Frozen chicken, give me ideas

[auberge]

for dinner tonight.

[jennistarr1]

dice it, saute in EVOO, deglaze pan with white wine, add lemon juice and some seasonings like rosemary, add chicken back in and serve over pasta

[Deleted]

Jan 14, 2014 13:20:05 GMT -5 jennistarr1 said:

dice it, saute in EVOO, deglaze pan with white wine, add lemon juice and some seasonings like rosemary, add chicken back in and serve over pasta

This is kind of like that described above. www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html

I am making this tonight. thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/

[jennistarr1]

is there another ingredient we can play with

[emilyinchile]

What cut of chicken?

[CloudBee]

Cook a side of pasta, and sauté the chicken in garlic and EVOO.

Marinate in rice vinegar for a few hours, shake on ginger powder, pepper, garlic and/or onion powder. Add a dash of soy sauce, and sauté with broccoli, onion, carrots, peppers, etc. Serve with a side of rice.

[halfpint]

Is it too late to crockpot it? If you're home now, throw it in with some taco or fajita seasonings and shred it when it's done - if you have peppers and onions, add those. Serve over rice or with tortillas.

[auberge]

Jan 14, 2014 13:24:05 GMT -5 jennistarr1 said:

is there another ingredient we can play with

Like what? Hit me

I can stop by store if necessary.

[mbcdefg]

Is it a whole chicken, bone-in pieces (thighs, drumsticks, etc.), or boneless skinless breasts? Do you have time to use a crockpot, or a marinade?

Whole chicken: rub with salt and pepper, slice some lemons thinly and slide them under the skin/lay on top, put a lemon or onion in the cavity, and roast. Deglaze the pan with chicken stock to make gravy. Roast diced potatoes and vegetables in the same pan, or make mashed potatoes and a vegetable of choice.

I've also done a maple mustard rub on a whole chicken with success. Maple syrup, mustard (Dijon is good), a splash of apple cider vinegar. Baste a couple times before it's done. Best to cover the breast in a piece of tin foil until the last few minutes of cooking so it doesn't burn.

Bone-In Pieces:

zimonawhim.com/2013/07/19/maple-dijon-chicken-thighs/ (or do a honey mustard glaze)

If you have a few hours, soak them in buttermilk and roast with paprika and olive oil. I did this recently with bone-in breasts and it was really moist and tender: smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/

sotastysoyummy.blogspot.com/2011/09/beer-braised-chicken-thighs.html

4plates2table.com/2011/08/18/the-food-of-spain/ ... this recipe is good for bone-in pieces or boneless skinless breasts, your choice. I serve it with my vegetables of choice, and potatoes that I slice super-thin on a mandolin and then fry up like potato chips. I ladle the gravy on top of the potatoes and let them soak a while before I eat it so that the potatoes are soggy and garlicky. YUM.

Breasts:

sotastysoyummy.blogspot.com/2013/02/chicken-with-mushrooms-in-balsamic.html

www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe/index.html (good to serve with rice or pasta, but potatoes are OK as well - this is a pretty fast recipe)

www.daringgourmet.com/2013/01/08/chicken-marsala/

This is great on the grill. Requires some advance marinade time, though: delicioushouse.blogspot.com/2009/06/best-grilled-chicken-with-big-bob.html

www.annies-eats.com/2013/06/12/chipotle-chicken-kabobs-with-avocado-cream-sauce/ ... or I'll grill chicken with salt, pepper, garlic, and sometimes paprika, dice it, and serve it on pita bread with tzatziki sauce (cucumber yogurt sauce), plus tomato/lettuce/cucumber.

Easy grill recipe: marinade in Italian salad dressing for a few hours then throw on the grill.

East stovetop recipe: dip chicken in a beaten egg; coat in a mixture of panko bread crumbs, salt and pepper and garlic powder, and grated parmesean cheese, then satuee in a pan with oil on the stovetop until the coating is brown and the meat is cooked through.


Crockpot:

sotastysoyummy.blogspot.com/2009/07/barbecue-beer-chicken-thighs.html

Bone-in thighs are great for chicken and dumplings soup. Add the thighs, diced onions and garlic, mixed vegetables (I use a freezer bag of corn/peas/carrots, but fresh is fine too), sliced fresh mushrooms (optional), and chicken broth. I also mix some flour in a bowl with a little more broth to make a slurry (thickens the broth) and then I dump that in the crockpot too (strain it if it's lumpy). Salt, pepper, thyme. Let it go for 4 hours high/8 hours low. Use a slotted spoon to remove the thighs, and once it's cool discard the skin and bones and shred the meat and add the meat back to the crockpot. Add some milk and stir. Taste it and add seasonings if necessary. Rip up canned biscuit dough, or DIY drop biscuits from scratch, and drop in. Leave it on high for half an hour or until the biscuits are puffy and maybe a little brown. Serve.

Add a packet of taco seasoning mix (labeled Try With Chicken!) to boneless skinless breasts, then shred for tacos.

[auberge]

Jan 14, 2014 13:25:55 GMT -5 emilyinchile said:

What cut of chicken?

Whole chicken cut in pieces.

[auberge]

I think I can still do crockpot. It's 10:37am. I have until 5/6pm.

[emilyinchile]

That maple dijon recipe from mbcdefg looks good. I'd do something like that - some kind of marinade or sauce and then into the oven. A good one is eyeballed amounts of white wine, olive oil, lemon juice, tarragon, sugar, salt and pepper, marinade for an hour or two and then bake.

[auberge]

I don't use frozen chicken often. If I marinade, will it thaw by dinner time?

[dbsk8dance]

I'm lazy. I'd crock pot with either salsa verde or Bar b que sauce.

[starlily]

Throw it in a crockpot with a jar of pesto and 1/2 cup chicken broth. After 6/7 hours, shred the chicken and throw it back into the crockpot for another hour. Serve over pasta.