Chicken Potpie Recipe - How to Make Chicken Potpie

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Potpie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Potpie. 

This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.
6 servings

Active Time: 15 minutes

Total Time: 1 hour 5 minutes 

 
Ingredients

Filling

3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper, to taste

Biscuit topping

3/4 cup whole-wheat pastry flour, (see Ingredient Note)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk, (see Tip)
1 tablespoon canola oil

Preparation

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan.

Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. 

Tips & Notes

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 403 calories; 12 g fat ( 4 g sat , 4 g mono ); 64 mg cholesterol; 46 g carbohydrates; 29 g protein; 4 g fiber; 667 mg sodium; 427 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Fiber (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 3 lean meat

From EatingWell:  Fall 2004 

More Chicken Recipes:     

Chicken Divan 
Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole 
One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 

Save and Share Chicken Potpie recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.     

Chicken Divan Recipe - How to Make Chicken Divan

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Divan Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Divan.

Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also loaded with fat and salt. Our revised version has all the flavor of the original with only half the calories and a fraction of the sodium. Use leftover cooked chicken breasts, if you have them on hand, for an even faster dinner.

6 servings, about 1 1/3 cups each

Active Time: 30 minutes

Total Time: 1 hour 

 
Ingredients

1 1/2 pounds boneless, skinless chicken breast
1 tablespoon extra-virgin olive oil
2 cups diced leek, white and light green parts only (about 1 large; see Tip)
1/2 teaspoon salt
5 tablespoons all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1 cup low-fat milk
2 tablespoons dry sherry (see Tip)
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped
1 cup grated Parmesan cheese, divided
1/4 cup low-fat mayonnaise
2 teaspoons Dijon mustard 

Preparation

Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.

Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat.

Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving. 

Tips & Notes

Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Nutrition

Per serving: 308 calories; 10 g fat ( 4 g sat , 4 g mono ); 76 mg cholesterol; 20 g carbohydrates; 35 g protein; 4 g fiber; 712 mg sodium; 401 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (30% dv), Folate (19% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 3 vegetable, 3 lean meat  

From EatingWell:  April/May 2006

More Chicken Recipes:    

Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole 
One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas

Save and Share Chicken Divan recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      

Arugula & Chicken Sausage Bread Pudding Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arugula & Chicken Sausage Bread Pudding Recipe. Enjoy our collection of quick & easy recipes and learn how to make Arugula & Chicken Sausage Bread Pudding.

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.

6 servings

Active Time: 30 minutes

Total Time: 1 3/4 hours

Ingredients
 
Custard
4 large egg whites
4 large eggs
1 cup skim milk

Seasonings
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sliced fresh basil

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups chopped arugula, wilted (see Tip)
3/4 cup chopped artichoke hearts, frozen (thawed) or canned
1 cup diced cooked chicken sausage, (5 ounces)

Topping
3/4 cup shredded fontina cheese

Preparation

Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.

Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat.

Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving. 

Tips & Notes

Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

Nutrition

Per serving: 272 calories; 11 g fat ( 4 g sat , 3 g mono ); 174 mg cholesterol; 24 g carbohydrates; 20 g protein; 5 g fiber; 696 mg sodium; 435 mg potassium.

Nutrition Bonus: Folate (29% daily value), Calcium & Vitamin A (25% dv), Iron & Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

From EatingWell:  April/May 2006

More Chicken Recipes:   

Mexican chicken casserole 
One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken

Save and Share Arugula & Chicken Sausage Bread Pudding recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.     

Mexican chicken casserole recipe - Hot to make Mexican chicken casserole

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican chicken casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican chicken casserole.

Cooking Time 30 minutes 

Ingredients (serves 4)

2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
1 tbs vegetable oil
600g chicken thigh fillets, cut into 3cm pieces
1 x 420g can Mexican chilli beans
1 x 310g can corn kernels, drained
1 x 300g jar mild tomato salsa
1 long fresh green chilli, deseeded, coarsely chopped
Roasted peppers & wild rice (see recipe below), to serve

 
Method

Preheat oven to 220°C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.

Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.

Divide the roasted peppers & wild rice among serving bowls. Top with the chicken casserole and sprinkle with tortilla strips. Serve immediately.

Notes

For a kid-friendly version: Replace the Mexican chilli beans with a 400g can of red kidney beans and omit the chilli. Leftovers: Use the totillas, cut into wedges and baked, as an accompaniment to dips. 

Roasted peppers & wild rice recipe

 

Cooking Time 30 minutes 

Ingredients (serves 4)

255g (1 1/4 cups) wild rice blend
200g fire-roasted marinated red pepper strips, thinly sliced
1 tbs vegetable oil
1/4 cup loosely packed fresh coriander leaves
Mexican chicken casserole (see related recipe), to serve 

Method

Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well and return to the pan.

Add the peppers, oil and coriander and stir until well combined. Divide the rice mixture among serving bowls. Top with Mexican chicken casserole and serve immediately.

