Tag: chicken recipes

Southwest-Inspired Gnocchi with Chicken Thighs and Smoky Sauce

Gnocchi, those delightful little potato dumplings, are often associated with Italian cuisine, but they’re far more versatile than you might think. While they traditionally find themselves bathed in rich tomato sauces or nestled in cheesy bakes, gnocchi can easily step out of its Italian roots and embrace flavors from around the world. This recipe for Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi from Food52  is a perfect example of how gnocchi can transform into a vibrant, Southwest-inspired dish that’s both hearty and full of bold flavors.

In this dish, the gnocchi serves as a base for a creamy, smoky, and slightly sweet sauce made from charred corn and poblano peppers. The gnocchi is sautéed in rendered chicken fat and butter, giving it a crispy exterior that contrasts beautifully with its soft, pillowy interior. Crispy, golden-brown chicken thighs, seasoned with a homemade smoky spice blend, are nestled on top, making this a dish that’s as satisfying as it is flavorful. Finished with a sprinkle of queso fresco, a squeeze of fresh lime, and a handful of chopped cilantro, this dish is a true celebration of Southwest flavors.

Ingredients:

  • 5 bone-in, skin-on chicken thighs
  • 4 ears of corn, charred and kernels stripped from the cob, with 1 cup reserved
  • 16 ounces of refrigerated or frozen gnocchi
  • 1 poblano pepper, charred
  • Fresh cilantro, chopped
  • ½ white or yellow onion, skin on, charred
  • 1 lime, zested and juiced
  • 3 garlic cloves
  • 2 ounces queso fresco or Cotija cheese
  • ½ cup sour cream or Mexican crema
  • 1 cup chicken stock
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon granulated sugar
  • Kosher salt and freshly cracked black pepper to taste

Directions:

  1.  Begin by mixing the onion powder, garlic powder, chili powder, ground cumin, ground coriander, smoked paprika, granulated sugar, kosher salt, and freshly cracked black pepper in a small bowl. This blend will serve as the foundation of the dish’s smoky flavor. Set the spice blend aside.
  2. Next, it’s time to prepare the vegetables. Over a gas burner or under a broiler, char the corn, poblano pepper, onion, and garlic until they’re blackened and blistered. The charring process adds a smoky depth to the sauce. For the garlic, you can optionally trim the top off a whole head, drizzle it with olive oil, sprinkle it with salt, wrap it in foil, and roast it until soft and caramelized.
  3. Once the vegetables are charred, place the poblano in a small bowl and cover it with plastic wrap or a plate. Let it sweat for about 5 minutes, which will make it easier to peel off the charred skin. After peeling, roughly chop the poblano and remove the seeds if you prefer a milder sauce. Strip the corn kernels from the cob, reserving one cup for later, and roughly chop the onion after removing its charred skin.
  4. To make the creamy sauce that will coat the gnocchi, combine the remaining corn (excluding the reserved cup), the chopped poblano, charred onion, garlic, granulated sugar, sour cream or Mexican crema, chicken stock, salt, and pepper in a blender. Blend until smooth, adjusting the seasoning as needed. This sauce will carry the smoky and slightly sweet flavor profile that defines the dish.
  5. Preheat your oven to 375°F. While the oven heats, pat the chicken thighs dry with paper towels, then season them with salt, pepper, and a teaspoon of the smoky spice blend. In a large skillet over medium-high heat, add a drizzle of olive oil and place the chicken thighs skin-side down. Cook until the skin is golden brown and crispy, then flip and cook for an additional 5 minutes. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F. Once done, remove the chicken from the skillet and set aside, leaving about a tablespoon of fat in the skillet.
  6. Using the same skillet, return it to medium-high heat. Add the gnocchi in a single layer and cook undisturbed for about 2 minutes, allowing the gnocchi to develop a crispy exterior. After searing, pour in 1½ cups of the corn and poblano sauce along with the reserved cup of charred corn kernels. Stir occasionally until the gnocchi is heated through and the sauce has thickened. You can add more sauce if the gnocchi looks dry or if you prefer a saucier dish.
  7. To finish, nestle the crispy chicken thighs on top of the gnocchi. Garnish with a sprinkle of queso fresco, a generous squeeze of lime juice, lime zest, freshly chopped cilantro, and a pinch of the smoky spice blend. This final touch adds a bright, fresh contrast to the rich and smoky flavors of the dish.

