Tag Archives: gluten free chicken

Dijon & Brown Sugar Glazed Chicken

Chicken dishes aren’t a frequent occurrence around here. In my mind, chicken is kind of boring and when thinking of what to make for dinner, it’s never my go-to protein. But sometimes… sometimes… (like when it’s not overcooked into a dry, crispy, pulp) chicken can be a shining star!

Dijon & Brown Sugar Glazed Chicken in an Oven-Ready Skillet

Dijon & Brown Sugar Glazed Chicken in an Oven-Ready Skillet

The chicken breast here is quick, juicy and delicious!

Enjoy!

Dijon and Brown Sugar Crusted Chicken

Dijon and Brown Sugar Glazed Chicken 

Dijon & Brown Sugar Glazed Chicken

Makes 4 breasts

Ingredients

2 tablespoons olive oil
4 chicken breasts
4 tablespoons dijon mustard, divided
4 tablespoons brown sugar, divided
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Kosher Salt and Freshly Ground Pepper
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Directions

Preheat oven to 350 degrees.
1. In an oven-ready skillet, on medium high, heat olive oil.
2. Salt and pepper both sides of the chicken breast.
3. Place chicken breast into hot skillet. Let cook for 3-4 minutes. Flip over and let cook for another 4-5 minutes.
4. Flip so that the “smooth” side of the breast is up. Smother 1 tablespoon of dijon onto each chicken breast. Sprinkle 1 tablespoon of brown sugar onto each breast and gently pat it down.
5. Place skillet into the oven, about 7-10 minutes until cooked through (an internal thermometer should read 165 degrees).
6. Be careful not to over-bake the chicken, otherwise it will be dry and rubbery…
7. Enjoy!!
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Eat, Drink & Be Yummy!
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Slow Cooker Orange Chicken

I’m new to the world of slow cooking. Generally, I like speed and efficiency. I like quick and easy. And that’s why I now love the slow cooker. With a bit of pre-planning, it actually makes meal-making quick and easy. It’s quite possible that it was the original “Set It and Forget It” machine.

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

I’m trying the slow cooker during the summer in an attempt to minimize the stovetop and oven. Some days, the heat in the apartment borderlines on unbearable.

This chicken reheats beautifully, so if you have one of this huge crock pots, go ahead and double the recipe. It is also a great dish to feed a large crowd. Because it’s a slow cooker dish from start to finish, it allows you time with your guests when they arrive. Whether you serve it up with mashed potatoes, couscous or rice, your family and friends will love it!

Enjoy!

Flour-dredged chicken parts

Flour-dredged chicken parts (NOTE: DO NOT OVERFILL YOUR SLOWCOOKER!!! For photo purposes only)

Slow Cooker Orange Chicken ingredient line-up

Slow Cooker Orange Chicken ingredient line-up

Sauce covering chicken

Sauce covering chicken (NOTE: DO NOT OVERFILL YOUR SLOW COOKER!! For photo purposes only)

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Makes 6 entrees

Ingredients

6 chicken thighs, skin and visible fat removed
6 chicken drumsticks, skin removed
kosher salt
freshly ground pepper
1/2 cup all purpose flour (or GF AP flour)
1 tablespoon salt
1 teaspoon freshly ground pepper
3/4 cup orange juice
3/4 cup orange marmalade
1/3 cup low sodium soy sauce (or tamari)
1 tablespoon crusted garlic, or 3 cloves garlic, finely minced
Directions
  1. Combine flour with salt and pepper.
  2. Remove visible fat from chicken thighs and drumsticks. Lightly coat each piece in the flour mixture and set aside.
  3. Combine orange juice, marmalade, soy sauce and garlic in a small bowl. Stir until well blended.
  4. Pour sauce into slow cooker. One piece at a time, place the chicken into the sauce, ensuring that there is some sauce between each piece. (DO NOT overfill your slow cooker).
  5. Cover with glass lid. Set indicator to LOW and cook for 5-6 hours.
  6. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.
  7. Serve with Ginger Pineapple Brown Rice.
  8. Enjoy!
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Eat, Drink & Be Yummy!
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Chicken Tagine with Apricots and Raisins

Someone recently asked me why I don’t post a lot of chicken recipes. It’s probably because we don’t eat a lot of chicken around here. 3-4 nights of the week are vegetarian and the remaining nights get split between seafood, fish, beef, pork, lamb and occasionally, chicken. When chicken does make an appearance on our table, I try to make it fun and succulent because, quite honestly, chicken has become boring. This is NOT a recipe for boring chicken!

Chicken tagine with apricots and raisins

Chicken tagine with apricots and raisins

This is a recipe for chicken that is moist and flavorful. Make enough to feed a crowd and they’ll be smiling ear to ear. If you’re making just enough for the family, you should plan on making extra to intentionally have leftovers because this tagine tastes even better the day after you make it!

Enjoy!

Remove skin from chicken thighs, salt and pepper thighs

Remove skin from chicken thighs, salt and pepper thighs

Sear the thighs for about 3-4 minutes on each side

Sear the thighs for about 3-4 minutes on each side

Seared chicken thighs

Seared chicken thighs

Chop onion

Chop onion

Add onion to the pot. Saute for 3-4 minutes, until softened.  Add wine and scrape up the stuck-on bits. Add chicken stock and spices. Bring to a simmer.

Add onion to the pot. Saute for 3-4 minutes, until softened. Add 1/2 cup of chicken stock and scrape up the stuck-on bits. Add chicken stock and spices. Bring to a simmer.

Spices!

Spices!

Return chicken pieces to the pot

Return chicken pieces to the pot

First layer of chicken thighs

First layer of chicken thighs

Second layer of thighs, with additional liquid.

