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.
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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Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Ingredients
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta or cottage cheese
2 cups cubed, cooked chicken meat (but more is always better)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
4. Melt the butter in a large saucepan over medium heat.
5. Cook the onion and garlic in the butter until tender, stirring frequently.
6. Stir in the flour and salt, and simmer until bubbly.
7. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
8. Season with the basil, oregano, and ground black pepper.
9. Remove from heat, and set aside.
10. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish.
11. Layer with 1/3 of the noodles, the ricotta, and the chicken.
12. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
13. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles.
14. Sprinkle with parsley and 1/4 cup Parmesan cheese.
15. Bake 35 to 40 minutes in the preheated oven.
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
These meatballs are juicy and can be used as an entree or an appetizer.
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Posted in /Cooking/Entrees/Poultry on Tuesday, March 21, 2017
This is an extremely juicy and savory chicken that is quite easy to make with whatever herbs and spices you have on hand.
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