Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

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Make Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. 

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.

One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!

Ingredients for 2 portions:

2 large boneless, skinless chicken breasts (about 8-10 ounces each)

salt, freshly ground black pepper and cayenne to taste

1 tablespoon olive oil for searing

1/4 cup chicken broth for the pan

For the garlic breadcrumbs:

3 tablespoons unsalted butter

1/2 cup panko breadcrumbs

3 finely crushed or minced garlic cloves

1 tablespoon finely chopped Italian parsley

2 tablespoons grated Parmigiano-Reggiano

For the “glue:”

1 tablespoon mayo

1 teaspoon balsamic vinegar

1 1/2 teaspoon Dijon mustard

For the optional pan sauce:

1/3 cup chicken broth

juice from 1 lemon

1 teaspoon balsamic vinegar

salt and freshly ground black pepper to taste

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Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

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Make Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, unless you sneak in a little bit of pancetta, and follow a few simple techniques.

Instead of buying ground chicken at the market, which is always too finely ground, we’re going to use thighs, and grind our own. This makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it. I like to pulse it on and off in the food processer, but your can also use your grinder attachment, or go low-tech, and just chop it finely with a big knife or cleaver.

As I mentioned in the video, if you’re not into patties, you can make links, or simply crumble the raw mixture into a hot pan, and break it up as it cooks. Once browned, you can add your butter and flour, and continue with the pan sauce. Besides saving you a little time, this method probably makes for the most flavorful gravy.

By the way, most chicken apple sausage recipes call for some kind of sugar to be added, but I really don’t think it’s necessary, thanks to the natural sugar in the apples. As with all ground meat recipes, you can always fry up a small piece of your mixture, and test for yourself, but for me, the little touch of maple syrup in the sauce is all the extra sweetness this needs. Either way, I really do hope you give these chicken apple sausage patties a try soon. Enjoy!

Ingredients for 8 Chicken Apple Sausage Patties (about 4 ounces each):

For the sausage:

1 1/2 pounds boneless, skinless chicken thighs

4 ounces pancetta or bacon

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1/2 teaspoon crushed fennel seeds (toast in dry pan until fragrant)

1/4 teaspoon ground coriander

1/4 teaspoon cayenne

1/4 teaspoon freshly grated nutmeg

2 teaspoons finely minced fresh sage

2 Granny Smith apples, peeled, grated, and squeezed dry

For the Pan Gravy (enough for 8 Patties)

6 tablespoons butter

8 sage leaves, optional (remove when crisp)

6 tablespoons flour

2 1/2 cups chicken broth, plus more if needed

1 tablespoon maple syrup, or to taste

1/3 cup crème fraiche or heavy cream

salt and freshly ground black pepper to taste

- Click here for the Buttermilk Biscuits recipe.

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Chicken & Chorizo Pie

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Make Chicken & Chorizo Pie

Chicken & Chorizo Pie

One of my all-time favourites, a truly delicious & flavoursome pie – comfort food at its best!

Serves 4-6

Prep time:  15 minutes (plus cooling time)

Cooking time: 1 hour 15 minutes

Ingredients

50g butter

1 onion, peeled & finely chopped

1 garlic clove, peeled & finely chopped

250g chestnut mushrooms, halved

6 skinless & boneless chicken thighs, cut into bite sized pieces

200g chorizo, sliced and halved

50g plain flour

200ml chicken stock

150ml white wine

150ml double cream

Small handful fresh parsley, chopped

Sea salt & freshly ground pepper

375g ready-rolled short crust pastry

375g ready rolled puff pastry

1 egg beaten

To serve

Seasonal vegetables

Method

1.    For the filling, melt the butter in a large frying pan on a medium heat.  Add the onion, garlic and mushrooms – fry for 5 minutes until lightly browned.

2.    Season the chicken and add to the pan with the chorizo and cook everything for 5 minutes, turning occasionally.

3.    Stir in the flour to the chicken mixture then gradually add the stock and bring to a simmer.  Cook for 2 minutes until the sauce is smooth and thick then pour in the wine and cream.  Bring to the boil and reduce to a simmer for 15 minutes.  Season generously and sprinkle with parsley.  Remove from the heat, cover and allow to cool.

4.    Preheat the oven to 190°C/Fan assisted 170°C/Gas mark 5.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.  Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  

7.    Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with seasonal vegetables.  Enjoy!

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Feta Roast Chicken – Making Chicken Betta with Feta

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Make Feta Roast Chicken – Making Chicken Betta with Feta

I really loved everything about this feta roast chicken, as long as I was eating with my eyes closed, and that’s because despite the juicy texture, and wonderful flavor, I had trouble getting past the grainy-looking appearance of the cooked cheese mixture. The good news is, it was mostly an aesthetic issue, and the mouthfeel wasn’t nearly as dry and grainy as it looked. Having said that, the next time I make this I will probably go with a little higher-end sheep’s milk feta which is much softer, and creamier. Speaking of the feta, you may need to add some salt to the mixture, depending how salty the one you use is.

