Recipes On Rails: New Recipes tagged with chicken,main

Barbeque Sous Vide Chicken

2012-05-22 05:49:58 UTC

Ingredients:

Chicken
12.0 each Chicken Thighs brined
2.0 clove Garlic sliced very thin
8.0 sprig Thyme

Instructions:

Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs

place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical.

Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours.

When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.

In fact, they are so moist, you have to dry them off.

Season with your favorite Dizzy Pig rub.

Place them on a pre-heated to 400F egg.

Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/490

Braised Rosemary Chicken with Potatoes and Celery

2012-05-20 23:52:02 UTC

Ingredients:

3.0 each Chicken, Whole cut up
1.0 tablespoon Oil, Grapeseed
2.0 clove Garlic
1.0 each Onion sliced
0.5 cup Vinegar, White Wine
3.0 cup Stock, Chicken
4.0 sprig Rosemary - Fresh
5.0 each Potatoes 1 inch cubes
4.0 stalk Celery sliced
1.0 each Leek cleaned and sliced

Instructions:

For this recipe, everything is to taste, and the quantities can be easily adjusted. The only real variable is that you want the stock to be about 1/2 inch deep when you add it.... That being said, I have a nice 14 inch sauteuse, which holds a lot of chicken, thus the 3 birds. I cut them up, using only the leg, thigh, and breast. The backs and wings went into stock, but you can use them as well, your choice. Season the chicken with salt and pepper.

Preheat the oven to about 300. Put your braising vessel on the heat and adjust heat to medium high. When hot, add the tablespoon of oil and spread around bottom of pan. Add a layer of chicken and brown well on first side. Do not crowd the chicken at this point as we want to let the steam escape. Do the chicken in batches if needed. I'm doing two batches.

When well browned, turn chicken and brown other side.

When well browned on both sides, remove chicken to a tray, and finish second batch if appropriate.

You pan will collect some chicken fat in addition to the oil we added. Pour off most of the fat, leaving a tablespoon or two. Reduce the heat to medium and add the sliced onions and garlic and saute till soft. Deglaze the pan with the white wine (I often use white vermouth instead as vermouth holds well in an open bottle...)

When the wine has reduced, add the chicken back in arranging for maximum capacity. I like to put the point of the breasts in the center of the pan, as they are the smallest part, in a star pattern. Then I can put a thigh between each breast, near the rim of the pan, and a leg at the base of the breast.

Break the rosemary into smaller stems, and arrange on the chicken. Use as much as you like, bearing in mind that fresh rosemary is more mild than dried. Add enough stock to be 1/2 inch deep. The tighter the chicken is packed into the pan, the less stock you'll need. The 3 cups is just a rough estimate. The depth is what is important. Cover, and place in the 300F oven. Back for about an hour and a half or till tender.

When tender, you'll notice that the liquid in the pan is actually deeper. This is liquid given off by the chicken. Remove the chicken to a tray, and strain the pan juices.

While the chicken braises, cut up the potatoes.

Return the strained sauce to the pan (rinsed out to remove rosemary stems, etc.), adjust the seasoning, and add the potatoes. They should be sufficient to fill the pan in one layer.

Top the potatoes with the celery, and sliced leek.

Return pan with the sauce, potatoes, and celery to the oven. When the potatoes are just near tender, arrange chicken on top of the potatoes, and return to the oven to re-heat the chicken. After about 15 minutes (or when chicken warmed through) remove and serve.

Servings: 6
Prep Time: 3 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/541

Chicken in tarragon tomato cream

2012-05-18 07:29:50 UTC

Ingredients:

Default
4.0 each Chicken Breast deboned
1.0 each Onion diced
1.0 each pattipan squash large, cubed
0.25 cup Cognac
1.0 cup Stock, Chicken
0.5 cup Cream, Heavy
2.0 tablespoon Butter
1.0 each Zucchini Slices cubed
1.5 tablespoon Tarragon finely chopped
0.5 can Tomatoes, Diced
4.0 ear Corn cut off cob

Instructions:

Preheat oven to 450

Cut up pattipan squash, removing seeds that are in the middle. Add the cubed zuch.

Toss with oil, salt and pepper. Spread out on cookie sheet.

Roast in the oven till squash starts to brown on top.

If using Sous-vide chicken breasts, remove from the bag, dry, and pan fry to give chicken color.

Otherwise, Use brined deboned chicken breasts. Preheat pan to med high. Dry breasts and toss with oil, salt and pepper. Lightly oil the pan and saute chicken breast.
Place browned breasts into the oven to finish cooking. When done, remove from oven, and set breasts aside.

Return uncleaned pan to the heat. There should be just a little fat in the pan. If not, add some. Add the diced onion and saute. Since there's the brown chicken fond in the pan, make sure you don't burn it. It may loosen with the moisture from the onions. When the fond can take no more heat (onions may not be done yet), add the cognac and flame. When flames die down, add corn kernels, and finely minced tarragon.

Reduce.

Add chicken broth, and reduce further.

While broth reduces, drain pasta. Add about 1/2 can of diced tomatoes (Progresso roasted tomatoes works well) and cook for a few minutes, stirring. Add the pasta and the roasted squash/zucchini to the pan and toss.

Cook briefly to finish the pasta if needed and add the cream. Adjust seasoning with salt and white pepper. When it reaches the proper consistency, remove from heat and stir in the butter, a little at a time.

Plate the pasta. Slice the chicken breasts, and arrange on top of the sauce. Sprinkle plate with chives.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/440

Chicken Stew with Cannellini Beans

2012-05-19 07:51:11 UTC

Ingredients:

chicken
12.0 each Chicken Thighs boneless, skinless
10.0 each Sage leaves, fresh
2.0 clove Garlic
1.0 each Onion diced
0.5 cup Wine, Red
1.5 cup Stock, Chicken
2.0 tablespoon Tomato Paste
8.0 stem Parsley minced

beans
0.5 pound Beans, Cannellini
0.5 teaspoon salt

Instructions:

Process the chicken by sous-vide. Season the chicken with salt and pepper. Slice one of the garlic cloves very thinly, and put one thin slice on each thigh. Distribute the sage amongst the thighs. Place them in a bag, seal, and sous-vide at 176 F (80 C) for about three hours.

While the chicken is cooking, bring a pot of water to a boil. Put beans in a casserole, with the garlic clove, and sprinkle with the salt. Pour sufficient water over the beans to cover by an inch or so. Put into a preheated 250 F oven. Bake till the beans are tender, stirring every half hour or so. Add additional water as needed.

Drain the chicken, reserving the liquid.

In a pan large enough to hold all the chicken, saute the onion and remaining garlic (minced) in some olive oil (or chicken fat) till tender. Add the chicken, and deglaze pan with the wine. Reduce till almost dry.

Drain the beans. Add the drained beans, remaining sage, diced, and the chicken stock to the chicken. Stir in the tomato paste (you can add the paste to the stock before adding to the pot if you want). Stir and season with salt and pepper.

Cook till proper consistency (your choice). Add minced parsley and serve.

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/500

General Tso's Chicken

2012-05-21 18:03:55 UTC

Ingredients:

Chicken
2.0 each Egg Whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2 of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/546

Smoked Chicken

2012-05-05 21:59:27 UTC

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/615

Tandoori Chicken

2012-05-19 22:34:12 UTC

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Preheat BGE to 500 degrees

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/632