Very simple dish.
Saute onions or garlic (caramelize), with a mix of your choice of herbs in plenty of olive oil and butter. Place 1-2 lbs of sliced strips of chicken breast, or the chicken tender strips (minus the cartilage)in a baking dish.

Top the chicken with the herb, onion,
butter/olive oil mixture. On top of it all, put a layer of Italian seasoned Panko breadcrumbs and bake at 350 degrees for about 30-40 mins or until Panko is golden brown.

See above.

This is so easy and feeds as many people as you care to feed by adding more of all ingredients.

Lychee

Chicken a la Chine

Being a second-generation Chinese American, I wanted to add a dash of Asian fusion to our family's beloved table staple chicken. The sweet and tartness of the lychee adds texture and flavor to the chicken. Plus, lychee extract apparently trims abdominal fat!

Ingredients:

3 boneless, skinless chicken breast, each about 6 ounces

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 teaspoon soy sauce

1 teaspoon Five Spice powder

1 can of whole peeled lychee, juice set aside in two parts

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons butter

In a large plastic bag, mix together soy sauce, rosemary, thyme, sugar, salt, pepper and ½ of lychee juice with chicken breasts. Shake and marinate overnight in fridge.

When ready, heat butter on a frying pan on high. When hot, place the chicken breast on the grill on medium high and cook about 5 minutes per side. Add in the canned whole lychees along with the rest of the lychee juice. Continue cooking until the lychee juice is reduced to a glaze.

Raisins

2 tsp. Marsalaj and 1 tsp salt. Rub whole chicen with spices and bake per size about 2 hours at 350 degrees.
Carmelize 2 sliced onions in 2 TlLB butter and 1 TLB slowly over low heat. Takes about 30 minutes. 5 minutes before finish, add 1/2 tsp Marsala and 1/3 cup raisens. Add a little water after the first minute if dry. Let excess moisture cook out. Carve chicken and serve on onion and raisin mix.

pomegranate molasses

Pomegranate Rosemary Chicken

Ingredients:

1 cup pomegranate molasses
(Recipe for pomegranate molasses if you want to prepare your own:
1 cup pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice (~1/2 small lemon))

olive oil
1 bulb of garlic, roasted
3 sprigs of rosemary
(optional: 3 leeks (medium), sliced thin and sauteed)
salt and pepper to taste

Directions:

Preheat oven to 375 degrees.

Rub the garlic bulb with olive oil and put on oven rack (I use toaster oven so that I can preheat regular oven) to roast at 400 deg for 25-30 minutes. Prepare molasses below while roasting. When cloves are soft, remove from oven and allow it to cool.

To make the pomegranate molasses (you can buy online), place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow it to cool. (You can allow it to cool completely before putting in glass jar and storing in the refrigerator for up to 6 months).

Saute chopped leeks in 1 T. olive oil. Set aside.

When garlic is cool enough to handle, remove each clove and using a knife, squeeze the soft garlic of 4 cloves onto the cleaned chicken and rub it on skin. Squeeze remaining garlic into pomegranate molasses.

Place chicken breast side down in roasting pan, salt and pepper to taste. Pour pomegranate molasses over chicken, and sprinkle rosemary leaves over top and into pan. (If adding leeks, you can place chicken on bed of leeks)

Place pan in oven and roast uncovered for 15 min at 375, then cover and reduce heat to 300 degrees. Roast for 2 hours, basting occasionally.

Red Peppers!

Ingredients:
- 1 lb Boneless Chicken Breasts
- 2 Yellow Onions
- 2 Red Peppers
- 2 Tbsp- Olive Oil (divided)
- 1 1/2 tsp- Salt
- 1/2 tsp- Black Pepper
- 1/2 tsp- Garlic Powder
- 1/2 tsp- Onion Power
- 1/4 tsp- Paprika
- 1/4 tsp- Smoked Paprika

Directions:
1. Slice onions and peppers. Caramelize in a saute pan with 1 Tbsp of olive oil and 1 tsp salt (i.e. cook over low-to-medium heat for about an hour or until onions are brown; stir frequently).

