365 More Ways to Cook Chicken (365 ways) (30 page)

1.
Season chicken with salt, pepper, and ½ teaspoon of thyme. In a large frying pan, melt 1½ tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until golden and nearly cooked through, about 12 minutes.

2.
Add apricots, cherries, and remaining thyme. Pour in broth and wine. Partially cover pan, reduce heat to medium-low, and simmer, stirring often, until fruit is nearly tender, about 3 minutes. Uncover and simmer 1 minute. Season sauce with additional salt and pepper to taste and serve.

Prep: 10 minutes Cook: 18 to 19 minutes Serves: 6

One of my most requested recipes, this is especially good with the addition of sliced tomato. If you serve it on a bed of shredded lettuce, it turns into a BLT on a plate.

• 6 slices of bacon, cut in half
  

• 6 skinless, boneless chicken breast halves
  

• 1 egg beaten with 2 tablespoons water
  

• 1½ cups seasoned dry bread crumbs
  

• 1 tomato, cut into 6 slices
  

• 1 cup shredded Cheddar cheese
  

1.
In a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Drain on paper towels. Pour off all but 3 tablespoons of pan drippings.

2.
Use your hands to flatten chicken to an even thickness. Dip chicken into egg, then into bread crumbs to coat.

3.
In pan drippings, cook chicken over medium heat, turning once or twice, until coating is browned and chicken is just white throughout, about 12 minutes.

4.
Top each chicken breast with a slice of tomato, crisscrosses of bacon, and cheese. Cover pan and continue to cook until cheese melts, 1 to 2 minutes.

Prep: 10 minutes Cook: 12 to 15 minutes Serves: 6

To keep the oil out, be careful not to break the golden batter “crust” when turning the chicken during frying.

• 1 cup flour
  

• ¾ cup beer
  

• 1 teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• Vegetable oil, for frying
  

• 1½ pounds skinless, boneless chicken breast halves and/or thighs
  

1.
In a medium bowl, whisk together flour, beer, salt, and pepper until smooth. In a deep 12-inch frying pan, heat ½ inch of oil to 375°F., or until a cube of bread fries golden in about 30 seconds.

2.
Dip chicken, 1 piece at a time, into batter to coat completely. Let excess batter drip back into bowl. Carefully add to hot oil and fry, gently turning once with tongs or a slotted spoon, until rich golden brown on both sides, 12 to 15 minutes. Serve hot.

Prep: 10 minutes Cook: 19 to 21 minutes Serves: 4

Juniper berries are the essence of gin. They can be found in the spice section of supermarkets.

• 4 skinless, boneless chicken thighs
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 large tart apple, such as Granny Smith, peeled and sliced about ¼ inch thick
  

• 1 small onion, sliced
  

• 1 cup drained sauerkraut
  

• ½ cup apple cider
  

• 1 bay leaf
  

• 4 crushed juniper berries or 1½ tablespoons gin
  

• ¼ teaspoon caraway seeds
  

1.
Use your hands to flatten chicken to an even thickness. Season with salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, turning, until browned on all sides, 5 to 7 minutes. Remove from pan.

2.
Add apple and onion to pan drippings. Reduce heat to medium and cook, stirring often, until just softened, about 4 minutes. Stir in sauerkraut, cider, bay leaf, juniper berries, and caraway seeds.

3.
Return chicken to pan, pushing thighs down into sauerkraut. Cover and simmer over medium-low heat until chicken is tender with no trace of pink, about 10 minutes. Remove and discard bay leaf before serving.

Prep: 5 minutes Cook: 11 to 12 minutes Serves: 4

• 1 pound thinly sliced chicken breast fillets
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 2
  ½
  tablespoons butter
  

• ½
  cup sliced almonds
  

• ¼ cup chopped shallots
  

• ⅛ teaspoon grated nutmeg
  

• ½
  cup dry white wine
  

• ½
  cup chicken broth
  

• ¼ cup chopped parsley
  

1.
Season chicken with salt and pepper. In a large frying pan, melt 1
½
tablespoons of butter over medium-high heat. Add chicken and cook, turning once or twice, until white throughout, about 6 minutes. Remove to a platter.

2.
Add remaining 1 tablespoon butter, reduce heat to medium, and cook almonds and shallots, stirring constantly, until golden, 2 to 3 minutes. Use a slotted spoon to remove nuts and shallots and sprinkle over chicken.

3.
Add nutmeg, wine, and broth to pan. Bring to a boil, scraping up browned bits clinging to the bottom. Boil, stirring occasionally, 3 minutes to reduce. Season with additional salt and pepper to taste. Spoon sauce over chicken. Sprinkle with parsley.

