Cuisine: Chicken
Chicken Marsala
I had to cater a luncheon for about 35 people. It's an annual thing, so every year I have to come up with something different. I decided to make Chicken Marsala. I served it over buttered noodles. You can also serve with mashed potatoes. It was really easy and very flavorful.
By - Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Chicken Schnitzel
We had an Octoberfest dinner. My brother-in-law Russell was in charge and made the dinner. It was fantastic. He made saukraut and bratwurst, chicken schnitzel and breaded Emmentaler Cheese. It was quite the Smörgåsbord (yes, I know that's a Sweedish word!).
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Chicken with Peach & Bourbon BBQ Sauce
If you like tender, falling off the bone chicken, then this is a must try. The recipe is loosely based on the Pioneer Woman's recipe. I changed it to bourbon and added some chipotle powder, which I think helps balance the sweetness.
- Prep: 20 mins
- Cook: 1 hr 45 mins
- Yields: 6 Servings
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.
- Prep: 3 hrs
- Cook: 15 mins
- Yields: 6 Servings
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.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 Servings
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.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 8 - 10 Servings
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.
- Prep: 30 mins
- Cook: 20 mins
- Yields: Makes 24 sandwiches
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.
- Cook: 40 mins
- Yields: 4 - 6 Servings
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!
- Prep: 10 mins
- Cook: 15 mins
- Yields: Makes about 2½ cups
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!
- Prep: 15 mins
- Cook: 1 hr 20 mins
- Yields: 6 Servings
