Chicken Cacciatore

Chicken Cacciatore

Ingredients:

8 ea Thighs (Boneless, Skinless)

2 T Kosher Salt

1 T Ground Black Pepper

1 C All-Purpose Flour

1 T Olive Oil

1 C Cremini Mushrooms (Sliced)

1 C Yellow Onion (Chopped)

1 T Garlic Clove (Chopped)

1 T Tomato Paste

1 C Dry White Wine

½ C Chicken Stock

12 oz Canned Crushed Tomatoes

2 T Dried Oregano

Garnish

½ C Fresh Parsley (Chopped)

Instructions:

1. Brine Chicken; complete instructions here.
2. In a large skillet, over medium heat, melt Butter and heat Olive Oil until foamy.
3. Season Chicken pieces with 1 T Salt and Pepper. Roll in Flour.
4. Brown Chicken Pieces on each side, turning once. About 5 minutes per side. Remove Chicken, set aside.
5. Discard all but 3 T of fat from pan. Over medium heat, sauté 1 T Salt, Mushrooms and Onions until softened about 5 minutes. Add Garlic and Tomato Paste and cook an additional 1 minute or until browned.
6. Deglaze pan with the Wine, scraping the bottom of the pan to dislodge any bits stuck to the bottom. Cook until reduced by half.
7. Add mushroom mixture along with Chicken, Tomato and Stock to slow cooker. Cook on low for 4 - 6 hours or until chicken is no longer pink in the center.)
8. Garnish and serve over pasta.

Chicken Fricassee

Chicken Fricassee

Ingredients:

1 ea 3 ½ lbs Whole Chicken; Cut Into pieces

1 T Kosher Salt

1 t Ground Black Pepper

5 T Unsalted Butter

2 T Olive Oil

2 ½ C Chicken Stock

½ C Yellow Onion (Chopped)

10 oz Cremini Mushrooms (Quartered)

½ C Dry White Wine

3 T All-Purpose Flour

1 C Heavy Cream

1 t Fresh Thyme

1 ½ t Fresh Lemon Juice

¼ t Fresh Ground Nutmeg

Garnish

¼ C Fresh Parsley (Chopped)

Instructions:

1. Brine Chicken; complete instructions here.
2. Season Chicken with 3 t Salt and Pepper, add 1 T Butter and 1 T Olive Oil to a Dutch Oven. When foaming subsides add half Chicken pieces and cook until browned, 4 to 5 minutes on each side. 
3. Remove Chicken, set aside, wipe out pan. Add 1 T Butter and 1 T Oil to pan. Repeat cooking process with remaining Chicken. 
4. Once Chicken is cooked add reserved Chicken back to pot. Add Stock and bring to a boil. Reduce heat. Simmer for 20 - 25 minutes. 
5. Remove Dutch oven from heat and transfer Chicken to bowl, cover with foil and set aside.
6. In a skillet, over medium heat, melt 1 T Butter. Once foaming subsides, add Onions and Mushrooms and 1 t Salt. Sauté over medium heat until vegetables have softened, about 8 minutes. 
7. Add Wine and cook until almost all liquid evaporates, about 3 minutes. Remove to a small bowl and set aside. 
8. Heat remaining 2 T of Butter in skillet. Add Flour and cook about 1 minute whisking continuously. Add Cream and continue to whisk until smooth. Immediately whisk this mixture into the reserved chicken cooking liquid in Dutch oven. 
9. Bring to a simmer for 8 minutes. Finally add remaining ingredients and reserved Chicken and cook for 3 additional minutes. 
10. Garnish and serve. 

Moo Goo Gai Pan

Moo Goo Gai Pan

Ingredients:

2 C Chicken Breasts (Boneless, Skinless)

Stir-Fry

2 T Canola Oil
½ C Yellow Onion (Chopped)
1 T Fresh Garlic (Grated)
1 T Fresh Ginger (Grated)
½ C Red Bell Peppers (Chopped)
1 C Broccoli Flowerets
½ C Carrots (Julienned)
½ C Straw Mushrooms (Canned)
¼ C Bamboo Shoots (Canned)
¼ C Water Chestnuts (Canned)

Marinade

4 T Soy Sauce
2 T Dry Sherry
¼ t Sesame Oil
2 T Cornstarch

Sauce

1 ½ C Chicken Stock
4 T Oyster Sauce
1 T Granulated Sugar
1 ½ T Cornstarch

Instructions:

1. Mix all Marinade ingredients, add Chicken and refrigerate for at least 30 minutes, but no more than 1 hour. Remove Chicken from marinade and pat dry, discard marinade. 
2. Drain all canned Ingredients. Prepare all Stir-Fry ingredients and mix Sauce ingredients. Set both aside in preparation for cooking. 
3. Heat 1 T Canola Oil in a wok or large skillet until shimmering and cook Chicken, moving frequently until it has turned golden brown on all sides, about 3 minutes. Remove Chicken and set aside. 
4. Add an additional 1 T Oil. When oil begins to shimmer, add Onion and cook until softened, about 3 minutes. Add Garlic and Ginger, cook an additional 30 seconds. Add the Red Bell Pepper, Broccoli and Carrots, cook until they have softened, about 5 minutes. 
5. Return Chicken to pan, add Mushrooms, Bamboo Shoots, Water Chestnuts and Sauce. Cook for 2 minutes until sauce begins to bubble and thicken. 

Max's Herb Chicken

Max's Herb Chicken

Ingredients:

½ C Olive Oil
1 T Dried Rosemary
1 T Dried Thyme
1 T Dried Oregano
1 T Dried Parsley
1 ea 3 ½ lbs Whole Chicken
1 ea Lemon (Quartered)
1 ea Yellow Onion (Quartered)

Garnish

2 ea Lemons (Wedged)

Instructions:

1. Brine Chicken; complete instructions here.
2. Mix Oil and Herbs in a small bowl and let set at room temperature for 2 hours.
3. Place Onion and Lemon in the Chicken cavity. Brush the outside of the Chicken with Oil mixture covering all exposed skin.
4. Preheat oven to 450˚ F. Roast Chicken in a 13” x 9" baking dish for 45 - 50 minutes or until the temperature of the thigh reaches 158˚ F. 
5. Move Chicken to the top of the stove. Let it rest for 15 minutes or until the carryover temperature of the thigh reaches 165˚ F. 
6. Garnish and serve.

Sicilian Chicken

Sicilian Chicken

Ingredients:

6 ea Chicken Breasts (Boneless, Skinless)
1 C All-Purpose Flour
2 T Kosher Salt
1 T Ground Black Pepper
4 T Olive Oil
½ C Dry White Wine
1 T Balsamic Vinegar
½ C Sicilian Olives (Sliced)
¼ C Golden Raisins
1 T Dried Oregano
1 ea Canned Diced Tomatoes

Garnish

¼ C Fresh Basil (Chopped)

Instructions:

1. Brine Chicken; complete instructions here.
2. Place each Chicken Breast between 2 sheets of plastic wrap, flatten to ½" thickness. 
3. Combine Flour, Salt and Pepper in a zip-top bag. Add Chicken Breasts one at a time, shake in mixture to cover. Remove excess Flour. Set aside. 
4. Heat Oil in a large skillet over medium heat until the Oil begins to shimmer. Cook Chicken in a single layer on each side until golden brown, about 3 minutes per side. 
5. Add Wine and Vinegar, scraping all the brown bits from the bottom of the pan. Cook for 2 minutes. 
6. Add Olives, Raisins, Oregano and Tomatoes. Bring to a boil, reduce to a simmer and cook for 8 minutes or until Chicken is no longer pink in the center. 
7. Garnish and serve with sauce over pasta of choice. 

Chicken Cordon Bleu

Chicken Cordon Bleu

Ingredients:

6 ea Skinless, Boneless Chicken Breast Halves

½ t Kosher Salt

¼ t Ground Black Pepper

2 T Dijon Mustard

12 ea Slices Gruyére Cheese

6 ea Slices Cooked Ham

1 C All-Purpose Flour

1 C Italian Seasoned Panko Bread Crumbs

Egg Wash

2 ea Eggs

1 T Water

Instructions:

1. Brine Chicken; complete instructions here.
2. Place Chicken between two pieces of plastic wrap. With the smooth side of a meat mallet pound Chicken to ¼" thickness. Season Breasts with Salt and Pepper. 
3. Lay Breasts out flat, spread 1 t Mustard on each Breast. Add 1 slice of Cheese, followed by 1 slice of Ham, then the remaining slice of Cheese. Roll up each Breast.
4. Dredge rolled Breast in Flour, then Egg Wash, finally in the Bread Crumbs. Place on a baking sheet. Repeat with remaining rolls. 
5. Bake in a preheated 350º F oven for 20 minutes or until browned and cooked through. 