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Reliably Delicious and Convenient Blackened Chicken Alfredo Recipe

Sometimes the easiest and more simplistic recipes are what’s best for any particular weeknight or last-minute meal. This is due to the fact that they are reliably convenient, delicious, and consistently a crowd-pleaser. The same can be said about Louisiana Cookin’s outstanding recipe for blackened chicken alfredo, as its simplicity doesn’t make concessions when it comes to flavor, seasoning, or taste.

Ingredients for Blackened Chicken Alfredo: 

  • 1 (16-ounce) package of fettuccine, cooked according to individual package directions
  • 3 boneless skinless chicken breasts (about 6- to 8-ounce each)
  • 2 tablespoons of blackened seasoning mix
  • 1 tablespoon of olive oil
  • 2 cups of fresh cherry tomatoes
  • 1 tablespoon of chopped shallot
  • ½ teaspoon of finely chopped garlic
  • ¼ cup of dry white wine
  • 2 cups of heavy whipping cream
  • 1 cup of freshly-grated Parmesan cheese
  • 3 tablespoons of chopped fresh parsley, for garnish
  • ¼additional cup of freshly grated Parmesan cheese, for garnish

Directions for Blackened Chicken Alfredo:

  1. In order to start this recipe, you’re going to want to preheat your oven to 425°F. While your convection oven is preheating, take a baking sheet and line it with an inner layer of aluminum foil.
  2. Take your 3 boneless and skinless chicken breasts out of their packaging and sprinkle them each with your blackened seasoning mix. Either while wearing gloves or with carefully-washed hands, rub the blackened seasoning mix into the chicken breasts, ensuring to coat all sides.
  3. Then, in a large skillet, pour in your olive oil, and place this atop your stove burner. Turn the stove to medium-high heat, and heat your olive oil in the skillet while being sure to spread the oil throughout the pan. Once the oil is properly heated, add your seasoned chicken breasts into the hot oil and cook them until they are nicely seared. This should take no longer than 4 to 5 minutes per side. Be sure to flip them together and not multiple times, in order to secure a strong sear. Once they’re seared, remove the chicken from the skillet and transfer them to the prepared pan that you lined with foil from earlier.
  4. Place the pan into your 425°F oven for approximately 10 minutes. The idea here is to bake the chicken until they are firm and an instant-read thermometer inserted into the thickest part of the chicken breast registers at a safe internal temperature of 165°.
  5. Meanwhile, take the same skillet that you seared your chicken in from earlier and cook your tomatoes in it until they are slightly blistered and their skins have burst open. The process of blistering and bursting cherry tomatoes should take about 3 to 5 minutes maximum. Once the skins have burst, reduce the read of the stove burner to only medium, and add in your chopped shallot and finely chopped garlic. Continue to cook for an additional minute. Afterward, add in your ¼ cup of dry white cooking wine and use your cooking utensil such as a wooden cooking spoon to scrape the fond or browned bits from the bottom of the pan. Stir these bits into the white wine and vegetables and continue to cook the contents of the skillet for an additional 2 minutes.
  6. Afterward, stir in your heavy whipping cream and continue to cook until the contents of the skillet are thickened and bubbly. You can achieve this by stirring occasionally for approximately 8 to 10 minutes. Stir in your single cup of freshly-grated Parmesan cheese until it’s completely melted and well-combined. Next, add your fettuccine, which you cooked according to the package’s directions, into the skillet. Either using your wooden cooking spoon or tongs, toss the fettuccine with the cheesy mixture to fully coat the noodles.
  7. When you remove your chicken from the oven, slice each chicken breast in elongated strips or according to your particular preference and place them on top of the pasta. If desired, garnish the plates of this dish with fresh chopped parsley and freshly-grated Parmesan cheese to your liking.
  8. Enjoy your alfredo with your favorite side dish or just alone.

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Fall Recipe: Chicken Braised with Cider

With the fall season upon us, it’s time to fire up the oven to cook up your more vegetable-based dishes and savory meals that prioritize flavor above all. Thankfully, this cider braised chicken fall recipe from Food52 hits all of those points and tastes great while doing it. It’s all thanks to the autumnal collection of chicken thighs, apples, and onions residing in a bubbling cider sauce with savory-sweet thyme infusing the flavor of the chicken throughout the cooking process. You’ll top the whole meal off by serving it atop some crust-laden bread or mashed potatoes so that your side dish can soak up the savory sauce in all its goodness.

Fall Recipe Ingredients:

  • 4 bone-in chicken thighs with chicken skin still attached
  • 1 tablespoon of extra-virgin olive oil
  • A pinch of Kosher Salt (to taste)
  • 4 small yellow onions (halved & peeled)
  • 2-3 small Fuji, Mutsu, or Stayman Winesap apples (cored & halved)
  • 8 sprigs of fresh thyme
  • Black pepper, freshly ground
  • 1 cup of chicken (or vegetable) stock
  • 1 cup of dry hard cider (can substitute non-alcoholic)
  • Brad, noodles, or potatoes for serving

Directions:

  1. You’ll want to begin this recipe by preheating your oven to 400°F. While it’s busy heating up, you’ll prep your chicken thighs by first patting them dry with a paper towel to remove the excess oil, water, and juices.
  2. Next, take a large, ovenproof skillet of at least 10 inches in diameter and heat it over medium-high heat until it’s properly hot. Once it is, add oil and swirl the skillet to coat the entire bottom with oil. You’ll then add your chicken thighs to the skillet with the skin side of the thighs facing down. Sprinkle the thighs with a pinch of kosher salt, and sear them for three minutes. Afterward, add your onion halves (cut side down), and sear the thighs for another five minutes. Feel free to rotate the pan as needed in order to brown the chicken evenly, but don’t disturb the chicken or onions when doing this.
  3. At this point, you will use some kitchen tongs to flip the onions to their reverse side and check the bottom of the chicken thighs to ensure that they’re golden. If they are, flip the thighs as well; if they’re not browned yet, wait another minute or so. Once the onions and chicken are flipped you may add your apple pieces to the pan with the cut side facing down. Scoot the chicken and onions to the side of the skillet as needed so that you can ensure the apples are receiving enough heat.
  4. Throw in your thyme sprigs to the pan and season everything with kosher salt and freshly ground pepper. Cook the apples for 4-7 minutes or until they’re evenly browned and then flip them over.
  5. Now you can carefully pour in your cider. Note: once added to the heating element, the cider will bubble vigorously. You’ll let the contents of the skillet simmer for 4-8 minutes or until the cider you poured in is reduced by half. Add your chicken or vegetable stock, and bring it all to a boil.
  6. After it’s boiling, use a potholder and transfer the skillet to the oven. Roast it for 10-15 minutes, until the chicken thighs reach an internal temperature of 165°F on an instant-read thermometer.
  7. Additionally, you can pierce the thighs with a knife to determine if they’re fully cooked. If the emitting juices have a clear coloration, you can consider them cooked. Though, it’s always nice to have peace of mind by double-checking with a digital instant thermometer.
  8. Take the skillet from the oven, and serve the chicken, onions, and thyme atop a starch base such as crusty bread, noodles, or roasted potatoes. You’ll do this so that the base can soak up all the sauces from the chicken.
  9. Enjoy!

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Fried Crispy Chicken Cutlets Recipe

Across the globe the deliciousness that is the crispy texture of a fried chicken thigh is called by many names: schnitzel, Milanese, tenders, but no matter the name, if you prepare, fry, and serve these crispiest chicken cutlets from Smitten Kitchen the right way, you’ll be tempted to give them a new name yourself.

Though the recipe only takes about 45 minutes to an hour to prepare, it’s done with meticulous attention, providing you and your dinner guests with a relatively simple weekday meal that won’t break the bank and may have the potential to beat out the nearest fast-food chicken tender based on texture alone.

Ingredients:

  • 1 ½ pound of boneless, skinless chicken thighs
  • 1 large egg
  • 1 ½ cups of plain breadcrumbs (homemade or panko-style)
  • Oil for frying
  • Kosher Salt
  • Freshly ground black pepper
  • (Optional) Additional Seasoning such as a spice blend or garlic and/or onion powder

Directions:

  1. Before cooking your chicken remove it from its packaging and pat it dry on all sides with a paper towel. This will remove any unwanted moisture and prep the chicken for efficient breeding. If you’re satisfied with the thickness of your cutlets, you can arrange them on a large kitchen sheet tray and season all sides with salt, pepper, and any additional spices you’d like. If you’d like your cutlets to be thinner before seasoning you may pound them flatter by placing half of the cutlets in a gallon-sized freezer bag and beating it with a kitchen mallet.
  2. Grab a wide, shallow bowl and crack your egg into it, removing any shell pieces as needed. Beat the egg with a forkor whisk until the mixture of egg white and yolk is “very loose.” Fill another wide bowl with your breadcrumbs, and place both bowls beside your sheet tray of chicken.
  3. Taking no more than one piece at a time, dip a chicken cutlet into your beaten egg, let the excess egg drip off, and then dip both sides into the bread crumbs. Press both sides of each cutlet into the crumbs, ensuring that they’re each completely coated, and then repeat this process with all the pieces.
  4. Grab a large frying pan, and pout just under ½ inch of oil into it and heat the oil over medium-high. You’ll know when the oil is ready when a thermometer placed in it reads 350°F or when the oil hisses loudly when a drop of water is flicked into it. Begin by placing your first few breaded cutlets into the oil, keeping them as apart as possible. If they are too crowded at the beginning of the frying process, the temperature will lower significantly and lead to heavier, greasier chicken.
  5. Fry each chicken for 4 to 5 minutes on one side and 3 to 4 minutes on the reverse side or until both sides aregolden brown. Once a cutlet is finished frying, remove it from the oil, let the excess drip off for 10 to 20 seconds and place it on a baking tray atop paper towels or paper bags. If you’re without a baking tray, you can simply put the pieces atop folded paper towels to absorb the excess oil. No matter the cooling surface, you’ll want to season the cutlets with salt on each side while they’re still sizzling hot. This timing is key, as it allows the salt to form tightly to the cutlets once they’re finished frying.
  6. After all your cutlets are cooked, dispose of your frying oil through safe, legal methods and plate the cutlets for serving! You can spruce up this meal by adding some chopped herbs on top, some fresh lemon zest, or you can even make a little dip by combining together a dollop of mayonnaise, a squirt of whole-grain mustard, a dash of hot sauce,a squeeze of lemon juice, salt, and pepper.

Notes:

If you prepared too many breaded cutlets or ran out of frying oil, know that uncooked, breaded chicken cutlets can keep in the refrigerator for only up to a day, but fried, cooled cutlets can keep up to three days. To reheat, the best method is by placing the cooked cutlets in a 350°F oven until they’re hot and crispy.

As you can clearly see, the cooking method of these breaded chicken cutlets is meticulous without being overbearing, allowing you to find your own frying rhythm. Don’t be discouraged if your first few pieces dropped into the oil are discarded; it’s all a learning process and often a delicate balance between cooking time and batter texture. Besides, once you try even a lesser-than crispy chicken cutlet, you will hardly be able to wait until your next attempt!

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Five Ways to Prepare Boneless Skinless Chicken Breasts

Whether you’re looking to eat healthier in general or are just looking for a new set of kitchen skills for the preparation, cooking, and serving of skinless chicken breasts, then this curated list from Food52 will supply you with enough recipe ideas to make the most out of your chicken dinner.

Often a value-purchase at your local supermarket, the six-pack of boneless, skinless chicken breasts calls to us all sometimes, and while it’s not a bad idea to incorporate the chicken breast (devoid of bones and skin) into your weekly routine, an improperly-seasoned entree can have an adverse effect on any dinner guest or chef. With that being said, it’s best to go into the kitchen prepared, lest you be tempted by the fat-filled chicken skins that we all know would taste oh-so-good in the air fryer. So without further ado, here are our favorites from the larger list:

Grilled Herbed Chicken Breasts with Radicchio

Inspired by a restaurant in Portland, Oregon, this dish has a sweet-tart dressing that pairs perfectly with the chicken breast that’s seasoned enough to give you a little kick in the mouth with every bite. The full meal is incredibly satisfying, and what’s more is that the dressing, which incorporates pickled red onions, can last in the refrigerator for a week, giving you more salads or meals to experiment with.

Elegant Easy Chicken

Though this dish is named “easy chicken,” the seasoning on these sliced cutlets is anything but provincial or simple. What makes this 30-minutes or less chicken recipe special enough to be paired with almost any dish is the preparation that includes champagne as well as fresh cream, minced tarragon, and rosemary, all of which will leave your mouth watering the second your eye or nose catches it coming out of the oven.

Vietnamese Mango and Chicken Salad

Adopted from a Vietnamese banana flower salad recipe, this dish utilizes the green mango, which holds a flavor that is tart but not particularly bitter in its bite. What has resulted is a lovely, lively dish that can stand on its own as a light meal or pair perfectly with any Asian cuisine dish such as a burry or vermicelli noodle bowl. The brightly-colored salad has the often-skipped “umami” flavor that can only be achieved if the recipe is followed closely with the sometimes-hard-to-find ingredients like “rau ram” or Thai basil. Luckily, many Asian Markets house these pieces of the puzzle, so visit your local spot today, and get started!

