Recipe Ingredient: Chicken

Pan-Roasted Chicken with Olive Oil Mashed Potatoes

Rustic Olive Oil Mashed Potatoes

  1. Cut potatoes into large dice cubes.
  2. Add potatoes to cold water and add 1 to 2 tablespoons of salt. Bring to a boil then reduce to a slow simmer. Cook potatoes until fork tender, about 10 to 15 minutes (the fork must go all the way through the potato with ease).
  3. Drain potato and set to evaporate extra water.
  4. Mash and fluff potatoes with a whisk until lumps are gone. (Important to drain all water off of cooked potatoes).
  5. Gradually add olive oil.
  6. The mashed potatoes should be light and fluffy.
  7. Season with salt and pepper and taste.
  8. Keep mash potatoes warm until ready to plate.

Pan-Roasted Chicken

  1. Pat chicken breast down with a clean paper towel to ensure the skin is dry.
  2. Season chicken breast lightly with salt and white pepper on both sides.
  3. Add olive oil to a pan, heat up and sear breasts, skin side down, until the skin is golden to caramel brown.
  4. Remove the breasts from the saute ́ pan and place skin side up in a metal oven-proof pan (such as a pie tin or a sizzler platter) and bake in a 350°F oven until done. This may be approximately 10-12 minutes. Use an instant read thermometer, to check doneness. (Temperature to 160°F and will finish to 165°F.)
  5. Serve evenly sliced chicken with sauce and potatoes.

Sauce Chasseur for Chicken

  1. Using the same pan in which the chicken was seared, add half the olive oil.
  2. Add shallots.
  3. Add sliced mushrooms and cook approximately 3 minutes while stirring.
  4. Add garlic and saute for one minute more. Do not overcook or brown garlic.
  5. Add the concasse tomato.
  6. Season with half teaspoon of salt and pepper.
  7. Add 8 oz chicken stock.
  8. Bring to a quick boil and simmer to reduce.
  9. Add the tarragon and parsley.
  10. Finish by adding the chilled cubed butter and stirring or shaking pan constantly (Monter au Beurre). Do not boil. Be careful not to break the sauce.
  11. Taste and adjust seasoning.
  12. Serve sauce with the sliced chicken breast.

Recipe provided by Culinary Careers Program (C•CAP) from The C•CAP College Scholarship Cooking Competition.

Swamp Soup

  1. Prepare the broth and spinach: Bring the chicken broth to a boil and fold in the spinach. Cook until the spinach wilts and shrinks. Using a slotted spoon, transfer the spinach out of the broth and into a blender. Let cool.
  2. Simmer the rice: Add the rice to the broth, bring it back to a boil, then reduce to a simmer. Let the rice simmer until the broth thickens and the rice starts to break apart (10–15 minutes).
  3. Blend the greens: Add garlic, ginger, scallion, jalapeño, parsley, and 2 tablespoons of olive oil to the blender with the spinach. Add 1/4 cup of water and 1 teaspoon salt, then blend until smooth (about 60 seconds). Add more water if needed for blending.
  4. Combine and adjust: Stir half of the spinach puree into the broth and taste before adding more. Adjust salt as needed. Fold in the pulled chicken and simmer briefly to combine flavors.
  5. Finish with olive oil: Drizzle the remaining 2 tablespoons of olive oil on top of the soup for a rich finish.
  6. Serve and garnish: Ladle soup into bowls and garnish with parsley or additional jalapeño slices as desired.

Pesto Chicken Francese

  • In shallow dish, combine flour, salt and pepper; in separate shallow dish, beat eggs lightly. Set aside.
  • Pound each chicken breast into 1/4-inch thickness between 2 sheets plastic wrap; brush chicken with 1 tbsp pesto.
  • Heat oil in large skillet set over medium heat. Dredge chicken in flour, then dip into beaten eggs; cook for 2 to 3 minutes per side or until golden brown. Transfer to paper towel–lined plate. Add lemon slices to pan; cook for 1 to 2 minutes per side or until golden brown. Transfer to plate.
  • Stir in chicken broth and wine; bring to boil. Reduce heat and simmer for 6 to 7 minutes or until sauce is reduced by half. Stir in remaining pesto and lemon juice; return to boil. Reduce heat to medium-low; cook for 3 minutes. Return chicken to skillet. Add lemon slices; cook for 1 to 2 minutes or until chicken is well coated and cooked through. Sprinkle with parsley.

 

Tips:

  • Top with a drizzle of olive oil before serving if desired.
  • Substitute turkey scaloppini for chicken if desired.

Taco Bento Box

  • Toss together tomatoes, corn, red pepper, olive oil, lime juice, salt and pepper.
  • Toss together chicken and pesto until well coated.
  • Divide tomato salsa, chicken, lettuce and tortillas between 2 bento boxes. Refrigerate until ready to serve.

 

Tips:

  • For a vegetarian taco, substitute black beans for chicken.
  • Add a couple dashes of hot sauce to the chicken for a spicy kick.

Lemon Olive Chicken Breasts

Saucy, tender, lemony chicken with the salty brine of olives and a deliciously light but robust olive oil sauce.

