September 1, 2012

Honey Orange Glazed Chicken

Posted by HI Cookery under 09 September | Tags: , , , , , , , , , , |
[2] Comments 

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

 

July 6, 2012

Oven-Fried Chicken

Posted by HI Cookery under 07 July | Tags: , , , |
Leave a Comment 

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

 

June 14, 2012

Chicken Marengo

Posted by HI Cookery under 06 June | Tags: , , , |
[2] Comments 

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.
 

« Previous Page — Next Page »