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Chicken

Chicken, Dinner, French, Lactose Free, Recipes, Sandwiches, Sous Vide

Tarragon Chicken Salad

June 25, 2023

What to do with leftover chicken? In our case, we had extra roast chicken and decided on chicken salad sandwiches. A good sandwich is something I really enjoy, whether it’s tuna, smoked turkey, ham, pastrami, or egg. And since I’m a big fan of tarragon, I decided to expand my sandwich repertoire with this tarragon chicken salad. Tarragon takes chicken salad to a new level.

We occasionally grow French tarragon in a large planter pot in the garden, however, it is quite difficult to maintain. Fortunately I’m able to find it at our local Whole Foods market. It is a beautiful herb with slender green, fragrant leaves that have a slight anise-like flavor. It is a mainstay in French cooking and is an essential ingredient in béarnaise sauce. It pairs well with chicken, fish, salad dressings, sauces, and eggs.

Since the sandwich was so good and I didn’t have any leftovers, I decided to sous vide chicken breasts just for this salad. It is a foolproof method to cook chicken with perfect results. If you don’t have a sous vide tool, you may choose your favorite way to prepare chicken breasts. Use a slow cooker, or poach or bake your chicken breasts. If you’re short on time you can use rotisserie chicken.

The chicken breasts were seasoned with kosher salt, pepper and a few sprigs of tarragon before being cooked.

The only special ingredient you need is tarragon. It is not commonly found in stores here on Maui except at Whole Foods. When I see it, I buy it. It will last for a week and before that time is up, I’ve already planned on what I’m going to make with it.

Once you have a taste of this chicken salad, I’m confident you will enjoy it as much as I do.

Tarragon Chicken Salad
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Tarragon Chicken Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 cups cooked chicken, chopped

  • 1/3 cup (1 stalk) chopped celery

  • 2 tablespoons diced sweet onion

  • 1 1/2 – 2 tablespoons chopped fresh tarragon

  • 1/3 cup mayonnaise

  • 1 1/2 teaspoons Dijon mustard

  • salt and pepper to taste

  • Sandwich bread, butter, mayonnaise, lettuce

Directions

  • To sous vide chicken, season 1 pound chicken breasts (2 pieces) with kosher salt and freshly ground black pepper. Place a small sprig of tarragon on each piece of chicken. Vacuum seal chicken in bags, or use a Ziploc freezer bag and the water displacement method. Sous vide at 158 degrees for 1 1/2 hours and up to 4 hours. Transfer bag to an ice water bath to chill thoroughly before using in recipe.
  • Chop chicken breasts (sous vide, slow cooker, roasted, baked, rotisserie) into small cubes. Place in a medium bowl. Add diced celery, chopped onions, and tarragon. Give the chicken a quick stir. Combine mayonnaise and Dijon in a small bowl. Stir into chicken mixture and season with salt and pepper to taste.
  • Butter one side of sandwich bread and spread a thin layer of mayonnaise on the other side. Scoop chicken salad onto buttered side, top with crispy lettuce and place remaining slice of bread on top. Slice sandwich in half, serve with chips and pickles.

Notes

  • Tarragon chicken salad is best eaten the day it is made but can be stored in the refrigerator for up to 1 day.
Chicken, Dinner, Lactose Free, Recipes, Soups

Chicken in a Pot with Orzo

January 18, 2023

Baking a whole chicken in stock produces some seriously tender and flavorful meat. Full of vegetables, fragrant herbs and a pinch of saffron, this is no ordinary chicken soup. Actually, Ina Garten doesn’t refer to her recipe as soup but rather “Chicken in a Pot with Orzo.” The whole chicken is definitely the star of this dish. Once it is done, cut the chicken into pieces or shred the chicken and add it back to the delicious broth. Don’t be afraid to use the fennel called for in the recipe. It mellows as it simmers with the other vegetables and herbs making a fantastic flavorful meal.

The original recipe calls for 8 cups of diced vegetables along with 24 sprigs of assorted herbs. I used a bit less (see recipe below) and it was plenty for the amount of liquid in the pot.

A little bit of saffron adds brilliant color and earthy, subtly sweet flavor to dishes like this one.

