Stuff by Tammy

Korean Fried Chicken

Posted in /Cooking/Entrees/Poultry on Saturday, April 01, 2017

This is one of the favourite recipes of my students, they think it will be hard to make and think the Korean ingredients are too far outside their normal foods but they are always happy when the food is ready to be eaten.

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Fajita Casserole

Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017

Casseroles don't have to include Campbell's soup. This casserole is so flavourful and colourful that it will be the big hit at your next pot luck party.

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Spicy Maple Turkey Breast

Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017

Sometimes you need a bit more than the Thanksgiving style turkey. This is sweet and spicy and super juicy.

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Mustard and White Wine Braised Chicken

Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017

Ingredients

2 tbsp. olive oil
2 lb. chicken breasts (You can use thighs and drumsticks)
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
1/4 cup whole grain mustard
1 tbsp. finely chopped thyme

Directions

Heat oven to 375F. Heat oil in a large cast iron frying pan over medium-high heat.
Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes.
Transfer chicken to a plate; set aside.
Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes.
Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven.
Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 70C.
Transfer chicken to a serving platter and keep warm.
Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes.
Spoon sauce over chicken; serve with roasted root veggies.

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