Chicken Marsala

This classic dish can be made at home but still be of restaurant quality. The delicious, velveteen sauce of the Chicken Marsala is made possible by its incorporation of sweet Marsala wine and heavy cream for a texture that not only tastes good but it’s perfectly absorbed by the bed of freshly-coiled linguine that it rests upon. Serve this dish alongside Parmesan risotto or simply keep the entree traditional, either way, it’s sure to impress.

Cheater’s Chicken Schnitzel

Named after its substitutive “frying” technique that uses panko breadcrumbs and a mustard-mayonnaise marinade in place of the typical flour, egg, and milk affair, this entree is perfect for those who require a unique texture with their food. What results from the immediate integration of marinade and panko is a highly crispy outer layer that is satisfying to the touch, taste, and mouthfeel. Moreover, top these strips with fresh parsley and lemon wedges, or place the schnitzel itself atop your favorite salad creation for an anything-but-boring lunch.

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Roasted Chicken Recipes

A properly-prepared Roasted Chicken dinner has a near-universal, comforting appeal, and thanks to this collection of over two dozen recipes from Martha Stewart, you can leave the all-too-tempting rotisserie chicken under the grocery store heat lamp where it belongs.

Often praised as true comfort food, a roasted chicken combines aromatics, texture, flavor, and juices into a dish that can be served as a casual weeknight supper, elevated to a special occasion’s main course, or even saved for thefollowing day’s leftovers. The versatility of the roasted chicken is also attributed to its simple, yet classic preparation alongside fresh herbs, spices, and vegetables. So, take note of the different ways in which you can diversify your Roast Chicken game and ultimately provoke an after-dinner feeling of satisfaction and fulfillment.

Spatchcocked Chicken with Chickpeas

It’s back to basics with this quick-cooking recipe as you spatchcock the bird by removing the chicken’s backbone and laying it flat atop a bed of cilantro and chickpeas in a cast iron skillet. While your chicken roasts in the oven, the juices will be soaked up by the roasting chickpeas, giving you a superb pairing of protein and legumes when it’s all said and done.

Crisp-Skinned Chicken with Rosemary Potatoes

To ensure great texture, crispy skin, and maximum browning for this roasted chicken, opt for a rimmed baking sheet instead of a high-sided roasting pan. While this recipe has you season the chicken with traditional spices and plenty of lemon juice, be sure to lay it atop a sheet pan that’s lined with cored fennel bulbs for a rounded-out meal that will be ready to devour as soon as the timer strikes.

Chicken with 40 Cloves of Garlic

If you are a fan of garlic, it’s obvious that this recipe is calling your name. Hailing from the French countryside, this recipe has you roasting your butter-basted chicken in a skillet alongside dozens upon dozens of garlic cloves, a sprinkle of thyme, and other seasonings. The sheer quantity of garlic in this recipe ensures that the meat will remain tender and juicy throughout the cooking process, and if they thought of peeling that much garlic makes your skin crawl, be sure to check out the peeling cooking hack inside the recipe.

Herb-Roasted Chicken and Vegetables

Resting atop a bed of red potatoes, carrots, and leeks, this roasted chicken recipe holds a ton of flavor and juicy meat beneath its crispy skin, and it’s all because of what’s inside. You’ll stuff the heavily- seasoned chicken with plenty of fresh herbs, particularly thyme and parsley. Lay the bird on top of your vegetables for a one-pot dinner, and top it off with a little wine to bring out the proper aromatics during the roasting process.

Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Inspired by the Mediterranean cooking tradition, this recipe has you roasting only chicken thighs alongside grape tomatoes, Spanish olives, shallots, and feta cheese for a highly unique flavor profile. And that flavor is all the more off-set by the inclusion of mint in this recipe, as the mint leaves add a layer of freshness that could not otherwise be attained.

Roasted Quartered Chicken with Herb Sauce

Choose this recipe the next time you’re looking to impress your dinner guests with elaborate plating and an intensely flavorful herb sauce. This cooking method produces toasty skin, as you’re only cooking thigh and leg pieces, but it’s truly the savory herb sauce that’s made from minced garlic, red pepper flakes, red wine vinegar, and parsley leaves that will undoubtedly elevate your next roasted chicken.

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