Ina Garten’s recipe calls for a 3 1/2 – 4 pound whole chicken. It’s rare to find such a small bird these days. I ended up with a 4 1/4 pound chicken that worked just fine.

Orzo is a wonderful addition to this dish. It’s readily available at most markets, however, you can substitute rice in a pinch.

Searing the chicken before adding the other ingredients creates more flavor. This step also allows part of the chicken skin to take on a nice color.

The vegetables pick up all the delicious browned bits on the bottom of the pan.

Once the sautéed vegetables are done, the chicken goes back into the pot along with the herbs, chicken stock and water. Into the oven it goes.

What emerges from the oven is a gorgeous chicken in a pot. The orzo can be added once the chicken is out of the oven (off the heat for 20-25 minutes in covered pot) or simply added while the chicken is cooking in the oven (after 1 – 1 1/2 hours depending on the size of your chicken). Leftovers can be stored in the refrigerator for a few days. I found that freezing leftovers is not ideal as the orzo absorbs quite a bit of the broth and the carrots can become quite soft. If you don’t mind these two factors, go ahead and freeze any leftovers. The flavors will still be terrific.

Chicken in a Pot with Orzo
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Chicken in a Pot with Orzo

Recipe by Kiyo
Servings

4-6

servings

Adapted from Ina Garten’s recipe

Ingredients

  • Olive oil for searing chicken

  • 1 (4 1/4 pound) whole chicken (or smaller, 3 1/2 – 4 pounds)

  • 1 3/4 cups (1/3-inch) sliced peeled carrots, large pieces cut in half, about 8 ounces

  • 1 3/4 cups (3/4-inch) diced celery, about 7 ounces

  • 1 1/2 cups chopped leeks, white and light green parts (2 medium sized leeks)

  • 1 cup chopped fennel, stalks and core removed, about 5 ounces

  • 2 teaspoons minced garlic (2 medium sized cloves)

  • 4 cups simmering chicken stock

  • 1/2 teaspoon saffron threads

  • 6 sprigs fresh thyme

  • 8 sprigs fresh parsley

  • 10 sprigs fresh dill, plus extra for serving

  • Kosher salt and freshly ground black pepper

  • 3/4 cup orzo

Directions

  • Preheat oven to 350 degrees.
  • Heat 2 1/2 tablespoons of olive oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium to medium-high heat. Dry the chicken all over, place it in the pot breast side down, and sear it for 5-7 minutes without moving, until the skin is nicely browned. A splatter guard is useful here. Turn the chicken breast side up and sear for another 4-5 minutes, until browned on the bottom. Transfer chicken to a plate.
  • Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 minutes over medium heat, stirring occasionally, until the vegetables start to brown. Add the garlic and cook for one minute. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Add the chicken stock, saffron, and enough water (or stock) to cover the chicken with just an inch of the breastbone exposed. Tie thyme, parsley, and dill together and add to the pot along with 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Bring to a boil, cover, and bake for 1 hour and 15 minutes. Stir in the orzo and continue baking for 15 minutes more. If you are using a smaller chicken (3 1/2 pound) add the orzo after baking 1 hour and continue to bake for another 15 minutes or until the orzo is tender.
  • Discard the herb bundle. Transfer chicken to a large plate. Taste the broth and add more salt and pepper if needed. Separate the chicken into quarters. Carefully pull the breast meat away from the bones and pull meat apart into fairly large pieces or shred into smaller pieces (leave the bones in the leg portion). Spoon some of the chicken, broth, vegetables and orzo into large shallow bowls. Serve hot sprinkled with extra dill.

Notes

  • A splatter guard comes in handy when searing the chicken

Chicken, Dinner, Grill, Lactose Free, Recipes, Sandwiches, Summer Grilling

Mayo-Marinated Grilled Chicken Breasts

May 10, 2022

Mayo-Marinated Grilled Chicken Breasts
Tender and juicy grilled chicken breasts marinated in mayonnaise combined with bold flavorings is a dream come true.  It can be a tricky grilling lean chicken breasts as they have a tendency to overcook or cook unevenly.  Mayonnaise is the solution to this problem.  It is a perfect coating which will keep chicken very moist and tender when grilled.  And  it’s such an easy meal to put together on short notice. An added benefit is that the breasts become virtually non-stick when on the hot grill. Leftovers make the best sandwiches.  And depending on what ingredients you choose to add to the mayonnaise, thinly sliced chicken is the perfect foil for warm tortillas served with your favorite salsa.

