Category Archives: Chicken

CHICKEN BROCOLLI & ZITI

From a tiny BEACH kitchen:
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You can have a great dinner on the table any night in just 20 minutes.   Use whole wheat pasta if you prefer.  The broccoli is sautéed – so it has a slight crunch.   A hint of  lemon adds terrific flavor to the sauce.  And the leftovers are perfect to bring to work the next day.       ~Sheryl
INGREDIENTS:
  • 1 lb chicken, cubed
  • 4 garlic cloves, minced
  • 4 lemon slices
  • 1 cup broccoli (use fresh or frozen), or more!
  • 1 1/2 cups half and half cream
  • 1 cup chicken broth
  • 1 lb ziti pasta, cooked
  • 2 TBSP olive oil or butter
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Cook pasta according to package directions.
  1. Meanwhile, heat olive oil in large heavy bottom skillet.
    Add chicken cook over medium heat until browned on all sides.
    Add broccoli, sauté  for about 3 minutes.
    Add lemon slices, sauté for 2 minutes.
    Add garlic, cook until fragrant (about  a minute).
    Add chicken broth.  Scrape bits off bottom of pan.
    Add in cream.  Cook until pan boils.
    Lower heat and reduce to thicken sauce a little bit.
    Off heat.  Stir in cooked pasta.
    Serve on a decorated platter.
    Grate Parmesan Reggiano cheese on top.  (Yes, it is expensive, but worth EVERY penny.  A little goes a long way.)
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CHICKEN POT PIE ~ The real thing.

From a tiny BEACH kitchen:

Bon Appetit Magazine published this chicken pot pie recipe years ago.  It is a hearty classic perfect for a winter’s night.  Each pie is six generous servings and the recipe makes TWO pies.    I “cheat” and use Pillsbury pie crusts – no one has ever complained.    If you don’t have a crowd for dinner, the pie filling does freeze well in a ziploc bag for another time.

Disclaimer:  This pie is a labor of love … and time.  You will be hanging out in your kitchen for a bit so put on some good music and pour a glass of wine.  For veggies, I like to use potatoes, carrots, broccoli and peas~ and small round onions if I have some in the freezer.  Frozen veggies are easy to toss in if you don’t have them fresh.

Most of the “cooking” for the chicken pot pie filling is done in a large heavy pot on top of the stove in the chicken broth.    Each individual item is cooked in the broth separately and removed to a large bowl.  (Hence the good music and drink- this is a process.)  The veggies are cooked “crisp”, not mushy.  The broth reduces to 2 cups and is then used to make the cream sauce with FRESH thyme, butter, onion, milk and flour.  I emphasize fresh thyme.  It smells wonderful as it all bakes together.  I always add extra Thyme.

For the  dough, the bottom crust is baked for ten minutes prior to filling.  Pre-baking the bottom pie shells will keep the pie crusty and helps to keep the “pie” slice together when serving.

The filling and thyme sauce are then combined and heaped onto the bottom pie crusts.  I beat an egg and brush the top of the pie to brown it up before putting it into a 425 degree oven for 30 minutes.  Each pie makes 6 generous servings.   A scoop of cranberry sauce served alongside is yummy if you have some in the pantry.     ~Sheryl

INGREDIENTS:

  • 48 oz Chicken Stock plus 2 cups water
  • 2 pounds boneless chicken breast
  • 3 potatoes, cut into 1″ cubes
  • 6 carrots, diced into 1/2 inch rounds
  • 2 cups broccoli
  • 1 cup of peas
  • 6 TBSP Butter
  • 2 medium onions, chopped
  • 6 TBSP flour
  • 2 cups milk
  • 1 TBSP fresh thyme
  • 2 boxes of pie crusts
  1. Boil Chicken stock and water in large pot on stove.  Add chicken breasts.   Boil 10 minutes.  Remove.  Cut into 1″ pieces.  Reserve in large bowl.
  2. Add potatoes to pot.  Boil 10 minutes. Remove.  Add to large bowl.
  3. Add carrots to pot. Boil 10 minutes. Remove.  Add to large bowl.
  4. Add broccoli to pot.  Boil 5 minutes. Remove.  Add to large bowl.
  5. Add peas to pot.  Boil 3 minutes.  Remove.  Add to large bowl.
  6. Reserve remaining liquid.  Approximately 2 cups.
Preheat oven and bake bottom pie crusts according to package directions.
In the large pot you were using, melt 6 TBSP butter.   Saute onions 8 minutes.  Add flour, whisking in after each tablespoon is added.  Stir until golden.
Whisk in remaining stock mixture (approx 2 cups).  Whisk in thyme.  Whisk in 2 cups milk.  Stir to thicken.
Pour sauce over chicken and veggies in large bowl.  Stir well. Add salt and pepper.   Pour 1/2 of ingredients into each pie crust.  Top with pie crust.  Brush with milk or beaten egg.
Bake in a 425 degree oven for 20 minutes – or until top is golden and ingredients are bubbly.

Baked Chicken ~ seasoned with white wine and cinnamon

From Rita:

I have been making this dish for many years and have seen many dinner guests licking their lips over this one.  It is wonderfully fragrant as it cooks in your oven it causes those salivary glands to kick into high gear.  You almost can’t wait for it to be done.  So very simple and so very tasty.  I have added some things to make it a complete meal and the cooking process remains the same.  One pan clean up always works for me.  Hope you enjoy.