 

  • Pound chicken to ½” thickness. Pat dry and season with salt and pepper.
  • In a large pan over medium heat, add Filippo Berio Robusto Olive Oil. Place each seasoned chicken breast top down in the pan and cook for 6 minutes without disturbing or moving it (this is what will give it a lovely crispiness).
  • Flip each chicken breast over, and add the garlic, thyme, and olives to the pan. Cook for two minutes, stirring regularly to make sure the garlic does not burn.
  • Add the chicken broth and lemon juice. Simmer until the chicken broth / olive oil in the pan has reduced by half (about 8 minutes, depending on the size and depth of your pan).
  • Serve over rice or pasta, with a hearty pile of pecorino romano cheese on the table for topping if you have cheese lovers in the house.

 

Credit: Marianne from Basil & Bubbly

Moroccan Apricot and Green Olive Chicken Tagine

  • Heat oil in large, straight-sided skillet set over medium-high heat; cook chicken, in batches, for 6 to 8 minutes or until browned. Using slotted spoon, transfer to plate.
  • Add onion, garlic, ginger, cinnamon, cumin, turmeric, salt, pepper and hot pepper flakes to skillet; cook for 3 to 5 minutes or until tender and fragrant. Stir in red wine vinegar, broth, diced tomatoes, apricots and green olives; bring to boil. Return chicken and any accumulated juices to skillet.
  • Cover and simmer for about 30 minutes or until chicken is very tender. Add chickpeas; simmer, uncovered, for about 15 minutes or until sauce is slightly reduced. Sprinkle with almonds, mint and cilantro.

 

Tip: For a traditional Moroccan meal, serve with cooked couscous and a dollop of plain yogurt.

Chicken and Sausage Cajun Jambalaya

  • Heat oil in large, straight-sided skillet set over medium-high heat; cook sausage and chicken, in batches, for about 10 minutes or until browned. Using slotted spoon, transfer to plate.
  • Add onion, peppers, celery, garlic, Cajun seasoning, salt and pepper to skillet. Reduce heat to medium; cook for 7 to 10 minutes or until softened. Stir in rice until well coated; add bay leaf. Pour in broth and diced tomatoes. Return sausage and chicken to skillet along with any accumulated juices; bring to boil.
  • Cover and cook for about 20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Gently fold in parsley and green onions. Serve with lemon wedges.

Tip: Cajun seasoning is a blend of herbs and spices often used in Creole cooking and can be found in the spice section alongside other seasoning blends.

Chicken Khao Soi

  • Heat oil in large, heavy-bottom saucepan set over medium heat; cook curry paste, shallots, garlic and ginger, stirring often, for about 5 minutes or until softened and darkened in color. Add coconut milk and broth. Bring to boil; add chicken.
  • Cook for 20 to 25 minutes or until chicken is tender. Transfer to plate; let cool slightly. Use two forks to shred chicken; return to soup along with fish sauce, brown sugar and salt. Simmer for 10 minutes.
  • Divide cooked noodles among 6 bowls. Ladle curry over noodles. Top with red onion, bean sprouts, fried onions and cilantro. Serve with chili oil and lime wedges.

Tip: Add a seeded and diced red Thai chili pepper to the curry along with the garlic and ginger for a spicier version.

Portuguese-Style Roasted Chicken

  • Preheat oven to 425°F. Whisk together olive oil, lemon juice, paprika, 2 tsp salt, garlic, chili powder, pepper and coriander; brush some of the mixture over bottom of 13- x 9-inch baking dish. Arrange potatoes in baking pan in single layer; sprinkle with remaining salt.
  • Toss chicken with remaining olive oil mixture until completely coated, massaging mixture into chicken to cover all areas. Arrange skin side up over potatoes.
  • Bake for 40 to 45 minutes or until chicken is browned and cooked through, and potatoes are tender and crisp around edges. Let stand for 10 minutes. Sprinkle with parsley and serve with lemon wedges.

 

Tip: Serve with prepared piri piri sauce for a spicy and authentic accompaniment.

Italian Wedding Soup

Meatballs:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. In large bowl, stir together breadcrumbs, Parmesan, parsley, egg, salt and pepper. Crumble in ground chicken and sausage; mix gently until combined.
  • Roll into 3/4-inch balls; arrange on prepared pan. Brush with olive oil; bake for 8 to 10 minutes or until lightly golden brown and almost cooked through. Let cool slightly.

 

Soup:

  • Meanwhile, heat olive oil in large saucepan or Dutch oven set over medium heat; cook onion, carrots and celery, stirring occasionally, for about 10 minutes or until softened. Add garlic, salt, pepper and hot pepper flakes; cook for 3 minutes.
  • Pour in broth and add bay leaf; bring to boil. Add meatballs and reduce heat to simmer; cook for about 30 minutes or until slightly reduced. Stir in pasta and Parmesan. Cook for about 10 minutes or until pasta is tender and soup is slightly thickened. Stir in spinach; cook for about 2 minutes or until wilted. Discard bay leaf.
  • Ladle into soup plates. Drizzle with olive oil and sprinkle with additional Parmesan before serving.

 

Tip: Add a piece of Parmesan rind to the broth to release its flavor during simmering. Discard before serving.