Chicken Francese

 

VIdeo

Chicken Francese…tried it for the first time in NY last year and fell in LOVE. This is my take ok? Also, might have done some false advertising with under 20 min but def under 30.

Ingredients:
* 2 large chicken breasts.
* 2 eggs.
* 1.5 tbsp milk or cream.
* 1/4 cup grated parmigiano reggiano.
* 2.5 tsp aleppo pepper.
* 2 (1 just for the zest, 1/2 kept whole, and half cut into wheels and then halved).
* 1/2 cup white wine.
* 16 oz chicken broth.
* 1 shallot (brunoise).
* 1 large garlic clove (minced).
* 1/4 cup parsley.
* 2 tbsp chives (more for topping).
* 5 tbsp unsalted butter.
* 1 tsp soy sauce.
* 1/4 cup flour.
* salt and pepper to taste.

Directions:
1. Butterfly the chicken breasts, then pound until desired level of thickness.
2. Whisk the eggs, add in 1 tsp aleppo pepper, the parm, milk and some seasoned salt.
3. Season your flour as well with salt and pepper.
4. Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high.
5. Pat dry the chicken breasts, pass them through the egg wash.
6. Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side.
7. In another pan, preheat for 2 min as well. Add a bit of olive oil and the halved lemon wheels. Let them caramelize for about 2-3 min per side and remove.
8. On medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Let it simmer until reduced by half. Should be like 10 min. 
9. Squeeze in juice of 1/2 lemon, add aleppo pepper and herbs. Cook together for 1 more min. Turn heat off, add the butter and emulsify.
10. Serve the chicken with the sauce, more chives, the charred lemons and black pepper.

Thai style sticky coconut chicken rice

 

Video

Thai style sticky coconut chicken rice – recipe below – here’s another one pot chicken rice for you guys. This one is off the scale good. The rice is flavoured with Thai seasonings and coconut milk, which makes it go really sticky, in such a good way. It needs to rest before serving so the rice firms up – see method below – enjoy and let me know what you want to see next time x JGS

Curry Paste – Mae Ploy
Shirt – Orlebar Brown
Bowls – Marks and Sparks

Serves 2

• 280g jasmine rice
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• The juice of a lime, plus extra to serve
• 300ml just boiled water
• 180ml coconut milk
• 4 chicken thigh fillets
• 4 spring onions, finely chopped
• 10g roasted peanuts, roughly chopped
• A few coriander leaves
• Dark soy and chilli oil to serve

1. Give the rice a really good wash, drain well and chuck it into a saucepan.
2. Whisk together the red curry paste, fish sauce, lime juice, boiling water and coconut milk. Pour over the rice and pop in the chicken. Bring to the boil, cover and cook on low for around 25-30 minutes or until the chicken is cooked through and the rice tender. You will get a lovely bit of crispy rice on the bottom.
3. Remove the chicken from the rice, cover and set to once side. Fork though the rice and the cover the pan. Let it stand for 5-10 minutes (whatever you can spare) to fluff up and fork again. Check the seasoning and add more fish sauce to taste.
4. Slice up the chicken and serve it with bowls of rice. Have loads of spring onions, smashed peanuts, coriander, lime wedges, dark soy sauce and chilli oil to serve.

Enchilada casserole

Video

🫒My crockpot has a special place in my heart, and so does this (extremely) low effort enchilada casserole FOR FAMILY

🫶Thanks @taylor_likes

✅️ Portion serves 4

✅️ Calories/portion 393.5

Ingredients:

• - 3 chicken breasts
• - 1 can salsa (15 oz)
• - 1 tsp olive oil
• - 3/4 cup chicken broth
• - 1/4 water
• - 1 packet taco seasoning
• - 1 Onion, chopped
• - 2 bell peppers, chopped
• - 1 can black beans
• - 1 pack low carb tortillas
• - Reduced fat

Mexican cheese blend Steps:

1. in your crockpot, combine salsa, olive oil, chicken broth, water, taco seasoning, black beans, onion, and bell peppers.

