David and Nicole's Recipes

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Garlic Roast Chicken

  • 3 1/2 lb whole chicken
  • sea salt and cracked pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh rosemary
  • 4 garlic cloves, minced
  • olive oil
  • 1/2 cup dry white wine
  1. Preheat the oven to 450 F.
  2. Rinse and pat dry the chicken.
  3. Season the inside with sea salt and cracked pepper.  Stuff the cavity with the herbs.
  4. Season the bottom of the chicken and then set, breast up, on a rack in a roasting pan.
  5. Stuff the garlic between the breast and the skin covering it.
  6. Rub the outside with a little olive oil and season with salt and pepper.
  7. Place in the oven and roast for 1 hour, until the skin is crispy and clear juices run.
  8. Remove the chicken from the pan to rest.
  9. Pour out the excess fat from the pan and then place on high heat on the stove top.
  10. Deglaze the pan with the white wine.
  11. Serve the chicken with the sauce.

Chicken Breast with Tequila Lime Sauce

  • 2 chicken breasts, pounded flat between wax paper
  • sea salt and cracked pepper
  • 1/4 cup tequila
  • 1 tbsp lime juice
  • 1 scallion, minced
  • 2 garlic cloves, minced
  • 1 tsp coriander
  • 2 tbsp heavy cream
  • 2 tbsp butter
  1. In a saucepan combine the tequila, lime juice, scallion, garlic, coriander, 1/4 tsp salt, and cracked pepper.
  2. Bring to a boil.  Stir in the cream and simmer on very low heat 2 minutes.
  3. Stir in the butter and keep warm.
  4. Meanwhile season the chicken and then panfry in olive oil for about 2 minutes each side.
  5. Serve with the sauce.

Roast Chicken

  • a 3 to 3.5 lb whole chicken, giblets removed, rinsed and patted dry
  • 2 tbsp butter, melted
  • sea salt and cracked pepper
  1. Preheat the oven to 375 F.
  2. Brush the chicken all over with the butter and then season generously inside and out with salt and pepper.
  3. Set on a rack in a roasting pan, wing side up and roast 15 minutes.
  4. Turn to the other side and roast 15 minutes longer.
  5. Rotate so the chicken is breast side up and increase the heat to 450 F.
  6. Roast 25 minutes.
  7. Remove the chicken from the pan .Let rest 10 minutes.
  8. Meanwhile put the pan on high heat and deglaze with a little water, or white wine, and scrub with a wooden spoon.  Pour off some of the fat.
  9. Serve the chicken with the gravy.

Chicken Marsala

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • olive oil
  • 1 tbsp butter
  • 1 shallot, minced
  • 1/2 lb mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 lb fettucine
  • 2/3 cup marsala wine
  • 1/2 cup heavy cream
  • 1 1/2 tbsp dijon
  • parmesan, grated
  1. Heat 1 1/2 tbsp of olive oil in a large skillet on high heat.  Brown the chicken 4 minutes per side, seasoning with salt and pepper.  After you turn, you may need to add another drizzle of olive oil.
  2. Remove from the pan and reduce the heat to medium then add the butter to the skillet.
  3. Saute the shallots until tender.  Then add the mushrooms and garlic.  Saute until tender.
  4. Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
  5. Boil the fettucine in salted water.
  6. Add the marsala to the mushrooms and reduce by half. 
  7. Add the cream and the dijon and simmer 1 minute.
  8. Return the chicken to the pot and simmer until cooked.  Season.
  9. Drain the pasta and toss with the sauce.
  10. Sprinkle in the parmesan.

Chicken Chili

  • 2 tbsp olive oil
  • 1 onion, minced
  • 1 green pepper, minced
  • 1 stalk celery, minced
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 2 tsp salt
  • 1/2 tsp cayenne
  • 2 tomatoes, diced
  • 1 tsp coriander
  • 1 jalapeno, minced
  • 2 garlic cloves, crushed
  • 2 cans black beans, rinsed, drained
  • 1 1/4 lb cooked chicken, shredded (use stock chicken)
  • 4 cups water
  • chicken oxo
  • white rice
  1. Heat the olive oil in a dutch oven.  Saute the onion, green pepper, and celery stalk until tender.
  2. Add the chili powder, cumin, salt, and cayenne.  Stir well.
  3. Stir in the tomatoes and the coriander.  Mix in the jalapeno and the garlic.
  4. Saute 5 minutes.
  5. Add the beans and the chicken and stir well.
  6. Stir in the water and the chicken oxo.
  7. Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.
  8. Meanwhile cook the white rice.
  9. Serve the chili with the rice.