2. Pre-heat oven to 350 degrees.

3. Mix all spices together (including remaining 1/2 tsp of salt).

4. Coat chicken breasts with spice mix.

5. Heat 1 Tbsp of olive oil in a heavy-bottom pot or dutch oven.

6. Place chicken in pot/dutch oven and brown both sides over medium heat (about 2-3 minutes on each side).

7. Cover the chicken with the caramelized peppers and onions.

8. Place pot/dutch oven, uncovered, in a 350 degree oven for 30 minutes .

lemons

Roasted Garlic Lemon Chicken

1 chicken, cut up into 8 pieces
1 head garlic, separated and unpeeled
2 organic lemons, each on quartered
1 tbsp. thyme
3 tbsp. olive oil
1/4 c. white wine
black pepper

Preheat oven to 300 degree F.

Put chicken pieces into a roasting pan and add garlic cloves, lemon and thyme. Add oil and with hands mix everyone together. Spread mixture out and put chicken pieces skin-side up.

Sprinkle wine over everything and add black pepper. Cover tightly with foil and put in oven for 2 hours.

Remove foil and turn up oven to 400 degree F. Cook uncovered for 30 to 45 minutes till chicken is golden brown.

Tomatoes

Karai Chicken

1. cut up a whole chicken and remove skin where possible. Cut the two breast and thigh pieces in two for a smaller 'stew' size

2. put about 1/2 cup oil in pot. Grate 3/4 cloves of garlic in oil and on medium heat add chicken. Salt to taste.

3. When chicken is 3/4 of the way cooked, add 3-4 diced tomatoes. Cover and continue cooking.

4. When chicken is cooked, turn off heat and add chopped cilantro and chili green peppers.

5. Serve immediately with warm, buttered naan.

Apple cider

Tina’s Indian Chicken with Crispy Crackles
Serves four

3 1lbs. chicken thighs, with skin and bones
1.5 Tbs. Garam Masala (or 5-spice powder)
2 medium onions, thinly sliced
1.5 cups of apple cider
1 bay leaf
Canola or other mild cooking oil

1. Wash and dry the chicken. Leave skin on but remove excess fat. Place in large bowl.

2. Sprinkle the chicken with Garam Masala, salt and pepper. Add cider and bay leaf. Stir to coat with spices. Cover and refrigerate for several hours or up to 2 days.

3. When you’re ready to cook, remove chicken from marinade. Pour marinade with bay leaf into a heavy pot with a lid. Pull chicken skin from each thigh; set aside. Return chicken to marinade.

3. Cook chicken on medium heat for about 30 minutes until cooked through. Remove chicken from pot; tent with aluminum foil. Turn heat to high and cook for about five minutes until the liquid is reduced. Taste. Season with salt and pepper.

4. In the meantime, dry chicken skin thoroughly with paper towels. Heat one to two tablespoons of canola oil in a fry pan and crisp the skin until it’s mahogany. Be careful not to let the skin char. Remove pieces from pan. Drain on paper towels. sprinkle with salt and set aside.

5. Add about two tablespoons of oil to the same pan and sauté onions slowly until they’re caramelized. Add onions to the reduced cooking liquid. Return chicken to the pot. On a low flame heat chicken until warm.

6. To serve, place one or two thighs on a plate. (It’s great over rice). Remove bay leaf from sauce and then spoon sauce atop chicken. Scatter a few pieces of the crackle over all. Serve.

Oranges

1 roasting chicken 3-4 lbs
4 medium size red onions
4 oranges Valencia or other type( not navel)
Olive oil
Smoked paprika
Rosemary
Salt
Pepper

Preheat oven to 350
Clean chicken cavity of organs if needed.
Place chicken in roasting pan. Baste with olive oil.
Dust well with smoked paprika.
Sprinkle well with dried rosemary.
Add salt and pepper to taste.
Peel and quarter the red onions then scatter them around the chicken.
Quarter the whole oranges and scatter them in the roasting pan.
Cook chicken at 350 for 30 minutes.
Baste with olive oil and reduce heat to 325.
Cook until meat thermometer reads 160 when placed in thigh and the chicken is a nice red brown color.
When done, let chicken rest on platter with onions and oranges. Scrape and cook pan juices a few minutes.
Serve chicken pieces with onions and oranges drizzled with pan juices.