2. Nestle the chicken breasts tin to the mixture. Slow cook on high for 3-4 hours, until chicken falls apart easily.

3. Shred chicken in the crockpot with two forks. If there is a lot of excess liquid, try to ladle out as much as possible.

4. Cut low carb tortillas into 1-2 inch squares. Mix into the casserole, with as much cheese as you want. Top with more cheese and cook for another 30 mins.

5. Serve with anything else ya like- sour cream, rice, avocado, more cheese

The Palmetto - Cocktail

 

iStock

The Palmetto is another forgotten classic. First published in ‘The Savoy Cocktail Book’ back in 1930, the drink consists of dark rum, sweet vermouth, and orange bitters. In the simplest terms, it’s like a rum-base take on the classic Manhattan. Sweet, sugary, caramel-centric rum, sweet vermouth, and herbal, citrus, spicy bitter, what’s not to love?

What you’ll need to make a Palmetto

1.5 ounces of dark rum
1.5 ounces of sweet vermouth
2-3 dashes of orange bitters

The Palmetto recipe steps

1. Add ice to a mixing glass.
2. Pour in dark rum, sweet vermouth, and orange bitters.
3. Stir gently to combine.
4. Strain into a chilled coupe glass.
5. Garnish with an orange peel.

Hanky Panky Cocktail

 

iStock

Created by a bartender named Ada Coleman at London’s Savoy Hotel in 1903, the Hanky Panky is a take on the Martinez. While that iconic take on the classic Martini is made with gin, sweet red vermouth, maraschino liqueur, and orange bitters, the Hanky Panky is made with gin, sweet vermouth, and Fernet-Branca (a bitter Italian liqueur belove by drinkers and bartenders alike).

What you’ll need to make a Hanky Panky

• 1.5 ounces of London dry gin
• 1.5 ounces sweet vermouth
• 2-3 dashes of Fernet-Branca

The Hanky Panky recipe steps

1. Add ice to a mixing glass.
2. Pour in London dry gin, sweet vermouth, and Fernet-Branca.
3. Stir gently to combine.
4. Strain into a chilled cocktail or martini glass.
5. Garnish it with an orange peel.

Slow Cooker Sausage and Peppers Recipe

Article

Prep: 10minutes minutes 

COOK TIME: 3hours hours

TOTAL TIME: 3hours hours 10minutes minutes

SERVINGS: 6

Ingredients 

• ▢1 sweet onion, sliced
• ▢4 bell peppers, sliced (any colors)
• ▢2 Tablespoons olive oil
• ▢1 Tablespoon parsley, dried
• ▢1 Teaspoon oregano, dried
• ▢1 Teaspoon salt
• ▢1 Teaspoon onion powder
• ▢½ Teaspoon black pepper
• ▢½ Teaspoon paprika
• ▢2 Cloves garlic, minced
• ▢2 Pounds Italian sausages, 9 or 10 links
• ▢1 Jar marinara sauce, or homemade marinara sauce

Instructions 

1. Place the sliced onions and bell peppers in the slow cooker.
2. Add olive oil and mix to coat.
3. Sprinkle the parsley, oregano, salt, onion powder, black pepper, paprika, and minced garlic over the onions and peppers. Mix well
4. Add the marinara sauce and mix again. Set aside.
5. In a skillet, over a medium-high heat, brown the Italian sausages for 2 minutes per side.
6. Place the browned sausages on top of the pepper and onion mixture.
7. Cover and cook on high for 2 hours 40 minutes or until the sausage’s internal temperature has reached 165°F.
8. Cut the sausage links into bite-sized pieces and put them back in the slow cooker.
9. Cook for an additional 20 minutes, and then serve hot.

