Balsamic Chicken Wings

Yay!  Summer time is officially here this week.  Summer is my favorite season -- it always feels more relaxed and carefree.  I love being outside during the summer, whether it's hanging by the water (which is more difficult to do in Colorado), being in the park, or eating on a patio.  Today's recipe would be great for any potluck.

Chicken wings are marinated in a combination of balsamic vinegar, honey, brown sugar, and soy sauce with garlic and rosemary.  The chicken then gets baked, and while it's baking, you cook the remaining marinade (bring it to a boil to kill any bacteria).  After the chicken is done, you brush it with the marinade and garnish with sesame seeds and parsley.

These were not overly sweet wings, despite the honey and brown sugar--the balsamic vinegar and soy sauce help cut the sweetness, which I appreciated.  :)  The chicken was crispy on the outside and tender on the inside - the sign of a good chicken wing, right?

These are a little sticky to eat, so make sure plenty of napkins are on hand.

Balsamic Chicken Wings
Yields about 5 servings

Ingredients:
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, minced
1 lb. chicken wings (about 10-12)
2 tbsp. sesame seeds
1/4 cup chopped fresh parsley

Directions:
In a large re-sealable plastic bag, add the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and minced garlic.  Seal the bag, and shake and squeeze the contents to dissolve the honey and brown sugar.  Then, add the chicken drumsticks to the bag and seal with as little air as possible.  Place in the refrigerator and marinate for at least 4 hours later.

Preheat the oven to 450ºF.  Line a baking sheet with foil, and place the chicken on the baking sheet.  Bake for about 30 to 35 minutes or until the skin begins to caramelize.  While the chicken cooks, place the marinade into a wall saucepan.  Bring the marinade to a boil, and then reduce the heat to simmer and cook over low heat until thickened, about 15 minutes.

Then, use a pastry brush to brush the cooked marinade on the chicken.  Sprinkle with the sesame seeds and the chopped parsley.  Serve and enjoy!

Source: Giada De Laurentiis

Chicken Mustard Milanese with Arugula Salad

Wow, summer flew by, and fall is here, just like *that*!

Today's recipe is a quick elegant dinner that works great for a weeknight dinner or even a make-ahead dinner party with friends.

You can prepare the chicken up to a a day in advance.  To prepare the chicken, you would butterfly a chicken breast, pound it out, and then dip it in flour, egg white mixture, and bread crumbs.  Pounding the chicken makes it much more tender. The egg white mixture will contain egg white along with some herbs and Dijon mustard.  Once you coat the chicken, it needs to be chilled so that the topping will set.  The longer you refrigerate, the more the topping sticks to the chicken, and the more the mustard and herb flavors marinate into the chicken.  You could do this the day before a dinner party and minimize your prep time the next day!

When it comes time to cook the chicken, you just fry the chicken in some oil, pat it dry with paper towels, and stick it in the oven to keep it warm.  Think of this as a much easier way to make fried chicken at home.  The thin chicken stayed very juicy and moist, and the breading made it even more flavorful.  It felt more "dressed up" with the French Dijon mustard, too.

Serve this chicken with a simple arugula salad, and you're all set.

Chicken Mustard Milanese with an Arugula Salad
Yields 2 servings

Ingredients:

For the chicken:
1 large boneless chicken breast
1/4 cup (33 grams) all-purpose flour
1 egg white
1 tbsp. smooth Dijon mustard
1 garlic clove, minced
1 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. grated lemon zest
3/4 cup (40 grams) panko breadcrumbs
Salt and pepper, to taste
Grapeseed oil, canola oil, or other oil for frying

For the salad:
2 tbsp. lemon juice
2 tbsp. Dijon mustard
1/8 cup olive oil
3 oz. arugula leaves

Directions:
Using a very sharp knife, butterfly the chicken breast on a cutting board with a very sharp knife.  Slice the chicken breast all the way through so that you end up with two cutlets.  Using a meat pounder, pound the cutlets out between two pieces of plastic wrap to about 1/4 inch thickness.  Season the chicken with salt and pepper on both sides.

In a small bowl, whisk together the egg white, Dijon mustard, oregano, parsley, and lemon zest.

On your counter, set up three large plates.  On the first plate, add the flour.  On the second plate, add the egg white mixture.  On the third plate, spread out the breadcrumbs.

Pat both sides of the chicken lightly in the flour mixture.  Next, dredge both sides of the chicken heavily in the egg white mixture.  Then, pat both sides of the chicken heavily with the breadcrumbs.  Repeat with the second piece of chicken.  Arrange the breaded chicken on a large plate or tray, cover with plastic wrap, and refrigerate for 1 hour to 1 day.

