves, on the bone and fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings ............