Tag Archives: Chicken

Chicken & Andouille Gumbo

Gumbo. This creole classic can be as unique as the family cooking it. As the weather changes from summer to fall, gumbo can be a welcomed treat.  We stumbled across this beauty of a recipe in last months issue of Bon Appetite. (http://www.bonappetit.com/recipe/chicken-andouille-gumbo). This recipe struck a perfect balance of heat and flavor, and if you are a fan of the creole side of our great country, you should most definitely give it a shot!

Shopping List

Gumbo-001

  • 1 3½–4-lb. chicken
  • 1 large onion, peeled, quartered
  • 2 large carrots, peeled, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 tablespoons black peppercorns
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ cup vegetable oil
  • 1 pound andouille sausage, sliced ¼” thick
  • ½ cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 4 celery stalks, finely chopped
  • 8 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons Louisiana hot sauce
  • Cooked white rice and sliced scallions or green onions (for serving)

Preparation

STOCK

  • Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
  • Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
  • Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
  • DO AHEAD: Stock can be made 2 days ahead. Let cool, then cover and chill, or freeze up to 3 months. Let meat cool; tightly wrap and chill.

GUMBO

  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until it begins to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
  • Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
  • Add stock (all of the stock), chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
  • Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
  • Serve gumbo over rice and top with scallions or green onions.

Recipe credited to Jay Ducote, Contributor to Bon Appetite

Gumbo-002Gumbo-003Gumbo-008Gumbo-006

Chicken with Tarragon

We all have those meals that remind us of our childhood.  Whether it be Grandma’s pot roast or Mom’s spaghetti, we eat these dishes and are sent back to a simpler time in our lives.  In honor of these iconic meals, we’d like to introduce a special series of posts that we like to call Nana’s Kitchen.  We’re referring, of course, to Ben’s Nana, my mom, Randie.  She’s a fabulous cook, and I’ve spent many hours attempting to recreate her amazing dishes.  Her Chicken with Tarragon is one of my absolute favorites; we hope you like it, too!

Shopping List

  • 2 chicken breasts, split
  • 2 tbl. butter
  • 1/4 cup green onion, diced
  • 1 cup chicken stock
  • 1 tsp. dried tarragon
  • 3/4 cup heavy cream
  • 3 cloves garlic, minced

Preparation

  • Saute chicken breasts in butter for approximately five minutes

Tarragon-002

  • Add green onion, stock, and tarragon

Tarragon-003

  • Cover and simmer for 6-8 minutes
  • Remove chicken, and keep warm
  • Boil juices until reduced to approximately 1/2 cup
  • Add cream and bring to a boil

Tarragon-004

  • Reduce to 3/4 cup until thick
  • return chicken to pan, coast both sides with sauce

We serve this deliciousness over rice and with a veggie of choice. Simple. Quick. Delicious. Enjoy!!

Pasta Primavera with Grilled Garlic Lemon Chicken

Bellini’s Restorante in Oklahoma City, Oklahoma, is a popular Italian restaurant that first opened its doors in 1990. I discovered it seven years later when I began my undergraduate program in musical theatre at Oklahoma City University. My first experience at Bellini’s provided the inspiration for this dish. It was a simple primavera with grilled chicken, but it was packed with so much flavor that it soon became my go-to dish when dining there. As I began my law degree at the same university I was sad to discover that it had disappeared from the menu. After learning of this tragedy I set out to recreate that wonderful plate of food, and the recipe below comes very very close. It’s a light summer pasta dish that is simple, delicious and stunning to look at. We hope you enjoy our take on an Italian summer classic.

The chicken will cross the road to get into this marinade!

The chicken will cross the road to get into this marinade!

SHOPPING LIST

(Serves 4)

  • Two large boneless, skinless chicken breasts
  • Zest and juice of one large lemon
  • 6-8 cloves of garlic minced and divided equally into two ramekins
  • Extra virgin olive oil
  • 3 Tbs. Italian seasoning
  • Salt and freshly cracked pepper to taste
  • 1 Tbs. red chili flakes
  • 2 small-medium zucchini, sliced
  • 2 small-medium squash, sliced
  • 1 red bell pepper, sliced
  • 2 medium carrots, sliced
  • 10-15 spears of asparagus
  • 10-12 cherry or grape tomatoes, halved
  • 1 cup grated parmesan
  • Spaghetti or thin spaghetti
We like to use fresh season veggies for this dish.

We like to use fresh season veggies for this dish.