Smoked Paprika Mayo & Pesto Mayo

Choose whatever flavors you enjoy.  I combined mayonnaise with smoked paprika and also mixed some up with homemade pesto.  You could use fresh herbs, barbecue sauce, minced chipotle in adobo (for a spicy version), or any other bold ingredients.  I reserved some of my pesto to serve over the grilled chicken.

Mayo-Marinated Grilled Chicken Breast with Pesto

Mayo-Marinated Grilled Chicken Breast with Smoked Paprika

Mayo-Marinated Chicken Breasts

Kenji Alt-Lopez has a recipe on NYT Cooking that includes chimichurri.  You can put this together in 15 minutes if you have the ingredients ready to go.  

Chimichurri Sauce Ingredients

Chimichurri Sauce

Chimichurri sauce is very versatile.  Use it with this recipe, or drizzled over a grilled steak, roasted veggies, pasta salad or as a sandwich dressing.  For an appetizer, grill good sourdough bread and slather the sauce over the bread before serving.  

Mayo-Marinated Grilled Chicken Breast with Chimichurri Sauce

Mayo-Marinated Grilled Chicken Breasts
 
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Author:
Serves: 4
Ingredients
  • 4 boneless, skinless chicken breasts, pounded lightly for even pieces
  • 4 tablespoons mayonnaise
  • flavorings of your choice: pesto, barbecue sauce, fresh herbs, chimichurri (best to use seasonings that do not have too much liquid as this will create a runny coating)
  • salt and pepper
  • chimichurri sauce: 1 cup packed Italian parsley leaves
  • ¼ cup packed cilantro leaves (optional)
  • 2 teaspoons finely chopped fresh oregano
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped red or white onion
  • 2 medium garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
Preparation
  1. Combine your favorite seasoning with the mayonnaise. Salt and pepper both sides of the chicken. Coat both the top and bottom of each breast with the seasoned mixture. Place chicken in a dish, cover with plastic wrap and refrigerate until you are ready to grill the chicken (a few hours is sufficient). If you are using more than one seasoning, divide mayonnaise into separate bowls then add desired seasonings to each bowl (1 tablespoon mayonnaise + seasoning per breast).
  2. Meanwhile, combine all chimichurri ingredients in a small bowl. You may use some of the chimichurri with mayonnaise to coat the chicken breasts.
  3. Grill over medium high heat until chicken reads 160 degrees on an instant read thermometer. Serve chimichurri sauce (if using) with grilled chicken. Cooked chicken breasts can be frozen (vacuum sealed preferably) and used for sandwiches or as a taco filling.

 

Chicken, Dinner, Lactose Free, Recipes, Sauces

Best Make Ahead Gravy for Poultry

November 10, 2021

Best Make Ahead Gravy for Poultry with Roasted Chicken

It must be more than 15 years ago that I first made this all-purpose gravy.  I don’t recall where the recipe came from, but  I’ve made it many times.  So many, that the recipe card is looking rather ragged.  One day, John suggested adding a bit of demi-glace to the recipe.  Best idea ever.  Demi-glace adds an “umami” essence similar to but possibly better than pan drippings and makes the gravy extra delicious.  This is our go to recipe for poultry gravy.  This is a real plus when you want to roast a small turkey breast or chicken that may not provide enough pan drippings to make gravy.

Gravy Ingredients

The only special ingredient required is demi-glace.  I highly recommend Williams Sonoma demi-glace.  Once you pop open the cap, you’ll know why demi-glace is king.  We use the veal demi-glace in the gravy because that’s what we keep on hand.  We use it in other recipes such as filet mignon with bordelaise sauce, pork tenderloin saltimbocca , and pressure cooker beef stew.  Williams Sonoma also sells beef and chicken demi-glace so feel free to use which ever one suits you.

Williams Sonoma Demi-Glace

I whisk the demi-glace with a bit of the chicken broth to thin it out, then add it back to the rest of the broth.  If you add the demi-glace to the 4 cups of broth without doing this step, it will be difficult to obtain a smooth mixture without any lumps.