Chicken and Sausage Gumbo

  • 3 tbsp olive oil
  • 2/3 cup flour
  • 1 small onion, minced
  • 2 stalks celery, minced
  • 1 green pepper, seeded, minced
  • 1/2 lb smoked andouille sausage, sliced in rounds
  • salt
  • 1/2 tsp cayenne
  • 3 bay leaves
  • 7 1/2 cups chicken stock
  • 1 lb cooked chicken (use stock chicken), shredded
  • 1 cup white rice
  1. Heat the olive oil in a dutch oven over medium.  Stir in the flour, mixing until lightly browned.
  2. Add the onion, celery, and pepper and saute 5 minutes.  Season with salt and cayenne.
  3. Add the sausage and saute 5 minutes.  Add the bay leaves.
  4. Pour in the stock and bring to a boil, stirring to blend well.  Simmer, uncovered 1 1/2 hours.
  5. Add the shredded chicken and simmer half an hour further.
  6. Meanwhile, steam the rice.
  7. Check the seasoning of the gumbo and serve over the rice.

Oven Fried Chicken

  • 1/4 cup buttermilk
  • 1/4 cup cornflake crumbs
  • 1/4 cup cornmeal
  • 1 tbsp flour
  • 1/2 tsp chili flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 2 boneless chicken breasts
  1. Preheat the oven to 375 F.  Lightly grease a baking sheet.
  2. Combine the crumbs, cornmeal, flour, chili, garlic powder, paprika, cayenne, salt, and mustard in a bag and shake well to combine.
  3. Dip the chicken breasts in the buttermilk and then shake in the bag.  Place the chicken on the baking sheet.
  4. Bake for about 30 minutes.  Serve.

Cream of Chicken Soup

  • butter
  • 3 slender leeks, whites and light green parts only, minced
  • 600 ml chicken stock
  • 600 ml milk
  • 3 cloves garlic, crushed
  • 2 chicken breasts
  • 1 tbsp flour
  • pinch of mace
  • 3 bay leaves
  • salt and pepper
  • 2 egg yolks
  • 1/3 cup heavy cream
  1. Melt 2 tbsp of butter in a dutch oven and saute the leeks until tender.
  2. Meanwhile combine the stock, milk, garlic, bay leaves, and chicken breasts in another saucepan and bring to a boil.  Reduce the heat and simmer 5 minutes.
  3. Stir the flour into the leeks and then cook 2 minutes.
  4. Remove the chicken and the bay leaves from the saucepan.  Pour the liquid into the pot with the leeks and stir well.
  5. Discard the leaves and shred the chicken.
  6. Return the chicken to the pot and bring to an almost boil.  Stir in the mace, and season to taste. 
  7. Cook 5 minutes.  Combine the cream with the egg yolks and then stir into the soup.
  8. Check the seasoning and serve.

Vietnamese Noodle Bowl

  • 2 chicken breasts, sliced
  • peanut oil
  • salt and pepper
  • rice noodles
  • broccoli florets
  • 1/2 cup bean sprouts
  • 1/2 cucumber, julienned
  • 1 carrot, grated
  • ground salted peanuts
  • romaine lettuce, sliced
  • 2 tbsp nuoc nam fish sauce
  • 6 tbsp water
  • 1/4 cup rice wine vinegar
  • 3 tbsp white sugar
  • 1/2 tsp sambal oelek
  • juice of half a lime
  1. Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice.  Stir in the carrot.  Set aside.
  2. Divide the sliced lettuce between 2 large bowls.  Arrange half the cucumber and the beansprouts in each.
  3. Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
  4. Heat some oil in a skillet and saute the chicken.  Season with salt and pepper.
  5. Drain the broccoli and the noodles and divide between the 2 bowls.  Sprinkle with the peanuts.
  6. Lay the chicken on top and serve with the reserved sauce.

Chicken and Dumplings

  • 1/2 onion, minced
  • 1 tbsp butter
  • salt
  • 1 tbsp paprika
  • 1/2 tsp pepper
  • 8 pieces chicken
  • 2 cups water
  • 1 cup sour cream
  • 3 eggs
  • 2 cups flour
  1. Melt the butter in a dutch oven and then saute the onion until tender.  Stir in the paprika, pepper, and 1 1/2 tsp salt.
  2. Add the chicken pieces and fry on all sides until lightly coated.
  3. Stir in 1 1/2 cups water and then cover and simmer on low for 1 1/2 hours.
  4. Beat the eggs with 1/2 cup water, the flour, and 2 tsp salt.
  5. Bring a very large pot of water to a boil and then spoon the batter into the water.  Boil uncovered 10 minutes.  Drain.
  6. Remove the chicken from the dutch oven and then stir in the sour cream.
  7. Toss the dumplings in the sauce.
  8. Serve the chicken with the dumplings and sauce.

 

May 2012
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