PREPARATION

  • Cut a small slit in the top of the chicken breasts;
  • Place chicken into a large zip-lock bag with one of the ramekins of garlic, the zest and juice of the lemon, salt and freshly cracked pepper, 3-4 Tbs. of extra virgin olive oil, and incorporate the ingredients together;
  • Marinate chicken in the refrigerator for 3-4 hours;
  • Place the sliced zucchini, squash, asparagus spears, carrots, and red bell pepper into a large mixing bowl with the remaining minced garlic, red pepper flakes, salt, freshly cracked pepper, and Italian seasoning. Mix together until incorporated;
  • Spread veggies evenly onto a foil-lined cookie sheet and let veggies marinate for 30-45 minutes at room temperature;
  • While the veggies are marinating, pre-heat the grill to 375°-400°. Grill chicken until done. (I use a 7-7-2-2 minute flip ratio);
This grilled garlic lemon chicken really takes this dish to another level.

This grilled garlic lemon chicken really takes this dish to another level.

Veggies ready for their oven time

Veggies ready for their oven time

  • Pre-heat oven to 375°
  • Bake veggies for 30-40 minutes, stirring half-way through. (At the half-way point add the halved cherry or grape tomatoes);
  • Bring a pot of water to a boil and cook the desired amount of pasta. (Reserve approximately 1/2 cup – 3/4 cup of the water prior to draining pasta);
  • In a large bowl toss drained pasta with veggies. In order to avoid dryness in the pasta incorporate 1/4 of the reserved liquid from the pasta at a time (do not overfill with the liquid, though);
  • Thinly slice the chicken;
  • Plate the pasta, sprinkle with parmesan, add a generous portion of chicken and Enjoy!
Pasta in the summer doesn't have to be a heavy dish. It can be light, and filling at the same time!

Pasta in the summer doesn’t have to be a heavy dish. It can be light, and filling at the same time!

Chicken Parmesan

We at atoasttomirth.com would like to officially welcome you to our grand adventure into the blogosphere! When we began talking about what we should share for our first foray into this fun experiment, the conversation really started and finished with one of our favorite main dishes to cook…Chicken Parmesan.

We are big fans of anything Italian, and when Sue Ann’s mom, Randie, and step-dad, Mike, first introduced us to this recipe (adapted from Longhi’s, an Italian restaurant in Hawaii (http://longhis.com/threelocations/ala-moana/)), we were hooked. Our adaptation of this recipe has ruined us forever. We see it on the menu at almost every Italian restaurant we visit, but all of them lack the gloriousness that is this recipe. We hope you enjoy it as much as we do! If you have questions on preparation or ingredients, don’t hesitate to contact us.


It all starts with the sauce!

The pomodoro sauce used for our chicken parmesan is as simple as it is delicious, and as you will see, is used in many of the other Italian dishes that we prepare in our kitchen. The recipe for this pomodoro yields a big boy batch and freezes extremely well. If you have limited freezer space feel free to half the recipe, but as you are about to find out, you may want to find some space in the freezer to have this sauce on hand to use for easy meals during the week!

Ingredients for a simple, yet delicious pomodoro

Ingredients for a simple, yet delicious pomodoro

Pomodoro Shopping list

(This will make a self-described big boy batch. Plenty for the meal and plenty for the freezer)

  • 2 tbs. extra virgin olive oil
  • 4 (28 ounce) cans whole peeled tomatoes (we love San Marzano, but feel free to use your favorite brand)
  • 2 small-to-medium yellow onions
  • 1 large head of garlic
  • 1.5 cup of fresh basil
  • salt and freshly cracked pepper to taste

Pomodoro Preparation

(preparation approximately 15 minutes; total cooking time approximately 40 minutes)

  1. Chop both yellow onions and mince the entire head of garlic.
  2. Add the 2 tbs. of extra virgin olive oil to a large pot and sauté the chopped onion on medium heat for approximately 4 minutes. Add the minced garlic and continue sautéing for an additional 3 minutes (until the onions are translucent and the garlic is soft).
  3. While the onions and garlic are cooking, open the cans of tomatoes. Drain juice into a separate bowl (whole tomatoes in one bowl, and juice in another). Break up tomatoes using the back of a spoon, potato masher, or Sue Ann’s favorite, her hands. When onions and garlic are finished sautéing, add the tomatoes to the pot and cook for approximately 5 minutes.

    Sautéed onions, garlic, and broken up whole-tomatoes

    Sautéed onions, garlic, and broken up whole-tomatoes

  4. Add the tomato juice, salt and pepper to taste (Sue Ann likes a lot of pepper), turn the heat to medium-low, and simmer for an additional 20-25 minutes (until it gets saucy!).
  5. While the sauce is simmering, chop the basil (and get yourself a lovely glass of wine!). Then, at the end of simmering, stir in the basil and serve!