Williams Sonoma Demi-Glace

Earth Balance Buttery Sticks

Since I am lactose intolerant, I use Earth Balance Buttery Sticks because they are lactose free.  Feel free to use regular butter if you make this recipe.

Earth Balance Buttery Sticks with Flour

Once the Buttery Sticks have melted, the flour is whisked in, followed by the broth mixture and seasonings.

Best Make Ahead Gravy for Poultry

In less than 30 minutes you will have a delicious gravy that can be made in advance and stored in the refrigerator for a few days or frozen until ready to use.

Best Make Ahead Gravy for Poultry

Best Make Ahead Gravy for Poultry with Roasted Chicken

The gravy is delicious over roasted chicken, turkey, mashed potatoes and stuffing.  

Best Make Ahead Gravy for Poultry with Roasted Chicken

Best Make Ahead Gravy for Poultry
 
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Author:
Serves: 4 cups
Ingredients
  • 2 14.5-ounce cans chicken broth poured into 4-cup measuring cup topped off with water to equal 4 cups total liquid
  • 4 tablespoons demi-glace (Veal, Beef or Chicken - Williams Sonoma brand recommended)
  • 1 stick (4 ounces) Earth Balance Buttery Sticks (lactose free version) or regular butter
  • ¼ cup + 3 tablespoons (7 tablespoons total) all-purpose flour
  • 1 teaspoon poultry seasoning
  • kosher salt
  • freshly ground black pepper
Preparation
  1. Place demi-glace in a small bowl with high sides. Add four tablespoons of the broth & water mixture to the demi-glace. Cover bowl and microwave for about 10 seconds, just enough to warm the liquid slightly. Whisk the mixture until smooth. Stir the demi-glace mixture into the chicken broth. This step helps to ensure the demi-glace and broth are well combined.
  2. Heat Buttery Sticks or butter in a medium sized sauce pan or Dutch oven over medium heat. Once melted, add flour and whisk constantly to form a smooth paste. Adjust heat if it seems too high. Slowly add the chicken broth mixture to the pan, whisking constantly. Add poultry seasoning, a few pinches of salt and freshly ground pepper. Once the gravy starts to bubble turn the heat down to a very gentle simmer. Let gravy simmer for about 5 - 10 minutes, or until slightly thickened, stirring now and then, especially around the bottom and sides of the pan.
  3. Turn heat off. Taste gravy and adjust seasoning adding more pepper and salt as needed. Let cool slightly, then transfer to containers and store in the refrigerator for up to 3 days. When ready to use, heat gravy in a sauce pan over medium-low to medium heat. Whisk the gravy to ensure it is smooth. If the gravy seems too thick, add water by the tablespoon to thin out to desired consistency. Gravy may be frozen in sealed containers for up to 4 months.

 

Beans, Chicken, Dinner, Mexican, Recipes, Slow Cooker

Slow Cooker Chipotle-Honey Chicken Tacos

October 10, 2021

Slow Cooker Chipotle-Honey Chicken Tacos

Sarah DiGregorio posted this recipe on the NYT Cooking blog.  She mentions that it may be the easiest tacos you will ever make, and I agree.  The two main seasoning ingredients that make this chicken so tasty, are canned chipotle chiles and honey.  These items may already be in your pantry, but if they aren’t, they are easily found in most supermarkets. Spicy, smoky, chipotle chiles combined with honey are the perfect combination.  These tacos are excellent.

Slow Cooker Chipotle-Honey Chicken Seasonings

Besides the chicken, chipotle peppers and honey, a few other ingredient make the dish complete.  A bit of cumin, garlic and onion powder add a nice flavor to the chicken and black beans add texture to the finished dish.

Slow Cooker Chipotle-Honey Chicken Sauce

A few people commented that the chicken might be too dry since there is no added liquid.  However, as the chicken cooks slowly, it will release some liquid which helps to keep it moist.  Fillings for tacos shouldn’t be too saucy or wet, but if you want yours to have a bit more liquid, add 1/2 cup chicken broth to the slow cooker pot.  If you are making the recipe as posted, use the 1 1/2 pounds of chicken called for, or increase the amount of sauce accordingly if you use more chicken.