Tomatillos

Chicken with Shallots and Tomatillos

Baked chicken thighs on a bed of shallots and tomatillos with a shallot/herb sauce and crisped shallot garnish. Serves 4.

10 large shallots (reserve largest for garnish)
Salt
Pepper
2 handfuls of fresh parsley
1 large handful of fresh lemon thyme (if not available, regular thyme)
Olive oil
8 bone-in chicken thighs
Fresh nutmeg
8 medium tomatillos, paper skin removed, cut in eighths
2 pinches of saffron
1/2 teaspoon brown sugar
1/2 tablespoon butter

Sauce: Preheat oven to 375°. Bake 3 shallots, unpeeled, on a parchment paper-lined baking sheet for 45 to 50 minutes. When shallots have cooled, squeeze soft part out of their skins into a blender or food processor. Add 1/2 teaspoon of salt, 1/2 teaspoon of fresh ground pepper, parsley, lemon thyme leaves stripped from their stems, and 3/4 of a cup of olive oil. Blend.

Chicken: Preheat oven to 400°. Lightly oil baking sheet. Pat chicken thighs dry. Salt and pepper both sides. Place on baking sheet skin side up. Grate nutmeg on top. Drizzle lightly with olive oil. Bake till done, about 50 minutes.

Bed: Peel and slice six shallots. In as little oil as possible, sauté shallots and tomatillos seasoned with salt, ground pepper, a liberal grating of nutmeg, saffron, and brown sugar till tomatillos are soft, about 5 minutes.

Garnish: Peel and slice largest shallot very thin and break up into rings. Sauté in butter till golden brown and crisp.

To serve: Place a bed of shallot/tomatillo mixture on plate, place chicken on top. Spoon sauce over chicken. Garnish with shallot crisps.

Replace onions with shallots and add Tokay wine.

Dry rub the chicken with salt and pepper, split shallots in half lengthwise, put chicken and shallot chunks in Dutch oven and add enough wine for braising, cover and roast (350F) until done, basting every 20 minutes. This can be removed from liquid and browned at the end. Also, skim the fat off the liquid and thicken on the stove with some cornstarch for gravy.

Good Slab Bacon.

Chop bacon ( as much as you want, you can't go wrong with too much bacon)coarsely, cook until done but not burnt. Set aside.
Chop chicken breasts into 1-2" cubes, brown in remaining bacon fat or drain fat and use olive oil for those health conscious people, but why would you throw all that flavor away. brown in small batches to insure even & thorough cooking.
Roughly chop Scallions, green & white parts, or shallots/onions/leeks.
On medium heat, place all ingredients in saute pan and add enough butter to make a sauce. Of course a little white wine and chicken broth are my usual additions,but not necessary. Top with chopped parsley and serve over rice.

Kalustyan's Lime-Ginger Pickle

1. mince 1 large clove
2. spread 3-4 tbs. Lime-Ginger Pickle on both sides of cut-up chicken (thighs, legs,split breasts)and sprinkle minced garlic to marinade covered for 6 hours or overnight.
3. preheat oven 375 degrees. Place chicken (bake dark pieces first)on wire rack sitting top a baking dish & bake total 35-40 minutes.
4. dot chicken skin side up w/ 2 tbs unsweetened butter. Bake 7-8 more in hot oven (500) until golden and crispy.
Optional: squeeze 1/2 fresh lime to serve

The third *magic* ingredient is preserved lemon. They are available in gourmet specialty stores....I happen to make my own after a trip to Morocco left me craving for the flavor. A search on Google came through with a number of methods to accomplish this ...but you need a few weeks to let them sit if you plan on making your own. (well worth the effort...and the wait!)

*We'll Always Have Marrakesh Chicken*
-------------------------------------
4 boneless,skinless chicken thighs
(season with salt and pepper)

2 1/2 cups (or more) thinly sliced onion. I used a combo of sweet -Vidalia- and standard yellow onion AND 4 garlic cloves...thinly sliced.

one preserved lemon...pulp scooped out...thinly slice the skin for this dish.
Freebies: salt/pepper/cumin seed/olive oil/fresh cilantro
****************************
Heat about 1/3 cup olive oil in a large skillet and saute all the onion for a couple of minutes until they start to soften and sweat. Add garlic slices and cook on medium/low flame til onion is really soft and golden brown.