    The final result of the pomodoro sauce.

    The final result of the pomodoro sauce.

(Note: this sauce is perfectly fine to sit on the stove while the chicken and pasta are prepared for the rest of the meal. We place it on a back burner on a very low heat).


 

And now for the star of the show…

We have a multi-butt kitchen, but there was a day when which that was not exactly the case. We recommend cooking the pomodoro first (unless you have some waiting for you in the freezer from the last time). This allows me to clean up after Sue Ann while she makes the pomodoro, and gives her plenty of space to enjoy cooking and drinking.

“If you can’t have fun while cooking, then get your ass outta the kitchen and drink until you can!” – Adam (Aren’t I a poet?!)

A few ingredients for our double-battered Chicken Parm

A few ingredients for our double-battered Chicken Parm

Chicken Parmesan Shopping List

(This will make 4 servings)

  • Approximately 1/2 cup extra virgin olive oil (enough to coat the bottom of your fry pan with an approximate 1/8″ of oil to fry) Note: Do not use too much oil as it will be difficult to get the desired crispiness.
  • Two boneless, skinless organic chicken breasts
  • 1 package of your favorite spaghetti (if you use whole-wheat we won’t judge…well, we won’t judge too harshly).
  • 1.5 cups of Panko
  • 1 cup of shredded parmigiano reggiano cheese
  • 4 tbs. white un-bleached flour
  • 3 eggs
  • 1 fresh mozzarella ball (medium)
  • 4 sheets of wax paper (approximately 12″ long)
  • Salt and freshly ground pepper to taste

Chicken Parmesan Preparation

(preparation time approximately 15 minutes; cook time approximately 20 minutes)

  1. Halve the chicken breasts. (Start by laying the boneless and skinless chicken breast on the cutting board with the smooth side down. Locate the small inner fillet, called the tender, and remove it by cutting away any connective tissue; Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise).
  2. Lay 1 sheet of wax paper on a cutting board. Place 1 halved chicken breast on top, and place another sheet of wax paper on top of chicken. Using the smooth side of a kitchen mallet, pound the chicken breasts to an approximate 1/4″ thickness. Put pounded half breast aside on a plate and repeat for remaining halves.
  3. Thoroughly mix the “dry” ingredients (parmesan, panko, flour, salt and pepper) in a large preparation dish or bowl.
  4. Beat the three eggs in a separate preparation dish or bowl.

    Chicken, dry ingredients, eggs

    Dry ingredients, eggs, chicken

  5. Double-batter each halved breast individually by covering the chicken with the dry ingredients on both sides, dipping the breast into the wet ingredients on both sides, and finally coating both sides of the chicken in the dry ingredients again. (You can use your fingers if you are brave, but I prefer to use a fork during this process). Place the battered breasts onto a separate clean plate.

    Double-battered chicken parm

    Double-battered chicken parm

  6. Heat the extra virgin olive oil on medium-high heat in a large fry pan until you can feel the heat radiating from the oil if you place your hand just over it (the olive oil will become fragrant as well). It is important to get the oil hot before placing the breasts in for frying in order to get the chicken perfectly crisp. Once the oil is hot, place two pieces at a time into the fry pan. Fry each side for approximately 3-4 minutes. Place fried chicken on a wire rack over a cookie sheet when finished. Repeat for remaining chicken breast halves (note: turn the heat down to medium low for the second batch in order to avoid burning the oil).
    Fry that chicken!

    Fry that chicken!

    **Warning** This picture may cause serious hunger pains

    **Warning** This picture may cause serious hunger pains

  7. While the chicken is frying, bring a pot of salted water to a boil, and cook your desired amount of spaghetti as per the instructions.

    Home stretch...boiling pasta.

    Home stretch…boiling pasta.

  8. Place the sliced mozzarella on top of the fried chicken breasts, and broil on the top rack of the oven until melted (approximately 4-5 minutes depending on the oven).
    mozz waiting for the heat

    mozz waiting for the heat

    Almost there...good enough to eat, yes?

    Almost there…good enough to eat, yes?

  9. When the mozzarella is melted and the spaghetti is cooked you are ready to plate. We suggest using a large pasta bowl. Place a serving of spaghetti, a piece of chicken, and a generous portion of the pomodoro over the top of both. Serve with a classic caesar and some Italian bread.

Finished product!

Buon Appetito!

Buon Appetito!

We hope you love this chicken parmesan as much as we do! If you have preparation questions feel free to email or comment. We will be back next week with another of our family’s favorite recipes. Don’t forget to pin this recipe and share and like us on Facebook! Have a great week!

-Cheers!

Adam, Sue Ann, Ben and Cash

atoasttomirth.com

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