Chicken Marsala Recipe - How to Make Chicken Marsala

Photo: Chicken Marsala Recipe

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

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings

Level: Easy

Ingredients
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Recipe courtesy Emeril Lagasse, 2003
Show: The Essence of Emeril Episode: Cooking with Wines

More Chicken Recipes:  

Chicken Piccata
Chicken tacos 
Chicken Parmigiana 
Chicken cacciatore  
Chicken pasties
Chicken stroganoff
 
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Chicken Piccata Recipe - How to Make Chicken Piccata

Photo: Chicken Piccata Recipe

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

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings

Level: Easy

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Weeknight Dinner

More Chicken Recipes:  

Chicken tacos 
Chicken Parmigiana 
Chicken cacciatore  
Chicken pasties
Chicken stroganoff
Chicken provencale
 
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Chicken tacos recipe - how to make chicken tacos

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

Mouth-watering Mexican flavours spring to life in this very easy chicken mince and bean taco recipe. 

Ingredients (serves 4) 

1 tablespoon olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
250g chicken mince
410g can chopped tomatoes with roasted capsicum
125g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
1 teaspoon Mexican chilli powder
1 teaspoon caster sugar
12 taco shells
1 cup shredded iceberg lettuce
1 carrot, peeled, grated
2 small tomatoes, finely chopped
1/2 cup low-fat grated tasty cheese 

Method 

Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned.

Add canned tomatoes, beans, corn, chilli powder and sugar. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until mixture has thickened.

Bake taco shells for 5 minutes or until browned. Spoon mince mixture into shells. Top with lettuce, carrot, tomato and cheese. Serve.

Source
Super Food Ideas - March 2008, Page 55
Recipe by Claire Brookman 

More Chicken Recipes:  

Chicken Parmigiana 
Chicken cacciatore  
Chicken pasties
Chicken stroganoff
Chicken provencale
Citrus chicken

Save and Share chicken tacos recipe

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Chicken Parmigiana recipe - How to make chicken Parmigiana

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

You can pretty much get a chicken Parma at every pub in Australia, but this home made version will be a lot better - trust us! 

Ingredients (serves 6)

6 chicken breast fillets
1 eggplant
2 tablespoons olive oil
60g butter
425g can chopped Roma tomatoes
250g mozzarella cheese, thinly sliced
150g baby spinach leaves, to serve

Method

Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.

Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.

Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with baby spinach leaves.

Source
Super Food Ideas - September 2003, Page 55
Recipe by Dixie Elliott
Add this recipe to:    

More Chicken Recipes: 
 
Chicken cacciatore
Chicken pasties
Chicken stroganoff
Chicken provencale
Citrus chicken
Chicken gumbo 

Save and Share Chicken cacciatore recipe

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Chicken pasties recipe

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

Lunch-box meals become more exciting with these tasty chicken pasties.

Makes 24 

Ingredients

60g unsalted butter
1 onion, chopped
1 tsp curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 button mushrooms, chopped
2 cups shredded, barbecued chicken
270g can corn kernels, drained
1 tbs plain flour
375ml (1 1/2 cups) chicken stock
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry 

Method

Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.

Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.

Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.

Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.

Source
delicious. - February 2003, Page 96
Recipe by Artarmon Public School 

More Chicken Recipes:       

Chicken stroganoff
Chicken provencale
Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock 

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Chicken stroganoff recipe

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

Serve this chicken stroganoff with a side of rice for a hearty Monday night meal. 

Ingredients (serves 4)

2 tablespoons olive oil
4 (180g each) chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons worcestershire sauce
1 cup chicken stock
1 cup light sour cream
Steamed white long-grain rice and finely chopped fresh chives, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a flameproof baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.

Reduce heat to medium. Heat remaining oil in pan. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add paprika. Cook, stirring, for 1 minute. Add worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock. Simmer for 3 minutes. Remove from heat (see note).

Stir in sour cream. Season with pepper. Return chicken to dish. Transfer to oven. Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. Sprinkle with chives. Serve with steamed rice.

Notes

Remove baking dish from heat before adding sour cream to ensure sauce doesn't separate.

Source
Super Food Ideas - June 2008, Page 22
Recipe by Kirrily La Rosa 

More Chicken Recipes:       

Chicken provencale
Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks  

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Chicken provencale recipe

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

Our Chicken provencale recipe is a family favourite. 

Ingredients (serves 4)

4 chicken breast fillets, trimmed
1/3 cup plain flour
50g butter, chopped
1 medium brown onion, finely chopped
1/2 cup dry sherry
400g can diced tomatoes
1/4 cup kalamata olives
2 tablespoons chopped fresh flat-leaf parsley leaves
Steamed potatoes and broccolini, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.

Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.

Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.

Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.

