Chicken Cacciatore Recipe

Ingredients

• 6 skinless chicken thighs bone-in
• Salt and pepper to season
• 2 tablespoons olive oil (more if needed )
• 1 medium onion diced
• 2 tablespoons minced garlic (or 8 cloves)
• 1 small yellow bell pepper (capsicum), diced
• 1 small red bell pepper (capsicum), diced medium
• 1 large carrot peeled and sliced
• 10 oz (300g) mushrooms sliced
• 1/2 cup pitted black olives
• 8 sprigs thyme
• 2 tablespoons each freshly chopped parsley and basil plus more to garnish
• 1 teaspoon dried oregano
• 150 ml red wine
• 28 oz (820g) crushed tomatoes
• 2 tablespoons tomato paste
• 7 oz (200g) Roma tomatoes halved
• 1/2 teaspoon red pepper flakes

Instructions

1. Season chicken with salt and pepper. 
2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

Recipe source: cafedelites

LOADED CHICKEN SALAD RECIPE

Ingredients

• 2 Cups chicken breast, shredded or cubed
• ¼ Cup mayonnaise
• ½ Cup sour cream
• 1 Cup celery, finely chopped
• 1 Cup sharp cheddar cheese, shredded
• ¼ Cup yellow onion, finely chopped
• 3 Green onions, sliced
• ½ Cup bacon crumbles
• Salt & Pepper

Instructions

1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
2. Mix well until everything is evenly coated and distributed throughout.
3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
5. ENJOY!

Recipe source: thepinningmama

Key West Grilled Chicken Recipe

INGREDIENTS

• 3 tablespoons soy sauce or Coconut Aminos
• 2 Tbs. honey
• 1 tablespoon vegetable oil
• Juice of 1 Lime
• 1 teaspoon minced garlic
• 1 teaspoon fresh cilantro, finely chopped
• 2 Tbs. Red Bell Pepper, Finely Chopped
• 4 boneless chicken breast halves 

INSTRUCTIONS

1. In a shallow bowl combine soy sauce, honey, vegetable oil, lime juice, garlic, bell pepper and cilantro, mixing well.

For Grilled Breasts:

1. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

For Grilled Kebabs (or Skewers) 

1. Cut the chicken into 1-2" cubes, skewer onto bamboo sticks
2. that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
3. Grill the marinated meats over medium-high heat for 6 to 8 minutes on each side, until juices run clear. For the skewers, grill about 3 minutes per side, turning occasionally.
4. Serve with fresh salad, steamed veggies, grilled potato wedges or any of your favorite sides. 

Recipe source: budget101

White Barbecue Chicken Recipe

INGREDIENTS

• 4 cups White Barbecue Sauce, see recipe here
• 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

FOR WHITE BBQ SAUCE

• 1½ cups mayonnaise
• ¼ cup white wine vinegar
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon whole grain mustard (or Creole mustard)
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon fresh garlic, finely minced
• 2 teaspoons prepared horseradish

INSTRUCTIONS

WHITE BBQ SAUCE

1. Place all ingredients in a small bowl and whisk to combine.
2. Use in place of any red barbecue sauce.

CHICKEN

1. Prepare a double batch of the White Barbecue Sauce. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
3. Heat grill to high.
4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
12. Serve with the reserved cup of White Barbecue Sauce.

Recipe source: afamilyfeast

Chicken Macaroni Salad Recipe

Ingredients

For the salad:

• 2 cups (8 oz. or 225g) dry elbow macaroni
• 1 cup cooked shredded chicken
• 1/4 cup grated carrots
• 1/4 cup finely chopped chives
• 1/3 cup diced dill pickles
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced celery
• 1/3 cup finely chopped black olives
• For the dressing:
• 1/2 cup mayonnaise
• 5 tablespoons milk
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons sugar
• salt and freshly ground black pepper , to taste

Instructions

1. In a large pot of boiling lightly salted water, cook macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
2. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth.
3. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjoy!

Recipe source: yummyaddiction

Salted Egg Yolk Wings Recipe

INGREDIENTS Oven-Baked Crispy Wings 500 g chicken mid wings about 12-14 pieces salt and pepper to taste 2 tbsp flour 2 tsp baking powder cooking oil/melted butter Salted Egg Yolk Sauce 4 salted egg yolks 20 curry leaves 1 chilli padi seeded and sliced 2 tbsp butter 4 tbsp evaporated milk I used non-dairy whipping cream 1 tbsp garlic minced 1 tsp sugar 1/2 tsp curry powder

INSTRUCTIONS

1. Oven-Baked Cripsy Wings - Clean and dry wings. Season with salt (I added 3/4tsp) and pepper for 15 minutes.
2. Preheat oven to 200 deg C.
3. In a bowl, toss wings with flour and baking powder, lightly coated each side.
4. Place wings on wire rack and light brush on cooking oil.
5. Bake for 30 minutes, flip and bake for another 10 minutes or until crispy.
6. Salted Egg Yolk Sauce - Steam salted egg yolks for 10 minutes until cooked. Mash salted yolks with a fork.
7. In a pan, melt butter. Stir fry curry leaves, chilli and garlic until fragrant.
8. Add salted egg yolk and stir fry until bubbly.
9. Pour in evaporated milk (whipping cream), and season with sugar and curry powder. Bring to a boil, reduce slightly and remove from heat.
10. Then toss crispy baked wings in salted egg yolk sauce and serve immediately.

Recipe source: anncoojournal

ONE PAN DIJON CHICKEN AND POTATOES RECIPE

INGREDIENTS

• 6 boneless skinless chicken thighs fat trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 6 slices bacon
• 1/4 cup Dijon mustard
• 1 teaspoon minced garlic
• 2-4 Tablespoons granulated sugar depending on how sweet you’d like it
• 1 1/4 cup chicken broth
• 1/4 cup apple cider vinegar
• 3/4  teaspoon smoked paprika
• 2 Tablespoons butter
• 1 small yellow onion chopped (about 1 cup)
• 6 to 8 small Yukon or Red potatoes
• 1 Tablespoon fresh chopped parsley

INSTRUCTIONS

• Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
• Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
• Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
• Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
• Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.

Recipe source: iheartnaptime