Port Wine Chicken

Port Wine Chicken

May 25: National Wine Day

We previously posted recipes for Marsala Chicken and Champagne Chicken. Something similar is Port Wine Chicken. These recipes involve common cooking techniques, such as browning the chicken in butter or oil, sautéing onions and mushrooms, adding seasonings and/or herbs and pouring in some sweet wine to make a sauce or gravy.

Whereas Marsala wine is from Italy and Champagne is from France, Port is from Portugal. The fortified, sweet red wine enhances the flavor of the food in which it is cooked yet does not make the meat taste too alcoholic or acidic at all.

Instead of Marsala or Champagne, try putting Port in a braised chicken with mushrooms dish in observance of National Wine Day. Saúde!

Recipe

(Adapted from Chef Ponzio)

  • 4 large chicken thighs (with bone, with or without skin)
  • salt and pepper, to taste
  • 2-3 tablespoons olive oil
  • 1 small onion, chopped
  • ¼ cup parsley, chopped
  • 1 container (8 ounces) button mushrooms, quartered
  • 1 ½ cups port wine
  • 1 tablespoon butter

Directions

Salt and pepper the chicken thighs. In a large pan, brown them in the olive oil. Remove from the pan and keep warm. Drain off any oil.

Port Wine Chicken

Chop the onions and parsley and quarter the mushrooms. In the same pan, sauté the onions with the parsley.

Port Wine Chicken

Add the mushrooms and cook until brown. Put the chicken back in the skillet. Pour in the port wine. Cover and simmer for 30-40 minutes until the chicken is cooked through. Watch that the wine is not reduced too much and that there is still a little liquid left for some sauce. Remove the chicken to a platter and keep warm. Melt the butter into the sauce and stir until smooth. Ladle the sauce and mushrooms over the chicken. Garnish with parsley leaves. Serve with rice or pasta.

Port Wine Chicken

Notes

  • If you like a lot of mushrooms in this dish like we do, double the amount and add half a cup more of Port.
  • Check out more chicken recipes by searching our blog.

Garlic Chicken (Local Hawaiian Style)

Garlic Chicken

April 19: National Garlic Day

Garlic chicken (local Hawaiian style) is one of the dishes that Islander and her brother look forward to eating when they visit their parents back on Oahu. They usually order the entrée from En Fuego Restaurant in Kapolei and Side Street Inn on Kapahulu Avenue, although other eateries have their own version of crispy chicken pieces tossed in a distinctive, tasty-garlicky-sweet-soy-sauce. Onolicious!

Islander learned how to make garlic chicken for her family and local friends on the mainland who were craving this flavorful dish from their Hawaii home. Garlic chicken is great to serve at get-togethers with ‘ohana as well as on National Garlic Day.

Recipe

(Adapted from Foodland)

For the garlic marinade and sauce

  • ½ cup garlic, chopped
  • ¼ cup green onion, sliced
  • 1 cup soy sauce (we used Aloha Shoyu)
  • 1 cup sugar
  • 1 tablespoon sesame oil
  • ½ teaspoon red pepper flakes

Directions

Chop the garlic. Slice the green onions, reserving a few pieces for garnishing the finished dish. In a saucepan, combine the soy sauce and sugar. Stir and bring to a boil.

Garlic Chicken

Lower the heat and add the garlic and green onion. Add the sesame oil and red pepper flakes. Mix well. Simmer for 5-10 minutes until thickened. Remove from the stovetop and cool for 30 minutes.

Garlic Chicken

For the crispy chicken

  • Garlic marinade (ingredients above)
  • 1 pound boneless, skinless chicken breasts
  • ¾ cup flour
  • ¼ cup cornstarch
  • salt and pepper to taste
  • oil for frying

Directions

Cut the chicken into bite size pieces. Place the chicken in a large bowl. Strain the cooled marinade over the chicken. Let stand for 15 minutes. Reserve about ½ cup of marinade for the finishing sauce. Discard the marinade in which the chicken was soaked. In a shallow dish, combine the flour and cornstarch. Sprinkle salt and pepper. Mix well. Dredge the chicken pieces in the mixture, making sure they are well coated.

Garlic Chicken

Deep fry the chicken in batches until crisp and golden brown. Drain on paper towels. Place the chicken in a bowl and toss with the remaining sauce. Dish out and garnish with green onions.

Garlic Chicken

Notes

  • For a stronger flavor, mince a clove of fresh garlic and mix it into the sauce before tossing it with fried chicken pieces.
  • Get more garlic recipes by searching our blog.

Lemon Chicken

Lemon Chicken

June: National Lemon Month

Many cultures have their own version of boneless meat, which is coated in seasoned flour/breadcrumbs/batter, then fried or baked, and accompanied with gravy or sauce. Lemon chicken from L&L Drive-Inn, a popular chain restaurant in Hawaii and in select spots around the world, is one of Islander and her brother’s favorite deep fried chicken dishes with a tangy sweet lemon sauce.

