Chicken Recipes

Chicken is an affordable tasty meat that most people enjoy, and there are lots of different ways to dish it up. Arriving home at the end of a long day to prepare the evening meal, having guests for dinner, having a summer BBQ, or for school lunches, there are always chicken recipes to save the day. Whether you have it hot in a casserole, or cold in a salad, or a sandwich, it will always make for a tasty meal.

The recipes below are the first of our favourite chicken recipes.

Creamy Chicken

with

Tarragon and Mushrooms

Preparation Time: 10 mins

Total Cooking Time: 50 mins.

Serves 6.

6 large chicken breast fillets

Approx. 750g (1.1/2 11bs.),

with skin removed.

2 tablespoons tomato paste

1 teaspoon dried tarragon

½ cup (4fl ozs ) cream

3 rashers bacon, cut into strips

¼ cup (4fl ozs ) olive oil

3 spring onions ( scallions ), finely

chopped

315g (10oz ) button mushrooms, sliced

½ cup (4oz ) white wine

Salt and freshly ground black pepper, to

taste.

Trim chicken of excess fat and sinew. Preheat oven to moderate 180oC (350oF/Gas 4).

Heat oil in a large heavy based pan. Add chicken and cook on a medium – high heat for 2 minutes each side turning once. Remove from pan and drain.

Add bacon to pan and stir over heat for 2 mins, add mushrooms. Cook 5 minutes then add wine, tomato paste and tarragon and stir until mixture boils. Reduce heat and add cream, simmer for 2 minutes. Remove from heat, stir in spring onions, then season to taste.

Arrange the chicken over the base of a shallow oven proof dish,and pour sauce over it.

Bake, covered, for 30 minutes, or until the chicken is very tender.

Grilled Chicken Breasts

With

Blue Cheese Sauce

1/4 cup mayonaise

1/4 cup sour cream

75g blue cheese, crumbled

2 tablespoons chopped parsley

2 teaspoons lemon juice

Salt and freshly ground black pepper

4 skinless chicken breasts

Olive oil

First, make the sauce by combining mayonaise, sour cream, blue cheese, parsley, and lemon juice. Season with salt and pepper to taste.

Next, slice each chicken breast lengthways into 3 or 4 schnitzel like pieces, this will reduce the chickens cooking time, then season all over with salt and pepper.

Heat a non stick frypan, add a film of oil, and cook chicken for 2 to 3 minutes on each side.

Cook in batches, adding more oil as necessary.

Spoon sauce over stacks of chicken, garnish with more parsley, and serve immediately.

This recipe can also be used for fish, with the lemon and the cheese in it, you can imagine how delicious it would taste, and either way you use it, takes very little preparation time.

Quick Chicken Quiche

1 x 20cm deep – dish, pie shell of your choosing, (not baked)

Filling:

6 large eggs

1/2 cup grated cheese

1 cup diced cooked vegetables

1/2 cup dice cooked chicken

1 cup milk (Trim is ok)

salt and pepper to taste

Fresh herbs for garnish.

Perheat oven to 180 degrees calcius

Sprinkle cooked chicken and vegetables into the pie shell

In a bowl, beat together the, eggs, milk and seasoning.

Pour mixture over the chicken and vegetables.

Bake for 30 to 40 minutes in the preheated oven.

Let rest for 5 minutes before slicing, garnish with fresh herbs.

I could almost taste these yummy dishes while writing them out for you, and I hope, that by trying chicken recipes like these ones, it will encourage you to experiment with chicken as your favoured meat. You will find, that there are very few ingredients that do not add flavour to a chicken dish, and for that reason, you would have to agree, there is a chicken dish for every occasion. Bookmark this page and keep an eye out for more tasty chicken recipes, as we will be updating our site on a regular basis, so see you soon. and happy cooking.

Below are some guidelines about the thawing and preparation of your chicken. Read through them before you start any preparation, so that you can create your dishes under the best possible conditions. Happy Cooking.

Thawing

There are several methods that can be used for thawing frozen chicken. Chicken should never be thawed out on the kitchen counter. Use one of the methods described below.

Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking. Place a hand inside the cavity of the chicken to check for ice crystals. If there are any present, more thawing time is needed.

• Thawed chicken should be cooked as soon as possible. If not using immediately, store in the refrigerator and use within 24 hours of thawing.
• Remove the giblets from the cavity of a whole chicken as thawing allows.
• It is safe to refreeze chicken once it has been cooked but some of its quality will be lost, irrespective of which chicken recipes you choose.
  
• While thawing, be sure that drippings do not contaminate other food or preparation surfaces.

As I write this, it is pouring with rain and starting to get a little chilly. The evenings are not as warm as they were a month ago, and I am beginning to think stews, casseroles, and slow cookers. The chicken recipes, that we have for use in the slow cooker, are also good in the oven, but you need to be home for that, as it is not a good idea to go out and leave your stove going, whereas slow cookers, or crock pots are, designed for that purpose. One of the nice things, I find, when the weather has gotten a little chilly, is coming home after a long day at work, to the lovely aroma of a home made casserole filling the air. So here we go.

Sherry Chicken

1 cup chopped onion

3 cups sliced fresh mushrooms

750g chopped chicken

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon chicken stock powder

1 1/2 cups water

1 cup evaporated skim milk

3 tablespoons sherry

8oz spaghetti noodles broken into short pieces.

Grated parmesan cheese to sprinkle.

Put onion, mushrooms, chicken, flour, salt, pepper, and stock into cooker and stir well to coat chicken.

Pour water, evaporated milk, and sherry into a bowl, stir and pour over ingredients in cooker.

Cook on low for 6 to 8 hours, or on high for 3 to 4.

A nice addition to this recipe, is to stir through 4 tablespoons of full cream just before serving.

Spicey Peanut Chicken

I tablespoon olive oil

4 bone-in skinless

chicken thighs

4 chicken drumsticks with

skin removed

1 ½ cups thinly sliced onion

2 minced garlic cloves

2 teaspoons curry powder

1 teaspoon dried crushed chillies

1/2 cup liquid chicken stock

¼ cup tomato paste

¼ teaspoon salt

2 tablespoons warm water

1/3 cop smooth peanut butter

¾ cup chopped red capsicum

¼ cup chopped peeled cucumber

2 tablespoons coarsly chopped unsalted peanuts

1 tablespoon fresh chopped coriander,or parsley

Dried herbs can be used if need be.

Heat olive oil in a large frying pan on medium heat.

Add chicken thighs and drumsticks, and cook for 8 to 10 minutes, turning occasionally until browned.

Transfer to slow cooker.

Add onion to same large frying pan and cook for 5 to 10 minutes, stirring often until softened.

Add crushed chillies, garlic and curry powder to onion and stir for about 1 minute or until fragrant.

Add stock, tomato paste and salt, stir well and pour over chicken.

Do Not Stir Again. Cover and cook on low for about 8 or 9 hours,

or on high for 4 to 4 ½ hours.

When cooked, add peanut butter, which has been mixed in a cup with the warm water until smooth, and stir.

Add capsicum stir well, cover and cook high for another 15 minutes until capsicum is tender but crisp.

Finally scatter cucumber, peanuts and coriander over the top to serve.

Some helpful tips.

Most chicken recipes provide us with a delicious way to create an amazing tasty meal, but very few give us any helpful tips, or safety guidelines. We thought it was a good idea to add a couple of helpful ideas as we go along.I hope they are of some use to you.

A good way to keep the flesh of the chicken tender, is to slide a small pat of butter between the skin, and the flesh, prior to cooking. Using seasoned butter is a nice change, you can even make your own by adding basil, dill, tarragon, or rosemary, to some softened butter

To give your chicken a nice golden skin, rub the skin with acidulated liquid, such as lemon juice, or flavoured vinegar, then coat lightly with butter, and baste often. Butter adds subtle flavour to the cooking juices.

I hope you find those tips on chicken preparation and cooking, helpful.

Although most of us love chicken, when we are preparing and cooking it, there are certain guidelines we must adhere to, to make sure there is no cross contamination, or that we don’t do anything else that can make us sick.