When ready to cook, preheat the oven to 175º.  Pour 1/2 inch of oil in a large pan and heat over medium-high heat.  Once the oil is heated, cook the chicken until golden on both sides, about 3 to 5 minutes on the first side, and 2 to 3 minutes on the second side.  Remove the chicken from the heat, and salt and pepper the chicken again on both sides while draining on paper towels.  Once it is drained, transfer the chicken to a baking tray and insert it in the warm oven.  Repeat with remaining chicken.

For the salad dressing, whisk the lemon juice, mustards, and olive oil together in a large bowl.  Add the arugula to the bowl and toss.  When ready to serve, plate the salad and add the chicken.

Source: Smitten Kitchen cookbook

Pulet Rôti (Roast Chicken)

One of my cooking projects these past few months has been trying to find my favorite roast chicken recipe.  Truth be told, I never roasted a chicken until now.

There are so many popular recipes out there, but I knew if I was going to roast a chicken, I should start with Julia Child's recipe.  After all, Julia Child once said that you could judge the quality of a restaurant by their roast chicken.  While many of her recipes are complex and involve several ingredients, her techniques and tips for roasting a chicken are very simple and straightforward.

Of course, I had to set the mood for cooking with a glass of wine and Edith Piaf playing in the background.  :)

This recipe involves only a few ingredients that you likely already have in your kitchen: butter, salt, oil, onions, and carrots.   For the sauce, you need shallots or green onions, chicken stock, butter, salt, and pepper.  In trade for the few ingredients, you need to stay in the kitchen closely because you need to baste and turn the chicken continuously--every eight to ten minutes.  The continuous turning and basting ensures that the chicken is evenly browned  and tender.

Well, all of the work with basting and turning the chicken paid off.  This chicken came out with very crispy skin and juicy meat.  It was delicious and savory.  I was worried if there would be enough flavor since it did not involve any aromatics.  Silly me.  I was reminded that you can never underestimate the power of butter.  It added so much flavor and richness to the chicken.  It was a "winner winner chicken dinner." :)

Over the next few weeks, I'll be sharing some other roast chicken recipes that I've been trying.  It's a great dinner to make for a Sunday night because you can use the leftovers for salads and other meals during the week!

Happy Fall, everyone!

Pulet Rôti (Roast Chicken)
Yields 4-6 servings

Ingredients:
For the chicken:
3 lb. roasting or frying chicken, trussed
4 tbsp. butter, at room temperature and softened
1 tbsp. oil (I used extra virgin olive oil)
3/4 tsp. salt
1 large carrot, sliced
1 medium sized onion, sliced

For the sauce:
1/2 tbsp. shallot or green onion
1 cup brown chicken stock, canned chicken broth, or beef bouillon
2 tbsp. butter, at room temperature and softened
Salt and pepper, to taste

Directions:
Adjust oven rack to the middle of the oven, and preheat oven to 425ºF.  Prepare a roasting pan, place the vegetables at the bottom of the roasting pan, and set aside.

Prepare the basting liquid.  In a small saucepan, melt 2 tbsp. butter and then add 1 tbsp. cooking oil.  Set aside with a basting brush.

Dry the chicken thoroughly with paper towels.  Sprinkle the inside of the chicken with 1/4 tsp. of salt, and smear in 1 tbsp. of butter inside the chicken.  Rub the skin with the rest of the butter.

The first step in cooking is to brown the chicken, which takes a total of 15 minutes.  Place the chicken breast side up in the roasting pan. Allow the chicken to brown lightly for five minutes, and then remove it from the oven, turn the chicken onto the left side, and baste quickly with the basting liquid. Return to oven for another five minutes.  Remove the chicken from the oven, turn the chicken onto its right side, and baste quickly.  Return to oven for final five minutes, and then reduce the oven temperature to 350ºF.

The chicken will now need to roast for about 1 hour and 15 minutes.  Leave the chicken on its side, and remove the chicken from the oven to quickly baste it every 8 to 10 minutes, using the fat in the roasting pan when the basting liquid is exhausted.   After 45 minutes have elapsed (or after the 4th time you have basted the chicken), remove the chicken from the oven,  use 1/4 tsp. of salt to salt the chicken, and turn it onto its other side.  Continue basting every 8 to 10 minutes.

Fifteen minutes before the end of the roasting time, salt the chicken again using another 1/4 tsp. of salt, and then turn the chicken breast up.  Continue basting.

When the chicken is done, discard the trussing strings, and set the chicken onto a platter.  It should sit at room temperature for about 10 minutes before being carved.

