Chicken | Good Dinner Mrs Mellen

Category: Chicken
- Ina Garten’s Chicken Marbella
  
  Posted at 5:19 pm by Good Dinner Mrs Mellen
  
  Mar 9th
  Ina Garten’s Chicken Marbella
  
  I’m a big fan of Ina Garten collecting all her cookbooks. I opened her new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, a Christmas present from my husband Chris, eager to try her variation of Chicken Marbella. When the Silver Palate cookbook was all the rage I made Chicken Marbella and wasn’t very impressed. So I approached Ina’s reinvention with trepidation planing on being disappointed. I made the dish and served it for a family Sunday dinner. Much to my surprise and delight we throughly enjoyed Ina’s Chicken Marbella. I found the flavor more intense than the Silver Palate recipe created by the addition of more prunes, olives, garlic, caper juice and less sugar. I will definitely make this recipe again.
  - 1/2 cup good olive oil
  - 1/2 cup good red wine vinegar
  - 1 1/2 cups large pitted prunes, such as Sunsweet
  - 1 cup large green olives, pitted, such as Cerignola (see tip)
  - 1/2 cup capers, including the juices (3 1/2 ounces)
  - 6 bay leaves
  - 1 1/2 heads of garlic, cloves separated, peeled, and minced (see tip)
  - 1/4 cup dried oregano
  - Kosher salt and freshly ground black pepper
  - 2 (4-pound) chickens, backs removed and cut in 8 pieces
  - 1/2 cup light brown sugar, lightly packed
  - 1 cup dry white wine, such as Pinot Grigio
  INSTRUCTIONS
  - Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
    Preheat the oven to 350°F.
    
    Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
  RECIPE NOTES
  
  Pro tip: You can’t buy good-quality pitted green olives. I buy whole olives and pit them with a cherry pitter.
  
  Pro tip: To peel a lot of garlic quickly, separate the cloves and blanch them in boiling water for 15 to 30 seconds, depending on the size of the cloves — the peel slips right off.
  
  Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publisher
  
  Enjoy!
  
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  Posted in Chicken, dinner, entertaining, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken Marbella, Ina Garten, sunday dinner
- TUSCAN CHICKEN WINGS
  
  Posted at 5:41 am by Good Dinner Mrs Mellen
  
  Feb 25th
  TUSCAN CHICKEN WINGS
  
  I love my Phillips Air Fryer. Chicken wings made in the air fryer are crispy on outside while remaining moist inside. And the wings are healthily since they are not fried. My recipe calls for crushed red pepper which gives the wing a little kick. If you don’t want the heat you can eliminate the crushed red pepper from the recipe without impacting the flavor.
  
  2 pounds chicken drumettes or party wings
  
  juice of 1/2 lemon, about 1/4 cup
  
  2 tablespoon olive oil
  
  2 cloves of garlic, peeled and smashed
  
  1 tablespoon dried oregano
  
  2 springs fresh rosemary, stripped and roughly chopped
  
  1 teaspoon crushed red pepper*
  
  2 teaspoons sea salt
  
  In a large bowl, mix together the lemon juice, olive oil, garlic, oregano, rosemary, pepper and salt. Add chicken wings and toss to coat. Marinate in the refrigerator for an hour or over night.
  
  Drain and put chicken in basket of Phillips air fryer. Cook on 375 F for 20 minutes or until browned.
  
  *If you want less spice use 1/2 teaspoon crushed red red pepper.
  
  Enjoy!
  
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  Posted in Chicken, Easy recipes, Good Dinner Mrs Mellen, Healthy | Tagged chicken wings, Easy recipe, Philips Air Fryer, quick
- Slow Cooked Chicken Casserole
  
  Posted at 1:36 pm by Good Dinner Mrs Mellen
  
  Sep 27th
  SLOW COOKED CHICKEN CASSEROLE
  
  September is here and fall is in the air in New England. Morning are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low over and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone melting in your mouth!
  
  6 pounds mixed chicken pieces, breasts, legs and thighs.
  
