365 More Ways to Cook Chicken (365 ways) (31 page)

1. In a large frying pan, heat oil over medium-high heat. Add chicken chunks and cook, stirring, until golden, about 4 minutes. Sprinkle cornmeal, chili powder, and cumin over chicken and cook, stirring, 1 minute. Stir in broth, tomatillos, and chiles. Simmer, stirring often and mashing tomatillos, until sauce is slightly thickened, about 5 minutes. Stir in cilantro and simmer 30 seconds.

2. Warm tortillas in microwave-safe plastic wrap in a microwave oven for about 30 seconds on high. Spoon chicken with sauce into warm tortillas. Add lettuce. Roll up and eat by hand or with knife and fork.

Prep: 5 minutes Cook: 6 to 7 minutes Serves: 2

This recipe, adapted from the steak classic of the same name, can easily be doubled, but the drama of the presentation lends itself well to a romantic dinner for two.

• ½
  pound thinly sliced chicken breast cutlets
  

• ⅛ teaspoon salt
  

• ½ teaspoon coarsely ground black pepper
  

• 1
  ½
  tablespoons butter
  

• ¼ cup minced shallots
  

• 2 teaspoons Dijon mustard
  

• 1
  ½
  teaspoons Worcestershire sauce
  

• 3 tablespoons Cognac or brandy
  

• 1 tablespoon chopped parsley
  

1. Season chicken with salt, then pat on pepper. In a large frying pan, melt butter over medium-high heat. Add chicken and cook, turning once or twice, until white throughout, about 5 minutes.

2. Add shallots and cook, stirring, until softened, 1 to 2 minutes. Stir in mustard and Worcestershire sauce. Remove frying pan from heat and pour Cognac over. Carefully ignite Cognac. Spoon flaming sauce over chicken until flames subside. Sprinkle with parsley and serve from frying pan.

Prep: 10 minutes Cook: 20 minutes Serves: 4

• 4 slices of thick-cut bacon, cut into 1-inch pieces
  

• ¼ cup flour
  

• ¼ teaspoon freshly ground pepper
  

• 4 skinless, boneless chicken breast halves
  

• 2 cups sliced mushrooms (about 6 ounces)
  

• 1
  ½
  cups frozen pearl onions, thawed
  

• ⅔ cup chicken broth, preferably reduced-sodium
  

• 11/3 cups dry red or white wine
  

1. In a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towel. On a plate, combine flour and pepper. Use your hands to flatten chicken to an even thickness. Dip in flour to coat.

2.
Cook chicken in bacon drippings over medium-high heat, turning once or twice, until browned on both sides, about 5 minutes total. Add mushrooms, reduce heat to medium, and cook, stirring, 2 minutes. Add onions and broth, stirring up browned bits clinging to bottom of pan. Reduce heat to medium-low, cover, and simmer 5 minutes.

3.
Add wine and simmer, uncovered, until chicken is white throughout and sauce is lightly reduced, about 3 minutes.

Prep: 10 minutes Cook: 17 to 21 minutes Serves: 4

• 4 skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 1 teaspoon crumbled dried leaf sage
  

• 3 tablespoons butter
  

• 1/3 cup minced shallots
  

• 1/3 cup coarsely chopped pecans
  

• ¼ cup chopped fresh cranberries
  

• 1 teaspoon grated orange zest
  

• 1/3 cup dry white wine
  

• 1/3 cup chicken broth
  

• 4 thin orange slices
  

1.
Use your hands to flatten chicken to an even thickness. Season chicken with salt, pepper, and
½
teaspoon of sage. In a large frying pan, melt 1
½
tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until white throughout, 12 to 15 minutes. Remove from pan.

2.
Melt remaining butter in pan. Add shallots and remaining sage and cook, stirring, until shallots soften, 1 to 2 minutes. Add pecans, cranberries, and orange zest and cook 1 minute. Stir in wine and broth and simmer 2 minutes. Return chicken to pan and cook about 1 minute to heat through.

3.
Serve chicken and sauce garnished with orange slices.

Prep: 10 minutes Cook: 16 minutes Serves: 4

Curry powder is a blend of several spices. For the freshest flavor, it should be replaced every six months or so. This dish is good served with rice and steamed broccoli.

• ¼ cup flour
  

• 1
  ½
  teaspoons curry powder
  

• ½
  teaspoon salt
  

• ⅛ to ¼ teaspoon cayenne, to taste
  

• 1 pound thinly sliced chicken cutlets
  

• 4 tablespoons butter
  

• 1 tart apple, thinly sliced
  

• ½
  cup cider, apple juice, or dry white wine
  

• ½
  cup chicken broth
  

• 3 tablespoons chopped mango chutney
  

1. On a shallow dish, combine flour, curry powder, salt, and cayenne. Dip chicken into seasoned flour to coat lightly. In a large frying pan, melt 1
½
tablespoons of butter. Add half of chicken and cook over medium-high heat, turning once, until white throughout, about 5 minutes. Remove from pan. Repeat with another 1
½
tablespoons butter and remaining chicken. Remove second batch of chicken from pan.

