chicken

Chicken Piccata for Pressure Cooker

chicken breast

all-purpose flour

olive oil

shallots, sliced

garlic cloves, crushed

chicken broth

lemon juice

sherry wine

salt

white pepper

basil

pimento stuffed olive, minced

sour cream

potato starch flour

parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated

lemon,

Chicken Piccata

2-4 boneless, skinless chicken breast chicken cutlets

flour

teaspoon salt

Pinch ground black pepper

Parmesan cheese

extra virgin olive oil

butter

chicken stock

capers

parsley

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

BBQ Chicken Sloppy Joes

onion, chopped

green bell pepper, chopped

lb chicken

barbecue sauce

hamburger buns

lettuce (optional)

cheddar cheese (optional)

Beer Can Chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Tandoori Chicken

Tbsp vegetable oil

coriander

cumin

turmeric

cayenne

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

garlic cloves

Tbsp ginger

Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It’s a succulent, easy and very flavorful dinner. If you’d rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions

tarragon

garlic cloves, finely grated or minced

extra-virgin olive oil,

salt,

ground black pepper,

chicken thighs (skin on)

onions,

thyme

Sherry vinegar,

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.

Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.

Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking.

Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

Sheet-pan chicken gets a refreshing new twist with piles of fresh tarragon, roasted onions and bright sherry vinegar.

Tarragon Chicken With Sherry Vinegar Onions

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

sun-dried tomatoes, sliced

cream

baby spinach

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.

Chicken With Vinegar

chicken,

Salt and black pepper

shallots

red-wine vinegar

butter (optional)

Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.

Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.

Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.

Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Chicken Tacos With Chipotle

chicken thighs,

scallions, left whole

allspice berry

Kosher salt

yellow onion, finely diced

garlic cloves,

chipotle chiles

adobo sauce,

broth (use broth from simmered chicken)

corn tortillas

serrano chile

radishes

avocado

queso fresco feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

oregano

Lime wedges

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.

Sweet and Sour Chicken

chicken thighs

kosher salt (1/4 teaspoon table salt)

cornstarch

pineapple chunks (reserve juice)

juice pineapple

white vinegar

ketchup

brown sugar

+ 1 teaspoon cooking oil

red bell pepper,

yellow bell pepper,

ginger

"Can I use rice vinegar instead of white vinegar? \r\nThanks! I wanna try this tonight!"

"Could I substitute the egg whites for anything else?  \r\nTHank you"

Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.

Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

"Easy to follow and quick to make. Added onions and carrots. Very delicious"

"I pretty much followed the recipe except I added carrot, onions and tomatoes to the red peppers.  Believe it or not, firm chopped tomatoes are good in sweet and sour chicken!  It turned out pretty well. I will make again."

"Patrick again forgot the stars and I never 5 but hey"

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Sheet-Pan Chicken With Roasted Plums and Onions

fennel seeds

lemon

garlic cloves, finely grated

honey

allspice

red-pepper flakes,

Kosher salt and black pepper

red onion,

Extra-virgin olive oil, for drizzling

torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt,

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown.  This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.  Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

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