Chicken

There was a time when chicken was reserved for Sunday dinner, or other special occasions (think early- to mid-twentieth century).

Now, it's an anytime food. Check out today's six chicken recipes, including the Stove Top Easy Cheesy Chicken Bake and Heartburn-Friendly Chicken Pot Pie. Enjoy!

DUTCH OVEN CHICKEN AND VINAIGRETTE

This is from Dorie Greenspan in The New York Times cooking newsletter. She wrote, "This is a simple dish: chicken that’s a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings — garlic, onions, herbs and lemon — are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken’s cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that’s as good over salad greens as over the chicken."

Yield: 4 servings; Time: About 2 hours

This was featured in "A Holy-Grail, One-Pot Roast Chicken", and can be viewed online at https://cooking.nytimes.com/recipes/1022498-dutch-oven-chicken-and-vinaigrette.

Ingredients

For the Chicken:

1/4 cup olive oil

1 medium onion (preferably yellow), trimmed, peeled and cut into eighths

1 head garlic, cut crosswise

5 fresh thyme sprigs

5 fresh rosemary sprigs

Fine or coarse sea salt

Freshly ground black pepper

1 whole chicken (about 4 pounds)

1/2 lemon

3/4 cup white wine

For the Vinaigrette:

2 teaspoons Dijon mustard

2 tablespoons wine vinegar (preferably sherry)

1 teaspoon walnut oil (optional)

For Serving:

3 to 4 handfuls salad greens

Preparation

Make the chicken: Heat oven to 450 degrees.

Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.

Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.

Roast the chicken for 60 minutes, then check on it: It’s done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it’s done but doesn’t have enough color for you, you can run it under the broiler for a few minutes; if it’s not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.

While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they’re very chunky, strain them when you add them to the vinaigrette.

Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.

To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

OVEN-ROASTED CHICKEN SHAWARMA

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Yield: 4 to 6 servings; Time: 45 minutes, plus marinating

This was featured in "Chicken Shawarma Deluxe, No Rotisserie Required", and can be viewed online at https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma.

Ingredients

2 lemons, juiced

1/2 cup plus 1 tablespoon olive oil

6 cloves garlic, peeled, smashed and minced

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons paprika

1/2 teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 large red onion, peeled and quartered

2 tablespoons chopped fresh parsley

Preparation

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

ALOHA CHICKEN BURGERS

This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”

Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.

When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.

While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.

To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Footnotes

Cook's Note:

If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA

This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."

Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8

To view this online, click here.

Ingredients

1 can (10 oz) Old El Paso™ mild enchilada sauce

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1 package (20 oz) boneless skinless chicken thighs

1/2 cup chopped onion

3 cloves garlic, finely chopped

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (8 oz) cream cheese, cubed, softened

2 cups shredded sharp Cheddar cheese (8 oz)

8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)

Chopped fresh cilantro leaves, if desired

Directions

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.

Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).

Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.

Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Expert Tips

Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.

Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.

HEARTBURN-FRIENDLY CHICKEN POT PIE

This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.

"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, click here.

Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.

Ingredients

1 pound boneless, skinless chicken breasts

1/2 teaspoon salt

1 tablespoon olive oil

1 cup frozen carrots, thawed and drained

1 cup frozen peas, thawed and drained

1 (14.75-ounce) can cream-style corn

3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions

1 cup biscuit mix

Directions

Heat oven to 400 degrees F.

Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.

Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.

Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.

Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.

Cover and bake for 25 minutes.

In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.

Remove baking dish from oven and uncover.

Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.

Bake uncovered for 10 minutes, or until the biscuits are golden brown.

More About Chicken Pot Pie

“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”

Pot Pie History

“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).

“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.

“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”

STOVE TOP EASY CHEESY CHICKEN BAKE

This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each

To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 pkg. (14 oz.) frozen broccoli florets, thawed, drained

1 can (10-3/4 oz.) condensed cream of chicken soup

1/2 cup milk

1-1/2 cups KRAFT Shredded Cheddar Cheese

Directions

Heat oven to 400ºF.

Prepare stuffing as directed on package.

Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.

Bake 30 min. or until chicken is done and casserole is heated through.

Kitchen Tips

Substitute:

Prepare using fresh broccoli florets.