365 More Ways to Cook Chicken (365 ways) (34 page)

3.
Stir in Cognac and wine, scraping up browned bits from bottom of pan. Return chicken to pan and simmer 2 to 3 minutes to heat through. Serve at once, garnished with parsley.

Prep: 5 minutes Cook: 22 minutes Serves: 6

Baking the crust separately is a restaurant trick that works at home, too.

• 1 refrigerated pie crust disk (
  ½
  of a 15-ounce package)
  

• 2 tablespoons plus 1 teaspoon flour
  

• 2 tablespoons butter
  

• 1 teaspoon poultry seasoning
  

• 1 cup milk
  

• 1 cup chicken broth
  

• 1 (10¾-ounce) can cream of chicken soup
  

• 3 cups cubed cooked chicken (about ¾ pound)
  

• 1 (10-ounce) package frozen mixed vegetables, thawed
  

• 1 cup frozen pearl onions, thawed
  

1.
Preheat oven to 450°F. Unfold pie crust and sprinkle 1 teaspoon of flour over pastry. Place crust, floured side down, on an ungreased baking sheet. Invert a 2-quart round casserole over crust and use a sharp knife to cut crust to same diameter as casserole dish. Use your fingers to crimp up edges of pastry crust, then use a knife or small cookie cutter to cut out small slashes or shapes in crust. Bake until golden, about 11 minutes.

2.
Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and poultry seasoning and cook over medium heat, stirring, 1 minute. Stir in milk, broth, and undiluted soup. Bring to a boil, stirring constantly. Add chicken, mixed vegetables, and onions. Reduce heat to medium-low and cook, stirring often, 10 minutes.

3.
Spoon hot chicken mixture into casserole. Top with baked crust and serve.

Prep: 5 minutes Cook: 15 minutes Serves: 4

Blueberries and blueberry vinegar are another option in this light summer dish.

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ½
  teaspoon ground cardamom
  

• 2
  ½
  tablespoons butter
  

• ¼ cup minced shallots
  

• 1 cup chicken broth
  

• 3 tablespoons raspberry or other fruit-flavored vinegar
  

• 1 tablespoon honey
  

• ½
  cup fresh raspberries
  

1.
Season chicken with salt, pepper, and cardamom. In a large frying pan, melt 1 tablespoon of butter over medium-high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 5 minutes. Remove from pan. Repeat, using another 1 tablespoon butter and chicken.

2. Add remaining
½
tablespoon butter and shallots to pan, reduce heat to medium, and cook, stirring until softened, about 1 minute. Add broth, raise heat to high, and bring to a boil, stirring up browned bits from bottom of pan. Boil 1 minute. Stir in vinegar and honey and boil 2 minutes longer to reduce sauce slightly. Season with additional salt and pepper to taste. Return chicken to pan and cook until heated through, about 1 minute.

3.
Serve chicken with sauce spooned over it and raspberries sprinkled on top.

Prep: 15 minutes Cook: 9 minutes Serves: 4 to 6

To make this easy dish in a flash, use microwave-reheated leftover rice, or prepare instant or regular rice. Rotisserie or smoked chicken from the deli or leftover chicken—whether grilled, roasted, or poached—are interchangeable here.

• 2½ tablespoons vegetable oil
  

• 2 eggs beaten with 1 tablespoon water (or
  ½
  cup liquid egg substitute)
  

• 1
  ½
  cups thinly sliced scallions
  

• 1 small yellow bell pepper, thinly sliced
  

• 1 small red bell pepper, thinly sliced
  

• 2 tablespoons minced fresh ginger
  

• 2 tablespoons soy sauce
  

• 6 cups hot cooked white rice
  

• 3
  cups diced cooked chicken (about ¾ pound)
  

1.
Heat 1
½
tablespoons of oil in a heavy 10-inch frying pan, preferably nonstick. Pour in half of beaten egg, tilting pan to coat bottom. Cook over medium heat until bottom is pale gold and flecked with brown, about 2 minutes. Loosen edges with a spatula, flip omelet over, and cook 1 minute on other side. Remove from pan. Repeat to make another omelet. Cut omelets into thin strips.

2.
In same frying pan, heat remaining 1 tablespoon oil. Add scallions, red and yellow peppers, and ginger and cook over medium-high heat, stirring constantly, until just softened, about 3 minutes. Stir in soy sauce.

3.
In a large mixing bowl, combine rice, chicken, omelet strips, and vegetables. Toss to mix well and serve.

Prep: 10 minutes Cook: 11 minutes Serves: 4

Saltimbocc
a
literally means “jump in the mouth” in Italian. It’s so quick and easy that you must be ready to jump!

• 1 pound thinly sliced chicken breast cutlets
  

• 2 teaspoons chopped fresh sage or ¾ teaspoon crumbled dried sage
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons extra-virgin olive oil or butter
  

• 2 ounces thinly sliced prosciutto
  

• 3 ounces thinly sliced mozzarella cheese
  

• ½
  cup dry white wine
  

• Fresh sage leaves (optional)
  

1.
Season chicken lightly with chopped sage, salt, and pepper. In a large frying pan, heat olive oil over medium-high heat. Add chicken in batches and cook until browned on one side, about 3 minutes per batch. Turn and layer on prosciutto and cheese. Reduce heat to medium-low, cover pan, and cook until cheese is melted and chicken is white throughout, about 2 minutes. Remove from pan.

