Archive for the ‘CHICKEN & TURKEY’ Category
Baked Mushroom Thighs
I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken thighs, bone in, skin and fat removed
- 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
- 3 tablespoons melted butter
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent
Instructions
- Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
- Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
- When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
- Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
Chicken Lazone
In addition to chicken, this would be excellent with meatballs or veal medallions. I made this on 20 June 2017 and it is outstanding, the spices and the cream, perfect. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken tenders/fillets, OR chicken breasts cut into strips
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 2 cups heavy cream, OR make from a shortcut on this site
Instructions
- Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
- In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
- Pour the cream and add remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.
- Serve chicken and sauce over pasta of your choice or mashed potatoes, if desired.
Notes
Chicken fillets run about 66 Baht/kilo, boneless and skinless breasts run about 87 Baht/kilo, bone in and skin on breasts run about 58 Baht/kilo, so for this to serve 6 meals, you are looking at about 15 Baht per meal per person, that is less than 50 cents, add in pasta or potatoes, and heavy cream, still well under $1 per meal.
Shortcut: Heavy Cream.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Chicken Korma Curry
This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Ingredients
- 750 grams chicken breasts, boneless and skinless, cut into bite size pieces
- 1/2 cup plain yogurt
- 1 bay leaf
- 3 cloves garlic, crushed
- 3 cm piece of ginger, finely chopped
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 2 onions, finely diced
- 2 teaspoons garam masala
- 1 teaspoon ground tumeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 1/4 cup water
- 2-3 cups chicken stock
- 1/2 cup cream
- 4 tablespoons ground almonds
Instructions
- Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
- When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
- Add the marinated chicken and fry for 10 minutes to seal.
- Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
- Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.
Notes
Easily under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken, Tomato, and Olive Bake
I have done this so many times. It is also something that I was experimenting with. I saw something similar at a restaurant and tried my own version. I have done it with so many different variations, and it’s a winner every time - guaranteed! The olives combined with the basil give it a very distinct taste.
Ingredients
- 1/4 cup hot water
- 1 cube chicken stock
- 3 tablespoons olive oil
- 500 grams cherry tomatoes
- 4 chicken breasts, boneless and skinless
- 8 slices bacon
- 2 tablespoons lemon juice
- 3 tablespoons fresh basil leaves
- 50 grams black olives, pitted
- 800 grams potatoes, peeled and quatered
Instructions
- Preheat oven to 200 C.
- Place potatoes into a roasting pan and drizzle with 3 tablespoons of olive oil. Toss well then roast in the oven for 30 minutes or until lightly golden and crispy.
- Meanwhile, wrap two pieces of bacon around each chicken breast.
- When potatoes are ready, place the wrapped chicken breasts on top of the potatoes and scatter with cherry tomatoes and olives.
- In a bowl, combine the remaining olive oil, stock cube, lemon juice, and hot water and mix well, pour this over the chicken and roast for 20mins or until the chicken is cooked through and golden. Serve sprinkled with basil leaves.
Notes
Easily under $1 per meal per person. You can use potatoes, sweet potatoes, even butternut squash, or a combination of these.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken & Mushroom Pan
Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
Ingredients
- 4 chicken breasts, boneless and skinless, cut in half
- 3 sprigs thyme
- 2 cloves garlic, crushed and chopped
- 2 tablespoons olive oil
- 250 grams fresh mushrooms, variety packs would work great for this
- 1 cup cream
- salt and pepper, to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces. Keep the heat low and slowly brown the chicken on all sides. Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
- When the chicken is done, add the mushrooms and sauté in the pan juices for about 2 to 3 minutes until cooked through.
- Lastly, add the cream and allow the cream to reduce to about â…” of the original amount. Taste and adjust seasoning.
- Take the pan to the table and serve with crusty bread.
Notes
Chicken breasts, boneless and skinless runs about 90 to 100 Baht per kilo, 4 breast would probably be just under a kilo, cream would probably cost more but with a larger quantity and you get get multiple uses from it. I'll say 190 Baht for the major costs, about $1.40 per serving.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken & Broccoli
Was at the store a few months ago and they just stocked the vegetable section, and they had fresh broccoli. Picked up that and some chicken breasts and whipped this up. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3-4 chicken breasts, boneless and skinless
- 1-2 cups milk
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 head broccoli, cut into bite size pieces plus the stem
- 1/2 onion, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Cook the onion until clear, add the chicken and cook until white then add the can of soup and 1 cup of milk and cook until the chicken is cooked through, then add the broccoli and cook for a few minutes until the broccoli is tender.
- Add more milk as needed depending on how thick or thin you want it.
- Serve over rice or pasta, or even a boiled potato.
Notes
Cost per person is well under $1 per person with this. Chicken is very reasonable in price, if the soup is home made, even less.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