One-Pot Chicken Piccata Orzo

 

Article

PREP TIME - 10 minutes

COOK TIME - 30 minutes

SERVES -4

• 1 pound boneless skinless chicken thighs
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1 large lemon
• 3 cloves garlic
• 1/2 small bunch fresh parsley, plus more as needed
• 1/4 cup panko breadcrumbs
• 2 tablespoons capers, drained if brined or rinsed if salt-packed
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2 cups dried orzo pasta (about 10 ounces)
• 1/4 cup dry white wine
• 2 1/4 cups low-sodium chicken broth
• 3 packed cups baby spinach (about 3 ounces)

SHOP RECIPE

INSTRUCTIONS

1. Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup.
2. Place 1 tablespoon of the parsley, 1/3 of the garlic, 1/4 cup panko breadcrumbs, and 1 tablespoon of the capers in a small bowl and stir to combine.
3. Melt 1 tablespoon unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the breadcrumb mixture and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown, about 2 minutes. Return to the bowl.
4. Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add the chicken and cook until browned and almost cooked through, 5 to 7 minutes per side. Transfer with tongs to a clean cutting board.
5. Reduce the heat to medium-low. Add the remaining garlic and 1 1/2 cups dried orzo to the skillet. Cook until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add 1/4 cup dry white wine and cook, stirring continuously and scraping the browned bits from the bottom of the skillet, until almost completely evaporated, about 1 minute. Add the lemon zest, remaining 1 tablespoon capers, and 2 1/4 cups low-sodium chicken broth, and stir to combine. Bring to a rapid simmer.
6. Cover and cook, stirring occasionally to avoid sticking, until the orzo is al dente and the liquid is absorbed, about 10 minutes or according to the orzo package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Meanwhile, cut the chicken into 1-inch pieces.
7. When the orzo is ready, add the chicken and any accumulated juices, remaining 3 tablespoons parsley, 3 packed cups baby spinach, and 1 tablespoon of the lemon juice. Cook uncovered, stirring occasionally, until the spinach is wilted and the chicken is cooked through, about 2 minutes. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Garnish with the breadcrumb mixture.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Slow-cooker Spanish chicken

Article

Prep:15 mins

Cook:6 hrs and 20 mins

Serves 6

Ingredients

• 2 tbsp olive oil
• 1 Spanish onion, halved and sliced
• 12 large bone-in chicken thighs, skin removed
• 225g pack chorizo picante, thickly sliced
• pack of 3 mixed colour peppers, cut into chunks
• 150g (drained weight) pitted Spanish pimento stuffed green olives
• 300ml dry white wine (serve the rest of the bottle with the meal)
• 300ml chicken stock
• 1 tbsp tomato purée

Method

STEP 1

Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.

STEP 2

Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.

STEP 3

Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.

STEP 4

Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.

STEP 5

Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

Cilantro Lime Chicken Rice Skillet

Article

20-Minute Peanut Chicken Pad Thai

 

Ingredients

• 1 package (8 ounces) thick brown rice noodles
• 1/2 cup creamy peanut butter
• 1/2 cup hot water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha chili sauce
• 1 tablespoon canola oil
• 1 package (14 ounces) coleslaw mix
• 3 garlic cloves, minced
• 1-1/2 cups shredded cooked chicken

Optional toppings: Sliced green onions, chopped peanuts, chopped cilantro and crushed red pepper flakes

Directions

1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk peanut butter, hot water, soy sauce, brown sugar, vinegar, sesame oil and Sriracha.
2. In a large skillet, heat oil over medium-high heat. Add coleslaw mix; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in peanut butter mixture and chicken. Cook and stir until heated through. Drain noodles; add to skillet and toss to coat. If desired, serve with optional toppings.

Nutrition Facts

1 serving, about 1-1/2 cups: 586 calories, 26g fat (5g saturated fat), 47mg cholesterol, 604mg sodium, 64g carbohydrate (13g sugars, 8g fiber), 28g protein.