Chicken Recipes

“The Quick From Scratch Chicken Cookbook” will enable you to go beyond boring baked boneless breasts! How does Pecan-Crusted Chicken with Mustard sauce sound? Or Southwestern Tortilla salad or Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce? Or try a bird of a different type: Turkey Breasts with Mustard Sage Crumbs, or Grilled Cornish Hens with Sun-dried Tomato Pesto. Plus, there are pastas, risottos, sautes, stir-frys, and lots of soup, salad, and sandwich ideas. (more…)

During the summer season, my family loves to go out traveling and camping. Our travel trailer has a stove top, refrigerator and a microwave so, I look for recipes that don’t require the use of an oven to make for our family dinners when we are out on the road camping. The following 2 recipes can be completely made by using your microwave and require less than 1 hour from start to finish. You can also make them up the day ahead of time and take them with you to reheat up in the microwave if desired.Chicken With Mushroom Sauce3 tablespoons butter (not margarine)1 cup fresh mushrooms, sliced2 tablespoons onions, finely chopped1/3 cup milk 1 brick of cream cheese, cut into cubes1/2 teaspoon chicken soup base1/2 teaspoon table salt1/4 teaspoon black pepper4 boneless, skinless chicken breastsIn a glass baking dish, combine 2 tablespoons butter, sliced mushrooms and onions. Microwave on high for 3 1/2 minutes, stirring halfway through the cooking time. When done, stir in the milk, cubed cream cheese, chicken soup base, salt and black pepper. Microwave on high for 3 minutes, stirring halfway through the cooking time. Remove from the microwave and set aside. In another glass baking dish, place your chicken breasts and 1 tablespoon of butter. Microwave the breasts for 8-10 minutes or until they are no longer pink in the middle. Remove dish from the microwave and pour the mushroom sauce over top. Stir to blend ingredients and place back into the microwave. Cook on high for an additional 3-4 minutes. Italian Chicken And Pasta Dinner4 ounces uncooked spaghetti noodles3 cups water1/2 teaspoon table salt2 tablespoons butter1/3 cup onion, finely chopped4-6 boneless, skinless chicken breasts8 ounce can tomato sauce1/2 teaspoon basil1/2 teaspoon oregano1/2 teaspoon black pepper1/4 cup heavy whipping cream1 tablespoon parsley1/2 cup Mozzarella cheese, finely shredded1/4 cup olives, slicedIn a large glass bowl, combine the uncooked noodles, water and salt. Microwave pasta on high setting for 10-12 minutes or until fork tender. You will want to stir the pasta 2-3 times during the cooking process so that it doesn’t get sticky. Drain water and set aside. In a glass baking dish, combine the butter and onion. Microwave on high setting for 3 minutes and then add in the chicken breasts and cook on the high setting for 10-12 minutes or until the meat is no longer pink. In a separate bowl, combine the tomato sauce, basil, oregano, salt, pepper and whipping cream. (I like to use a silicone spatula.) Pour the tomato sauce mixture over the cooked chicken breasts and cook on high for 4-5 minutes. Remove baking dish and sprinkle parsley, Mozzarella cheese and sliced olives on top. Place back in the microwave and cook on high for an additional 3-4 minutes or until cheese has melted. Serve over the cooked pasta noodles.

Your picnic will no longer be a headache for you….. Just put on your apron and get your skillet ready You know, I really like chicken salad sandwich coz it’s so fun and simple to prepare and the recipes are so easy to follow that you can grab at your finger tips.

Check this yourself….

Here’s the recipe:

1st Recipe:Chicken Salad Sandwich Recipe 1

Ingredients:

4 c cooked chicken, white and diced (or Left Over)

4 c celery, cubes

2 c mayo. vinaigrette

2 c. French Vinaigrette

Directions: Season the meat with the French Vinaigrette and set to chill for 1 hr.

To serve: Simply mix in the vegetables and mayo to the marinated chicken

To Garnish: Just follow the steps below Torn lettuce Chicken marinated with mayo and celery cubes Watercress, washed and drained Gherkins Olives, stoned Celery diced Mayonnaise

Enjoy!

2nd Recipe: Chicken Salad Sandwich Recipe 2

This recipe is new and with lemon.

Ingredients:

8 x 1/2  chicken breast, remove skin

4 celery , stalk, cut in 1/3 2 med.

onion, white and coarsely chopped

2 lg lemon, zests and juice of

4  eggs, boiled

2 tsps paprika

2 tsps salt to taste

5 tbsps mayo.

2 tbsps Mustard of Dijon

16 sl bread,

Sourdough Cheese slices, Muenster

Directions: Mix the meat, 1 onion, 2 stalks and cook for 25 mins. and remove when the meat is ready to eat. Set to cool and debone the meat. Then, you can cut the deboned chicken into dices.

Cut the left over onions, celery and the hard boiled eggs into small dices. Then, mix in with the meat. Add the mayonnaise, Dijon and the remaining ingredients except the cheese and bread Display the mixture on one slice of bread, then the Muenster and finally top with another slice of bread.

Tips: You can have a great and tasty sandwich by simply grilling the sandwich until brown. Serve hot.

I’m sure you enjoyed the 2 chicken salad sandwiches and your picnic as well.

History & Definitions

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:

• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.

• Rock Cornish Game Hen – a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

• Roaster – an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.

• Capon – Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

• Stewing/Baking Hen – a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it’s best used in moist cooking such as stewing.

• Cock or rooster – a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection

All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The “Inspected for wholesomeness by the U.S. Department of Agriculture” seal insures the chicken is free from visible signs of disease.

Chicken Grading

Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or Frozen

The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.

Dating of Chicken Products

Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.

The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It’s always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.

Hormones & Antibiotics

No hormones are used in the raising of chickens.

Antibiotics may be given to prevent disease and increase feed efficiency. A “withdrawal” period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird’s system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Additives

Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

Foodborne Organisms Associated with Chicken

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.

USDA’s Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.

Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

Following are some bacteria associated with chicken:

• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.

• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.

• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.

• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe “keep refrigerated” and “use-by” dates on labels.

Rinsing or Soaking Chicken

It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Liquid in Package

Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

How to Handle Chicken Safely

• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

• Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

Safe Defrosting

FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Stuffed Chicken

The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

Marinating

Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.

Safe Cooking

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Approximate Chicken Cooking Times

Type of Chicken Weight Roasting

350 °F Simmering Grilling

Whole broiler fryer+ 3 to 4 lbs. 1 1/4 – 1 1/2 hrs. 60 to 75 min. 60 to 75 min*

Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*

Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*

Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*

Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 – 15 min/side

Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side

Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 – 15 min/side

Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side

Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.

Microwave Directions:

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.

• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.

• Place whole chicken in an oven cooking bag or in a covered pot.

• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.

• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.

• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Partial Cooking

Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

Color of Skin

Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.

Dark Bones

Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It’s perfectly safe to eat chicken meat that turns dark during cooking.

Pink Meat

The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

Color of Giblets

Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken’s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.

Fatty Deposits

Chickens may seem to have more fatty deposits or contain a larger “fat pad” than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not “marbled” into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.

Trisodium Phosphate

Food-grade trisodium phosphate (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels. TSP is “generally recognized as safe” (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.

Irradiation of Poultry

In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical “dose,” would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.

Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, “treated with irradiation” or “treated by irradiation.”

Storage Times

Since product dates aren’t a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.

• Follow handling recommendations on product.

• Keep chicken in its package until using.

• Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, “How to Handle Chicken Safely”.