  2 tablespoon olive oil
  
  1 large onion chopped
  
  4 cloves garlic minced
  
  8 ounces sliced mushrooms
  
  1 tablespoon minced rosemary
  
  1 tablespoon minced thyme
  
  1 teaspoon kosher salt
  
  1/2 teaspoon fresh ground pepper
  
  1 cup dry white wine
  
  2 tablespoon flour
  
  Pre heat over to 275 F. Heat oil in pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le Creuset from France. Expensive yet so worth the price as they cook food beautifully and last forever. Cook onion in pan until translucent. Add garlic; cook for a few minutes then add mushrooms stirring until juices evaporate. Add rosemary, thyme, salt and pepper combine for a minute before adding wine. Bring to boil then simmer adding flour mixing to thicken the sauce. Poor over chicken in dutch over and slow cook for two and a half hours.
  
  You can make this ahead the day before and warm up to eat.
  
  Serve with rice or butter noodles.
  
  Enjoy!
  
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  Posted in Casserole, Chicken, Easy recipes, family meals, Food, Hearty Meal, Main Dish, Main Meal, slow cooker, Weeknight dinner | Tagged chicken. casserole, Easy recipes, family meal, le creuset, Mushrooms
- Chicken, Mushroom and Wine Casserole
  
  Posted at 1:18 pm by Good Dinner Mrs Mellen
  
  May 20th
  Chicken, Mushroom and Wine Casserole
  
  I love make ahead meals that can be easily heated to have a home cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying as you dip crusty fresh bread into the wine sauce.
  
  3 pounds split chicken breast
  
  salt and pepper
  
  2 tablespoons olive oil
  
  8 ounce slice mushrooms
  
  1 leek, thinly slice, white part only
  
  1 shallot, chopped
  
  2 cloves, chopped
  
  1 cup wine
  
  2 cup chicken broth
  
  2 sprigs fresh parsley, chopped
  
  1 dry bay leaf, crushed
  
  2 springs fresh thyme, finely chopped
  
  Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan add mushrooms, leeks, shallot and garlic. Cook for 5minutes while stirring or until all the juices are gone. Add wine, chicken broth, parsley, bay leaf and thyme. Remove casserole from stove and place in over baking for 30 minutes. Garnish with more thyme.
  
  Serve over Arborio rice.
  
  Enjoy!
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  Posted in Casserole, Chicken, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Meal | Tagged chicken. casserole, easy, le creuset, Mushrooms, wine
- Chicken Veronique
  
  Posted at 8:29 am by Good Dinner Mrs Mellen
  
  Mar 31st
  This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for everyday I use an assortment of chicken pieces. Either way it is an easy and wonderful meal that will be enjoyed by everyone.
  
  Chicken Veronique
  
  Assortment of Chicken pieces ( Split breast, thighs and legs) about 3 lbs total or 6 Split Breast
  
  1 tablespoon butter
  
  2 tablespoon olive oil
  
  8 oz white mushrooms, sliced
  
  2 leeks, thinly sliced( Use just the white part of the leek)
  
  2 garlic cloves, crushed
  
  2 tablespoon flour
  
  1/2 teaspoon salt (optional)
  
  1 teaspoon dried rosemary leaves
  
  1 teaspoon dried thyme leaves
  
  1/4 teaspoon pepper
  
  1 bay leaf, crushed
  
  1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
  
  1/2 cup dry white wine
  
  1 1/2 cup of seedless green grapes
  
  Small cluster of green grapes for garnish
  
  1. Rinse chicken and wipe with damp paper towel
  
  2. Heat butter and oil in large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
  
  3. Add mushrooms, garlic and leeks to skillet and cook for about 3 – 5 minutes until until cooked.
  
  4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to pan.
  
  5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender – about 30- 40 minutes: turn occasionally.
  
  6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in large casserole dish. Place Chicken on top and then pour sauce over. Garnish with cluster of green grapes.
  
  Enjoy!
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  Posted in Casserole, Chicken, company dinner, family meals, Good Dinner Mrs Mellen, Hearty Meal, Stew, Uncategorized | Tagged chicken stew, Easy recipe, grapes
- Chicken with Wine and Mushroom
  
  Posted at 7:13 pm by Good Dinner Mrs Mellen
  
  Dec 26th
  Growing up I was fortunate to have a wonderful cook for a mother. My mother is one of those intuitive cooks who effortlessly just knows how to marry spices for the most flavorful food. I learned how to cook watching my mother in her kitchen making her magic from cooking to baking. A solitary cook my favorite time to cook is when I am alone in my kitchen channelling my mother remembering my special time spent with her so long ago.
  
