September 1, 2017

One-Pan Baked Paprika Chicken with Vegetables and Herbs

Posted by HI Cookery under 09 September | Tags: , , , , , , |
1 Comment 

One-Pan Baked Paprika Chicken

with Vegetables and Herbs

September: National Chicken Month

Winner winner, chicken dinner! Life is hectic so if we can make a meal quickly, the more time for us to rest and relax after a long day. This recipe for herbed paprika-seasoned chicken is baked in one pan along with sides of vegetables for a complete dinner. We especially like the colorful combinations in this hearty dish. For National Chicken Month, try this one-pan baked paprika chicken with vegetables and herbs.

Recipe

(Adapted from Simply Recipes)

Ingredients

  • 4-6 pieces chicken thighs, trimmed of extra fat
  • salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 1 lemon, juiced
  • 2 teaspoons paprika
  • 4 tablespoons olive oil, divided use
  • 1 red onion, peeled and cut into 8 wedges
  • 1 ½ pounds baby potatoes, cut in half
  • 6-8 garlic cloves, peeled and smashed
  • ½ pint cherry tomatoes, cut in half (we used the whole pint)
  • thyme sprigs
  • parsley leaves (optional garnish)

Directions

Season the chicken thighs with salt and pepper. In a separate bowl, mix together the mustard, lemon juice, paprika and 2 tablespoons of olive oil to make a marinade. Add the chicken and coat well. Set aside.

In another bowl, combine the onions, potatoes and garlic cloves. Place these vegetables in a 9×13 inch baking pan or casserole dish. Season with salt and pepper and add the remaining 2 tablespoons of olive oil. Arrange the chicken on top of the vegetables and pour the marinade over everything.

Top with a few thyme sprigs. Bake uncovered in a preheated oven at 400 degrees F for 30 minutes. Remove from the oven and scatter the cherry tomatoes over everything. Return to the oven and bake for another 20-25 minutes or until the chicken is cooked through. Remove from the oven. Spoon the juices over the chicken and vegetables. Discard dried thyme sprigs. Garnish with additional fresh thyme sprigs and parsley flakes. Serve hot.

Notes

  • Try the traditional Hungarian recipe for paprika chicken.
  • Search our blog for more chicken recipes for National Chicken Month/National Poultry Month.

 

 

September 1, 2016

Apple Chicken Patties

Posted by HI Cookery under 09 September | Tags: , , , , , , |
Leave a Comment 

Apple Chicken Patties

Apple Chicken Patties

September: National Chicken Month

September-November: National Apple Months

Have a hearty breakfast (or snack) before going to school (or work) by cooking up some apple chicken patties. These tasty treats can be made the night before then heated up in the microwave for a quick bite before heading out for another busy day.

The combination of sweet apples and ground chicken are complemented with the herbs and spices for a doubly delicious dish for National Chicken and National Apple months.

Recipe

(Adapted from Emeril Lagasse on the Food Network)

Ingredients

  • 1 large apple (sweet or tart)
  • 1 pound ground chicken
  • 1-2 cloves garlic
  • salt and pepper to taste
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • cooking oil

Directions

Peel, core and finely dice the apple. Mix in a large bowl with the ground chicken. Mince the garlic and add to the ground chicken mixture.

Apple Chicken Patties

Sprinkle salt and pepper to taste. Add the dried herbs (thyme, sage, rosemary and marjoram) and mix well. Shape into 2-inch patties. Place on waxed or parchment paper on a flat tray. Cover and refrigerate for an hour to firm up the patty mixture.

Apple Chicken Patties

Heat a little oil in a non-stick skillet. Remove the patties from the refrigerator and fry on one side until brown. Add a little more oil, if necessary, flip and brown the other side, making sure the patties are cooked through. Transfer the patties on paper towels to absorb excess grease. Yield: Approximately one dozen.

Apple Chicken Patties

Notes

  • Lean ground meat makes the patties a little dry. Mixing ground chicken with a little ground pork may make them more moist.
  • Search our blog for more recipes containing apples and chicken in observance of National Apple and Chicken months.
 

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