2.
Add wine to frying pan and cook, stirring up browned bits clinging to bottom. Boil until slightly reduced, about 1 minute.

3.
Spoon sauce over chicken. Garnish with sage leaves, if desired.

Prep: 15 minutes Cook: 13 minutes Serves: 4

Chicken effectively replaces veal in this classic Austrian recipe.

• 1¼ cups fine fresh bread crumbs (from about 3 slices of bread)
  

• 3 tablespoons flour
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 egg
  

• 1 pound thinly sliced chicken breast cutlets
  

• 4 tablespoons butter
  

• 3 anchovy fillets
  

• ½
  cup dry white wine
  

• Lemon wedges and paprika, for garnish
  

1.
Spread bread crumbs onto a plate. In a shallow dish, combine flour, salt, and pepper. In another shallow dish, beat egg with 1 tablespoon water. Lightly coat chicken with seasoned flour, then dip in egg, and finally dip into bread crumbs, patting to adhere.

2. In a large frying pan, melt 2 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 remaining 2 tablespoons butter and remaining chicken.

Add anchovies to pan drippings. Cook 1 minute, mashing anchovies with back of a spoon. Stir in wine, scraping up browned bits clinging to bottom. Simmer 2 minutes. Spoon sauce over chicken. Garnish with lemon wedges, dust with paprika, and serve.

Prep: 10 minutes Cook: 20 to 21 minutes Serves: 6

In Old San Juan, there are several restaurants that serve wonderful traditional Puerto Rican fare. This recipe is more a re-creation of a memory than it is a true rendition.

• 1 pound skinless, boneless chicken thighs
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 1 teaspoon ground cumin
  

• ½
  teaspoon turmeric
  

• 2 tablespoons vegetable oil
  

• 2 garlic cloves, crushed through a press
  

• 3 ears of corn, cut crosswise into 2-inch lengths
  

• 1 sweet potato, peeled and cut into 1-inch chunks
  

• 1¼ cups chicken broth, preferably reduced-sodium
  

• 2 (14
  ½
  -ounce) cans Mexican or “chili-style” stewed tomatoes
  

• 1 tablespoon chopped pickled jalapeño peppers
  

• ½
  cup sliced black olives
  

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

2.
Add garlic and cook 30 seconds. Add corn, sweet potato, broth, tomatoes, and jalapeño peppers. Cover pan, reduce heat to medium-low, and simmer 8 minutes.

3.
Add olives and simmer, uncovered, until stew is slightly thickened, chicken is white throughout, and vegetables are tender, 5 to 6 minutes.

Prep: 5 minutes Cook: 12 minutes Serves: 4

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 teaspoon dried rosemary
  

• 3 tablespoons olive oil
  

• ¼ cup chopped red onion
  

• ¼ cup chicken broth
  

• ¼ cup dry white wine
  

• ¼ cup orange juice
  

• 2 tablespoons lemon juice
  

• 1 teaspoon grated orange zest
  

• ½
  teaspoon grated lemon zest
  

• Orange and lemon slices, for garnish
  

1.
Season chicken with salt, pepper, and half of rosemary. In a large frying pan, heat olive oil over medium-high heat. Add chicken and cook, turning once or twice, until white throughout, about 5 minutes. Remove from pan.

2.
Add onion and cook, stirring often, until softened, about 3 minutes. Add broth, wine, orange juice, lemon juice, orange zest, lemon zest, and remaining
½
teaspoon rosemary. Bring to a boil, stirring up browned bits from bottom of the pan. Boil until sauce is reduced by about one-third, about 3 minutes. Return chicken to pan and heat through, about 1 minute.

3.
Serve chicken and sauce garnished with orange and lemon slices.

Prep: 10 minutes Cook: 6 minutes Serves: 4

Cooked chicken is a fine addition to this spicy Chinese noodle classic.

• 2 tablespoons rice wine vinegar
  

• 2 tablespoons soy sauce
  

• 2 tablespoons smooth peanut butter
  

• 1 tablespoon minced fresh ginger
  

• 2 garlic cloves, minced
  

• 2 teaspoons honey
  

• ½
  teaspoon crushed hot red pepper
  

• 3 tablespoons vegetable oil
  

• 1 tablespoon Asian sesame oil
  

• ¾ pound whole wheat vermicelli
  

• ¼ pound snow peas, trimmed
  

• 2 cups slivered cooked chicken (about 4 ounces)
  

• 1 cup thinly sliced scallions
  

1.
By hand with a whisk or in a blender, combine vinegar, soy sauce, peanut butter, ginger, garlic, honey, and hot pepper. Mix well. Blend in vegetable and sesame oil until peanut sauce is smooth.

2.
Break vermicelli in half. Cook pasta in a large pot of boiling salted water until tender but still firm, about 6 minutes. Add snow peas to pasta during last 30 seconds of cooking. Drain pasta and snow peas in a colander.