Prep: 5 minutes Cook: 16 minutes Serves: 4

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• 1
  ½
  teaspoons poultry seasoning
  

• 3 tablespoons butter
  

• 2 tablespoons flour
  

• 2½
  cups chicken broth
  

• 4 prepared or baked refrigerator biscuits, split
  

• ½
  cup thinly sliced scallions
  

1.
Season chicken with salt, pepper, and 1 teaspoon of poultry seasoning. In a large frying pan, melt 1½ tablespoons of butter over medium-high heat. Add half of the chicken and cook, turning once, until white throughout, about 5 minutes. Remove from pan and repeat with remaining butter and chicken.

2.
Stir in flour and remaining ½ teaspoon poultry seasoning. Cook, stirring, 1 minute. Whisk in broth. Reduce heat to medium and cook, stirring constantly, until bubbly and thickened, about 3 minutes. Return chicken to pan and simmer 2 minutes.

3.
To serve, place bisuits, cut sides up, on plates. Spoon chicken and gravy over biscuits. Sprinkle scallions on top.

Prep: 10 minutes Cook: 14 minutes Serves: 4

• 1 pound thinly sliced chicken breast cutlets
  

• 1 cup buttermilk
  

• ¼ cup yellow cornmeal
  

• ¼ cup plus 2 teaspoons flour
  

• ½
  teaspoon salt
  

• 1 teaspoon coarsely ground pepper
  

• ¼ cup vegetable oil
  

• ¾ cup chicken broth
  

1.
Place chicken in a shallow dish and pour in
½
cup of buttermilk. Turn chicken to coat all pieces with buttermilk. In another shallow dish, combine cornmeal, ¼ cup of flour, salt, and pepper. Dredge chicken in cornmeal, patting coating onto chicken with your hands.

2.
In a large frying pan, heat 2 tablespoons of oil over medium-high heat. Add half of chicken and cook, turning once, until white throughout, about 6 minutes total. Remove chicken from pan and repeat with remaining oil and chicken.

3.
Add remaining 2 teaspoons flour and cook, stirring, 1 minute. Whisk broth and remaining
½
cup buttermilk into pan drippings, scraping up browned bits clinging to bottom. Simmer, stirring, 2 minutes. Season with additional salt and pepper to taste. Serve gravy ladled over chicken.

Prep: 10 minutes Cook: 18 minutes Serves: 4 to 6

Canned beans and flavored stewed tomatoes, the secret ingredients in this easy recipe, should be staples in every kitchen.

• 1
  ½
  tablespoons olive oil
  

• 1 pound skinless, boneless chicken thighs, cut into1-inch chunks
  

• ½
  pound garlicky kielbasa sausage, cut into
  ½
  -inch slices
  

• 1 onion, coarsely chopped
  

• 1 (16-ounce) can Great Northern white beans, drained
  

• 1 (14
  ½
  -ounce) can Italian- seasoned stewed tomatoes
  

• ½ cup chicken broth
  

• ¼ cup chopped parsley Salt and freshly ground pepper
  

1.
In a large flameproof casserole, heat olive oil over medium-high heat. Add chicken, sausage, and onion and cook, stirring often, until meats are lightly browned, about 8 minutes.

2.
Add beans, tomatoes, and broth. Cover, reduce heat to medium-low, and simmer 10 minutes. Stir in parsley, season with salt and pepper to taste, and serve.

Prep: 5 minutes Cook: 8 minutes Serves: 4

This very spicy dish is nicely tamed when spooned over steamed rice and served with warmed tortillas.

• ½
  pound thinly sliced chicken breast cutlets
  

• 2 tablespoons vegetable oil
  

• 2 tablespoons yellow cornmeal
  

• 1
  ½
  teaspoons ground cumin
  

• 2 cups chopped scallions (about 2 bunches)
  

• 2 cups chicken broth, preferably reduced-sodium
  

• 1 (4-ounce) can chopped mild green chiles
  

• ½
  cup chopped fresh cilantro
  

1.
Cut chicken into thin strips. Heat oil in a medium frying pan over high heat. Add chicken and cook, stirring constantly, 1
½
minutes, or until just golden.

2.
Sprinkle with cornmeal and cumin, reduce heat to medium, and cook, stirring, 1 minute to toast lightly. Add scallions and cook, stirring, 30 seconds. Add broth and chiles and simmer, stirring often, until thickened, about 5 minutes. Stir in cilantro and serve.

Prep: 10 minutes Cook: 11 minutes Serves: 4

• 2 tablespoons vegetable oil
  

• 1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks
  

• 2 tablespoons yellow cornmeal
  

• 2 teaspoons chili powder
  

• 1 teaspoon ground cumin
  

• ½
  cup chopped scallions
  

• 2 cups chicken broth
  

• 1 cup drained canned tomatillos
  

• 1 (2-ounce) can chopped green chiles
  

• ½
  cup chopped cilantro
  

• 8 corn tortillas
  

• 4 cups shredded lettuce