Chicken

Today's post deals with chicken recipes. Check out the Balsamic Chicken Massimo with Artichoke Soubise, Ina Garten's Skillet-Roasted Lemon Chicken, and the rest of today's yumminess. Enjoy!

SALT-AND-PEPPER ROAST CHICKEN

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done.” Makes 4 servings.

To view this recipe, as well as a great guide on roasting chicken, written by Melissa Clark, click here. Very thorough!

Ingredients

1 (3-1/2-pound) whole chicken, patted dry

2 1/2 teaspoons kosher salt

2 teaspoons black pepper

Small bunch mixed herbs, such as rosemary, thyme and sage

Preparation

Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.

Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)

Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Tips: (by Melissa Clark)

“Now that you know the basics of roasting a chicken, here are some suggestions for how to serve it:

“Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.

“Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.

“Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.”

GREEN GODDESS ROASTED CHICKEN

This also comes from Melissa Clark in The New York Times' Cooking e-newsletter. Here, Melissa writes, “Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.” Makes 4 servings.

To view this online, click here.

Ingredients

1 1/2 cups buttermilk or plain yogurt

1 cup packed basil leaves

1/4 cup packed chives

2 garlic cloves, peeled

2 anchovy fillets (optional)

1 scallion, white and green parts

Finely grated zest and juice of 1 lime

2 teaspoons coarse kosher salt

1 teaspoon black pepper

1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels

1 to 2 tablespoons extra-virgin olive oil, for drizzling

Preparation

In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.

Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.

Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

BALSAMIC CHICKEN MASSIMO WITH ARTICHOKE SOUBISE

This is from Mario Carbone on the TODAY Show cooking e-newsletter. The recipe begins, “Amp up chicken breasts with a luscious balsamic glaze served with thinly sliced artichokes and onions that are cooked low and slow until they become a creamy sauce.

“’I love this recipe because these flavors feel familiar but it’s prepared in an unusual way,’ says chef Mario Carbone of Carbone restaurants in New York and Las Vegas. ‘Plus it’s my mom’s favorite dish so it’s not going anywhere!’

“Chicken Massimo is named after star Italian chef Massimo Bottura, a friend of Carbone.

“Technique tip: Finish the vegetables by adding butter to bring the flavors together.

“Swap option: Use canned vegetable stock instead of chicken stock.”

Cook Time: 60 minutes; Servings: 2

To view this online, click here.

Ingredients

Balsamic Glaze

4 cups balsamic vinegar

1 cup chicken stock

1 tablespoon sugar

Artichoke Soubise

1 onion, sliced

6 artichoke hearts, sliced (frozen are OK)

2 tablespoons olive oil

1 dash salt

1 tablespoon butter

Chicken

2 chicken breasts

2 tablespoons vegetable oil

Freshly grated Parmesan

Preparation

Make the balsamic glaze: Bring all ingredients to a simmer and allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes.

Make the artichoke soubise: In a sauté pan, heat olive oil. Sauté artichokes, onion and salt for 10 to 15 minutes until soft and translucent. Add butter to finish. While soubise is cooking, prep the chicken.

Make the chicken:

Preheat oven to 400°F.

In an oven proof pan, sauté chicken until golden crust forms, approximately 5 minutes.

Add balsamic glaze to chicken and baste several times. Place in oven. Continue basting every 2 minutes to form a coating over the chicken for 10 to 12 minutes.

Remove chicken from oven and grate Parmesan cheese over the top. Give it a generous coating and place under broiler until golden brown.

INA GARTEN’S SKILLET-ROASTED LEMON CHICKEN

This was sent in a TODAY Show’s email. It begins with this from Ina Garten, “I can't tell you how many times I've made this! I have the butcher butterfly the chicken so all I do is grind the thyme, fennel seeds, salt, and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken.

“Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.

“Make-ahead tip: Assemble the chicken in the pan and refrigerate for a few hours before roasting.”

To view this online, click here.

Note: The recipe calls for 1/2 cup dry white wine, such as Pinot Grigio. I don’t keep alcohol around the house. Whenever I want to try a new recipe that has any kind of alcohol as an ingredient, I either use an alcohol-free version or, if it’s not available or I decide not to go that way, I substitute water. Ina, if you’re reading this, sorry! I still love your recipes!

Ingredients

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher salt and freshly ground black pepper

1/3 cup good olive oil

1 lemon, halved and sliced 1/4-inch thick (see note)

1 yellow onion, halved and sliced 1/4-inch thick

2 large garlic cloves, thinly sliced

1 (4-pound) chicken, backbone removed and butterflied

1/2 cup dry white wine, such as Pinot Grigio

1 lemon, juiced

Preparation

Preheat the oven to 450ºF.

Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

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 about half the oil and herb mixture. Turn the 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.

Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

CHICKEN FAJITA PASTA

This comes from Machismo, an avid cook on tbsp.com. The recipe begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.” Prep Time: 20 minutes; Total Time: 40 minutes; makes 4 servings.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 lb. chicken breast, sliced thin

1 packet Old El Paso™ taco seasoning mix chicken

1/4 cup water

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

1/2 red onion, sliced thin

1/2 lb. spaghetti (1/2 of a 16 oz. box)

4 oz. cheddar cheese, grated

Salt and pepper

Directions

In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.

Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.

Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.

Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.

SLOW-COOKER CREAM CHEESE CHICKEN

This comes from tbsp.com and begins, “Simple, easy, and kid-friendly, and easy on the wallet, this slow-cooker chicken recipe is easy to customize with your favorite flavors and add-ins. Reduced-fat ingredient substitutions work well, too.” Prep Time: 5 minutes; Total Time: 5 hours 0 minutes; Makes 4 servings.

To view this online, click here.

Ingredients

1 1/2 lbs. boneless skinless chicken breasts

2 cans (10.75 oz. each) condensed cream of chicken or cream of mushroom soup

1 can (10.75 oz.) chicken broth

1/4 teaspoon garlic powder (or more to taste)

1/2 teaspoon ground black pepper (or more to taste)

1/2 teaspoon kosher salt (or more to taste)

8 oz. cream cheese, softened

6 cups hot cooked rice or egg noodles

Directions

Sprinkle chicken with salt and pepper and place in bottom of slow cooker.

In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.

Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.

Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.

Serve chicken over hot rice or egg noodles and top with sauce.