2. Melt remaining 1 tablespoon butter in pan. Add apple slices, reduce heat to medium, and cook, stirring, until softened and lightly glazed, about 3 minutes. Add cider and broth, stirring up browned bits clinging to bottom of pan. Simmer until sauce is lightly reduced and thickened, about 2 minutes.

3. Stir in chutney. Return chicken to pan to heat through, about 1 minute. Serve at once.

Prep: 5 minutes Cook: 19 minutes Serves: 2 to 3

If you think chicken and dumplings are just for a big Sunday supper, try this shortcut recipe that’s perfect for two people who have little time but want lots of great taste.

• 1
  ½
  tablespoons flour
  

• 1
  ½
  teaspoons dried thyme
  

• ½
  teaspoon dried marjoram
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ½
  pound skinless, boneless chicken thighs or breasts, cut into
  1
  -inch chunks
  

• 1
  ½
  tablespoons butter
  

• 1 (1
  -pound) bag frozen stew vegetables
  

• 2 cups chicken broth
  

• 1 (4
  ½
  -ounce) tube refrigerated biscuit dough
  

1.
In a plastic or paper bag, shake together flour, 1 teaspoon thyme, ¼ teaspoon marjoram, salt, and pepper. Shake chicken in bag to coat with seasoned flour. Reserve excess flour.

2.
Melt butter in a large frying pan with a lid. Cook chicken over mediumhigh heat, turning often, until browned, about 4 minutes. Stir in reserved seasoned flour and cook, stirring, 1 minute. Add vegetables and broth. Bring just to a boil.

3. Divide biscuits into 6 rounds and set on top of simmering liquid. Sprinkle with remaining
½
teaspoon thyme and ¼ teaspoon marjoram. Cover and simmer over low heat until dumplings are puffed and springy to touch, about 14 minutes. Serve chicken, dumplings, and broth in shallow soup bowls.

Prep: 10 minutes Cook: 20 to 22 minutes Serves: 4

• 4 skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 medium onion, chopped
  

• 1 tablespoon minced fresh ginger
  

• 2 teaspoons chili powder
  

• ½
  teaspoon ground cumin
  

• ½
  teaspoon ground coriander
  

• ½
  teaspoon ground mace
  

• ½
  cup dry white wine
  

• ½
  cup chicken broth
  

• 1 tablespoon lemon juice
  

• 1 tablespoon soy sauce
  

• 1 cup mixed chopped dried fruit tidbits (about 4 ounces)
  

1.
Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once or twice, until browned, about 6 minutes. Remove from pan.

2.
Add onion to the pan drippings and cook, stirring often, until softened, 3 to 5 minutes. Stir in chili powder, cumin, coriander, and mace. Cook, stirring, 1 minute. Add wine, broth, lemon juice, soy sauce, and fruit.

3.
Return chicken to pan. Bring sauce to a simmer, reduce heat to medium-low, cover, and cook until chicken is white throughout, about 10 minutes.

Prep: 10 minutes Cook: 20 minutes Serves: 4

• 5 cups frozen hash brown potatoes (about
  ½
  pound), thawed
  

• 3 cups cubed cooked chicken (about ¾ pound)
  

• ¼ cup milk
  

• 1 teaspoon Worcestershire sauce
  

• 1 large onion, chopped
  

• 1 large green bell pepper, chopped
  

• 1 teaspoon dried thyme
  

• ¾ teaspoon freshly ground pepper
  

• ¼ teaspoon salt
  

• 3 tablespoons vegetable oil
  

• 4 fried or poached eggs (optional)
  

• Ketchup
  

1.
In a large bowl, stir together potatoes, chicken, milk, Worcestershire, onion, bell pepper, thyme, pepper, and salt.

2.
Heat oil in a large frying pan, preferably a 10-inch cast-iron skillet. Add hash and press with a spatula to flatten over bottom of pan. Cover and cook 5 minutes over medium-high heat. Use a spatula to stir up crusty bottom of the hash and cook in same way, stirring up 3 more times until hash is golden, a total of about 20 minutes.

3. Serve each portion of hash topped with an egg, if desired, and accompanied by ketchup.

Prep: 10 minutes Cook: 12 minutes Serves: 4

If you use fresh herbs, the presentation here is elegant enough for company. While I suggest thyme, tarragon or dill will do as well here.

• ½
  cup milk
  

• 1 tablespoon lemon juice
  

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ cup cornmeal
  

• ¼ cup flour
  

• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  

• ½
  teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• ¼ cup olive oil
  

• Lemon wedges and fresh thyme sprigs, for garnish
  

1.
In a shallow dish, combine milk and lemon juice. Add chicken, turning to coat completely. In another shallow dish, combine cornmeal, flour, thyme, salt, and pepper. Dredge chicken in cornmeal, patting coating onto chicken with your hands.

2.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.