Got home and saw the pineapple that needed to be cored and sliced, did that.
Opened the frig and looked…… grabbed a boneless chicken breast, red pepper, coconut soy sauce, rice wine vinegar, a teaspoon of corn starch and some fresh chives from the deck and peanuts love me my peanuts.
Mixed the soy sauce, vinegar and cornstarch to add when everything was done for a sauce was between 1/4 and 1/2 cup.
mixed some pepper to about a 1/4 cup of flour in a bag and added chicken shake to coat.
Shake off excess flour and put on plate until oil is heated in fry pan.
I used a fry pan is better with the electric stove than a wok get that evenly distributed heat.
Stir fried the chicken till almost done, added the pineapple, red pepper for a few minutes, peanuts, chives.
Stir sauce and add to pan, mix to thicken and cover.
If I had some asparagus that would have been nice.
Anyway came out pretty good.
Yes the chives were flowering added some nice color don’t you think.
Love the flavor of this sauce dish is so simple and always brings a smile to my tummy.
Lyn loves artichokes and it something that I should but don’t prepare often enough.
We both saw the add and approached each other almost the same day. What do you think bout making…… well yesterday we did.
I adapted ever so slightly from their recipe and after dinner we decided that this was going to be one of the dishes, although gluten free, for our annual Russo Easter dinner 2017 at our house.
- 2 boneless, skinless chicken breasts
- About 1/2 cup (2 1/2 oz./75 g) all-purpose flour or cornstarch if making Gluten free
- Kosher salt and freshly ground pepper
- 3 Tbs. olive oil
- 2 Tbs. unsalted butter, at room temperature
- 2 garlic cloves, chopped
- 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- Juice of 1 lemon
- 2 Tbs. capers, rinsed and drained
- 1 Tbs. chopped fresh flat-leaf parsley
- Zest from 1 lemon (I don’t think this is traditional but I like the added flavor)
- Cornstarch solution to thicken sauce if needed.
Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).
Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.
Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley and lemon zest. Taste and adjust the seasoning.
Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)
INSTANT POT LEMON GARLIC CHICKEN THIGHS
MARCH 17, 2015 BY PREDOMINANTLYPALEO
Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.
- 1-2 pounds chicken breasts or thighs
- 1 teaspoon sea salt
- 1 onion, diced
- 1 tablespoon avocado oil, lard, or ghee
- 5 garlic cloves, minced
- 1/2 cup organic chicken broth or homemade
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika (omit for AIP)
- 1/4 cup white cooking wine (omit for AIP)
- 1 large lemon juiced (or more to taste)
- 3-4 teaspoons (or more) arrowroot flour
- Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
- Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
- Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
- Select the “Poultry” setting and make sure your steam valve is closed
- Allow cook time to complete, release steam valve to vent and then carefully remove lid
- At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
- Stir and serve right away. This also reheats well as leftovers
It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.
- About 2 lbs chicken wings
- 2 tablespoon peanut oil (or cooking oil)
- 1/3 cup dark soy sauce
- 2 tablespoon honey
- 2 tablespoon Chinese wine or 2 tablespoon dry sherry
- 1 garlic clove, crushed
- 1/2 teaspoon finely grated fresh ginger
Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
Add soy, honey, wine or sherry, garlic and ginger, stir well.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm or room temperature
Lyn’s stuffed eggplant – I will get the recipe out of her.
I’ve had a hell of week at work it is the full moon syndrome as I call it. I do the IT at work supporting 3 branches 4 remote people and the travelers who are in Asia. Anyway I had planes for a couple of chicken thighs but was pretty burnt when I arrived home so I quickly pan seared skin side down for about 4 minutes and turned over and placed pan and all in a 350 degree oven for about 30 minutes. Lyn had made some couscous so that was my side.
Quick and easy and good. I love that crispy chicken skin, ya I know no veggies tonight.
When watching football you don’t want something that will make you miss that play, instant replay is not quite the same. While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated
Loosely based on about 3 recipes I read.
1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs
1/2 pound ground beef
Mrs. Dash southwest seasoning
¼ green or red pepper diced
2-4 tablespoons chopped cilantro
Pepper to taste
1 package of wonton
Salsa – I used homemade
Shredded Monterey Jack Cheese
Preheat oven to 400 degree
Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside
Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.
Using mini muffin pan place a wonton wrapper in each cup crimping slightly.
You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.
Bake at 400 degree 6-8 minutes
Now plate and eat
You could do this with BBQ sauce as well…I can taste them now….