Do you crisis some benefits learning to do new recipes? Sometimes those recipes just do not make sense when you was reading them, especially some of the gourmet ones. I have a heck of a cycle with them.I found a neat way to figure out new ways to cook food and to understand persons recipes – video recipes. I have personally watched a lot of the recipe videos and have been able to recreate and emulate the recipes perfectly.There is an array of video recipes to suit all your company’s taste. You can earn videos containing chicken recipes or even vegetarian recipes for those health food friends. I was impressed with the French recipes and the gourmet recipes. There’s a bit of everything on the site that will help you. Just watch a few videos while you are cooking and you will impress all your friends.Every time I need something special I go online for too perfect recipe, hoping it is on video. Being on video provides me to make the dish at the same time as watching the video. If I get a small amount behind, I recently pause the video and catch up, a piece of cake… no pun intended.On some of the neatest ones you will also find wine selection videos to help you decide on that perfect wine to go with your perfect dish. I have tried a few myself with association meals and my friends were completely impressed with the recipes that I made. I’ll be going back for greater number of video recipes every week when company comes more than for dinner.

Home cooking network – a Pandora box for all the goodies. A never before array of recipes are a rare collection of specialties form all over the world. It can serve all sorts of individual needs that are vegetarian, quick & easy, traditional, etc. For more help visit to: www.atkins-diets-recipes.com.Ranging from gourmet to the simpler ones, these recipes can be broadly divided in to 4 heads. These are as follows:Unlike the regulars such as brochette or deviled eggs, Home Cooking Network offers the individuals an opportunity to try various cuisines. Chinese, Mexican, French….. The list is amazing!For spicy pre meal snacks check out the Mexican & Chinese appetizers.Soups make great appetizers and attribute to quite a healthy meal. If beef & chicken recipes do not tickle your taste bud being a vegetarian, look out for the vegetable soups such as carrot soup. For playing off the league try your hand with the French onion soup.Whether appetizers or a meal, salads are just perfect for all of us. And for the lazy ones, these are far simpler & quicker recipes to opt from. They take almost no time, don’t believe me, and try potato salad or pasta salad! For some adventure & experience go for the Mexican salad.Do you want to be different this time? For more detail go to: www.cooking-groundbeef.com.Choosing the main course could be rather hard but with Home Cooking Network, the choices are endless.In place of the plain steak, try some corned beef or beef casserole, or the beef stroganoff.Recipes enlist things as simple as the grilled chicken to something special like the low crab recipes and the chicken cordon bleu.This can be defined in many ways as per one’s own perception. Home Cooking Network consists of many recipes that can be used as main course, appetizers, desserts or just simple snacks. These recipes are representatives of different cultures likeDesserts are surely delicious end to the meals. Home Cooking Network believes in trying different recipes that are new, uncommon and easy to cook.Greek, Mexican and Pilipino desserts form a major chunk of the list.ii. Alongside it enlists all time favorites like pies. Among pies, Home Cooking Network contains recipes for key lime, fruit filled and pecan pies.Among vegetarian cuisines, Home Cooking Network offers various new & exquisite recipes like:To tickle your taste buds further, Home Cooking Network’s recipes include many other categories to serve any purpose you have on mind that is a festive treat pleasing a cherished guest or thanking a friend, or simply sharing a relishing moment with the family. These recipes might be time consuming but the time is all the worth. Its rich culinary list includes:

Barbecuing began in the late 1800s when cattle were driven out from the West by cowboys on horseback. While on their trail, they had nothing to eat except low quality cuts of beef. These men, the cattle barons, were more concerned about earning profit than feeding themselves, so they ate disposable cuts of beef. Their main choice was Brisket, which is a very tough piece of meat. However, the cowboys learned that if the brisket is allowed to cook for a long period of time say 5-7 hours at a very low temperature would make the disposable cuts of beef, a tasty treat. They tried out different ways of cooking in a barbecue, thus making a tastier piece of beef. This is how different recipes came out into existence. The cowboys did not allow the other cowhands to know of their ways of preparing it. They kept it as a secret and guarded it for decades. And that is why Texas barbecue recipes are famous. Barbecue dishes are very easy to prepare if done properly. Smoker is the best type of cooking device which has the cooler heat that cooks the meat at a slower pace. It allows the smoke to penetrate the outer layer of the meat, thereby giving a nice taste. It takes more patience and attention as it takes a lot of time to cook. The best way to cut down the cooking time is by first cooking the Brisket at 200 degrees in the oven till it is half done. Then transfer it to the smoker and finish cooking. Adding favorite ingredients to it will make the Brisket ready to eat. Meat can also be cooked using a grill but it takes lot of time. Traditionally a grill is used for grilling pork, beef, fish, or chicken, by holding it directly over the fire that is fueled by gas or charcoal. A barbecue sauce applied to it will make the dish perfect. There is a problem with lot of barbequed chicken recipes. The outside of the chicken burns before the inside of the chicken is cooked. So, to avoid the problem barbequed chicken recipes use a grill-to-oven method for barbecuing. The chicken is seasoned just slightly with ground black pepper and salt, and then placed on the grill without any barbecue sauce on it. Remove the chicken from the grill when it gets the grill marks, baste it with the barbecue sauce, and finish it off in the oven. The result would be a perfectly-cooked barbecued chicken every time. This recipe also works fine with chicken legs and thigh quarters, except for the fat and calories which will be a bit higher. To prepare a healthier and safer barbecue recipe, the meat should be seared or slow-cooked at a low temperature. If the temperature is very high, carcinogens are more likely to be formed in the meats. Consuming this will lead to cancer. When smoke hits the bare meat, proteins are transformed into benzopyrenes, which are carcinogens. If the meat is well coated with barbecue sauce before grilling, it will protect the outer layer of meat from changing in character. So learning the right way to cook barbeque recipes is good for health.

Make the most of tender chicken thighs with this creamy chicken stew recipe.

3 tablespoons butter

2 pounds chicken thighs

8 slices bacon

2 stalks celery, chopped

3 carrots, chopped

1 red onion, finely chopped

3 cloves garlic, finely chopped

1 (14 oz.) can vegetable broth

1/2 teaspoon paprika

1/2 cup heavy cream

1 ( 26 oz.) can condensed cream of chicken soup

1 cup water

1 ( 8.75 oz.) can sweet corn, drained ground black pepper to taste

1 ( 10 oz.) can buttermilk biscuits

Directions

In a large skillet, melt the butter over medium high heat. Cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.

In a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.

Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Add in the celery, carrots, red onion, and garlic and cook over medium heat until the red onions are soft and transparent. Add in the vegetable broth, chicken, and 1 tablespoon reserved bacon grease.

Simmer over medium heat for 12 minutes. Stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, for 5 minutes. Stir in the sweet corn and ground pepper.

Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium low. Stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve

with a garnish of crumbled bacon.

=> KFC Chicken Recipe: Copycat KFC Chicken

The famous fried chicken restaurant keeps their exact recipe secret, but you can get close to the same flavor in your own kitchen.

3 pounds chicken pieces2 packages Italian salad dressing mix3 tablespoons flour2 teaspoons salt1/4 cup lemon juice1 1/2 cup pancake mix1 teaspoon paprika1/2 teaspoon salt1/4 teaspoon pepperMilk

Directions

Preheat oven to 350 degrees.

Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly with paste. Stack chicken pieces in a bowl. Cover and refrigerate chicken overnight or at least for several hours. Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2-inch vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil. Bake for 1 hour. Uncover and baste again with milk. Return to oven, uncovered, turn heat up to 400 degrees, and crisp for another 10 minutes.

=> Jerk Chicken Recipe: Jamaican Jerk Chicken

This spicy sweet chicken dish is a favorite from the Jamaican islands.

1/2 green onion, minced

1/4 cup orange juice

1 tablespoon minced fresh ginger root

1 tablespoon minced jalapeno peppers

1 tablespoon lime juice

1 tablespoon soy sauce

1 clove garlic, minced

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 ( 2 to 3 pound) whole chicken, cut into pieces

Directions

In a bowl, combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.

Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

As a busy mom and wife, I am always looking for easy and time saving chicken recipes, and this one fits all of those ‘mom’ requirements.What I like about this recipe is the fact that it is made with every day ingredients that you most likely have on hand. To save time, I will make step 1 the day before and then refrigerate it in a container. The next day, I will reheat the step 1 ingredients in the microwave for 1-2 minutes and then proceed with step 2. I do this so that I am not spending an hour in my kitchen on a busy work or school night.Chicken Mozzarella RecipeStep 1 Ingredients:2 1/2 lbs. of boneless, skinless, chicken breasts2 eggs, well beaten1/2 cup seasoned dry bread crumbs1/4 cup butter or margarine1 can (8 ounces) tomato sauce or spaghetti sauce3/4 teaspoon dried basil leavesCut chicken breasts in half and remove skin. In a small bowl, beat eggs. Dip meat into eggs and then dip into dried bread crumbs. Heat butter in a large 12″ round frying pan until melted. Place breasts in the frying pan over medium heat and simmer until it has browned on all sides. Stir in the tomato sauce and basil; reduce heat. Cover and cook over low heat until done, about 30-40 minutes.Step 2 Ingredients:1/2 cup Mozzarella cheese, shredded1/4 teaspoon paprikaIn a small bowl, combine the Mozzarella cheese with the paprika until blended.Arrange chicken pieces in an un-greased 9″ square baking dish along with the rest of the ingredients from step 1. Sprinkle the cheese mixture on top. Preheat oven to 375 degrees and bake in your oven for 15 to 20 minutes or until cheese has melted and is bubbly around the edges.

As a busy mother and wife, I don’t always have time to slave over a hot oven, especially in the summertime. If you are looking for 2 tasty stove-top chicken recipes to make for your family dinners, I would like for you to try out these recipes.You can serve either one of these recipes over some hot cooked pasta or over cooked white rice. You can make the recipe the day before and refrigerate it for the next day. Just reheat in your microwave for 5-8 minutes on high power. I would not pre-cook the rice or pasta as they often become mushy. Creamy Chicken And Rice2 tablespoons all-purpose flour1/4 teaspoon sage1/4 teaspoon thyme6 boneless, skinless chicken breasts2 tablespoons butter1 can cream of chicken condensed soup1/2 cup watercooked white riceIn a medium sized bowl, combine the flour, sage and thyme. Dip your moistened chicken breasts into the flour mixture to lightly coat them, set aside. In a large skillet on medium-high heat, melt the butter. Place breasts in the melted butter and cook for 12-14 minutes or until browned on both sides and no longer pink. Remove from skillet and place on a plate. Add cream of chicken soup and water to skillet. Reduce heat and add the chicken pieces back to the skillet. Cover and simmer for 5-7 minutes. Serve chicken over cooked rice or pasta.Heinz-Style Chicken4 slices of bacon1 onion, finely chopped1 large can tomatoes, chopped1 tablespoon granulated sugar4-6 boneless, skinless chicken breasts1/2 teaspoon table salt1/2 teaspoon black pepper1/2 cup Heinz 57 sauceCut bacon slices into quarters and saute in a large frying pan until partially cooked. Stir in the finely chopped onion and continue frying until onions are tender. Spoon out the bacon and onions and set aside in a small bowl. Drain bacon drippings from the frying pan, reserving 2 1/2 tablespoons. Brown the chicken breasts in the reserved bacon drippings along with the salt and pepper for 5 minutes. In a medium sized bowl, combine the cooked bacon pieces, onions, tomatoes, Heinz 57 sauce and granulated sugar. Pour this mixture into the frying pan to cover and coat the chicken pieces. Cover and simmer over medium heat for 35-45 minutes or until chicken is completely cooked and no longer pink. Serve over cooked rice or cooked pasta.