Tag Archives: Chicken

Coq au Vin

Posted on April 23, 2012 | Leave a comment

Stuck inside on a rainy Sunday I decided to indulge in one of my favorite comfort dishes, Coq au Vin. A French dish, Coq au Vin is chicken braised in red wine that is extremely rich and delicious. This recipe makes for an impressive meal that is worthy of a special occasion or a cozy day at home.

For this recipe you will need:

6 strips thick-cut bacon, chopped
2 3-lb. chickens, quartered (chicken thighs and drumsticks may be substituted)
1 Tbs. olive oil
2 yellow onions, sliced (1 ½ cups pearl onions)
2 large carrots, chopped
3 celery stalks, chopped
1 lb. button mushrooms, sliced
2 Tbs. flour
¼ cup brandy or cognac
1 ½ bottles good quality red wine
2 Tbs. Victoria Taylor’s Herbes de Provence
salt & pepper to taste

In a deep, heavy skillet cook bacon until done. Remove from pan. Brown quartered chicken in bacon fat on all sides and remove from pan. Pour off any remaining bacon fat.

Add olive oil and sauté onions, carrots, and celery over medium heat until softened, about 8 minutes. Sprinkle flour to coat, stirring frequently, for 2-3 minutes. Remove from heat and add brandy to the pan. Carefully ignite with long kitchen match to burn off alcohol. Make sure to have the pan cover close by to extinguish the flame.

Add wine and stir to mix all ingredients. Add Victoria Taylor’s Herbes de Provence, chicken and any accumulated juices back to pan.

Reduce heat to low, cover, and simmer for 1 hour until chicken is cooked thoroughly. Remove chicken to serving dish and keep warm. Add Mushrooms and increase heat to medium. Cook uncovered for 10 minutes to concentrate sauce. If sauce is not thick enough mash one tablespoon of unsalted butter with one tablespoon of flour and stir into the sauce.

Pour sauce over chicken and serve with mashed potatoes or egg noodles.

Best,

Victoria

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Posted in Poultry, Recipes

Tagged Chicken, french, herbes de provence

Curried Chicken and a Million Condiments

Posted on February 29, 2012 | Leave a comment

The best part about this dish is how much fun it is to eat. It’s truly a dish for a crowd or a party. This recipe has amazing flavor in every single bite. And the cool thing is that with all the different condiments, each bite is a little bit different. The options for condiments is endless. I chose 10 condiments for this posting, but don’t let that hold you back. My Curry blend skews slightly to the sweeter, mild side, so it works perfectly for chicken and grains.

Condiments – a few suggestions:
Cashews, cooked diced bacon, mango chutney, thinly sliced scallions, shredded coconut, finely chopped red onion, dried currants, dried cranberries, fresh diced avocado, sliced banana, pineapple chunks, peanuts etc.

For this recipe you will need:

For the Chicken:

3 Tbsp. all-purpose flour
1 1/2 Tbsp. Victoria Taylor’s Curry
2 Tbsp. olive oil
2 Tbsp. butter
2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
Your favorite Victoria Taylor’s Sea Salt

For the Sauce:

1 Tbsp. olive oil
2 medium onions, finely chopped (about 2 cups)
2 large cloves garlic, minced
1 large Granny Smith apple, peeled and coarsely chopped
1 can (14 1/2 oz.) 100% fat-free chicken broth
3 Tbsp. Victoria Taylor’s Curry
2 Tbsp. flour
1/2 cup light cream
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice

For chicken, combine flour and Curry in shallow dish. Coat chicken pieces lightly with Curry mixture; set aside.

Heat oil and butter in a large skillet over medium heat.

Sauté chicken just until done and lightly browned. Transfer to a 2-quart baking dish; season with Sea Salt.

For sauce cook in the same skillet used for the chicken, heat oil over medium low heat. Add onions; sauté until soft, about 5 minutes. Add garlic and apples; sauté until apples are just soft enough to mash. Remove from heat.

Combine flour and Curry in small bowl; mix well. Add to cooked onion mixture.

Mash onion mixture using a wooden spoon until well mixed and paste-like. Place skillet over medium heat; add chicken broth slowly mixing constantly. Add light cream; bring to a low boil stirring frequently. Boil 5 minutes or until thickened. Stir in lemon zest and juice.

Preheat oven to 350°F. Pour sauce over chicken in baking dish. Bake 40-45 minutes or until chicken is no longer pink in center.

Serve with cooked rice and condiments of your choice.

Best,

Victoria

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Posted in Poultry, Recipes

Tagged Chicken, curry

Baked Chicken Breast with Smoky Paprika Chipotle Seasoning

Posted on February 23, 2012 | Leave a comment

This dish is easy to put together and takes chicken breasts from everyday to extraordinary in no time.

For this recipe you will need:

1 cup sour cream or Greek yogurt
1 clove garlic, minced
2 Tbs. lemon juice
½ tsp. salt
2 Tbs. Victoria Taylor’s Smoky Paprika Chipotle
6 thin cut chicken breasts (4 oz each)
½ cup Croutons or Bread Crumbs

Preheat oven to 350 degrees.

Mix together sour cream, garlic, lemon juice, salt, and Smoky Paprika Chipotle.

Place each chicken breast in mixture to thoroughly coat and then place in a baking dish. Spoon any remaining mixture over the top of the chicken.

Crush croutons and sprinkle the over the chicken. Place chicken in oven.

Bake 30 minutes or until chicken is no longer pink in center.

Best,

Victoria

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Posted in Poultry, Recipes

Tagged Chicken, Smoky Paprika Chipotle

Oven-Fried Lemon Pepper Chicken Breasts

Posted on February 21, 2012 | Leave a comment

I love using panko bread crumbs to make “fried” dishes in the oven. What makes the crispy panko taste even better is great seasoning, No-Salt Lemon Pepper does just the trick. This chicken is crispy, juicy and bursting with just the right amount of flavor.

For this recipe you will need:

1 egg, lightly beaten
2 Tbsp. Victoria Taylor’s No-Salt Lemon Pepper Seasoning, divided
1 cup panko bread crumbs
4 boneless, skinless chicken breasts (4-6 oz. each), pounded to ½-inch thickness
2 Tbsp. all-purpose flour
Cooking oil spray
Salt to taste

Preheat oven to 375°F. In small shallow bowl, beat egg with 1 tablespoon of No-Salt Lemon Pepper; set aside.

Combine remaining seasoning with bread crumbs.

Salt chicken to taste. Dredge chicken breasts in flour, patting off excess. Dip into seasoned egg mixture, then into seasoned crumbs, coating completely.