For the sauce:
Remove all but two tablespoons of fat from the pan.  Add to a small saucepan, and stir in the minced shallot or onion.  Cook over medium heat for about two minutes.  Add the stock and increase to medium high heat until it reaches boiling point, allow the liquid to reduce to about 1/2 cup.  Add salt and pepper, and whisk in the butter.  Serve with the chicken.

Source: Julia Child's Mastering the Art of French Cooking

Chicken Taquitos

One of my sisters just graduated from medical school and is newly engaged, and to celebrate, my parents threw her a party with family and friends.  My mom and I made quite a feast for our special friends and family, and I look forward to sharing many recipes from the party over the next weeks.

The party was a luncheon, and since we had nearly 85 people, my mom and I made more "finger friendly" lunch foods.  These chicken taquitos were a hit!  When my sisters and I were growing up, we liked having those chicken taquitos from the freezer aisle of the grocery store.  So, it seemed a fitting dish to make for my sister.  The homemade version is very tasty, and these are much healthier than the frozen counter parts.  

The tortillas bake up nice and crisp, and spraying the tops with cooking spray (or brushing them with butter) and adding a pinch of salt gives that "deep fried" taste without the calories.  The filling can be prepared ahead of time, making this an easy crowd pleaser.  

The filling is a great base, and you can add in vegetables to boost the nutrient factor!  Since my Doc sister is now a vegetarian, I made a batch where I swapped out the chicken for the vegetables.  These freeze well, making them a great quick dinner, too.  

Chicken Taquitos
(Yields 12 taquitos)

Ingredients:
3 oz. cream cheese, softened
1/4 cup salsa
1 tbsp. lime juice
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. onion powder
2 cloves, garlic, minced
3 tbsp. chopped cilantro
2 green onions, chopped
2 cups shredded cooked chicken (one of those rotisserie chickens would be perfect)
1 cup shredded cheese (Mexican, cheddar, pepperjack, etc.)
12 6-inch flour tortillas

Directions:
Preheat the oven to 425ºF.  Spray a baking sheet with cooking spray.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken, and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas, for about 45 seconds, in the microwave to make them softer so that they are easier to roll.  Place a tortilla on a work surface.  Spoon approximately 3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place same-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled acquits evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a sea salt.  (Sprinkling Mexican parmesan cheese also makes a delicious garnish, too!)

Bake 15-20 minutes, until crisp and golden.  Serve with desired condiments, such as sour cream and salsa.

Note: To freeze before baking, transfer the baking sheet to the freezer and chill the taquitos for approximately 45 minutes.  Transfer to a freezer-safe container.  To bake straight from the freezer, just add a few additional minutes to the original baking time until the filling is warmed.  

Source: Adapted from Annie's Eats

Chicken Souvlaki

Summer is near, and that means it is time to get ready for grilling season!  To continue with my Greek recipes, here is one that you can add to your summer recipe collection.

Souvlaki is a popular Greek meal consisting of small pieces of marinated meat, and sometimes vegetables, grilled on a skewer.  It is usually served directly on the skewer, in a pita sandwich, or with Greek potatoes.  Souvlaki can be made with pork, chicken, lamb, and beef.

So, while this may just sound like shish kabobs, the marinade is the super star of this dish.  The Greek "trinity of flavors" (lemon, oregano, and thyme) add incredible flavor to the chicken and vegetables, and it  is a great meal to enjoy on a warm, sunny summer day.

Chicken Souvlaki

Ingredients:
Marinade:
4 tbsp. fresh lemon juice
4 tbsp. extra virgin olive oil
1 tsp. dried oregano
1 tsp. dried thyme
4 garlic cloves, minced
1/2 red onion, diced

Souvlaki Sticks:
1 lb. chicken, cubed
Vegetables (red onion, bell peppers), cubed, optional
Wooden skewers, for grilling

Directions:
Whisk the marinade ingredients together.  Place the cubed chicken and cubed vegetables in a large resealable plastic bag, pour marinade into the bag, and seal bag.  Allow the chicken to marinate for at least an hour (overnight preferred).  Soak your wooden skewers in water while the chicken marinates.

Preheat an outdoor grill (or indoor grill) for medium heat.  Once the chicken has finished marinating, place the chicken onto the wooden skewers, and alternate with the peppers and onions, if using.  Keep left over marinade for basting.  Grill on medium heat evenly on both sides until the middle is white but still juicy.  Baste using extra marinade.

Once chicken has finished cooking, serve with warmed pita bread and tzatziki.

Source: Adapted from Seemingly Greek