Category: Chicken

Slow Cooked Apple and Onion Stuffed Chicken

Apple and Onion Stuffed Chicken with Bacon and Garlic Mashed Potatoes

Apple and Onion Stuffed Chicken with Bacon and Garlic Mashed Potatoes

When I first conceived this recipe, I was going to fry the chicken in butter for about 4-5 minutes a side. However, I had purchased a new slow cooker and was looking for an interesting way to use it. It was suggested that I do a stuffed chicken recipe. Serendipity at its best. I already had all of the ingredients.  So below you will find the altered recipe. The slow cooker gave me plenty of time to relax and fix a side dish of bacon and garlic mashed potatoes, and Bananas Foster for dessert.

Ingredients:

  • 8 boneless skinless chicken thighs
  • 2 tablespoons Olive Oil
  • 1 Green Apple, diced (Granny Smith recommended)
  • 1 Small Red Onion, diced
  • 2 teaspoons Oregano
  • 2 Pieces of bread, toasted, (you can substitute 3/4 cup store bought bread crumbs)
  • 8-10 ounces diced Tomato
  • Salt
  • Pepper
  • 1 cup Chicken Broth
  • 3 cloves of garlic, crushed or quartered
  • 1 tablespoon dried Oregano

Directions:

Pounding Chicken Thighs

Pounding Chicken Thighs

Between two pieces of plastic wrap, unroll and pound flat chicken thighs.

Heat olive oil over medium heat. Add onion and apple and cook 6-8 minutes until onion is translucent and apples are slightly softened. Cut toasted bread in to small chunks and add to onions and apples. Add 1-2 teaspoons of salt an pepper. Stir until well mixed then add diced tomatoes. Continue stirring, then remove from heat and cool for a few minutes.

Stuffed Chicken in Slow Cooker

Stuffed Chicken in Slow Cooker

Place a spoon full or more of the onion/apple mixture on each thigh and secure with toothpicks. Place each rolled thigh in a slow cooker. Pour remaining mixture over thighs and add chicken broth and garlic. Sprinkle in salt and pepper to taste (1-2 teaspoons). Start cooker and cook on high for 2 1/2 hours. In the last 15 minutes of cooking add oregano.

Finished Product Ready to Slow Cook

Finished Product Ready to Slow Cook

Serve by plating Stuffed Chicken first then topping with remaining mix. The left over cooking juice can be used as a gravy or additional sauce for the chicken.

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Cheezie Chicken Enchiladas

Tabasco Salsa

Tabasco Salsa

Facebook fan, Desiree Rempel, recently shared one of her favorite recipes. I whipped it up the other night with one small change — I used diced tomatoes, rather than pimientos. It was a very wonderful dish. I chose to top it with green chili sauce. I had received a jar of Tabasco Salsa a couple of weeks ago and had that on the side along with some vegetable rice.

Serves: 2-4

Depending on the size of the tortillas, the recipe will yield 4-6 enchiladas. I use 8 inch diameter tortillas and am able to make 5 enchiladas with plenty left over for topping.

Ingredients:

  • 1/2 cup butter
  • 1/2 onion, chopped (red preferred)
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1 cup chicken broth
  • 4 ounces cream cheese
  • 2 cups shredded Mexican cheese blend
  • 3/4 pound boneless, skinless chicken
  • 1 can chopped green chilies, drained
  • 8 ounce can diced tomatoes
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Flour tortillas, warmed

Directions:

Prepared Enchilads ready for oven

Prepared Enchiladas ready for oven

Cut chicken into small cubes no larger than 1 inch. In boiling water, cook chicken for 2-3 minutes until cooked through. Chicken can then be easily chopped into smaller pieces. Set chicken aside.

In a medium pot, over medium/medium-high heat, melt butter being careful not to burn. Add onion and garlic; cook until onion is tender, stirring frequently. Add flour and cook for 1 to 2 minutes stirring constantly. Add broth and cook until slightly thickened again stirring frequently for 3-5 minutes. Stir in cream cheese until well mixed. Add 1/2 cup shredded cheese, chicken, chilies and diced tomatoes. Mix well, making sure cheese is melted.

