Cuisine: Chicken

Chili Lime Chicken

The Plethora of Peppers
Our lime tree is so full of limes it's drooping to one side. I also have a ton of red chili peppers in a pot, so I marinated some chicken to use some of it up.

By Leslie Blythe

Braised Chicken with Onions, Rosemary and Sage

Braising, from the French “braiser”, is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with liquid. Usually, the dish is covered and cooked at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy. I used chicken legs and thighs. Also, if you can't find pancetta, you can use bacon.

By Leslie Blythe

Chicken Enchilada Casserole

This is one of our family's Mexican comfort food recipes. I made it easier by cutting up the tortillas instead of rolling them. I also soften the tortillas in the microwave to avoid frying them in oil.

By Leslie Blythe

Chicken Salad Tea Sandwiches with Smoked Almonds

I catered a trunk show at a wonderful clothing store in San Marino, CA called Serafina. If you live in the area, you must stop by, their things are exquisite. I made tea sandwiches. These Chicken Salad sandwiches were a big hit.

By Leslie Blythe

Chardonnay Braised Chicken Thighs with Parsnips

We had some friends over for dinner. They are redoing their kitchen. You know the scenario - the contractor says it will be 3 months, which means 6 to 8! Anyway, I made this chicken dish, which was so easy and everyone seems to like it. I found it in Food & Wine magazine.

By Leslie Blythe

Chicken Liver Pâté with Sage, Apple and Thyme

I made this pâté using chicken livers. I was really the other ingredients that I found appealing. We happen to have a monstrously large sage plant in the back garden. Also, the apple gives it a hint of sweetness. I know most sane people would never dream of making pâté, but it's easy once you get over the whole liver thing!

By Leslie Blythe

Chicken & Mushroom Casserole with Crunchy Stuffing Topping

Chicken & Mushroom Casserole with Crunchy Stuffing Topping is a recipe I concocted. To me, texture is key. I love things that are crunchy! I happened to have a half a box of leftover stuffing mix and decided to use it up. You could make this ahead and bake it later. Love that!

By Leslie Blythe

Chick-Fil-A Chicken Nuggets

I've written about Chick-Fil-A before. I am not a fan of Chick-Fil-A as a company. They have a 65 year history of doing business according to Biblical principles. Enough said....

Unfortunately, their chicken is really good. Instead of patronizing this restaurant, I make it at home.

By Leslie Blythe

Tamale Pie

This Tamale Pie takes less then 5 minutes to throw it in a casserole dish! The Trader Joe's "tasting station" is a place for some culinary inspiration. It's where they hand out samples for you to try. I almost always buy whatever they are demoing. It was this tamale pie. I am not a big fan of polenta (unless it's crispy), but I have to say I really liked this dish. It's something you could have in your pantry. You could even make it vegetarian by using vegetarian chili instead of chicken or turkey. The original recipe calls for a jar of their Cowboy Caviar, but I actually used the corn salsa instead.

By Leslie Blythe

Moroccan Chicken with Apricots, Almonds & Chickpeas

This wonderful Moroccan chicken dish is meant to be cooked in a tagine. A tagine is a unique type of ceramic or clay cookware that's popular in Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone. The word "tagine" also refers to the dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit.

However, you can easily make this dish in a Dutch oven or crockpot.

By Leslie Blythe