Poultry Essentials Easy Chicken Veggies Recipes

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Steps:

• PREP/PREPARE
• Essential Equipment: A cast-iron grill pan works great for this recipe (that is what I am using). If you do not have one you could use a regular cast-iron skillet. If you do not have a regular cast-iron skillet, a regular skillet will work, but do not use a non-stick skillet. A non-stick skillet will not give you the browning that gives this dish its flavor.
• To brine, or not to brine. That is the question: For example, if you are braising the chicken in a slowly-simmering sauce, then brining is not necessary. However, with chicken in a hot skillet, it can make a big, tasty difference. So, if you have a bit of time, place the chicken breast into about a quart of water with 2 tablespoons of salt, and maybe a teaspoon of sugar, and place into the fridge for about 1 or 2 hours, no longer.
• Gather your Ingredients (mise en place).
• Sprinkle a generous amount of salt, and white pepper to both sides of the chicken.
• Place the butter and oil into a skillet over medium-high heat.
• When the butter has melted, add the chicken, and veggies to the hot skillet, and sprinkle the veggies with a bit of salt.
• As the dish cooks, toss the veggies with a pair of tongs, but leave the chicken alone for, about 5 - 6 minutes.
• Flip the chicken and continue to toss the veggies, until they soften, and begin to color, about an addition 5 - 7 minutes.
• Chef's Note: Because the pan is hot, remember to keep those veggies active, so they do not burn.
• Optional Item: To make a quick pan sauce, remove the veggies and chicken from the skillet, and keep warm. Add a bit of chicken stock and wine to deglaze the pan, and then add about two tablespoons of sweet butter, unsalted. Stir until reduced and slightly thickened. Yummy.
• Chef's Note: Do a final tasting for seasoning.
• PLATE/PRESENT
• Serve while still nice and hot, with some crusty bread. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
• The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
• If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
• Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
• Gather your ingredients (mise en place).
• Whisk the marinade ingredients together in a bowl.
• Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 - 3 hours.
• I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
• Place a rack in the upper position and preheat the oven to 380f/195c.
• Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
• Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
• Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 - 40 minutes.
• To get the chicken skin even crisper, turn on the broiler function 1 - 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
• PLATE/PRESENT
• Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• To make this recipe, you will need a skillet large enough to hold all of the ingredients.
• I think we all have a bunch of fresh and frozen veggies lurking about our kitchens... Use what you have on hand. Chicken is versatile on what veggies it pairs with, so have fun.
• Two of my lockdown houseguests wanted breading; two did not. So, in the photos you will see images of a pan with breaded chicken, and some shots without the breading. This was not done intentionally; my housekeeper's daughter was taking the photos and switched from pan-to-pan. FYI: If you are not going to use the breading, the only change to the recipe is to leave out the flour.
• Do not have any cherry or grape tomatoes, no worries, just cut up a regular large one. Do not have a regular large one... just use about 8 ounces of canned tomatoes.
• Gather your ingredients (mise en place).
• Sprinkle the chicken with some salt and pepper, then dust with the flour (if using).
• Add the oil to a large skillet over medium heat, and then toss in the chicken breasts.
• Cook, turning them over every three-to-four minutes, until the internal temperature reaches 160f (71c), about 12 - 15 minutes.
• The recommended temperature for chicken breasts is 165f (74c). Once they reach 160f (71c), and are removed from the pan, they will continue cooking, and the internal temp will raise an additional few degrees. By the time they go back in the pan, they will wind up at a fully cooked temp. FYI: The process of something continuing to cook after being removed from the heat is called, "carryover" cooking.
• Remove from the pan, and reserve.
• With the pan still at medium heat, add the tomatoes, cut side down, and the olives.
• If you chose to flour the chicken, you might need to add an additional tablespoon of oil to the pan... Flour absorbs oil.
• Cook until the tomatoes begin to soften, about 3 - 5 minutes, then add the garlic, and cook an additional minute.
