Tag: chicken broth
Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes
- 2 pounds chicken thighs, boneless, skinless
- 1 egg, beaten
- ½ cup all purpose flour, seasoned with salt and pepper
- 2 tablespoons extra virgin olive oil and more if needed
- 2 tablespoons duck fat
- 2 cups Cremini mushrooms, sliced
- 1 medium onion, sliced
- 1 fennel bulb, sliced
- 2 tablespoons fresh thyme
- Salt
- 4 cups chicken broth
Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.
- 4 to 5 medium potatoes, cut into quarters
Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon duck fat
- 1 to 2 teaspoons salt
Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.
Serve with the stew.
Couscous with Roasted Cauliflower and Dill
The roast chicken from yesterday was served on this yummy concoction..
- 1 tablespoon extra virgin olive oil
- 1 cup vegetable or chicken broth
- 1 cup whole wheat couscous
- 1 teaspoon salt
Heat the oil in a small pan and add the broth and salt. Bring to boil, add the couscous, cover with lid and turn the heat off. Let it sit for 10 minutes, take lid off and fluff with a fork. Keep aside.
- 1 small cauliflower head (I used a broccoflower), cut into florets
- Drizzle of olive oil
- Salt
Place the florets on a lined baking sheet. Drizzle with oil and sprinkle with salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and keep aside.
- 2 tablespoons extra virgin olive oil
- 3 green onions, chopped
- 2 garlic cloves, chopped
- 1/3 cup currants
- ½ cup fresh dill, chopped
- Salt
Heat a large frying pan with the olive oil. Add the green onions and garlic and sauté for 3 to 4 minutes on medium heat. Add the currants, roasted cauliflower and cooked couscous. Saute for 2 to 3 minutes until everything is incorporated and heated through. Check for seasonings and add salt if necessary. Garnish with dill and serve.
Quick Pork Tacos with Poblano and Pineapple Salsa and Avocado Crema
OMG, I am so excited about this recipe- this screams summer to me!! I love using Latin/Mexican ingredients in the summer… so good and delicious… this is perfect for through the week or to entertain with…
- 1 to 2 pounds pork tenderloin, cleaned and excess fat cut off and cut into 1 inch squares
- 2 chipotle peppers in adobo and some sauce
- 1 teaspoon honey
- Juice of one lemon
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
Blend the peppers, honey, lemon juice, oil and salt together and marinate the pork pieces in the mixture for at least 2 to 3 hours.
- 2 tablespoons olive oil
Heat a grill pan with the oil and cook the pork pieces on a high heat till they are golden brown and just cooked through- about 3 to 4 minutes. Keep warm.
Salsa
- 1 cup pineapple, sliced
- 1 poblano pepper, cut in half
- 1 onion, cut in half with skin on
- Drizzle of olive oil
- Salt
- Juice of a lime
Preheat oven to 350 degrees F.
Transfer the vegetables to a lined cookie sheet and drizzle with oil and sprinkle with salt. Mix well and roast in oven for about 20 minutes till the vegetables are soft. Take out and let cool. Take the skin off the poblano pepper and chop all the vegetables. Place in a bowl and add lime juice and more salt if needed. Set aside.
Avocado Crema
- 1 avocado, cut in half
- ½ cup cilantro, chopped
- 1 jalapeno, deseeded, chopped
- ½ cup chicken or vegetable broth
- Juice on one lime
- Salt
Transfer all the ingredients to a blender. Blend till a smooth consistency is achieved.
Serve the pork on warmed corn tortillas topped with the salsa and the crema!
Chicken Cacciatore
My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!
- 2 cups cherry tomatoes
- 1 large red pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
- 16 ounces, Cremini mushrooms, cut in half
- 4 large garlic cloves wrapped in aluminum foil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Sherry wine vinegar
- Salt
- Pepper
Preheat oven to 400 degrees F.
Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.
- 2 pounds chicken cutlets
- 1 cup all purpose flour
- 2 teaspoons salt
- Pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
- 2 cups chicken broth
- 1 tablespoon capers, drained
- 1/3 cup fresh basil, sliced thin
Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.
Chicken and Tomato Stir Fry
Tomatoes are in season and this is a very unlikely dish.. no one thinks of stir fry when one thinks of tomatoes, well, why not!!!
- 4 chicken breast fillets, sliced thin
- 2 tablespoons low sodium tamari
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 1 tablespoon Chinese cooking wine
- 1 teaspoon cornstarch
- 2 tablespoons extra light olive oil
- 4 to 5 plum tomatoes, cored and cut into 1 inch pieces
- 2 tablespoons sugar
- ½ cup chicken broth
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Marinate the chicken pieces in the tamari, ginger, garlic, cooking wine and cornstarch for 2 to 3 hours in the fridge. Take out about half an hour before cooking. Heat a wok like pan with the oil. Add the tomatoes and the sugar and sauté on high heat for 3 to 4 minutes on high heat or till the juices come out. Add the chicken and sauté for 2 to 3 minutes. Add chicken broth and bring to a boil and cook till chicken is cooked through. Check for seasonings and garnish with cilantro and green onions.
Roast Chicken Breast with Miso Gravy
Another great way to serve chicken- Japanese style with delicious miso paste… I served it over broccolini fried brown rice…so, good!
- 2 tablespoons dark miso paste
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
- ½ teaspoon honey
- 2 teaspoons mirin
- 2 large chicken breast halves on the bone with skin
- Salt
- Pepper
Mix all the ingredients together. Loosen the area between the meat and the skin with your fingers and place the miso paste on both pieces. Sprinkle with salt and pepper. Marinate for 2 to 3 hours.
- 2 tablespoons olive oil
- 3 green onions, chopped
- 2 cups chicken broth
- 2 teaspoons dark miso
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt
- Pepper
Heat a large frying pan with the oil on medium heat and brown the chicken pieces skin side down for 2 to 3 minutes or till golden brown- be careful not to burn as miso and honey burn easily. Transfer the pieces to a baking sheet and bake in a 400 degrees oven for 15 to 20 minutes or till the chicken is cooked through. Keep aside.
In the meantime, pour any excess fat from the frying pan. Add the green onions and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil and simmer on medium heat for 10 to 15 minutes or till about ½ cup is left. Add the miso paste and mix well. Season with salt, pepper, parsley and basil and serve with chicken.
Halibut with Tomatoes & Olives
Another super healthy recipe! I made it with halibut as it is a nice, meaty fish but it can be substituted with another fish or shrimp or even scallops. It is simply marinated in smoked paprika- which gives anything super flavor without any calories. The fish is then browned briefly and cooked in a delicious mixture of tomatoes and olives. I served this with couscous with roasted butternut squash and cranberries. The meal was delicious…
- 2 to 3 halibut filets, 4 to 6 ounces each
- 2 teaspoons salt
- 1 teaspoon smoked paprika
Sprinkle the fish filets with salt and smoked paprika.
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, chopped
- 2 garlic cloves, minced
- ½ cup olives, sliced (any kind you like)
- 1 cup cilantro, chopped
- ½ teaspoon sugar
- 1 cup chicken broth
- Juice of half a lemon
Heat a non-stick frying pan with the olive oil. Brown the fish filets briefly on both sides on high heat. Take them out and keep aside. Add cherry tomatoes, garlic and olives to the same pan. Saute on medium heat for 4 to 5 minutes. Add the chicken broth, lemon juice and sugar. Bring to a boil and simmer for 7 to 8 minutes. Add the cilantro and the fish. Cook the filets for another few minutes (depending on the thickness). Check for seasonings and serve.
