Chicken – Page 10 – Fun Foodie Family

Weekend Wrap Up 3/20/16

Chicken, Dips, Dressings, and Spreads, potatoes, Weekend Wrap-Up

This Saturday was all about CHEER! Uniform fittings and another long day of competitions. I was surrounded by cheerleaders ALL DAY LONG. Becca was so excited to compete!

Getting her cheer make-up done…

They won! National Champions…first place with no deductions at all!

Today we slept in late. I did lots of laundry and went to the gym for a sweat session. Then I came home and made my version of the Chicken Milanese meal from Blue Apron.

I made these potatoes; diced and coated with a couple tablespoons of olive oil with a good sprinkle of salt and pepper, cooked at 425 for about 25-30 minutes. Basically what I have made before in terms of the chicken.
A bright spinach salad with radishes, parm cheese, and some chopped nuts.

With a gorgeous Dijon Mustard (2 tablespoons), Sour Cream (or Greek Yogurt), apple cider vinegar (1 tablespoon), and about a tablespoon of olive oil all mixed together seasoned with a bit of salt and pepper. I was the only one who ate the salad (shocker). I let them eat the potatoes, but of course I snuck a few for quality control =) I also made them some green beans for a veggie.

White Wine Roasted Chicken

Chicken, Dips, Dressings, and Spreads

Simple and delicious!

White Wine Roasted Chicken

Ingredients

1 large Whole Chicken
1/2 cup of olive oil
1 cup white wine- I used Pinot Grigio
salt and pepper

Equipment
Roasting pan, 10- to 12-inch oven-proof skillet, casserole dish, pie dish or other oven-proof dish

Instructions

Preheat the oven to 450°F. Place the rack in the lower-middle of the oven.

Make sure that you pat the chicken dry with paper towels.

Rub the chicken all over with olive oil. This will help the skin crisp and become golden. Sprinkle the chicken all over with salt and pepper.

Place the chicken, breast-side up, in the pan. Pour the white wine in the bottom of your pan. Cook about 30 minutes. The skin should begin to be turning golden brown.

Lower the oven to 400°F and roast the chicken for about another hour or so depending on the size of your bird.

Use your thermometer to check the temperature on the chicken near the end of the cooking time. . It is is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.

Rest the chicken on a cutting board for about 15 minutes.

Recipe Review- Chicken Fricasse

Chicken, Crockpot /Make Ahead Meals, One pot meal, Recipe Review

So I made another recipe from the beautiful book, The Chef Next Door, by Amanda Freitag. She has a whole section on low and slow recipes, which I love. This recipe was shown 2 ways- on the stove top and slow cooker! You know I love a good crock pot meal on a busy night! I assembled everything in the morning before I took the girls to school. I served it on top of rice, but pasta would work, too. So good! The girls even ate the green olives and capers! Working on a stuffed mushroom dish up later tonight or tomorrow!

Chicken Fricassee

Ingredients

3 tablespoons olive oil
1/2 cup tomato sauce or stewed tomatoes
1 yellow, orange, and red pepper- julienned
1 Spanish onion
6 garlic cloves, diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer or white wine (I used wine)
1 1/2 cups Chicken Stock
20 green olives, pitted
5 small Yukon gold potatoes, quartered
4 bone-in, skin on chicken legs (I used thighs, but breasts would work)
1/4 cup drained capers
2 limes, cut in to wedges (I did not use lime)

Slow Cooker-

Combine everything in the crock pot. In the directions, she cooks it on high until it boils, then turns it down. Since I was working all day, I just put it on low until I got home. The meat was falling off the bone. If you are adding capers and lime, add them right at the end 002

No Kitchen Week 3… borrowed kitchen…old standbys and Chicken Cordon Bleu

Chicken

Hey guys! Hope you are having a great weekend! This week was another week with no kitchen. Thanks to my awesome neighbors, we were able to use their kitchen a few times this week.

Chicken Pesto Pasta

https://funfoodiefamily.com/2015/10/08/chicken-pesto-pasta/

Beef and Bean Enchiladas

https://funfoodiefamily.com/2015/03/10/enchiladas-two-ways-carnivores-and-vegetarians-unite/

Tonight was a new delicious dish…

Chicken Cordon Bleu

Ingredients

4 chicken breasts sliced in half and pounded thin
8 slices of good quality thinly sliced ham
8 slices Swiss cheese
salt and pepper to taste
1 cup flour
1 cup panko bread crumbs
1 egg beaten

Directions

Preheat oven to 375.
Place slices of cheese and ham to fit on chicken breast.
One at a time, roll up and dredge in flour, egg, breadcrumbs.
Place in a shallow dish and cook for 25 -30 minutes or until the breadcrumbs turn a golden brown.

Creamy Tarragon Chicken with Peas and Mushrooms

Chicken, Pasta

Evening guys! So I made this yummy dish last night. I saw something similar in one of my food magazines and thought I would alter the recipe to what I had. I served it with a side of garlic toast. It was perfect. Seconds and clean plates for everyone!

Creamy Tarragon Chicken with Peas and Mushrooms

Ingredients

4 boneless skinless chicken breasts, cut bite sized or sliced thinly
1/2 onion, chopped
2 cloves garlic, minced
1 container mushrooms, sliced
1 cup frozen peas
1 handful chopped tarragon
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 cup chicken stock
salt, pepper, and olive oil as needed…

Directions

In a cast iron skillet, cook down your onions, garlic, and mushrooms with salt and pepper to taste, about 6 minutes on med. high heat with a couple tablespoons of olive oil. Add in butter and liquid. Mix well and reduce, about 5 minutes.
Coat chicken with flour and season with salt and pepper and mix in sauce. Cook about 10 minutes.
Add in the frozen peas, cheese, and fresh tarragon. Incorporate well and serve over egg noodles or rice.
Adding some garlic toast will make your family happy.

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