So there you have it, some more tasty chicken recipes, that I am sure, you and your family will enjoy as much as we do, but keep visiting, because this is just the beginning, and there is plenty more where these came from. Happy Cooking.

Ahhhh ! The humble chicken pie, it has been around for centuries.  When the need for nutritious food when at sea for long periods, or when travelling great distances, food had to be kept fresh, and chicken was a great meat, because it could be carried live, and then slaughtered when needed, hence there was always fresh meat on hand for a meal. Also too,when men were at war, there was usually a chicken to be foraged from the nearest farm, and roasted over an open fire. Poultry caught and roasted over and open fire was probably the beginning of fast food.

Although todays chicken recipes include a few ingredients that were not around back then, todays chicken pies rank up there as one of our most preferred foods.

Chicken And Potato Pie.

Preparation Time: 25 mins.

1 Large leek sliced

3 cups diced vegetables

(anything you fancy)

400 grams lean chicken mince

2 teaspoons dried basil leaves

¼ cup plain flour

2 tablespoons tomato paste

2 cups of prepared vegetable stock

1.2kg of potatoes cooked and mashed with 1/3 cup milk (skim if preferred).

Preheat oven to a moderate 180 degrees celcius or 350 F

Grease a 10 to 12 cup casserole dish.

Heat a large pan and spray, or grease, with olive oil.

Add the leek, and the vegetables, and cook for 2 to 3 minutes. Add the chicken mince

and dried basil, and cook for a further 3 minutes, or until well browned, add a little water if needed to prevent catching.

Sprinkle the flour over the mixture and add tomato paste. Gradually add stock,and mix until well combined. Simmer for 5 minutes then add salt and pepper to taste.

Transfer to the prepared dish and top with potatoes. Sprinkle some dried breadcrumbs,parsley and paprika, and bake for 15 to 20 minutes, or until golden brown.

Serve with mixed salad or seasonal vegetables.

Of all the chicken recipes that have passed through our family over the years, the mamas chicken pie one below is still a top favourite.

Mamas Chicken Pie

Preparation Time: 40 minutes

Total Cooking Time: 1 Hour

Serves 6 – 8

Pastry:

2 cups of plain, all purpose flour

½ teaspoon salt

140g (4 ½ oz.) butter

1 teaspoon water.

Filling:

1kg (2 lb) chicken thigh fillets

200g (6 ½ oz) ham

freshly ground pepper

2 tablespoons plain flour

½ teaspoon ground nutmeg

2 large leeks, chopped

1 onion, thinly sliced

75g (2 ½ oz) butter

½ cup (4 fl.ozs) chicken stock

1 egg for glazing

½ cup(4 fl.ozs) cream

To make pastry:

Sift flour into a bowl and add salt.

Rub through the butter, until the mixture resembles fine breadcrumbs.

Add water to form a stiff dough, knead lightly and refrigerate.

To make filling:

Trim fat and any bone chips from fillets, cut into 2½ cm (1 inch) pieces,and cut ham into 1cm (½inch) strips.

Preheat oven to 200 degrees celcius ( 400F / Gas 6 ).

Grease a large, shallow, oven proof dish with melted butter.

Combine pepper, flour, and nutmeg in a plastic bag, toss chicken pieces in flour mixture until well coated. Shake off excess flour.

Place half the leek and onion in layers over the base of the prepared casserole dish.

Top with half the ham and chicken pieces.

Repeat these layers using remaining leek, onion, ham, and chicken.

Drizzle melted butter over filling and then add stock.

Remove pastry from refrigerator and knead lightly, then roll it out to fit top of dish allowing for shrinkage and a decorative edge.

Cover pie with prepared pastry, decorate edges of the pie to form a seal.

Glaze with beaten egg, and cut three deep slits in the pastry, to allow steam to escape,

cream will be added through these later.

Bake for 1 hour, or until pastry is golden brown and chicken is cooked.

Remove from oven, and allow to stand for 5 minutes.

Pour cream into slits and allow to stand for another 10 minutes before serving.

Our helpful tip for your chicken pies is that you serve and then refrigerate remaining pie as soon as possible.

Chicken can be put into the refrigerator while it is still warm.

