Posts Tagged ‘chicken’

Chicken in Wine

March 19, 2010

I’ve been really bad at keeping my blog up to date and I’m out of excuses. I’m not even going to try and give you one.  The good news is that I haven’t stopped cooking. I’ve actually made some great meals that I’m really proud of and promise to get them all up here eventually. Pinky swear.

Weekend cooking is probably one of my favourite things to do. Last weekend I was pacing the isles of the grocery store for ideas and inspiration. After what seemed like hours, I left the store with a whole chicken, vegetables and potatoes. I wanted to take a stab at making some sort of “Coque-au-vin” dinner. I’m no Julia Child, so I asked the butcher at Sobeys if he could cut up the chicken into pieces for me (I wanted all of them). He actually flat out said no. Can you believe that?

I’ve seen it done many times before on the Food Network and I guess it was time for me to try it out. It was actually a lot easier than I thought. My cut up pieces of chicken were almost perfect… if I do say so myself. I even used all the leftover bones and pieces to make homemade chicken stock that I used to complete my recipe. Just place all the bones, etc. in a pot, cover with water, add carrots, celery, onion, a few bay leaves, salt and pepper and simmer for a few hours. It really couldn’t be any easier.

My “coque-au-vin” is no traditional version so I’m just calling it chicken in wine sauce. I used white wine, instead of red and didn’t start by frying bacon. Sorry Madame Child. I will try your infamous recipe one of these days!

Chicken in Wine

  • 1 whole chicken, cut into pieces (skin on and bone in)
  • 1 bottle of white wine
  • ½ onion, chopped
  • 2 cups chicken stock
  • 2 tbsp oil
  • 2 tbsp butter, room temperature
  • 2 tbsp flour
  • 1 tbsp ground sage
  • 1 clove garlic, minced
  • Salt and pepper

Start by heating the oil in a dutch oven or deep pot. Sprinkle the chicken with salt and pepper. When the pot is hot, add the chicken pieces, skin side down and cook until golden brown. Flip the pieces and repeat on the second side. Remove all the chicken and set aside.

In the leftover oil sauté the garlic and onions gently on medium heat. Season them with salt and pepper and add the sage. Add the wine and chicken stock. Place the chicken back in and simmer on low for an hour or so. Remove the chicken pieces again and set aside.

In a bowl, mix the butter and flour together to form a paste. Add about a cup or two of the wine sauce to the paste and whisk vigorously. Then pour this mixture into the pot with the remaining sauce and keep whisking. The sauce will thicken instantly. Cook for a few minutes to cook out the flour taste.  Add the chicken back in et voila! It’s ready.

I served this with mashed potatoes (check out my Steak Dinner post for a great recipe) and baked carrots. I drizzled olive oil, honey, balsamic vinegar, salt and pepper over peeled carrots and baked them in a 425 degree oven for about 10-15 minutes. Yum!

Green Curry

January 19, 2010

The week is flying by and my schedule is pretty much maxed out. I love being busy, but sometimes you just need to take a bit of time to chill out and take a break. As my yoga instructors often say…just let go of everything and breath. 

Tonight we’re going to go see Tegan and Sara (love them!), but I wanted to cook up a little something something before heading out. I made a super quick chicken green curry that I thought was pretty amazing. I can’t take full credit for it, because I did get a little help (ok…maybe a lot of help) from the Thai section in the grocery store. One day, when I have my dream kitchen, I will have every spice out there organized perfectly so that I can make everything from scratch (such as curry paste). I’m using that as my excuse, at least this time.

But honestly, I often order green curry at Thai restaurants because I love it so much, but making it tonight (with my store-bought helpers) tasted just as good…if not better. In the time that it takes you to cook rice, the dish is ready!

Chicken Green Curry

  • 1 can coconut milk (I used the reduced fat one)
  • 2-3 tbsp green curry paste (you can get this in the Thai section in the grocery store)
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 1 tbsp ginger, minced
  • 1 red bell pepper, julienned
  • 1 big handful of green beans
  • 2 chicken breasts, sliced

Start by getting your rice going (I used Jasmine tonight). Then, bring a pot of salted water to a boil and blanch the green beans. They will start turning a super bright green colour after about 4 minutes. Once they are at this stage, fill a bowl with cold ice water, drain the beans and shock them in the cold water. This will stop them from cooking and keep them bright green.