During our undergraduate years in Hawaii, we would walk down our hilly campus to the L&L restaurant and treat ourselves to a cheap lunch or dinner when we did not want to eat cafeteria food or cook in our dorm kitchen. When we first ordered the lemon chicken, it looked like a giant, sliced chicken nugget with a sunny yellow dipping sauce on the side. As simple as the entrée was, we just loved the lemon sauce! It really is what makes the chicken a delicious dish.

For National Lemon Month, make lemon chicken for a local-style plate lunch.

Recipe

(Adapted from L&L Drive-Inn via the Star-Bulletin Archives)

For the chicken

  • 2 pounds boneless chicken (we used thinly sliced chicken breast meat)
  • ¼ cup water
  • ¼ cup vegetable oil
  • ½ cup cornstarch
  • ¼ cup flour
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon chicken-flavored bouillon (we crushed a bouillon cube)
  • ½ teaspoon white pepper
  • 1 teaspoon garlic powder

Directions

Pound the chicken meat to ¼-inch thickness or cut into bite-sized pieces. Set aside and make the marinade. In a large glass bowl, mix together the water and vegetable oil. Blend in the cornstarch and flour. Stir in the egg. Season with salt, bouillon, white pepper and garlic powder.

Lemon Chicken

Mix to make a smooth batter. Coat the chicken in the marinade and leave for at least two hours. Deep fry the chicken in 350-degree oil until golden brown (5 minutes). Drain on paper towels. Keep warm.

Lemon Chicken

For the lemon sauce

  • ¼ cup cornstarch
  • ¼ cup lemon juice
  • 2 cups water
  • 1 cup white vinegar (we used cane sugar vinegar)
  • 1 ½ cups sugar
  • small piece of ginger, crushed
  • 1 teaspoon lemon extract
  • ½ teaspoon of yellow food coloring
  • slices of lemon

Directions

In a measuring cup, make a slurry by dissolving the cornstarch in lemon juice. Set aside. In a saucepan, combine the water, vinegar and sugar. Bring to a boil.

Lemon Chicken

Add the ginger, lemon extract and a few slices of lemon. Tint with yellow food coloring. Slowly stir in the cornstarch-lemon juice mixture until thickened and smooth. Discard the ginger. Serve the sauce on the side with the lemon chicken.

Lemon Chicken

Notes

  • The lemon sauce may be made ahead of time and re-heated. Garnish with fresh lemon slices.
  • This lemon chicken is a Chinese-influenced recipe. There are other lemon chicken recipes inspired by international ingredients.
  • Serve L&L Drive-Inn lemon chicken with scoops of rice and macaroni salad. Onolicious!
  • For another fruit-flavored sauce with chicken, try the recipe for honey orange glazed chicken listed in our September archives (National Chicken Month).
  • Love lemons? Search our blog for more lemon recipes.

Baked Teriyaki Chicken

Baked Teriyaki Chicken

September: National Chicken Month

Islander and her college roommate, Monica C., from Taiwan used to cook together when the cafeteria was closed during the university holidays. With limited resources in the dorm kitchen, they could only make simple meals. Baked teriyaki chicken was their “go-to dish” as it was delicious to eat with the plain white rice that was cooked in their shared steamer—and it was easy to prepare for inexperienced chefs!

Several years have passed since graduation but Islander still bakes teriyaki chicken when she is lazy or tired but hungry for something substantial (and nostalgic). The source of the recipe is not known but it reminds Islander of her college cooking days with her roommate with whom she still keeps in touch.

 For National Chicken Month, make mealtime memorable with baked teriyaki chicken.

Recipe

Ingredients

  • 6-8 chicken thighs
  • ½ cup pineapple juice
  • 2 tablespoons corn starch
  • ½ cup sugar
  • 1 clove garlic, crushed
  • ½ teaspoon black pepper
  • ½ cup soy sauce
  • ¼ cup vinegar
  • 1-inch piece of ginger, crushed
  • sesame seeds
  • green onion, chopped (optional garnish)

Directions

In a foil-lined pan, arrange the chicken thighs. In a saucepan, combine the pineapple juice, corn starch, sugar, garlic, black pepper, soy suace, vinegar and ginger. Whisk until mixed well. Stir over medium high heat until thickened.

Baked Teriyaki Chicken

Pour the sauce over the chicken. Sprinkle with sesame seeds. Bake in a preheated oven at 400 degrees F for 45 minutes. Remove from the oven, reserving some of the sauce to serve with the chicken. Garnish with green onions.

Baked Teriyaki Chicken

Notes

  • When Islander and Monica C. did not have access to a stove top (like when other dorm residents were using it), they improvised and just microwaved the teriyaki sauce ingredients until thickened (about 3-5 minutes) then poured it over the chicken before baking.
  • Search our blog for other chicken recipes.