• Add the wine, and simmer for 2 minutes; while scraping the bottom of the skillet for fonds.Add the chicken stock, mix to combine, and then add the chicken back to the skillet.
• Simmer for about 2 minutes.
• Add the veggies, and continue to simmer until they are cooked, about 2 - 3 minutes.
• Brighten it up with a bit of lemon juice, and taste for proper seasoning.
• PLATE/PRESENT
• Add the veggies to a plate, slice up the chicken and lay on top, and serve. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix all the rub ingredients together in a bowl, and reserve.
• 4. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 5. Chef's Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
• 6. Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
• 7. Freeze the backbone for making a good stock.
• 8. Turn the chicken over, spread open, and push down until you hear a snap.
• 9. Chef's Note: Both sides of the chicken should be lying nice and flat.
• 10. Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
• 11. Cut the potatoes and carrots into 1/2-inch (1.3cm) slices. Lay the veggies in the rimmed baking sheet.
• 12. Chef's Note: I am using some carrots from my Winter greenhouse, but if you are using regular carrots, cut them to the same thickness as the potatoes.
• 13. Lay the chicken, skin side up onto the veggies, and press down. Pat the chicken dry with paper towels, and evenly sprinkle the rub on the chicken.
• 14. Place in the preheated oven, and allow to bake until the breast reads 150f (65c) on an instant-read thermometer, about 35 to 45 minutes.
• 15. PLATE/PRESENT
• 16. Serve with the veggies, and maybe some nice crusty bread. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut up the chicken into bite size pieces.
• Add 1 tablespoon of oil to a skillet over medium heat, and then add the chicken.
• Cook until the chicken is cooked though, and no longer pink, about 6 - 8 minutes.
• Chef's Note: While the chicken is cooking, sprinkle with a bit of salt and pepper.
• Remove the chicken from the pan, and reserve.
• Add the remaining tablespoon of butter and oil to the pan.
• When the foaming subsides, add the chopped onion.
• Cook until the onions begin to soften, about 4 - 5 minutes.
• Add the garlic, and cook until fragrant, about 60 seconds.
• Add the mushrooms, and cook until they begin to soften, about 6 - 8 minutes.
• Chef's Tip: If you wish, you can add the mushroom in with the onion, and cook them at the same time. That shaves about 8 minutes off the recipe time.
• In a small bowl, whisk the cream and chicken stock together with the flour, and add to the pan.
• Chef's Note: If you want to make this dish with a few less calories, you could try substituting the cream, with half & half, or even regular milk. You could even try a can of coconut milk.
• Allow to simmer until the sauce begins to thicken, about 3 - 4 minutes.
• Add the chicken to the pan; along with the peas, carrots, and the final spices.
• Allow to simmer until the chicken is warmed through, and the carrots begin to soften, about 7 - 8 minutes.
• Chef's Note: Do a final tasting for proper seasoning.
• PLATE/PRESENT
• Serve over rice with some crusty bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Chef's Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 250f (120c).
• Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
• Place in the preheated oven for 45 - 50 minutes.
• Add the butter to a sauté pan, over medium-high heat.
• When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
• Flip when the skin is a nice golden brown, about 2 - 3 minutes, and allow the other side to cook for about 60 seconds.
• PLATE/PRESENT
• Slice, and serve with your favorite side. Enjoy.
• Chef's Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. In my opinion, all you need here are some frozen veggies. I am using some broccoli, peas, carrots and onions. Take them out of the freezer and allow to thaw before using,
• 3. Gather your ingredients (mise en place).
• 4. Mix all of the Sauce ingredients together, and reserve.
• 5. Add the oil to a pan over medium heat.
• 6. When the oil begins to shimmer, add the chicken, and cook until almost cooked through, about 3 - 4 minutes, then add the sauce.
• 7. Continue to cook for an additional minute or two, until the sauce thickens.
• 8. Add the defrosted veggies, and cook until warmed through, about 2 - 3 minutes.
• 9. PLATE/PRESENT
• 10. Serve over rice while nice and warm. Enjoy.
• 11. Keep the faith, and keep cooking.