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    Recipes — chicken

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    Sun-Dried Tomato Chicken

    This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 tsp salt
        •    3/4 cup water
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    3 oz. sun-dried tomatoes
        •    1 tbsp fresh parsley to garnish
        •    1 cup half & half or heavy cream
        •    1 cup parmesan cheese shredded
        •    2 lbs. chicken thighs (skin-on, boneless)

    Method

    1. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

    2. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

    3. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

    4. To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

    5. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sun-dried-tomato-chicken-recipe/

    Creamy Sun-Dried Tomato Chicken

    Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    fine sea salt, to taste
        •    3/4 cup heavy cream
        •    1 tsp Italian seasoning
        •    3 garlic cloves, minced
        •    2 tbsps grated parmesan
        •    1 tsp freshly chopped basil
        •    1/2 cup low sodium chicken broth
        •    freshly cracked black pepper, to taste
        •    1 cup loosely packed spinach, chopped
        •    2 tbsps butter, ghee or olive oil - divided
        •    1/2 cup drained sun-dried tomatoes, finely chopped
        •    6 boneless skinless chicken thighs or 4 chicken breasts

    Method

    1. Season chicken with salt and pepper.

    2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.

    3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.

    4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.

    5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/

    Spring Chicken Fricassee

    This Spring Chicken Fricassee is just perfect for any weeknight meal.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 bay leaf
        •    2 egg yolks
        •    3 tbsps olive oil
        •    ½ cup fresh peas
        •    ½ cup white wine
        •    ¼ cup heavy cream
        •    3 fresh thyme sprigs
        •    2 ½ cups chicken stock
        •    3 tbsps all purpose flour
        •    1 celery stalk, small dice
        •    1 medium carrot, small dice
        •    1 small yellow onion, small dice
        •    2 tbsps roughly chopped parsley
        •    2 tbsps freshly squeezed lemon juice
        •    1 cup marinated artichoke hearts, quartered
        •    kosher salt and freshly ground black pepper
        •    One 3 ½ to 4 pound chicken, cut into 8 pieces
        •    3 tbsps roughly chopped fresh tarragon leaves
        •    8 ounces cremini mushrooms, trimmed and quartered

    Method

    1. In a 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Working in 2 batches, sear the chicken, turning as needed, until golden brown on all sides, 4 to 5 minutes. Transfer the chicken to a plate.

    2. Add the onion, carrot, celery and mushrooms, and cook until softened, 8 minutes. Sprinkle in the flour and cook until blond in color, 2 minutes. Pour in the wine and cook, stirring constantly, until reduced by half, 1 to 2 minutes. Add the browned chicken with the chicken stock, thyme and bay leaf. Bring to a simmer and cook, until the chicken has reached an internal temperature of 165º, 20 to 25 minutes. Discard the thyme and bay leaf, then season with salt and pepper. Remove from the heat.

    3. Meanwhile, in a medium bowl, whisk together the egg yolks and heavy cream. Once cooked, stir in 2 tablespoons of the chicken cooking liquid to the egg yolk mixture to temper. Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice. Divide between bowls and serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/french-chicken-fricassee-artichokes-easy-chicken-spring-recipes-one-pot-meal

    20 Minute Sesame Chicken with Broccoli

    This easy 20 Minute Sesame Chicken with Broccoli is going to quickly become your favorite go-to easy dinner! Serve over white or brown rice for a perfect meal!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/4 cup water
        •    1 tbsp cornstarch
        •    2 tbsps rice vinegar
        •    1 tbsp grated ginger
        •    2 tbsps vegetable oil
        •    2 tbsps oyster sauce
        •    3 cloves garlic minced
        •    1 tsp toasted sesame oil
        •    3 green onions thinly sliced
        •    2 tbsps low sodium soy sauce
        •    1 bunch broccoli cut into florets
        •    Serve with cooked white or brown rice
        •    1 lb boneless skinless chicken thighs, cut into strips

    Method

    1. In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce, and cornstarch. Set aside.

    2. Add oil to a large wok or skillet over high heat.

    3. Add chicken and cook until golden brown, about 8 to 10 minutes.

    4. Add broccoli, green onions, ginger, and garlic and cook for another 3 minutes stirring frequently.

    5. Pour sesame oil mixture over the top and stir.

    6. Add water and stir until mixture has thickened, about one minute.

    7. Serve over rice.



    This great family recipe is thanks to Mom On Timeout Recipes at https://www.momontimeout.com/20-minute-sesame-chicken-with-broccoli-recipe/

    Roasted Chicken with Winter Vegetables

    This dish is not only perfect for the Christmas menu, but it can be made a part of a meal before Christmas. During the holiday season, everyone is busy and leads a hectic life. This dish is comparatively easy to cook and takes less time, but is delicious and wholesome at the same time. Do not roast the carrots in any kind of sauce. Rather, try roasting them in balsamic vinegar. When the carrots are caramelized, a strange kind of sweetness comes to the vegetables. This dish has lovely colors and is a favorite with the kids.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    salt
        •    pepper
        •    1 large onion
        •    1 tsp olive oil
        •    1 tbsp olive oil
        •    7 cloves garlic
        •    4 large carrots
        •    2 small turnips
        •    1 whole chicken
        •    1 small fennel bulb
        •    8 sprig fresh thyme
        •    1 lb. baby red potatoes

    Method

    1. Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.

    2. If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

    3. Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. Let chicken stand on pan 10 minutes to set juices for easier carving. Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.



    This great family recipe is thanks to Good House Keeping Recipes at https://www.goodhousekeeping.com/food-recipes/a8249/roasted-chicken-winter-vegetables-recipe/