Source
Super Food Ideas - July 2009, Page 57
Recipe by Reader recipe 

More Chicken Recipes:       

Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks
Autumn Chicken Stew

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Citrus chicken recipe

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

Fabulous and simple this citrus chicken is bound to please. 

Ingredients (serves 6)

6 skinless chicken breast fillets
3 cloves garlic, crushed
4 tbs orange marmalade
Zest and juice of 1 orange
1 tbs (20g) unsalted butter
300ml chicken stock
Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve 

Method

Preheat the oven to 180°C.

Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.

Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.

Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.

Source

delicious. - April 2004, Page 137
Recipe by Valli Little  

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Chicken gumbo
Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 

Save and Share Citrus chicken recipe

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Chicken gumbo recipe

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

Come in from the cold and warm up with this one pot chicken wonder!

Cooking Time 95 minutes

Ingredients (serves 4)

1 1/2 tablespoons olive oil
8 skinless chicken thigh cutlets
1 medium brown onion, chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
3 chicken stock cubes
4 sprigs fresh thyme
400g can diced tomatoes
150g okra, halved (see note)
1 cup white medium-grain rice

Method

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until browned all over. Transfer to a plate.

Heat remaining oil in pan. Add onion. Cook, stirring occasionally, for 3 minutes or until softened. Add garlic and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant.

Return chicken to pan. Add 3 cups warm water, crumbled stock cube, thyme and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is tender.

Increase heat to medium. Stir in okra and rice. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until okra and rice are tender. Serve.

Notes

You could use 150g green beans, trimmed, halved, instead of okra. Add to pan for last 5 minutes of cooking.

Source
Super Food Ideas - June 2011, Page 70
Recipe by Emma Braz 

More Chicken Recipes:       

Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken 

Save and Share Chicken gumbo recipe

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Chicken schnitzel recipe

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

Let this crunchy, munchy chicken schnitzel bring you summer deliciousness.

Ingredients (serves 4)

2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1 tablespoon finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 teaspoon garlic powder
1/2 cup plain flour
1 egg
1 tablespoon milk
550g chicken breast schnitzel (uncrumbed)
Vegetable oil, for shallow-frying

Method

Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder on a plate. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow bowl.

Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.

Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.
Notes

You could use chicken breast minute steaks or thinly sliced chicken breast instead of uncrumbed schnitzel.

Source
Super Food Ideas - November 2009, Page 20
Recipe by Kim Coverdale 

More Chicken Recipes:       

Chicken stock 
Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice 

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Chicken stock recipe - How to make chicken stock

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

This versatile chicken stock makes a fantastic base for a number of recipes including stew and soup.

Makes 2 litres

Ingredients
 Large (1.6kg) free-range chicken, rinsed
1 large onion, quartered
1 leek (white part only), chopped
3 celery stalks, quartered
2 garlic cloves, bruised with side of a knife
2 bay leaves
1 tsp whole black peppercorns

Method

Put ingredients in a stockpot with 1 tbs sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 11/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.

Source
delicious. - June 2007, Page 129
Recipe by Kate Tait 

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Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie  

Save and Share Chicken stock recipe

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Chicken bites recipe - How to make chicken bites

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


Pop these bites in a noodle box, then serve with barbecue sauce for dunking.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 10)

600g chicken mince
2 tsp curry powder
1 tsp mild paprika
2 tsp chicken salt
90g (1 cup) cornflake crumbs
80ml (1/3 cup) vegetable oil

Method

Combine the chicken mince, curry powder, paprika, chicken salt and half the cornflake crumbs in a large bowl. Roll 2 teaspoonfuls of the mixture into balls.

Place the remaining cornflake crumbs on a plate. Add the meatballs and roll to coat.

Heat the oil in a large frying pan over medium heat. Cook the meatballs, in 4 batches, turning, for 4-5 minutes or until golden and cooked through.

Source
Good Taste - January 2010, Page 74
Recipe by Michelle Noerianto


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Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 


Save and Share Chicken bites recipe

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Baked Chicken with Onions & Leeks Recipe

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

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.

6 servings
Active Time: 35 minutes
Total Time: 1 hour 20 minutes 

Ingredients

2 cups thinly sliced onions
1 cup thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon reduced-sodium soy sauce
3/4 teaspoon freshly ground pepper 

Preparation

Preheat oven to 400ºF.

Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.

Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.

After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165°F, 30 to 45 minutes more. Serve the chicken with the vegetables. 

Tips & Notes

Tips: When using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of an average chicken thigh. And if you buy whole legs, separate the drumsticks and thighs. When all the pieces are about the same size, they’ll all cook at the same rate

A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition

Per serving: 261 calories; 13 g fat ( 3 g sat , 8 g mono ); 78 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 324 mg sodium; 335 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 3 lean meat, 1 fat

From EatingWell:  March/April 2010  

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Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie  

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Autumn Chicken Stew Recipe

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

This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.