Honey Orange Glazed Chicken

Honey Orange Glazed Chicken

September:
National Honey Month and National Poultry/Chicken Month

Make a boring baked chicken better by glazing it with a “finger-licking good” honey-orange sauce. This is an extremely easy recipe that we used as newlyweds with limited culinary skills and kitchen tools. We still make this main dish when we do not have much energy to prepare an elaborate meal. Have some Honey Orange Glazed Chicken during National Honey Month and National Poultry/Chicken Month.

Recipe

(Adapted from Tasty Bird)

Ingredients

  • 2 chicken leg quarters, 4 thighs or 4 wings
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • ¾ teaspoon dry mustard
  • 1 tablespoon soy sauce
  • ¼ cup honey
  • ¼ cup orange juice
  • thinly sliced oranges (optional)

Directions

Wash and pat dry the chicken parts. Season with salt and pepper. Place on a lightly foil-lined shallow baking pan, skin side up. Bake at 400 degrees F in a preheated oven or until partially cooked through and the skin is browned (about 20-30 minutes). Drain any juices. Meanwhile, make the honey orange glaze. In a small bowl, combine the cornstarch, mustard, soy sauce, honey and orange juice. Mix until well combined.

Honey Orange Glazed Chicken

Pour the glaze over the chicken. Continue baking for another 10 minutes until the glaze has thickened. Bake for another 10 minutes, spooning the glaze over the chicken. Remove from the oven. Garnish with a thin twist of an orange slice (optional) and serve hot.

Honey Orange Glazed Chicken

Oven-Fried Chicken

Oven-Fried Chicken

July 6: National Fried Chicken Day

Islander loves fried chicken—so much so that she gave it up for Lent one year. After the 40 days of fasting were over, we celebrated her weeks’ long “sacrifice” and ate at a fast food chicken chain for our Easter brunch!  Perhaps she could have satisfied her cravings for fried chicken if it were baked?!? Oven-fried chicken is just as juicy, tender and tasty but less greasy and messy to make at home. It really is not bad for being baked so she can have her guilty pleasure during Lent and on National Fried Chicken Day!

Recipe

(Adapted from Betty Crocker)

  • 6-8 chicken legs (or 3 pounds favorite chicken pieces)
  • 2 tablespoons butter
  • 2/3 cup flour (we used Bisquick Heart Smart low fat brand)
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

Line a baking pan with foil. Put the butter in the pan and bake in a preheated oven at 425 degrees F until melted. Keep the pan hot. Meanwhile, combine the flour or Bisquick with the paprika, salt and pepper. Dredge the chicken pieces in ths mixture.

Oven-Fried Chicken

Place the chicken in the buttered pan. Bake for 35 minutes, then turn the chicken to the other side and bake for another 15 minutes or until cooked through.

Oven-Fried Chicken

Notes

Chicken Marengo

Chicken Marengo

June 14: Battle of Marengo (1800)

Chicken Marengo was created by the personal chef of Napoléon Bonaparte after the French were victorious over the Austrians on the Italian battlefield near the village of Marengo. Using ingredients on hand at the time, the chef reportedly cut up the chicken with a sword and made a tomato sauce with leftover cognac (modern versions of this recipe use wine). Chicken Marengo then became known as Napoléon’s lucky dish.

We were not so lucky the first time we made Chicken Marengo. The chicken thighs were brown and beautiful on the outside—but they were still pink and not pretty on the inside! The recipe from a cookbook that we got at a used bookstore did not mention using a partially-cooked chicken to begin with. Since then, we have prepared Chicken Marengo by parboiling the meat first. Fortunately, the food is fabulous for us now!

Good luck in making Chicken Marengo to mark the Battle of Marengo.

Recipe

(Adapted from “Wonderful Ways to Prepare Chicken” by Jo Ann Shirley)

Ingredients

  • 1 large chicken (we use skinless, boneless chicken breasts)
  • salt, pepper and garlic powder to taste
  • ½ cup flour, divided use
  • ½ cup (1 stick) butter, divided use
  • 1 cup chicken stock
  • 1 cup tomatoes, chopped
  • 1 cup mushrooms, sliced
  • ½ cup olives, pitted and sliced (we omitted these)
  • ½ cup white cooking wine

Directions

Parboil the chicken until slightly cooked. Let cool and cut into pieces. In a bowl, combine the seasonings (salt, pepper and garlic powder) with the flour. Dredge the chicken pieces in this mixture.

Chicken Marengo

Melt 4 tablespoons of butter in a large pan. Fry the floured chicken in the melted butter until brown and the meat is cooked through. Remove with a slotted spoon and keep warm on a serving bowl. In the same pan, melt the rest of the butter, scraping up some of the browned bits.

Chicken Marengo

Stir in 3 tablespoons of remaining flour (from dredging the chicken) and mix to make a gravy. Thin with the chicken stock until smooth and no longer lumpy. Add the tomatoes, mushrooms, olives and wine. Simmer for 10 minutes. Add a little water if the gravy is too thick. Pour this gravy-sauce mixture over the chicken. Serve hot.

Chicken Marengo

Notes

  • Serve Chicken Marengo with crusty bread (French or Italian), pasta noodles or rice.