Notes

Leftovers: Use the wild rice blend as a stuffing for mushrooms, zucchinis or capsicums. Use the peppers in pasta sauces, pizza toppings or fillings for toasted focaccia sandwiches. 

Source
Good Taste - July 2005, Page 56
Recipe by Jane Charlton 

More Chicken Recipes: 

One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken

Save and Share Mexican chicken casserole recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.    

One-pan Mexican chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try One-pan Mexican chicken. Enjoy our collection of quick & easy recipes and learn how to make One-pan Mexican chicken.  

Gather your amigos - with this one-pan dish it's easy to enjoy a midweek meal Mexican feast!
Ingredients (serves 4)

1 teaspoon Mexican chilli powder
2 teaspoons dried oregano
1 teaspoon ground coriander
2 garlic cloves, finely chopped
2 tablespoons olive oil
8 small chicken drumsticks
1 medium red onion, quartered, thinly sliced
1 medium red capsicum, chopped
400g can chopped tomatoes
375g jar medium thick and chunky salsa
2 cups salt-reduced chicken stock
400g can red kidney beans, drained, rinsed
1/3 cup white long-grain rice
2 tablespoons chopped fresh coriander
Fresh coriander leaves, to serve


Method

Preheat oven to 180°C/160°C fan-forced. Combine chilli powder, oregano, ground coriander, garlic and half the oil in a large bowl. Add chicken. Rub chilli powder mixture over chicken.

Heat remaining oil in a flameproof baking dish over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Remove from heat. Add onion, capsicum, tomato, salsa and stock to pan. Turn chicken to coat.

Bake for 50 minutes, turning chicken halfway through cooking. Add beans and rice. Bake for 20 to 25 minutes or until rice is tender and chicken cooked through. Stir in chopped coriander. Sprinkle with coriander leaves. Serve.
Source
Super Food Ideas - March 2010, Page 20
Recipe by Kim Coverdale  

More Chicken Recipes: 

Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

Save and Share One-pan Mexican chicken recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.    

Mexican chicken burgers recipe - How to make Mexican chicken burgers

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican chicken burgers. Enjoy our collection of quick & easy recipes and learn how to make Mexican chicken burgers. 

Spice up dinner tonight with these tasty Mexican chicken burgers.
Ingredients (serves 4)

500g chicken mince
1 small red onion, finely chopped
3/4 cup taco sauce (see note)
1 1/4 cups fresh white breadcrumbs (see note_
1/2 cup coriander leaves, roughly chopped
1 tablespoon canola oil
4 damper bread rolls, split, toasted
4 green oak lettuce leaves
3/4 cup grated tasty cheese
1/4 cup sour cream

Method

Combine mince, red onion, 1/4 cup taco sauce, breadcrumbs and coriander in a large bowl. Season with salt and pepper. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

Heat oil in a large, non-stick frying pan over medium heat. Cook chicken patties for 4 minutes each side or until cooked through.

Top damper bases with lettuce, patties and cheese. Combine remaining taco sauce and sour cream. Spoon over cheese. Cover with damper tops. Serve.

Notes

Taco sauce is available in three heat ratings: mild, medium and hot. Look for a 200g jar in the Mexican foods section of your supermarket. To make 1 1/4 cups fresh white breadcrumbs, process 2 white bread slices (crusts on). You could make a double batch of Mexican chicken burger mixture and freeze uncooked patties in snap-lock bags. To thaw, remove from freezer and leave overnight on a plate in the fridge.

Source
Super Food Ideas - December 2005, Page 93
Recipe by Dixie Elliott 

More Chicken Recipes:

Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Balsamic Chicken Drumettes

Save and Share Mexican chicken burgers recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Butter chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Butter chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Butter chicken.  

The whole family will love this butter chicken which has all the flavour of a curry without too much heat.

Ingredients (serves 4)

1kg chicken breast fillets
1 cup butter chicken curry paste (tomato and tamarind) (see note)
2/3 cup thick natural yoghurt
4 garlic cloves, crushed
2 tablespoons ghee (see note) or olive oil
1 cinnamon stick
425g can tomato puree
1 teaspoon Vegeta Chicken Stock Powder
1/2 cup water
1/3 cup thickened cream
4 green onions, sliced, to serve
naan bread, to serve

Method

Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits.

Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.

Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.

Notes

Note 1: Look for butter chicken curry paste in the international section of your supermarket. Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher temperature than other oils without burning, making it perfect for Indian cuisine

Source
Super Food Ideas - April 2004, Page 66
Recipe by Kerrie Sun

More Chicken Recipes:  

Chicken and Black Bean Enchiladas with Gooey Jack Cheese
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Balsamic Chicken Drumettes

Save and Share Butter chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Black Bean Enchiladas with Gooey Jack Cheese. 

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings (plus enough chicken for another meal)
Level: Easy

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

Copyright 2006, Robin Miller, All Rights Reserved
Show: Quick Fix Meals with Robin Miller Episode: Pack a Picnic 

More Chicken Recipes:  

Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken  

Save and Share Chicken and Black Bean Enchiladas with Gooey Jack Cheese recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken-and-Cheese Enchiladas - How to Make Chicken-and-Cheese Enchiladas

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken-and-Cheese Enchiladas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken-and-Cheese Enchiladas .


