Chicken

Chicken cakes

Ingridients:

1 tablespoon unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
3 tablespoons seeded and finely chopped red bell pepper
3 tablespoons seeded and finely chopped yellow bell pepper
2 teaspoons minced garlic
3/4 teaspoon salt
Pinch cayenne pepper
3 cups cooked chicken, finely shredded while warm
3 tablespoons finely chopped green onion tops, green part only
3/4 cup dried fine bread crumbs
1/3 cup mayonnaise
2 large eggs, lightly beaten
1 tablespoon Creole mustard
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable oil
1 recipe Tangy Remoulade Sauce, recipe follows

Preparation:

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.
In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.
Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.
In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.


Chicken Creole

Ingridients:

Creole seasoning
1/2 cup vegetable oil
4 half chickens, breast bone removed
Bread Pudding:
3 tablespoons unsalted butter
3 cups julienned yellow onions
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
12 turns freshly ground black pepper
1/2 pound ground andouille or other smoked sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
8 slices French bread, cut into 1-inch cubes, about 4 cups
1/2 cup grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.

Preparation:

In a small bowl, combine the Creole seasoning and 1/4 cup oil. Mix well. Smear the mixture evenly over each chicken.
Heat a large oven-safe saute pan over medium-high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the chicken in the pan, skin-side down, and sear until golden brown, about 6 minutes. Turn the chicken over and place in the oven. Roast until juices run clear, about 20 to 25 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.


Low Carb Chicken



This chicken dish will have wonderful smells coming from your oven—especially welcoming on a chilly night. Serve it over sturdy greens to make a warm salad along with Basic Cauliflower Mash to which you have added goat’s cheese.

Ingridients:

1 whole chicken,
3 1⁄ 2to 4 lbs. (1589 g to 1816 g)
Sea salt and freshly ground black pepper
1⁄ 4lb. (113 g) prosciutto, in one piece, diced into
1⁄ 2-inch (1.2 cm) cubes
1⁄ 3cup(80 mL) shallots, minced
2 garlic cloves, minced
1⁄ 2cup (120 mL ) whole, unpitted green olives
1⁄ 2cup (120 mL ) white wine

Preparation:

Preheat the oven to 350°F (175°C).
With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic, and olives.
Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or cut into serving pieces. Pour the prosciutto mixture over the chicken and serve.


Tuscan Chicken

Ingridients:

1/3 cup of olive oil
8 pieces of chicken (Boneless breast or thights)
2 Onions finely chopped
1 1/2cups of dry whie wine
1 cup sun dried tomatoes in oil, dried and julienne chopped.
1/3 cup balsamic vinegar (red or white)
1 cup of julinne basil

Preparation:

One or two days ahead warm 3 tbsp of olive oil in a large frying pan over medium heat.Sauted the chicken breast, few at a time for about 3 minutes on each side until just opaque, with no pink juices. Place in a shallow 13 by 9 inc casserole dish. Cover and refrigerate while you prepare the onions. Add the remaining 2 tbsp. of olive oil to the chicken pan. Toss in the onions and sauted for 5-8 minutes until slightly carameized and deep golden. Add the sun dried tomatoes, balsamic vinegar, wine and pepper. Simmer about 10 minutes to reduce the sauce and thicken slightly. Add the basil and pour evenly over the chicken. Cover and refrigerate.

To serve, preheat the oven to 350F and bake for about 30 minutes until the chicken is heated through. Sprinkle more basil on top and serve.