Second layer of thighs, with additional liquid.

Chicken tagine with apricots and raisins, served with jasmine rice with raisins and roasted almonds

Chicken tagine with apricots and raisins, served with jasmine rice with raisins and roasted almonds

Chicken Tagine with Apricots and Raisins

Makes 8 entrees

Ingredients

16 chicken thighs
kosher salt
freshly ground pepper
2 tablespoons olive oil

1 medium onion, diced
3-4 cups chicken stock
1 tablespoon cinnamon
1 tablespoon cumin
1 tablespoon corriander
1 teaspoon nutmeg
Salt and pepper to taste
2 cups dried apricots
2 cups raisins
2 tablespoons honey
5 cups water
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Directions
1. In a heavy bottomed pot, heat olive oil.
2. Salt and pepper both sides of each chicken thigh.
3. Working in batches, sear the thighs until golden, about 3-4 minutes on each side. Remove from pot and set aside.
4.  When all of the chicken has been seared, add the diced onions to the pot. Saute for 3-4 minutes, until softened.
5. Deglaze the pot with 1/2 cup chicken stock.
6. Add the spices and stir.
7. Add remaining chicken stock. Taste. Add salt and pepper as needed.
8. Return chicken pieces to pot. You’ll probably need to create two layers.
9. Ensure that there is enough liquid in the pot to mostly cover the second layer of chicken pieces.
10. Bring to a boil. Turn down to a simmer and cover the pot (don’t center the lid on the pot,  put it off-center to allow a small window for steam to release). Simmer for 90 minutes.
11. In a separate small pot combine apricots, raisins, honey and water.
12. Bring small pot to a boil and turn it down to a simmer. Simmer uncovered until reduced by about 1/3, approximately 20 minutes.
13. Serve with couscous or rice.
14. Enjoy!
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Eat, Drink & Be Yummy!
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Sesame Glazed Chicken Lollipops

Chicken drumsticks are the original fun food. Meat on a stick! Food that comes with it’s own handle! Pretty much any way you prepare them, drumsticks are guaranteed to be kid friendly. They roast beautifully and they’re a pleasure to barbecue with. So how can this everyday crowd-pleaser go from ho-hum hum-drum to WOW? Well, that requires a bit of work.

12: Lollipop Chicken!Lollipop Chicken!

Turning chicken drumsticks into chicken “lollipops” is easy, but it requires a little bit of work. Check out the pictures! I tried to get a shot of each step of the lollipop making process as well as describe the process in detail.

Cooks note: If you’re short on time or short on desire to do all of the butchering, I promise that these will still be delicious if you bake them whole and then glaze them. Cross my heart, you’ll love it!

Enjoy!

1: Chicken Drumstick (I know that you know... but still labeling, in the spirit of details)

1: Chicken Drumstick (I know that you know… but still labeling, in the spirit of details)

2: With sharp kitchen shears, cut the skin and membrane at the bottom of the drumstick.

2: With sharp kitchen shears, cut the skin and membrane at the bottom of the drumstick.

3: Separate the two sections of skin, starting to remove the tendon

3: Separate the two sections of skin, starting to remove the tendon

4: Completely remove the tendon from the drumstick

4: Completely remove the tendon from the drumstick

5: At the top of the drumstick, cut under the toothpick-like bone ((fibula).

5: At the top of the drumstick, cut under the toothpick-like bone ((fibula).

6: Gently hold the fibula with the scissors and pull it out

6: Gently hold the fibula with your fingers and pull it out

7: Place the drumsticks (still with the skin on) on an oiled sheet pan.

7: Place the drumsticks (still with the skin on) on an oiled sheet pan.
8: About 15 drumsticks git on my sheet pan. Remove the skin after the drumsticks have cooked for 40 minutes.

8: About 18 drumsticks fit on my sheet pan. Remove the skin after the drumsticks have cooked for 40 minutes.

9: Remove the skin and glaze the drumsticks. Broil for 3-5 minutes (depending on the strength of your broiler)

9: Remove the skin and glaze the drumsticks. Broil for 3-5 minutes (depending on the strength of your broiler)

13: Lollipop Chicken!

Lollipop Chicken… Not as close up.
14: Lollipop Chicken!

Lollipop Chicken: Overhead

Sesame Glazed Chicken Lollipops

Adapted from: Denise on The Back Burner

Makes 18 chicken lollipops

Ingredients

18 chicken drumsticks
kosher salt
freshly ground pepper
oil for pan

1/2 cup unsalted butter
zest and juice of 1 lemon
1/3 cup brown sugar
1/3 cup sesame seeds
2 teaspoons smoked paprika

Directions

Preheat oven to 400 degrees with the rack positioned in the middle.
1. With sharp kitchen shears, cut the skin and membrane at the bottom of the drumstick.
2. Separate the two sections of skin, starting to remove the tendon
3. Completely remove the tendon.
4. At the top of the drumstick, cut under the toothpick-like bone (fibula).
5. Gently hold the top of the fibula with your fingers and pull it out.
6. Repeat with all remaining drumsticks.
7. In a single layer, place finished chicken lollipops on an oiled baking sheet.
8. Bake for 40 minutes, until internal temperature is 160 degrees, or juices run clear.
9. In a small saucepan combine butter, lemon zest and juice, brown sugar, sesame seeds and paprika. Stir until the sugar has dissolved. Remove from heat and set aside.
10. Remove baking sheet from oven and let the chicken cool to the touch.
11. Remove the skin from the chicken lollipops. Brush with sesame mixture.
12. Turn on broiler. Broil for 3-5 minutes (depending on the strength of your broiler) for a caramel color.
13. Serve with remaining sesame sauce.
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Eat, Drink & Be Yummy!
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