Slow Cooker Chipotle-Honey Chicken Mixed with Sauce

After the sauce is mixed with the chicken, it cooks on low for 4 hours.  Once it is done, the meat is shredded into bite-size pieces.  Lime juice and black beans are stirred in with the chicken.  The dish is now ready to serve on warmed corn tortillas.  I have frozen leftovers in small containers and it keeps well for about 3 months.

Slow Cooker Chipotle-Honey Chicken Tacos

Slow Cooker Chipotle-Honey Chicken Tacos
 
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Adapted from NYT Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • 2½ - 3 tablespoons honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 large or two medium canned chipotle chiles in adobo, seeds removed, finely chopped + 1 teaspoon adobo sauce (use 1 chile for a milder flavor and up to 4 for very spicy flavor)
  • 1 (15-ounce) can black beans, rinsed and drained
  • juice of ½ lime
  • warmed corn tortillas
  • pickled onions, avocado, cilantro, cheese, for serving
Preparation
  1. Combine honey, onion and garlic powders, cumin, salt and chipotle chiles (start with the least amount of chiles) and adobo sauce in a small bowl. Taste to see if the sauce is the right heat for you. Add more chipotle chiles if you prefer a spicier sauce. Mix the sauce with the chicken in a 5 to 8 quart slow cooker. Stir well. Cook for 4 hours (minimum 3 hours, maximum 5 hours) on low setting.
  2. Using two forks, coarsely shred the chicken in the sauce. Stir in black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve with warmed corn tortillas, pickled onions, avocado, cilantro and cheese

 

Chicken, Dinner, Lactose Free, Recipes

Ina Garten’s Skillet-Roasted Lemon Chicken

June 17, 2021

Skillet-Roasted Lemon Chicken

Nothing quite whets my appetite like roasted chicken. It’s one of the most simple yet satisfying meals I can think of.  I’m sure we all agree that Ina Garten has created some of the best recipes for home cooks.  The ingredients are accessible, presentation is beautiful and the food is delicious.  This particular roasted chicken recipe is just delightful.  The chicken is butterflied which means it cooks evenly and fast.  Dinner can be ready in short order.

Lemon, Thyme, Garlic, Fennel Seeds

Pepper, Thyme, Fennel, Kosher Salt

The seasoning for the chicken includes lots of fresh thyme, fennel seeds, salt, pepper, and olive oil.  

Butterflied Chicken with Herb Mixture

What lies beneath our bird?  Sliced onions, lemon, and garlic.  These aromatics along with a splash of wine and the juices from the chicken will turn into a luxurious pan sauce.
Skillet-Roasted Lemon Chicken

Skillet-Roasted Lemon Chicken with Roasted Potatoes & Yellow Beans

Serve the chicken with your favorite side dishes.  You can’t go wrong with roasted potatoes and beans or asparagus.  

Skillet-Roasted Lemon Chicken with Roasted Potatoes & Yellow Beans

Ina Garten's Skillet-Roasted Lemon Chicken
 
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Adapted from Ina Garten's recipe
Author:
Serves: 4
Ingredients
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon whole fennel seeds
  • Kosher salt and freshly ground black pepper
  • ¼ cup good olive oil
  • 1 lemon, halved and sliced ⅓-inch thick
  • 1 sweet onion, halved and sliced ⅓-inch thick
  • 2 large garlic cloves, thinly sliced
  • 1 4-pound chicken, backbone removed and butterflied
  • ½ cup dry white wine
Preparation
  1. Preheat oven to 450 degrees (I used convection roast setting)
  2. Place thyme, fennel seeds, 1 tablespoon kosher salt, and 1 teaspoon pepper in a mini food processor (or use a mortar and pestle) and process until ground. Pour olive oil into a small glass measuring cup, stir in herb mixture, and set aside.
  3. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with half of the oil and herb mixture. Turn chicken skin side up, pat it dry with paper towels (very important!) and brush it all over with the rest of the oil and herb mixture.
  4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken) and roast for another 10 to 15 minutes or until a meat thermometer inserted into the thickest part of the breast registers 155 - 160 degrees.
  5. Remove chicken from the oven and allow to rest for a few minutes. Cut the chicken into quarters or eighths, sprinkle with flaky salt, and serve hot with pan juices, cooked lemon, and onion.
  6. Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting.

 

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