  One my favorite chicken recipes from my mother is chicken paired wine and mushrooms. Chicken is very versatile capturing flavor from the ingredient you add. I especially like rosemary added to chicken releasing a flavorful aroma to the sauce. After cooking in the over for an hour and half the flavors are perfectly combine with the chicken so tender breaking away from the bone.
  
  Chicken with Wine and Mushroom
  
  4 lbs. cut up chicken, 8 pieces
  
  2 tablespoon olive oil
  
  8 oz slice mushrooms
  
  1 shallot, chopped
  
  4 cloves garlic, minced
  
  8 oz. slice mushroom. I like to use baby portobello
  
  1/4 cup flour
  
  2 cups white wine
  
  2 cups chicken broth, low salt
  
  2 teaspoon dried rosemary, crushed
  
  1 teaspoon salt
  
  1/2 teaspoon pepper
  
  Preheat oven to 350F. Heat oil in pan. Brown chicken in large sautéing pan or frying pan about 10 minutes on each side. Remove as pieces brown placing on a paper towel cover plate. Drain oil from pan leaving just one tablespoon. Add shallot and garlic sautéing until translucent do not brown. Add mushrooms cooking for another 5 minutes. Place chicken in dutch over, top with shallot, garlic and mushrooms. Sprinkle with rosemary, salt and pepper. Set aside why making sauce. In sautéing pan add flour to drippings cooking to combine for a few minutes. Add wine and chicken broth bringing to a boil. Lower heat simmer until thick. Remove from heat pour over sauce over Chicken. Bake for 1hour and 30 minutes. I like to serve over 1 lb. fettuccine tossed with olive oil or you can try egg noddles, rice, couscous. Saves 4-6.
  
  Enjoy!
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  Posted in Chicken, Easy recipes, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken, chicken stew, family meal, Mushrooms, wine
- Chicken Enchiladas with Sour Cream Sauce
  
  Posted at 8:58 am by Good Dinner Mrs Mellen
  
  Dec 6th
  Perfect during the busy holiday season is his deliciously simple Enchiladas casserole. You add more heat to dish by adding more hot sauce and 2 not one jalapeno pepper. Have fun adding your own spin to the meal.
  
  Chicken Enchiladas with Sour Cream Sauce
  
  1 pound boneless chicken breast or use Purdue short cuts
  
  2 tablespoon olive oi
  
  1 bunch scallions
  
  2 cloves garlic
  
  1 fresh jalapeño chile pepper, chopped
  
  1 cup tomatoes, chopped
  
  1/4 cup snipped fresh cilantro
  
  2 teaspoons Franks Hot sauce
  
  1/2 cup cream
  
  1/2 cup sour cream
  
  10 soft flour tortilla
  
  1 cup shredded Mexican cheese blend
  
  Jalapeño wheels
  
  Pre-heat oven to 350 F. Place chicken breast in baking dish. Sprinkle with salt and pepper. Bake for 30 minutes. Shred chicken and place in bowl, set aside. Heat oil in skillet, add scallions, garlic, jalapeno pepper and tomatoes. Saute, stirring for 5 minutes then add cilantro and hot sauce continuing to cook for another 2 minutes. Set aside. Put tortilla between two paper towels and microwave for one minute. Fill each tortilla with 1/4 cup chicken mixture and roll up tortilla. Place tortillas, seam sides down, in baking dish. Combine cream, sour cream and spoon sauce over tortillas. Top with cheese and Jalapeno wheels. Bake for 25- 30 minutes or until bubbly and starting to brown. Serve with sour cream, salsa and guacamole.
  
  Enjoy!
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  Posted in Casserole, Chicken, Easy recipes, family meals, Main Dish, Main Meal, Mexican, Weeknight dinner | Tagged Chicken, easy, Mexican, spicy
- ROASTED TUSCAN CHICKEN WINGS
  
  Posted at 8:28 am by Good Dinner Mrs Mellen
  
  Dec 4th
  Chicken wings so versatile and delicious are also easy to prepare. For this recipe I choose to do Tuscan themed chicken wings that are perfect as an appetizer. Dizzying lemon over the chicken wings brings out a zesty taste. You can make these wings ahead, freeze, ready for unexpected guest or an easy casual drinks with friends.
  