The two pies above are yummy, and are from our best chicken recipes. I hope you give them a try and see what you think. I always like to experiment by adding a few extra ingredients when I am cooking, just to see if I can make the outcome of the recipe a little different, and the changes have been nice, but I always go back to the basics because that has worked forever. Happy cooking.

Remember those days when you were young and your mom always cooked easy chicken recipes for you? Those home cooked meals will surely take you back in the old school days when you used to come home from school and smell your favorite dish prepared by your own mom. Today?s article will focus on chicken [...]

Source: http://easy-chickenrecipes.net/easy-retro-chicken-casserole

chicken recipes

SPINACH AND MUSHROOM STUFFED CHICKEN
A nice mushroom chicken recipe to try !
INGREDIENTS

• 4 boneless skinless chicken breasts
• handful of fresh spinach
• 12 oz. white mushrooms
• 2 tbsp. olive oil
• lemon pepper
• garlic salt

INSTRUCTIONS
Pre heat oven to 400°F.
Slice chicken breast to form a pocket for stuffing or flatten by pounding between two sheets of plastic wrap until thin enough to roll up.
Chop mushrooms and spinach, mix in bowl with olive oil and lemon pepper.
Stuff chicken with mixture and lightly season with garlic salt.
Fasten with a toothpick, if needed.Place on broiler pan.
Bake on center rack of oven for 45 minutes to an hour. The mushroom chicken recipe with spinach is ready to serve…nice ! Enjoy it !

Source: http://mushroomchickenrecipe.blogspot.com/2008/11/spinach-and-mushroom-stuffed-chicken.html

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Almond Chicken with Musroom recipe
Try this almond chicken with mushroom recipe….a must try!

Mushroom Chicken Recipe Ingredients:

• 1/4 cup Halved almonds
• Oil
• Cornstarch
• 1 tablespoon Sherry
• 1 tablespoon Oyster sauce
• Salt
• 1/2 teaspoon Sugar
• 1 pound Boneless chicken breast – cubed
• 2 teaspoons White wine
• 1/2 Egg white
• Pepper
• 1/4 pound Chinese pea pods
• 2 Water chestnuts; sliced
• 1/4 cup Thinly sliced bamboo shoots
• 24 Fresh button mushrooms -OR- Canned button mushrooms

MUSHROOM CHICKEN RECIPE INSTRUCTIONS

Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds. The almond chicken mushroom recipe is ready…great taste !
chicken-breasts-in-sour-cream

Source: http://mushroomchickenrecipe.blogspot.com/2008/08/almond-chicken-with-musroom-recipe.html

curry chicken recipes

Brazilian Chicken & Mushroom
Another great mushroom chicken recipe to try….Great one !

Ingredients:

• 1 cup Chicken broth
• 1 cup Milk, or thin cream
• 2 ounces Butter
• 2 ounces Flour
• 3 cups Chicken, cooked, sliced
• 4 Egg yolks
• 1/2 Green pepper, diced
• 1/2 Red pepper, diced
• 1 cup Mushrooms, sliced
• 1 teaspoon Lemon juice
• Salt
• Pepper

INSTRUCTIONS

Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy.
Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs.
Serve on toast, if desired…and its ready to serve….great Brazilian taste of mushroom chicken..!
baked-chicken-mushroom.
chicken-and-mushrooms-in-parmesan.

Source: http://mushroomchickenrecipe.blogspot.com/2008/08/brazilian-chicken-muushroom.html

healthy chicken recipes

Being a passionate foodie I always wanted KFC secret recipe. KFC is a place that is perfect for satisfying your palate. They are maestros at creating taste and flavor. For years, several great chefs whipped up its fan with every new chicken dish but no body has ever beaten KFC’s secret recipe by Harland Sanders. Every time I eat it, it leaves its [...]

KFC Secret Recipe is a post from KFC Chicken Recipe

Source: http://www.chickenrecipesecret.com/kfc-secret-recipe.html

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KFC Restaurant locations can be easily found by using the KFC store Locator on its website. Harland opened his first restaurant with the name Sanders Court and Café in front of the gas station he used to work at. Now they can be found in nearly all corners of the world. All his restaurants represent [...]

