Chicken Orzo Skillet

Yield: 4 servings

1 lb boneless, skinless chicken, cubed

salt and pepper

1/2 tsp cayenne pepper

1 tsp smoked paprika

2 tbsp olive oil

1 tbsp salted butter

1 shallot, finely chopped

3 cloves garlic, minced

1/4 cup dry white wine

1 tbsp lemon juice

1 1/2 cup chicken broth (or vegetable broth)

1/2 cup orzo

1/2 cup grated Parmesan

1 cup spinach

1. Season the chicken with salt, pepper, smoked paprika, and cayenne pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear on both sides until golden, about 8 minutes per side. Remove from pan and set aside.

2. To the same skillet, add shallot and garlic. Cook over low heat until fragrant and softened, about 2 minutes.

3. Increase heat to medium, then add white wine and lemon juice. Bring to a boil.

4. Add the chicken broth and orzo, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.

5. Stir in the parmesan cheese and spinach. Add more broth if needed. The orzo should be sticky and creamy, not dry.

6. Return the chicken and any accumulated juices to the skillet. Serve.

https://thefeedfeed.com/anna_s_table/one-skillet-parmesan-chicken-and-orzo?goal=0_d2454299f8-f0a0787f5a-256639106&mc_cid=f0a0787f5a&mc_eid=536b3ca905

Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Lemon Chicken

Servings: 2-4

2 chicken breasts

3 tbsp all-purpose flour

3 tbsp almond flour

salt and pepper

2 tbsp butter (or olive oil or a combo)

4 slices lemon

1/2 onion, diced

2 cloves garlic, minced

1/4 cup white wine (or chicken stock)

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp chopped parsley

cooked angel hair pasta

1. Butterfly the chicken breasts in half.

2. In a shallow bowl, combine flours with a generous amount of salt and pepper. Lightly coat each piece of chicken on both sides with flour. Tap off any excess.

3. Heat a large skillet over medium high heat and add butter or olive oil. Once hot, add chicken and cook for about 3 minutes per side, or until cooked through. Remove chicken from pan and set aside.

4. To the same skillet, add the lemon slices and cook until they begin to brown and caramelize, about 1-2 minutes per side. Remove from pan.

5. Reduce heat to medium and add another knob of butter or splash of olive oil. Add onions and cook until they begin to soften, about 4-5 minutes.

6. Add garlic and cook for one more minute.

7. Raise heat to high and add white wine, scraping to deglaze the pan. Let reduce by half.

8. Add chicken stock and bring to a boil.

9. Reduce heat to a simmer and add chicken and lemon slices back to pan. Cook for about 2 minutes, or until chicken is heated through.

10. Add lemon juice and parsley and serve over angel hair pasta.

https://thefeedfeed.com/thefeedfeed/one-skillet-lemon-chicken

Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

Chicken Cacciatore

Yield: 4 servings

2 chicken breasts with skin and backbone, halved crosswise

4 chicken thighs

salt and pepper, to taste

1/3 cup all purpose flour

3 tbsp olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 sweet potato, chopped

1 cup mushrooms, quartered

1 large red bell pepper, chopped

3/4 cup dry white wine

1 can diced tomatoes

1 cup chicken stock

1 tsp oregano

1 tsp paprika

1/2 tsp chili flakes

1/2 tsp thyme

1/2 tsp rosemary

1 bay leaf

3 tbsp capers

1/4 cup fresh basil, roughly chopped

1. Season the chicken pieces with salt and pepper. Dredge the chicken in the flour to lightly coat.

2. In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. This can be done in batches if all the chicken does not fit in the pan. Transfer the chicken to a plate and set aside.

3. In the same pan, add the onion and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the sweet potato, mushrooms, and red pepper. Saute for another 3 minutes.

5. Add the wine and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes, chicken stock, spices, and capers. Return the chicken pieces to the pan and bring the sauce to a simmer. Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

7. Garnish with fresh basil before serving.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed

1 tbsp olive oil

1 shallot, fine dice

2 cups mixed mushrooms, sliced

salt and pepper, to taste

1-2 cloves garlic, minced

2 tsp fresh thyme leaves, minced

2 tbsp white wine (or white wine vinegar or lemon juice)

1 tbsp tamari

1 cup vegetable stock

1 cup coconut milk

3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.

2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.

3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.

4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.

5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.

6. Add the cooked lentils to the pot and stir.

7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.

8. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

9. Serve hot with toasts or other accompaniments of your choosing.

http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

Beef Bourguignon

Yield: 4-6 servings

6 slices bacon, cut into lardons

3 tbsp olive oil, divided

3 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

1 large carrot, sliced

salt and pepper

2 tbsp flour

3 cups red wine, like a chianti

3 cups beef stock

1 tbsp tomato paste

2 cloves garlic, minced

1/2 tsp thyme

1 bay leaf

3 tbsp butter, divided

20 pearl onions

1/2 cup beef stock

1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)

1 lb mushrooms, quartered

1/4 cup parsley, chopped

1. Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.

2. Preheat oven to 450F.
3. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.

4. Pat dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.

5. Add the onions and carrots to the Dutch oven. Sauté in fat until browned, about 3 minutes. If there is any excess fat, drain.

6. Add the bacon and beef back to the pot. Season with salt and pepper.
7. Sprinkle with flour and stir.
8. Place in the center of the oven for 4 minutes.

9. Remove pot from oven. Stir beef and place back in the oven for 4 more minutes.

10. Remove pot from the oven and reduce the heat to 325F.

11. Add the wine and stock to the pot. The liquid should barely cover the meat and vegetables.
12. Add the tomato paste, garlic, thyme, and bay leaf.
13. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.

14. In the last hour of cooking, heat 1 1/2 tablespoons butter and 1 tablespoon of oil over medium heat in a sauté pan. Add the pearl onions and toss around in the fat until browned, about 10 minutes. Then stir in 1/2 cup beef stock, the herb bouquet, and salt and pepper. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.

15. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet.
16. Add the remaining butter and oil and bring to a medium heat. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.

17. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. 18. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the beef.
19. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.

20. Garnish with parsley and serve with potatoes, rice, or noodles.


https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313