In a frying pan, heat about 1 tbsp of oil and add the garlic and ginger. As soon as you can smell them, add the chicken and cook through. Add the coconut milk, green curry paste, chicken stock, brown sugar and simmer for about 10 minutes. About 2 minutes before serving add the peppers and green beans. Et voila!

Time for me to go rock it out!

Arrrriba!

January 14, 2010

It’s been a bit of a rough week and I just haven’t felt like writing much. I think I started and stopped at least 2 different post ideas, but wasn’t happy with any and put them aside in my “I’ll finish that later” pile.

I decided to start fresh with a little experiment that I thought would help lighten the mood. I bought some tortillas a few nights ago to make chicken caesar wraps (a blog post #FAIL) and have a pile of them still leftover that I wanted to use up before they expired. The only logical solution I could think of to address the “leftover tortilla” dilemma was to attempt my first ever fajita night…totally from scratch.

See you later store-bought fajita mix and hello homemade marinade!

I spent a few minutes surfing the net for some recipe ideas and found a common thread of ingredients: cumin, chili powder, garlic and lime.  Pretty simple n’est pas? PLUS it would make a much healthier alternative than the sodium induced seasoning pouch from the grocery store. As a bonus, it gave me an excuse to make guacamole. I LOVE  me some guacamole. 

I came home from work, skipped yoga, mixed up a marinade, sliced up some chicken and let it sit in the fridge for 2 hours or so (we always eat dinner late). Had I committed to fajitas last night, I would have done this then to get extra marinating time, but for some reason I like to live on the edge and keep my options open up to the last-minute. Maybe I’m just making an excuse for my inability to make a decision. 

Here’s how I did my marinade.

Fajita Marinade

  • 1 Cup chicken stock
  • 10 Drops Worcestershire sauce
  • 1 Clove garlic, minced
  • Juice of 1 lime
  • 1 tbsp Cumin
  • 1 tbsp Chili powder
  • 1 tbsp Garlic powder
  • 1 tbsp Oregano
  • 1 tbsp Paprika
  • 1 tbsp Extra virgin olive oil
  • 2 Chicken breasts, sliced
  • 1 tbsp Cornstarch (optional)
  • 1 tbsp Water (optional)

Mix all the ingredients, add sliced chicken (or beef ) and marinate for a minimum of 2 hours.

In the meantime shred up some cheese, slice up some peppers and onion and get all of your other favourite sides set up so that when it comes to assembly, everything is ready. Oh! Don’t forget about the Guacamole.

Guacamole

  • 1 Avocado (ripe)
  • 1 Clove garlic, minced
  • 1-2 tbsp Cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Slice up the avocado and add every ingredient in a bowl. I find that if it’s a nice ripe avocado, a potato masher works best to mush everything together until combined.

When the fajitas are ready to cook, in a skillet or frying pan heat a bit of oil. Add the chicken with the marinade. Cook until browned on high.

Add sliced peppers and onion and stir until the veggies are tender, but still crisp (2-5 mins). If the sauce needs thickening, add a bit of cornstarch, diluted in water (I added 1 tbsp cornstarch with 1 tbps water).

Serve with a glass of red wine and you have yourself a delicious fiesta (and a sunnier spirit)!  This was just as easy as the store-bought option and tasted so much more authentic.

Now lets play a game of “Can you spot the cat in the dryer”?

Opa!

January 2, 2010

It may be minus 20 degrees out there today, but it was a summer inspired dinner chez moi tonight!

You see…winter and I don’t always see eye to eye.  Today, I got really angry at the cold winds, salt stained roads and bitter air. Yes, I am Canadian, and yes we have had a pretty “mild” winter (so far), but I’d be lying if I said I don’t complain about it. I do.

How long until summer again?