6 servings, 1 1/2 cups each
Active Time: 45 minutes
Total Time: 45 minutes
Ingredients

5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar

Preparation

Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.

Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per serving: 208 calories; 6 g fat ( 1 g sat , 4 g mono ); 42 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 621 mg sodium; 630 mg potassium.

Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv).

Carbohydrate Servings: 1 1/2

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

From EatingWell:  September/October 2010 

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North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie 
Chicken Divan

Save and Share Autumn Chicken Stew recipe

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North Country Braised Chicken recipe

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

Homey, hearty and flavorful, this easy chicken stew recipe sings with apple cider, rutabaga and pears. Serve over whole-wheat egg noodles or spaetzle.

8 servings
Active Time: 30 minutes
Total Time: 45 minutes

Ingredients

4 boneless, skinless chicken breasts (8-9 ounces each), trimmed
1/4 cup all-purpose flour
3 teaspoons canola oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium onions, coarsely chopped
1 cup apple cider
1 large rutabaga, peeled and cut into 1/4-by-2-inch julienne (about 8 cups)
1 cup reduced-sodium chicken broth
4 firm ripe pears, such as Anjou, Bosc or Comice
1/4 cup lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Preparation

Cut each chicken breast in half on the diagonal to make 8 roughly equal portions. Place flour on a plate and dredge the chicken to coat well on all sides, shaking off excess. (Reserve unused flour.)
 
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half the chicken and cook until golden, about 3 minutes per side. Remove to a plate and season with 1/8 teaspoon each salt and pepper. Add 1 teaspoon oil to the pot and brown the remaining chicken. Remove to the plate and season with 1/8 teaspoon each salt and pepper. Set aside.
 
Reduce heat to medium-low. Heat the remaining 1 teaspoon oil and add onions. Stir until golden brown, about 5 minutes. Add the reserved flour and stir 1 minute more. Gradually add apple cider and stir until thickened, about 2 minutes. Add rutabaga and broth. Bring to a simmer. Reduce heat to low, cover and simmer until the rutabaga is tender, 15 to 20 minutes.
 
Meanwhile, peel pears and cut into 1/2-inch dice. Transfer to a bowl and stir in lemon juice and thyme. 

Add to the cooked rutabaga and season with the remaining 1/4 teaspoon each salt and pepper. Lay the reserved chicken on top and cover the pot. Cook until the chicken is no longer pink in the center and the pears are tender, 5 to 6 minutes more.
Nutrition

Per serving: 268 calories; 5 g fat ( 1 g sat , 2 g mono ); 63 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 26 g protein; 6 g fiber; 291 mg sodium; 701 mg potassium.

Carbohydrate Servings: 2

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

From EatingWell:  November/December 2011 

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Oven-Barbecued Asian Chicken 
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie 
Chicken Divan 
Arugula & Chicken Sausage Bread Pudding

Save and Share North Country Braised Chicken recipe

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Oven-Barbecued Asian Chicken Recipe

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

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

4 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients

1 bunch scallions
1/4 cup hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon Asian hot sauce, such as Sriracha, or to taste
1/4 teaspoon Chinese five-spice powder (see Tips)
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
1 1/2 teaspoons toasted sesame seeds (see Tips)

Preparation

Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.

Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat.

Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.

Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.
Tips & Notes

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.

Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.
Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Nutrition

Per serving: 361 calories; 16 g fat ( 4 g sat , 6 g mono ); 144 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 42 g protein; 1 g fiber; 547 mg sodium; 473 mg potassium.

Nutrition Bonus: Zinc (30% daily value), Iron (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrate, 6 lean meat

From EatingWell:  November/December 2011     

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Five spice chicken and fried rice recipe

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

Keep dinner fast, interesting and tasty with these bulk-buy items. 

Ingredients (serves 4) 

1.5kg mixed chicken pieces, trimmed
1/2 cup cornflour
1 tablespoon Chinese five spice powder
1 teaspoon white pepper
2 teaspoons sea salt
2 tablespoons lemon juice rice bran oil cooking spray
450g packet white rice in 2 1/2 minutes
2 teaspoons Alfa One rice bran oil
2 eggs, lightly beaten
4 green onions, thinly sliced
1 cup frozen peas
2 tablespoons light soy sauce 

Method 

Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.

Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.

Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture. 

Notes 

Buy mixed chicken pieces in bulk and freeze in a single layer in a freezer or snap-lock bag for up to 3 months.

Timesaver shortcut: We've saved you time by using white rice in 2 1/2 minutes, which is cooked in the microwave.

About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section. 

Source
Super Food Ideas - September 2010, Page 28
Recipe by Jenny Fanshaw 

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Basic roast chicken 
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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.