As usual, your roasting time will depend on the size of your chicken, and the feta under the skin will increase the time needed, so check with a thermometer, and shoot for 155-160 F. in the thickest part of the thigh. Surprisingly, even though the feta was only under the breast, the thighs did actually pick up some of the flavor, which is enhanced even further if you create a simple pan sauce from the drippings.

While your chicken is resting, pour off all, some, or none of the fat from the pan, and squeeze in your lemon. Set over medium heat, and use the juice to deglaze the browned bits from the bottom of the pan. You may need/want to add a splash of broth or water, but once hot, and adjusted for seasoning, it’s ready to spoon over your sliced chicken. For an experiment, I thought this was very successful, if not triumphantly so, and I do hope you give it a try soon. Enjoy!

Ingredients for one large whole chicken:

1 large whole chicken

kosher salt, as needed

a few fresh rosemary and oregano sprigs

2 teaspoons olive oil for coating chicken

cayenne to taste

For the feta cheese mixture:

4 ounces feta cheese

3 garlic cloves, crushed

1/2 teaspoon red pepper flakes, or to taste

1 teaspoon freshly ground black pepper

zest from one lemon (save juice for pan sauce)

2 teaspoon dried oregano

3 tablespoons olive oil, or enough to make a smooth paste

salt to taste

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Creamy Chicken Toast – A Recipe and a Reminder

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Make Creamy Chicken Toast – A Recipe and a Reminder

I was watching golf the other day, and the announcer said that great golfers don’t need lessons, they only need reminders, and I immediately thought how well that saying applies to cooking. Well, this creamy chicken toast recipe is both a lesson (aka recipe) and a reminder, and a comforting one at that.

We’ll get to the recipe, but first, the reminder. Sometimes even I forget just how simple it is to make a cream sauce by reducing heavy cream. Almost every “cream sauce” you see is really milk thickened with some type of starch, usually a roux. These sauces are easy, and delicious, and we’ve made hundreds of them, but once in a while it’s nice to have the thing those concoctions are meant to mimic.

If you’re worried this might be too rich for you, keep in mind that by the time we add all the buttery roux to a milk-based sauce, we’re getting pretty close to the fat content of this. So, why not just do this with cream all the time? Cream is way more expensive than milk, and that’s before we reduce it. How much more? You know the old saying…if you have to ask, use milk.

As far as the recipe goes, I loved how this came out, but it begs for adaptation, especially when it comes to which diced veggies to toss in. Just be sure you cooked whatever you're using before you add the cream, since once that reduces, your dish is done, still crunchy vegetables, or not. Besides that, not much can go wrong, and a lot can go right, so I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

2 small or 1 huge chicken breast (12 ounces)

salt to taste

1 tablespoon butter

thinly sliced green onions (the lighter parts)

diced red bell peppers

diced jalapeno peppers

1/4 cup chicken broth

1 1/2 cups heavy cream

2 tablespoons crème fraiche, optional

1 tablespoon freshly chopped tarragon

2 thick slices of toasted bread

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Airline Chicken Breast – Come Pan-Fry the Friendly Skies

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Make Airline Chicken Breast – Come Pan-Fry the Friendly Skies

Welcome to another episode of food you only see in restaurants, starring the always eye-catching “airline chicken” breast. Legend has it that the name comes from the fact this cut of chicken is shaped like an airplane wing, but that’s not actually the reason. 

This beautiful breast is known as airline chicken because it was such a popular menu item back in the day, when airlines still gave their guests real food. Above and beyond the wing-like shape, this worked so well is because food for air travel needs to be cooked way ahead of time, which means it can dry out, especially something like a chicken breast, but by leaving the wing joint attached, that becomes a little less likely. Plus, once you finished your breast, you got to eat a chicken wing drumette. Now that’s value-added service.

As I mentioned in the video, please feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. I should have used fresh herbs inside for a little nicer appearance once sliced, but I think I more than made up for that with the sprig of rosemary. Regardless of how you flavor yours, I really do hope you give this a try soon. Enjoy!

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Chicken Pot Pie topped with Mr. Crumb Stuffing

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Make Chicken Pot Pie topped with Mr. Crumb Stuffing

Chicken Pot Pie topped with Mr. Crumb Stuffing

This chicken pot pie with a stuffing crust is full of flavour.  It is a delicious midweek meal for all the family or a great alternative to a Sunday roast!