Remove onion mixture and set aside.

To same skillet, add a little more olive oil IF NECESSARY. BROWN chicken pieces on all sides on medium/high heat.(5-10 min.) Add reserved onion mix back to the chicken and turn heat LOW-ish. Add 1/2 teaspoon cumin seed and cook covered for approx. 15 -20 min.

Add thinly sliced preserved lemon and the cilantro (reserving a little cilantro for garnish)

Cook about 5 min. on low. Season with more salt and pepper to taste.

Plate the chicken and smother with onion/lemon mixture. Garnish with cilantro and enjoy. Bon Apetit. (Makes 2-3 servings)_

lemon

Poulet Yassa

Saffron

Saffron chicken breast over fried leeks garnished with leek/parsley oil.

Boneless Chicken Breast
Leeks
Parsley
Oil
S& P

Soak the saffron threads in hot (not boiling) liquid—make about I pint for 5 to 20 minutes, then Cut the boneless chicken breast in a rectangular; making it even to cook. Heat oil olive in a sauté pan over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in sauté pan and cook until brown on both sides, 10-12 minutes total. Then add the saffron broth and simmer over medium-low heat until chicken is cooked through, about 15 minutes. Mean while In a medium sauce pot heat oil to 350 degrees F. Clean and julienne leeks (reserve some of the leek for green leek /parsley oil). Sift cornstarch. Dust leeks in cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt set a side. In a blender add reserved leeks, parsley leave only, olive oil–as needed and blend it until mixture is smooth and all ingredients combined , then strain it with a kitchen towel or cheese cloth side a side— squeeze mixture to get the most .

First pour some of the saffron broth, then place cooked chicken in the middle of the plate , place fried leeks on top of chicken , drizzle the leek / parsley oil over the leeks and some over the broth ( making like small circle) .

1 2# Chicken, leg/thigh and breasts
seperated
5 ea shallots, sliced
4 bottles Guinness Stout
1/2 tsp salt
1/2 tsp black pepper
4 leaves basil, chiffonade
1 tsp oregano, chopped
1 tsp thyme, chopped
2 Tbsp butter, cold, cubed
1/4 cup olive oil

Pre-heat oven to 325F.
1. Sear chicken pieces in a large, deep
cast-iron pan. Remove and set chicken
aside. Do not throw out oil/rendered
fat.
2. In the same pan,caramelize the
shallots.
3. Add the chicken pieces back into the
pan. Pour the Guinness into the pan.
4. Add the remaining spices; Bring to a
lazy simmer. Cover and place in oven.
Braise until leg/thighs are fork
tender(30-45 minutes).
5. Gently remove the chicken pieces from
the pan; strain Guinness into a sauce
pan. Reduce liquid by half.
6. Whisk in cold, cubed butter. Sauce
plate and serve chicken.

lemon juice

LEMON CHICKEN WITH ONIONS AND SAGE

4 boneless skinless chicken breasts
1 fresh lemon, juiced
1 handful of sage leaves
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
sea salt and freshly ground pepper to taste

1. Marinate boneless chicken breasts with lemon juice, sage, and olive oil for 30-45 minutes.

2. Afterward remove chicken and pat dry. Strain marinade and reserve. Remove sage leaves and put aside for later.

3. Melt butter and 2 tablespoons of olive oil until hot and bubbly. Add one quarter of an onion, sliced from pole to pole. Sauté onions until lightly sweated.

4. Add chicken breasts smooth side down and cook until evenly brown. Turn breasts over and season generously with salt and pepper. Tuck sage leaves around chicken and cook 5-10 minutes more until chicken is lightly browned but still juicy.

5. Remove chicken and onions to platter. Season chicken with salt and pepper. Scatter sage leaves on top and add lemon wedges to plate. Cover with foil to keep warm. Discard fat from skillet.

6. Add reserved lemon marinade into skillet on high heat. Reduce to a glaze. Add tablespoon of butter and pour over chicken and onions. Serve and enjoy!

PIGNOLI 's

Chicken breasts
Sliced shallots
PIGNOLI 's

Sauté shallots until golden in olive oil.
Add PIGNOLI 's to soften.
Add chicken breasts.