chicken

Equipment Rimmed baking sheet lined with parchment paper Wire rack set inside a second rimmed baking sheet lined with a triple layer of paper towel Large dutch oven Tongs Wire Spider Strainer Skimmer Ladle Ingredients 1 ½ tablespoons soy sauce 1 tablespoon sake 1 ½ teaspoons grated fresh ginger 1 garlic clove, minced ½ teaspoon sugar 12 ounces boneless, skinless chicken thighs trimmed and cut crosswise into 1 to 1½-inch-wide strips ¾ cup cornstarch 1 quart vegetable oil, for frying Lemon wedges Preparation Marinade In a medium bowl, combine: soy sauce sake ginger garlic sugar Add chicken and toss to combine....

This is a recipe that I made up. Equipment 14-inch cast-iron skillet Ingredients Olive oil, as needed 16 ounces white mushrooms, trimmed and quartered 2 medium onions 2 shallots ¼ cup capers, rinsed 2 red bell peppers Juice of one lemon 3 chicken breasts; sliced into cutlets 16 ounces fresh spinach leaves; washed 1 ¼ cups chicken broth 3/4 cup white wine All-purpose flour (to dredge chicken) Preparation Prep Chicken Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally....

This recipe is perfect for a cold winter night. The warm spices of south France and Spain combine to flavor this slow cooking dish. If you don’t have any spices from a Provençal market, my Moroccan Seasoning recipe is a very solid stand-in. This recipe contains no definite quantities; use it as a basic map and improvise (as I did) to create your own version of this delicious dish. Special Equipment Large, heavy bottom stew pot Ingredients Chicken thighs; bone in, skin removed Dried apricots White mushrooms Onion Peppers Potatoes Moroccan Seasoning Salt to taste Chicken (or other) stock Cous-Cous Brown sugar Preparation Chop vegetables, add to pot....

Source http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole Equipment Parchment paper Large baking sheet Food processor 9 x 13 baking dish Ingredients 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total) 5 poblano peppers, halved, stemmed and seeded 2 red bell peppers, seeded, stemmed and cut into quarters 1 cup cashews 1 tablespoon cider vinegar Pinch fine sea salt Pinch cayenne pepper 12 corn tortillas, halved 1 ½ cup salsa, preferably hot or medium-hot ½ cup low-sodium chicken or vegetable broth 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese Preparation Roast Peppers and Chicken Preheat the oven to 400°F and line a baking sheet with parchment paper....

For this recipe, you will need 340 grams (12 ounces) (or 2 good sized chicken breasts) of cooked, shredded chicken. The chicken can be cooked ahead of time by boiling two chicken breasts in a pot of seasoned chicken broth for about 1 hour, or until the meat begins to fall apart. Source http://www.skinnytaste.com/2012/02/chicken-and-broccoli-noodle-casserole.html Ingredients 170 grams noodles 2 tsp oil 4 cloves garlic, sliced thin 340 grams fresh broccoli florets, chopped 14 grams butter 1 medium shallot, minced 15 grams all purpose flour ¼ tsp cyanne pepper 1-¾ cups fat free chicken broth 1 cup 1% milk 340 grams cooked shredded chicken breast 115 grams aged cheddar cheese cooking spray 25 grams shredded Parmesan cheese 30 grams breadcrumbs Equipment 9 x 12 casserole dish Large skillet Large pot Pre-heat Preheat the oven to 375°....

Sautéed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooked and became dry as they sat while the sauce simmered. Bucking tradition, we first make the sauce and then dredge and brown the chicken. Mushrooms, peppers, shallots, garlic, and capers make for a flavorful sauce, finished with butter for silky texture and parsley for freshness....