Serves 4

Prep time: 15 minutes (plus chilling time)

Cooking time:  1 hour

Ingredients

400g boneless & skinless chicken thighs

250g cooked smoked ham, cut into cubes

125g new potatoes, halved or quartered dependant on size

2 celery stalks, chopped

1 leek, halved & sliced

2 garlic cloves, peeled & finely chopped

250ml chicken stock

75ml double cream

25g butter

3 tbsp plain flour

2 tbsp freshly parsley, finely chopped

Freshly ground salt & Pepper

1 x 225g pack of Mr. Crumb Sage & Onion Stuffing

Preparation method

1.    Place the chicken, ham, potatoes, celery, leek, garlic, chicken stock and cream into a large pan and bring to the boil.  Cover and reduce to a simmer for about 20-25 minutes or until the chicken is tender.

2.    Place a colander over a large jug and pour out the pan contents.  You require 250ml of liquid.  If you require further liquid, make up the difference with extra cream. 

3.    Add the butter to a large pan and melt gently over a medium heat.  Stir in the flour until thoroughly combined, cook for a few minutes.

4.    Gradually stir in the poaching liquid whilst heating and stirring until the mixture is thick and smooth.  Stir in the parsley and season to taste.

5.    Now stir in the cooked chicken mixture and toss gently in the sauce until fully coated.  Cool for at least 10 minutes, or chill in the fridge overnight if making ahead.

6.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.

7.  Place the chicken mixture into a pie dish and top with Mr Crumb Sage & Onion Stuffing.  Bake in the oven for 20 minutes or until the stuffing starts to crisp.  Serve with seasonal vegetables.  Enjoy! 

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda

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Chicken & Mr. Crumb Stuffing Picnic Pies

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Make Chicken & Mr. Crumb Stuffing Picnic Pies

Chicken & Mr. Crumb Stuffing Picnic Pies

What better way to kick the picnic season off than with these absolutely delicious pies!  Easy to make and perfect for food on the go.  Definitely one to try!

Serves 8

Prep time: 10 minutes

Cooking time:  40 minutes

Ingredients

1-2 chicken breasts

Freshly ground salt & Pepper

½ tsp ground mace

Few dots of butter

Little flour for dusting

1 x pack ready made short crust pastry

1 x 225g pack of Mr. Crumb Sage & Onion Stuffing

1 egg, beaten

Preparation method

1.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.

2.    Cut the chicken breasts into 1 cm cubes, place in a bowl season with salt, pepper and mace.  Set aside.

3.    Grease 8 holes of the muffin tray with the butter.  Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

4.    Add a heaped teaspoon of Mr Crumb Stuffing into each pie and press, cover with a layer of chicken and top with another layer of Mr Crumb stuffing, packing in firmly and shaping to a dome in the middle.

5.    Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftover egg).

6.   Bake for 30 minutes until golden then carefully remove the pies from the tin.  Sit on a parchment lined baking tray, brush all around the sides with more egg and put back in the oven for 8 minutes.  Cool completely, enjoy!

·         Cool the Picnic Pies to chill temperatures (less than 4oC) within 90 minutes after cooking, keep refrigerated and use within 24hours.

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda

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Whole Chicken Pie – Finally, a Great Pie with Bones

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Make Whole Chicken Pie – Finally, a Great Pie with Bones

There’s a restaurant up the street that serves a whole chicken wrapped in brioche, and ever since I saw it, I’ve wanted to do that video. I’ve never actually had it, since it’s $100, and you have to order it a day in advance. I love chicken, but I think I’ll save my hundred dollar bills for more sensible things, like lighting Cuban cigars.

Anyway, I was planning on doing a bread-wrapped bird, when I saw a photo for what looked like a pie crust wrapped chicken. Suddenly, I remembered doing something similar in culinary school, except they made us call the pie dough, “pate brisee,” for some reason, but same idea. That’s when plans changed, and the brioche went bye bye.

When bread’s used, you usually have to peel the soft, flabby skin off before enjoying the meat, but that’s not as big an issue here. Pie crust doesn’t insulate nearly as well, and so the skin gets cooked more thoroughly. This was very noticeable on the breasts, where the skin and crust fused together into some sort of marvelous hybrid. The thicker skin around the thighs didn’t render out quite as well, but even if you do pull off the skin, the meat is moist, tender, and very flavorful.

If you use a 3 1/2 pound chicken for this, then the roasting/resting time should work out, but if your bird is larger, you’ll have to add more time, and should probably use a thermometer to check your work. By the way, this is a technique video, and everything from the stuffing, to the pan sauce ingredients should be adapted to your tastes, but no matter what you use, I really do hope you give this a try soon. Enjoy!