  • 1 – 4 lb. whole chicken cut up into pieces or you may use split breast or drumsticks
  • 1 large vidalia onion sliced into 1/2″ rings and broken apart
  • 1 box white mushrooms cleaned and left whole
  • 4 red potatoes, washed and cut into 1 1/2″ thick slices
  • 1 1/2-2 cups dry white cooking wine
  • 1 tablespoon ground cinnamon
  • Salt and pepper to taste

Simply toss everything into a large bowl and use your hands to toss and coat all ingredients well.  Line a cookie sheet or roasting pan with non-stick aluminum foil ( most important) and spread out evenly in a single layer.  Preheat the over to 400 degrees and cook for approximately 1 hour or until the chicken is cooked through.  The finished product should be beautifully browned and not dry!

Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

Evening Dinner & Sail on WHISPER

The traditional farewell (or toast) of a Mariner is wishing a friend  “fair winds and following seas.”  

Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper.  The wind was fair, the seas were calm and the food was just delicious. 

Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky.   And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl

Beachpeach Gals

Menu for an evening sail…

 “Keep the moon on the right”!

PERFECTLY CRISP PAN-SEARED CHICKEN BREASTS RECIPE WITH LEMON & CHIVE SAUCE

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From a tiny BEACH kitchen:

Cooking is often about time.  This is one of those recipes that takes a little bit more time and is totally worth the effort.  A mixture of 3 parts flour to 1 part cornstarch creates a thin, brown, crisp coating that keeps the chicken moist.   The chicken comes out tender on the inside and crisp on the outside.  It tastes better than real chicken skin. 

Do you have a few more minutes?  Then take 5 minutes and make this Lemon and Chive Pan Sauce to pour over the chicken.   Add a green veggie on the side ~ and you are DONE!

Note: An instant read thermometer is key if you do not want to overcook meat.   Without one, you will often  slice into the meat to check for doneness- then the juices run out before they set- leaving the meat dry.   Make a small investment in this kitchen tool.  It will change your world.  Well, you know, not really, but it does have a small WOW factor.  

Ingredients to Pan Sear Chicken:

  • 4 boneless chicken breasts (6 to 8 oz each)
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon unbleached all-purpose flour
  • 1 TEAspooon cornstarch
  • 1/2 teaspoon ground black pepper

POKE AND SALT:  Salting chicken seasons the meat and keeps it moist.  Poking thicker parts of the breasts with a fork ensures even seasoning.

COVER AND BAKE: Place chicken in 13 x 9 baking dish and cover tightly with foil.  Bake in a 300 degree oven until instant read thermometer reads 145 degrees.  (30 to 40 minutes)   Baking at low temperature in a foil covered dish cooks the chicken evenly and keeps it from drying out.

Remove chicken from oven and transfer to plate lined with paper towels.  Pat dry with paper towels.  Heat oil in 12″ skillet over medium heat.  While pan is heating, whisk butter, flour, cornstarch, and pepper in a small bowl.  Light brush top of chicken with coating. 

BRUSH ON COATING:  Brushing melted butter, flour and cornstarch onto breasts creates “skin” to protect meat during  searing.

SEAR QUICKLY:  Place chicken in skillet and cook until browned.  3 to 4 minutes. While chicken browns, brush with remaining mixture.   Flip with tongs.  Cook 3-4 minutes until second side is browned and thickest part of chicken registers 160 degrees on instant read thermometer.   Transfer chicken to large plate and let rest 5 minutes.   Prepare sauce……

Lemon and Chive Pan Sauce Ingredients:

  • 1 medium shallot, minced (about 3 Tbsp)
  • 1 TEAspoon unbleached all-purpose flour
  • 1 cup chicken broth
  • 1 TBSP juice from 1 lemon
  • 2 TBSP minced fresh chives
  • 1 TBSP unsalted butter, chilled
  • salt and ground pepper

Add shallot to now empty skillet and cook over medium heat until softened- about 2 minutes.  Add flour and cook 30 seconds, stir constantly.  Add broth, increase heat to medium high, bring to simmer, scraping pan bottom to loosen browned bits.   Stir in any accumulated chicken juices from baking pan, simmer 30 seconds.   Turn off heat.  Whisk in lemon juice, chives and butter.  Season with salt and pepper.  Spoon over chicken and serve immediately.  Enjoy!

Adapted from COOK’s, Number 103

EASY BREEZY CHICKEN THIGHS

From a tiny BEACH kitchen:

What could be easier or faster?  With just a few items from your panty, you will have dinner on the table in short order.

Look for a package of chicken thighs devoid of skin and fat.  Cut away the fat as much as you can.   Less sit ups tomorrow.  Seriously.  

You don’t have to slice and dice.  Just  buy vegetables already cut up.  Saves time and is always worth it.  This dish also works well with petite canned tomatoes.  It’s tough to find good tomatoes in winter~  unless you live near my Dad… in Florida.   

Ingredients:

  • Package of chicken thighs
  • 3 fresh tomatoes / or can of petite diced tomatoes
  • teaspoon of capers
  • diced garlic clove, or three
  • Half of chopped medium red onion
  • Small package of sliced baby bella mushrooms
  • Handful of green olives
  • Cup of chicken broth

Let’s get started!

Saute the chicken thighs in EVOO (extra virgin Olive Oil) or Pam Spray if that works for you.  Brown on both sides and add crushed pepper and salt.   This can take up to 5 minutes on each side.  Keep the heat medium to avoid smoking up your kitchen.   

See how  the thighs are good and brown?   Now simply add half a cup of chicken broth, 3 real chopped tomatoes,( or a can of diced tomatoes) a teaspoon of capers, half a diced red onion, a few olives, clove of diced garlic, & the entire package of sliced mushrooms. 

Let everything hang out together uncovered for 8 to 10 minutes on medium heat until vegetables are soft.    Boil up some pasta if have the time.  Or serve with a crusty bread to scoop up the sauce. 

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