My day started off with my mom dropping off my kitty cat (she’s been vacationing at my dad’s for the past month) and also brought us a bag of fresh chicken. I packed and froze most of it, but did set some aside for dinner. I decided to whip up a quick and easy Greek inspired marinade so that I could grill up some souvlaki later on. Living in a condo, I don’t really have a grill, or a bbq, but improvised a summer fresh meal quite easily. This brought us a little bit of sunshine on this beautiful winter day (I write this with a bit of sarcasm).

Chicken Souvlaki

  • 2 chicken breasts, cubed
  • 2 tbsp extra virgin olive oil
  • 3 tbsp plain yogurt (sour cream also works well)
  • 1 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 clove garlic, chopped
  • Salt and pepper, to taste

Mix all the marinade ingredients together and coat cubed chicken. Refrigerate for a minimum of 2 hours. The longer the better.

Soak wooden skewers in hot water for 20 minutes and then skewer the marinated chicken. Heat oven to 350 degrees.

In a frying pan, heat a bit of olive oil on high. When hot, add chicken skewers and turn to brown all sides. Finish cooking in the oven (about 10 minutes). Be careful not to overcook. Dry chicken is the worst!

I also marinated some chopped bell peppers and onion in our favourite salad dressing, mixed with a bit of bbq sauce for sweetness. I skewered and cooked these in the oven with the chicken and finished them off by putting them under the broiler for a few minutes to get some extra colour.

I cooked my rice in chicken broth, instead of water and added about a tbsp of lemon juice for extra freshness.

Opa!

Winner Winner Chicken Dinner

December 6, 2009

I love Saturdays.

I’m not the biggest fan of sleeping in, but sometimes it’s completely necessary. We woke up at 2:00 (yes, as in 2:00 p.m. *gasp*), but I had been up for almost 24 hours straight and in travel recovery. There’s nothing better than being home and curled up in your own bed. Add a little homemade comfort food to that equation and life is REALLY good.

After peeling ourselves out of the house, we did a few errands and picked up some fresh groceries. Whole chickens were on sale for $2.99 at Sobeys, so I knew that a roasted chicken dinner, with all of the fixings was exactly what the doctor had ordered.

I like to roast my chicken (or turkey) on a bed of carrots, celery and onions. The veggies act like a roasting pan and elevate the meat to help make the chicken extra crisp.  It also infuses a ton of flavour into the meat. Here’s what it looks like before going into the oven:

I couldn`t wait for Christmas to have stuffing again so I whipped up a quick and easy whole grain stuffing with sage that my mom taught me when I was probably 10 years old.

To add to this delicious chicken combo, I made some classic roasted potatoes and a cucumber and tomato salad with dill. Dinner was heaven.

Sage Stuffing

  • 6 slices of whole grain bread cubed
  • Chopped celery, onion and carrots (about ½ cup each)
  • 2 tbsp butter
  • 3 tbsp dried, ground sage
  • Salt and pepper to taste

In a pan, melt the butter and sauté the veggies for about 3 minutes to soften them a bit. Add the bread, sage, salt and pepper and toss together. That`s it, you`re done. It`s delicious I promise!

Stuff the chicken.

I like to season my chicken with a little melted butter, paprika, salt, pepper and dried garlic. I roasted my chicken in a 375 degree oven for about an hour and a half. I`m not very good at timing things, I just like to keep an eye on them until it looks ready. Maybe a meat thermometer would be a good investment.

Rosemary Roasted Potatoes

  • Quarter as many potatoes as you like
  • Drizzle them with extra virgin olive oil and a little melted butter (helps with browning)
  • Sprinkle on salt, pepper, rosemary, paprika and a bit of onion soup mix (sounds weird, but does add a great flavour)
  • Spread, in a single layer on a baking sheet and place them in the oven with the chicken
  • Cook for 1 hour

Cucumber and Tomato Salad with Dill

  • Chop up some cucumber, tomato and dill
  • Whisk 1 tbsp of red wine vinegar with 3 tbsp extra virgin olive oil
  • Add salt and pepper to taste and a drizzle of honey for sweetness
  • Toss everything together (you may not need to use all of the dressing, but it keeps in the fridge for a few days)

Dinner is served!