Cheezie Enchaladas with Vegetable Rice and Salsa

Cheezie Enchiladas with Vegetable Rice and Salsa

Spoon about 1/3 to 1/2 cup of mixture onto each tortilla. Roll each up and place side by side, seam side down in a baking dish sprayed with cooking spray. Pour and spread remaining mixture over enchiladas. Top with remaining 1 1/2 cup of shredded cheese.

Bake 20 minutes at 350 degrees.

Serve 1 to 2 enchiladas per plate. Suggested toppings, fresh chopped cilantro, green chili sauce, roasted red pepper or salsa.

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Sweet and Sour Stir Fry

This recipe was submitted by Hungry 4 More Facebook fan and high school friend, Peggy Wilson Larson.

Serves: 4-6

Ingredients:

  • Stir Fry
    • 1 1/2 chicken breasts, diced or sliced thin
    • 1 onion, julianned
    • 1 red bell pepper, julianned
    • 1 small bunch of carrots, diced
    • 2 broccoli hearts, broken into small pieces
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
  • Sauce
    • 1/2 cup soy sauce
    • 1/4 cup honey
    • 2 tablespoons cornstarch
    • 1/2 cup water
    • 1 teaspoon red pepper flakes

Directions:

Sweet and Sour Stir Fry

Sweet and Sour Stir Fry

Mix all sauce ingredients in a separate sauce pan and simmer.

In a large saute pan or wok, heat oil over medium-high to high heat. Saute chicken for 3-5 minutes and add in carrots after 2-3 minutes. Add remaining ingredients and saute until all veggies are tender or as crisp as desired (3-5 minutes more).

Serve over rice adding sauce to final plating.

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Oompa Loompa Chicken

Ingredients:

  • 2 Cornish Game Hens
  • Butter
  • Olive Oil
  • 4-6 cloves of garlic
  • Salt and pepper
  • Fresh Rosemary
  • 2 Lemons

Directions:

Heat oven to 400 deg. Separate skin from the breasts and put small to medium pats of butter under the skins. Place stems of rosemary under the skin as well. Smash the garlic and place 1-2 cloves under as well. Rub the top with olive oil, salt and pepper. Place lemon slices in the cavity of the hens along with a few cloves of the smashed garlic. Place in the oven till the skin is brown. Use a meat thermometer to tell if the chicken is done. Probably 20 minutes or so. Baste as needed.

Notes:

Don’t trust the popping things that comes in your chicken or turkey. they aren’t as deep and don’t measure as well. Use a good thermometer. They are about $10-$15 for a good one and will last you a long time. Great investment. You can use this recipe for chicken breasts as well and it makes a great, healthy, cheap meal! Enjoy!!

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Spicy Chicken Cacciatore

This dish was inspired by Barbara Lynch. I don’t cook chicken that often but this one came out pretty good. Chef Dan made some suggestions of turning it in to a soup or stew.

Serves: 3

Ingredients:

2 lbs. Chicken Thighs (6), bonless, skinless
1 Red Bell Pepper, thinly sliced
1 Onion, thinly sliced
3 Pickled Jalapenos, thinly sliced
4  Cloves of Garlic, thinly sliced
1 lb Grape Tomatoes, quartered
2 tablespoons Extra Virgin Olive Oil
Salt
Fresh Ground Pepper
2 tablespoons Basil
2 tablespoons Cayenne Pepper
1/2 cup Dry Red Wine
1 1/2 cups of Chicken Stock
1/2 cup Flat Leaf Parsley, chopped

Directions:

Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

In large skillet, over a medium-high heat olive oil. Add chicken to the skillet, season with pepper, salt, cayenne, and basil. Brown for 4 minutes. Turn chicken and season again. Brown for an additional 4 minutes, then remove to a plate. Add bell pepper, onion, jalapenos and garlic to skillet. Season with rest of cayenne, basil, salt and pepper, about  1 tablespoon of each. Reduce heat so medium-low and saute for 10 minutes, until vegetables are softened. Add wine and simmer for 5 more minutes until wine is almost completely reduced. Add the chicken stock, tomatoes to skillet and add the chicken on top of the vegetables. Cover and cook for an additional 10 minutes.

Plate the chicken and spoon the vegetables over the chicken along with some of the juice. Garnish with parsley.

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