Chicken Enchiladas

Chicken Enchiladas

Ingredients:

Sauce

1 T Olive Oil
½ ea Yellow Onion (Chopped)
3 ea Guajillo Chilies (Seed and Stem)
3 ea Negro Chilies (Seed and Stem)
2 ea Ancho Chilies (Seed and Stem)
1 ea Chipotle in Adobo Sauce
2 ea Garlic Cloves
½ t Dry Oregano
1 T Ground Cumin
1 ea Yellow Corn Tortilla (Chopped)
3 C Chicken Stock

Chicken

6 ea Chicken Breasts (Boneless, Skinless)

Enchiladas

6 ea Corn Tortillas
½ C Jack Cheese (Grated)
1 C Yellow Onion (Chopped)

Instructions:

1. For Sauce; sauté Onion in Olive Oil until softened. Add all remaining ingredients except Chicken Stock and cook for 1 minute or until fragrant. 
2. In a blender add Sauce mixture and Chicken Stock and puree until smooth. 
3. Pour Sauce into a large pot and bring to a simmer. Poach Chicken Breasts in Sauce for 5 minutes. Remove Chicken Breasts, cool and shred.
4. Enchilada Assembly: dip Corn Tortilla in warm Sauce for 30 seconds. Place Tortilla in a 13"x 9" baking dish. Fill Tortilla with ½ C of Shredded Chicken and Chopped Onion, roll up Tortilla. Repeat until all Tortillas are filled. 
5. Pour remaining Sauce over Enchiladas and top with Cheese. Bake in a preheated 350º F oven for 6 - 8 minutes or until Cheese is melted. 

Thai Chicken Salad Pizza

Thai Chicken Salad Pizza

Ingredients:

Dough

¾ C Water (Room Temperature)

1 t Active Dry Yeast

¼ t Salt

1 C Bread Flour

Toppings

¼ C Hoisin Sauce

1 C Chicken Breast (Poached)

¼ C Mozzarella Cheese (Grated)

Dressing

¼ C Canola Oil

¼ C Soy Sauce

1 t Sesame Oil

1 T Rice Vinegar

1 t Granulated Sugar

1 t Red Chili Flake

½ ea Lime (Juiced)

Salad

1 C Romaine Lettuce (Shredded)

¼ C Carrot (Julienned)

¼ C Green Onion (Sliced)

1 ea Red Chillies (Julienned)

¼ C Cilantro

¼ C Peanuts (Chopped)

Instructions:

1. Mix all Dough in stand-mixer on low for three minutes.. Remove to zip-top bag. Refrigerate for 36 hours.
2. Poach Chicken in 6 cups of salted simmering water, covered for 15 minutes. Cool and shred. 
3. When ready to make pizza, let dough rest at room temperature for 30 minutes. Roll out dough to approximately a 12" round.
4. Drizzle Hoisin Sauce on crust leaving ½" to form the crust. Add Chicken Breast and Mozzarella Cheese. 
5. Bake at 400º F. for 18 - 22 minutes until the crust is golden brown. 
6. Combine Dressing ingredients in a bowl and mix thoroughly. 
7. Dress Salad ingredients and top pizza right before serving so Salad doesn't wilt. 

Creamy Chicken Salad

Creamy Chicken Salad

Ingredients:

Chicken

2 ea Chicken Breasts (Boneless, Skinless)

1 T Kosher Salt

Salad

2 ea Celery Stalk (Small Dice)

2 ea Scallions (Minced)

1 C Mayonnaise

1 T Dijon Mustard

1 t Fresh Black Pepper

2 T Fresh Lemon Juice

2 T Fresh Parsley (Minced)

1 ea Orange Segments (Pith, Seeds Removed)

Instructions:

• Poach Chicken Breasts in 6 cups of salted simmering water, covered for 15 minutes. Cool and chop into ½" chunks.
• Combine all ingredients, including Chicken Breasts. Cover with plastic wrap and refrigerate at least 1 hour (best overnight) before serving.

Tips and Tricks

Tips and Tricks

To properly thaw chicken; place frozen chicken in a spill proof container in the refrigerator overnight. Or for a "quick thaw" place frozen chicken in a zip top bag in a large bowl under slowly running cold water, chicken should be thawed in approximately 2 hours. Be sure to never leave chicken out of refrigeration for more than 4 hours.

Tips and Tricks

Tips and Tricks

Any surface or utensil that has had contact with raw chicken should be washed and sanitized immediately after use. (1 gallon of warm water : 1 capful of chlorine bleach). Hands should also be washed frequently when working with raw chicken.

Tips and Tricks

Tips and Tricks

Oil has a higher smoke point than butter, but butter has richer flavor. Using both combined allows you to get the best of both products, high smoke point with a richer flaver.

Tips and Tricks

Tips and Tricks

If substituting Kosher Salt for Table Salt the use the following ratio:
1 T of Table Salt = 2 T of Kosher Salt.

Tips and Tricks

Tips and Tricks

If substituting Dried Herbs for Fresh Herb the use the following ratio:
1 t of Dried Herb = 1 T of Fresh Herb.