Chicken – Page 23 – Fun Foodie Family

Chicken with Mushrooms and Herbs

This is the first time I have made this dish. I saw a recipe on Pinterest somewhere that had a mushroom, shallot, herb, and sherry. I didn’t actually follow the recipe or even remember all the components, but instead am using it for inspiration. Pinspiration is my new name for Pinterest. I pin tons of recipes. Some I use and follow to a tee (especially when it comes to the baking pins), but mostly I just use as inspiration and do my own thing. It is more fun that way =)

Chicken with Mushrooms and Herbs

Ingredients

4-6 Chicken Thighs (or Breasts pounded)
3 shallots, diced
1 carton of sliced mushrooms
2 tablespoons of dried herbs (you could use fresh if you have it)- I used marjoram and thyme
3/4 cup of dry sherry (cooking wine) or a dry white wine
1/3 stick of butter

Brown your chicken thighs on both sides- about 5-6 minutes. Take them out of the pan.
Add your diced onions, sliced onions, and herbs in your chicken fat and one tablespoon of butter for about 3-4 minute
Add the sherry and the rest of the butter and reduce down for about 5 minutes, then add your chicken back in the pan and continue to cook until chicken is done.

Serve with a veggie and couscous, rice, or potato. Enjoy!

Chicken Stock

Chicken, Dips, Dressings, and Spreads

Tonight I planned on making a roast chicken Julia (Child) style… I followed the directions to the tee. I usually just wing it and it ends up yummy no matter what. There is the occasional not-done-yet-and-have-to-stick-it-back-in-for-15-more-minutes situations, but usually they turn out perfect and delicious. Case in point…
https://funfoodiefamily.com/2013/10/06/sage-brown-butter-roasted-chicken/

https://funfoodiefamily.com/2013/07/01/white-wine-roasted-chicken/?relatedposts_exclude=1227

Tonight I wanted to do a classic Julia recipe. It was a disaster. I did everything right. The oven thermometer showed the right temperature (I try not to go by the actual reading on the oven…sometimes it is wrong). I filled the cavity with butter and salt. I slathered the outside with more butter and salt… I put it in at 4:30. I followed all the directions and it was still almost raw in the center an hour and a half later. The skin was not brown and crispy. WHAT??? I was hoping it just needed a few more minutes. I didn’t take a picture. What happened????

Then my husband said something that made me feel a bit better about the situation. He said, “Was it defrosted all the way?”

Hmmmm. Well, we did buy it today from the meat section. I didn’t really feel it honestly. The outside seemed defrosted. My almost 4 pound chicken should have cooked in the hour and a half plus time I gave it. I basted it, I talked to it, I gave it a lot of friends to count on to have its back in the oven. It was fool proof! I guess it could be a possibility that Publix had not totally defrosted the bird when I cooked it???? Anyways, I decided to turn a positive in to a negative.

I took the rest of the bird- meat, bones, and all – and added to to my pot. I added all the veggies I cooked with it (potatoes, green beans, onions, garlic, celery, and mushrooms)and added more onion and 1 whole garlic head cut in to pieces. Don’t worry about the skins. They will be drained out. Add whatever you have on hand. Stock is a great way to get rid of leftover or dried out veggies and aromatics in your kitchen. Cook for 2-4 hours. Drain and store in the fridge or freezer. Delicious!

Easy BBQ Chicken

Chicken

This recipe is simple. So simple I kinda feel like I cheated somehow. I don’t know; maybe someone has already come up with this recipe before. I honestly didn’t look. I had some thawed chicken thighs that I knew I needed to use ASAP. I was going to use them Friday night for date night. I was going to make this awesome Rachael Ray recipe entitled Panchetta Wrapped Chicken. It was going to be amazing!

But Friday I went on a field trip to Stone Mountain with 50 sixth graders in the cold misty rain. I was so tired. I called my husband. I will make this dinner and it will be amazing, but I kinda just want to get Mexican and drink a big margarita. So we did. I had shrimp and steak fajitas and a nice tall margarita.

Tonight I saw them in the barren fridge. I had some other random foods and lots of condiments. Then I spied the BBQ sauce behind the taco sauce. BBQ poached chicken. I just poured the bottle of BBQ sauce and let the chicken cook in it on low for 1 1/2 hours. Then I took tongs and pulled out the chicken and put it in another pan. I easily shredded the chicken with the tongs. I added back in a little of the BBQ SAUCE. It was that easy! Tomorrow we will have some BBQ chicken sandwiches.

Chicken Paprikash

Chicken, One pot meal

I made this Monday night. It was very yummy! I adapted an old Cooking Light Recipe with what I had. I added over rice, but you could use pasta, mashed potatoes, or even polenta.

Ingredients
1 tablespoon canola oil
1 pound chicken cutlets cut in to pieces—— (I used thighs)
1 cup prechopped onion
1 cup thinly sliced red bell pepper—— (I used red, orange, and yellow)
1 1/2 teaspoons bottled minced garlic—-(I used fresh chopped garlic- 3 cloves)
1/4 cup of whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
Preparation

Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.
Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.
Judy Lockhart, Cooking Light
DECEMBER 2005

I forgot to take a picture…so here is the one from the recipe.