  Roasted Tuscan Chicken Wings
  
  3 tablespoon olive oil
  
  2 clove garlic, crushed
  
  2 teaspoon rosemary, crushed
  
  1 teaspoon salt
  
  1/2 teaspoon pepper
  
  juice of one lemon
  
  Combine the olive oil, garlic, rosemary*, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange chicken in a baking dish. Drizzle with lemon juice. Bake for 1 hour or until crips and cooked through
  
  *Rosemary, a Good Dinner Mrs. Mellen favorite, adds a melodious flavor to the chicken wings. Rosemary in old cooking books is known for remembrance.
  
  Enjoy!
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  Posted in Appetizer, Chicken | Tagged Chicken, easy, wings
- Perfect Roasted Chicken
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Dec 3rd
  Lazy Sundays are perfect for cooking wonderful family meals. Sunday dinner, a tradition in our home, has all our family coming to our home to enjoy sharing time and food as a family once again. From my Italian heritage shared with me by my mother who masterfully created a different feast every Sunday, I learned to cook and gather my family together to enjoy my food. With a busy life style I look forward to languishing on Sunday preparing a bountiful meal without hurrying through the preparation. Roasted Chicken is easy to create with many different seasoning that bring out the flavor of the chicken. I love to experiment with different ways to make a whole chicken from marinating to roasting. However you choose to cook a whole chicken be create and have fun!
  
  Perfect Roasted Chicken
  
  Preheat the oven to 425 degrees F.
  
  Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt inside out of the chicken. Place on a large plate cover and refrigerate over night. Rinse chicken and pat dry. Put chicken in roasting pan. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with olive oil, sprinkle sage, thyme, salt and pepper over chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  
  1 (5 to 6 pound) roasting chicken
  
  Kosher salt
  
  1 large bunch fresh thyme, plus 20 sprigs
  1 lemon, halved
  1 head garlic, cut in half crosswise
  2 olive oil
  
  2 teaspoon ground sage
  
  2 teaspoon ground thyme
  
  1 teaspoon salt
  
  1/2 teaspoon fresh ground pepper
  
  Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter.
  
  Enjoy!
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  Posted in Chicken, dinner, family meals, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged easy, roasted chicken, sunday dinner
- Slow Cooker Spirited White Chicken Chili
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Nov 29th
  I made this in a slow cooker which mellows the flavors to perfections. Perfect for a large crowd or to freeze in individual contains for quick meals when you have not time to cook! For a little kick I added Tequila!
  
  Slow Cooker Spirited White Chicken Chili
  
  Ingredients
  
  3 (14.5-ounce) cans white beans
  
  1 medium jalapeno pepper, minced
  
  2 medium poblano peppers, chopped
  
  1 large onion, chopped
  
  4 garlic cloves, minced
  
  Kosher salt and freshly ground black pepper
  
  1 tablespoon ground cumin
  
  1 1/2 teaspoons ground coriander
  
  1 teaspoon ancho chili powder
  
  1 rotisserie chicken, skin removed and meat chopped into cubes
  
  4 cups low-sodium chicken broth
  
  1/4 cup tequila
  
  2 limes, juiced, plus lime wedges, for serving
  
  1/4 cup chopped cilantro leaves
  
  Sour cream, for topping
  
  Tortilla chips, coarsely crushed, for topping (optional)
  
  Directions
  
  Drain and rinse the canned white beans. In food processor puree half of the beans until smooth. In a slow cooker bowl place whole and puree beans, peppers, onions, garlic, seasonings and chicken. Stir to mix together. Combine chicken broth, tequila and lime juice. Pour over chicken mixture in slow cooker. Cook on low for 5 hours. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. But this Chili is so good even with out toppings.
  
  Enjoy!
  
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  Posted in Chicken, Chili, dinner, Easy recipes, family meals, Main Dish, Main Meal | Tagged Chili, Easy recipe, slow cooker, Tequila
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