*This was inspired by the chicken photo from this article about Chef Barbara Lynch.
Ingredients for One Whole Chicken Pie:

1 whole chicken, between 3 1/4 and 3 1/2 pounds

kosher salt as needed

1 recipe buttercrust pastry dough (this was just barely enough)

1 egg beaten with 2 teaspoon of water

For the veggie stuffing:

1/2 yellow onion, small dice

1 small carrot, small dice

1/2 rib celery, small dice

1 to 2 tablespoons minced rosemary or other fresh herb

kosher salt, freshly ground black pepper, and cayenne to taste

2 teaspoons olive oil

For the sauce (this is for 4 portions, I only made 2):

1 tablespoon butter

1/2 cup veggies from inside chicken (pull out while chicken rests, but replace the crust)

salt to taste

2/3 cup white or rose wine

1/3 cup pan drippings and/or splash of stock

4 tablespoons cold butter cut in cubes

Note: This is a rich butter sauce, but a gravy, so you only get a few tablespoons

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Lemon Herb Mediterranean Chicken Salad

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Make Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad

This salad is absolutely delicious and full of Mediterranean flavours with a marinade that doubles up as a dressing.  A perfect summer lunch!

Serves 4

Prep time:  10 mins (plus 30 mins to 2 hours marinade time)

Cooking time:  15 minutes

Ingredients

For the Marinade/Dressing

2 tbsp olive oil

1 lemon, juice only

2 tbsp water

2 tbsp red wine vinegar

2 tbsp freshly chopped parsley

2 tsp dried basil

2 garlic cloves, peeled & crushed

1 tsp dried oregano

Freshly ground salt & pepper

500g skinless & boneless chicken thighs

For the salad

2 little gem lettuce leaves, washed & dried

1 cucumber, diced

4 tomatoes, diced

1 avocado, sliced

1 red onion sliced

20 olives (black or green or both)

100g feta cheese, diced

Lemon wedges, to serve

Method

1.    Whisk all the marinade /dressing ingredients in a large jug.  Pour out half of the marinade into a large shallow dish.  Refrigerate the remaining marinade to use as a dressing later.

2.    Add the chicken to the marinade in the bowl; marinade for 30 minutes or up to 2 hours in the fridge, cover the dish with cling film.

3.    Whilst you are waiting for the chicken prepare all the salad ingredients and mix in a large salad bowl.

4.    Once the chicken is ready, place the chicken under a medium/high grill.  Grill both sides until browned and completely cooked through.

5.    Allow the chicken to rest for 5 minutes; slice and arrange over the salad. Drizzle the dressing you kept aside over the salad and serve with lemon wedges, enjoy!

Salad Servers by Arthur Price – Sophie Conran Rivelin

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Chicken Palak

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Make Chicken Palak

Chicken Palak

This is an authentic Indian dish for palak (spinach) chicken.  Popeye would love this dish!  This is nutrient rich and low in fat, a delicious healthy meal.

Serves 4

Prep and Cooking time: 1 hour 10 mins

Ingredients

250g fresh spinach leaves

1 tbsp ghee or unsalted butter

2 bay leaves

3 cloves

8 peppercorns

1 cinnamon stick

1 tsp cumin seeds

1 large onion, peeled and finely sliced

2 garlic cloves, peeled and crushed

2cm ginger, peeled and grated

2 green chillies, deseeded and finely chopped

1 tsp hot chilli powder

½ tsp ground turmeric

1 tsp ground coriander

2 large tomatoes, skinned and roughly chopped

500g boneless & skinless chicken thighs, cut into bite sized pieces & seasoned with

salt and pepper

½ tsp garam masala

Method

1.    Place the spinach in a bowl and sprinkle with salt, add boiling water and leave for 2-3 minutes. Drain well.  Place half of the spinach into a food processor and blend to a smooth puree.  Finely chop the remaining spinach and set aside.

2.    Place a large non-stick pan or wok over a low heat, add the ghee or butter and cook until it turns to a light brown colour, do not let it burn.  Add the bay leaves, cloves, black peppercorns, cinnamon and cumin seeds and fry for a minute. 

3.    Add the sliced onion and increase the heat to medium fry for 6-8 minutes stirring occasionally until the onion is light golden brown.  Add the garlic, ginger and green chillies to the pan and fry for 2 minutes then add the chilli powder, turmeric and coriander.  Fry for a further 30 seconds and then stir in the chopped tomatoes.  Cook for a further 8-10 minutes.

4.    Add the chicken and mix well.  Cook for 5 minutes then reduces the heat and cover the pan with a lid.  Simmer gently for 30 minutes until the chicken is tender, add water if the pan is too dry. 

5.     Add the pureed and chopped spinach and the garam masala to the pan and stir well.  Re-cover and cook for another 8-10 minutes.  Serve immediately with warm flatbreads or basmati rice.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

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