Total Time: 30 min
Prep 15 min
Cook 15 min

Yield: 4 servings
Level: Easy

Ingredients

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;

Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine 

More Chicken Recipes:  

30 Minute Southern Classic: Country Captain Chicken
Country French Chicken 
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes 
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
   
Save and Share Chicken-and-Cheese Enchiladas recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

30 Minute Southern Classic: Country Captain Chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 30 Minute Southern Classic: Country Captain Chicken recipe Recipe. Enjoy our collection of quick & easy recipes and learn how to make 30 Minute Southern Classic: Country Captain Chicken recipe. 

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

  2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Directions

Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.

Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Sweet 'n Southern 

More Chicken Recipes:  

Country French Chicken 
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes 
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
 
Save and Share Country French Chicken recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Country French Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Country French Chicken  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Country French Chicken. 

Total Time: 44 min
Prep 18 min
Cook 26 min

Yield: 4 servings
Level: Intermediate

Ingredients

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, as an accompaniment
Sugar snap peas, as an accompaniment


Directions

In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.

Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.

Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.

Herb and Butter Egg Noodles:

1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper

Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper. Yield: 4 servings

Steamed Snap Peas:

1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

Yield: 4 servings

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Country Comfort 

More Chicken Recipes:

French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes 
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips

Save and Share Country French Chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes.

Total Time: 2 hr 30 min
Prep 20 min
Inactive 10 min
Cook 2 hr 0 min

Yield: 4 servings
Level: Easy

Ingredients

1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 rib celery and green tops, chopped
1 small carrot, peeled and chopped
1 head garlic, cloves peeled and sliced
2 small sprigs fresh rosemary
1 large fresh bay leaf
2 pounds starchy potatoes, peeled and chunked
1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
1 cup milk or chicken stock, warmed
10 to 12 ounces ripe Camembert or 1 small individual wheel
Freshly grated nutmeg
1 1/4 to 1 1/2 pounds green beans, trimmed
1 tablespoon butter
1/3 bottle dry white wine (about 1 cup)
Juice of 1 lemon

Directions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium to medium-high heat.

Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.

Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.

About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Place the chicken on a carving board and cover with foil.

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.

Carve the chicken and serve with pan juices, potatoes, and beans.

Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (I Offer You the World)

More Chicken Recipes: 

 Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken 
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie

Save and Share French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Balsamic Chicken Drumettes Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Balsamic Chicken Drumettes Recipe. Enjoy our collection of quick & easy recipes and learn how to make Balsamic Chicken Drumettes.

Total Time: 2 hr 45 min
Prep 10 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

    1/2 cup balsamic vinegar
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    5 sprigs of rosemary
    5 garlic cloves, halved
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Potluck Party

More Chicken Recipes:            

Red Rocker Margarita Chicken
30-minute roast chicken 
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans

Save and Share Balsamic Chicken Drumettes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Red Rocker Margarita Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Red Rocker Margarita Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Red Rocker Margarita Chicken.

Total Time: 4 hr 30 min
Inactive 4 hr 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

    2 jalapenos, thinly sliced rounds
    3 tablespoons fresh cilantro leaves
    4 tablespoons tequila (recommended: Cabo Wabo Reposado)
    1 tablespoon garlic, minced
    1 teaspoon red chili flakes
    1 teaspoon ground cumin
    1 tablespoon dried oregano
    2 limes, juiced
    2 teaspoons salt, divided
    4 boneless skinless chicken breasts
    2 red bell peppers, roasted, skinned, seeded, julienne
    1 cup all-purpose flour
    1 teaspoon granulated garlic
    2 cups canola oil
    4 Kaiser rolls
    4 tablespoons mayonnaise
    1/4 green cabbage, thinly sliced
    1/4 red onion, thinly sliced
    4 ounces provolone cheese, sliced

Directions

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Chase the Worm 

More Chicken Recipes:            

30-minute roast chicken 
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken

Save and Share Red Rocker Margarita Chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

30-minute roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 30-minute roast chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 30-minute roast chicken.

Who says you don't have time for a roast on a Tuesday night? This chicken will be on your table in half an hour.

Ingredients (serves 4)

20g (1 tbs) unsalted butter
20ml (1 tbs) olive oil
4 large chicken pieces on the bone (preferably Maryland)
2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
4 garlic cloves, peeled
6 eschallots (shallots)
1 lemon, halved
3 tbs chopped fresh tarragon
250ml (1 cup) dry white wine
250ml (1 cup) chicken stock
2 tbs Dijon mustard

Method

Preheat the oven to 220°C.

Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).

Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.

Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.

Source
delicious. - February 2003, Page 77
Recipe by Valli Little

More Chicken Recipes:            

Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry 

Save and Share 30-minute roast chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.