KFC Restaurant Locations is a post from KFC Chicken Recipe

Source: http://www.chickenrecipesecret.com/kfc-restaurant-locations.html

healthy chicken recipes

Bacon Mushroom Chicken
Another great mushroom chicken recipe to try !

Mushroom Chicken Recipe Ingredients:

• 2 (4-oz. size) boneless skinless chicken breast halves
• 3 tablespoons butter, melted
• 1 clove garlic, minced
• 4 thick slices bacon
• 1/2 cup mushrooms, sliced
• 1/3 cup heavy cream
• 1/4 cup cheddar cheese

MUSHROOM CHICKEN RECIPE INSTRUCTIONS:

Preheat oven to 350 degrees F.
Pour melted butter and minced garlic in a 9×13-inch baking dish. Place two slices of bacon on top of each piece of chicken. . Put mushrooms on top of the chicken and bacon.
Bake in preheated oven for 45 minutes or until chicken is no longer pink in the middle. Remove baking dish from the oven and put cheddar cheese on top of the chicken. Return baking dish to the oven and cook for an additional 5 minutes to melt the cheese.
Remove chicken and place on a platter. Pour juices from baking dish into small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm. This bacon mushroom chicken recipe is ready to serve…amazing !

chicken-breasts-in-sour-cream-with.

Source: http://mushroomchickenrecipe.blogspot.com/2008/08/bacon-mushroom-chicken.html

easy chicken recipes

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS …another great mushroom chicken recipe to try..nice one !

INGREDIENTS

• 2 tsp. all-purpose flour
• Dash each salt & pepper
• 1 skinned & boned chicken breast (3 oz. pounded to 1/4″ thickness)
• 1 1/2 tsp. butter, divided
• 1/2 c. sliced mushrooms
• 1 oz. Gruyere cheese, shredded (can use Swiss)

INSTRUCTIONS
Combine flour, salt and pepper; dredge chicken, coating all sides. In small nonstick skillet heat 1 teaspoon butter over medium heat until bubbly and hot. Add chicken and cook, turning once until golden brown on both sides. Remove and put chicken in a small flame – proof baking
dish; set aside and keep warm.
In same skillet heat remaining 1/2 teaspoon butter and saute mushrooms until lightly browned. Top chicken with mushrooms – then sprinkle with cheese. Broil for a few minutes until cheese melts. The mushroom chicken recipe is ready to serve….Enjoy the mushroom chicken.! Bon apetit !

chicken-tetrazzini.

Source: http://mushroomchickenrecipe.blogspot.com/2008/11/chicken-gruyere-with-sauteed-mushrooms.html

curry chicken recipes

Remember those days when you were young and your mom always cooked easy chicken recipes for you? Those home cooked meals will surely take you back in the old school days when you used to come home from school and smell your favorite dish prepared by your own mom. Today?s article will focus on chicken [...]

Source: http://easy-chickenrecipes.net/easy-retro-chicken-casserole

healthy chicken recipes

CHICKEN, TOMATO AND MUSHROOMS RECIPE
A nice mushroom chicken recipe to try !
INGREDIENTS

• chicken parts or a whole chicken cut up
• 1-1/2 tablespoons oil
• 1 medium onion
• 2-3 cloves of garlic
• 1 can diced stew tomatoes
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• 1 cup water
• seasoning to taste

INSTRUCTIONS
In a large pot, put in oil, add onions and garlic, sauté them until tender, Salt and pepper chicken then put chicken parts into pot and let them cook until they are browned. Add tomatoes, and both cans of soup, stir together until well mixed then add the water, stir again until well mixed.

Let simmer for about 1/2 hour stirring occasionally, it will start to thicken, if it is too thick just add a little more water. Add seasoning to taste and allow to cook for another 1/2 hour or until it
is to your preferred thickness. Serve over rice. This dish is great with a salad and hot buttered bread. The mushroom chicken recipe is ready to serve….Enjoy it !

Source: http://mushroomchickenrecipe.blogspot.com/2008/11/chicken-tomato-and-mushrooms-recipe.html

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