COMPANY CHICKEN

This recipe was originally made with chicken thighs, but breasts always make for a fancier dish, especially when you call it Company Chicken! You’ll notice that I don’t list sea salt in the list of ingredients. That’s because the liquid aminos will add more than enough salt.

COMPANY CHICKEN
4 boneless, skinless chicken breasts
FRESH ground black pepper, to taste
1/3 cup WONDRA flour
2 tablespoons avocado oil
1 LARGE Vidalia onion, sliced thin
1/8 cup Bragg’s liquid aminos
1/3 cup Smuckers apricot jam, PUREED to remove chunks
1 LARGE clove garlic, FINELY minced
1 pinch crushed red pepper flakes
1/4 cup FRESH orange juice

• Preheat oven to 350°.
• Season chicken breasts generously with FRESH ground black pepper.
• Dredge the seasoned breasts in the flour and set aside.
• In a cast iron skillet heat avocado oil over medium heat.
• Sear the chicken 2-3 minutes per side and then set aside.
• Add onions to pan until they are caramelized.
• Nestle the chicken into the top of the onions.
• Whisk together the liquid aminos, apricot jam, orange juice, garlic and red pepper flakes.
• Pour the sauce over the chicken and onions.
• Bake uncovered 30-35 minutes. The sauce will thicken and get sticky. But, if it gets too brown too fast cover with a piece of foil.

CHICKEN with CHARRED POBLANO CREAMED CORN & BACON

CHICKEN with CHARRED POBLANO CREAMED CORN & BACON - serves 4
4 chicken legs **
2 tablespoons avocado oil
6 slices bacon, diced
1 LARGE Vidalia onion, chopped
4 LARGE cloves garlic
1 cup whole milk
4 sprigs FRESH thyme, reserve 1 sprig to chop small
2 cups frozen corn, thawed
Juice of 1 lemon
Juice of 1 lime
1 Poblano pepper
FRESH ground salt and pepper, to taste
1/2 cup cilantro leaves
1 tablespoon chopped basil leaves
1/4 cup sour cream

• Broil pepper to blister.
• Place pepper in a sealed ziploc bag for 5-10 minutes to loosen skin.
• Remove skin and seeds.
• Heat a large skillet over medium high heat with 1 tablespoon of avocado oil.
• Season chicken with salt and pepper. (Dredge with egg wash and Wonder if using skinless, boneless pieces)
• Brown chicken pieces until golden and JUST cooked through.
• Remove chicken to drain off excess fat. Keep warm.
• Add bacon to pan and cook until crisp.
• Remove bacon with slotted spoon.
• Add onion and garlic cooking 2-3 minutes.
• Add corn.
• Add milk and 3 of the thyme sprigs and bring to a SLOW boil, immediately reducing to a simmer.
• Add chicken pieces, cover and simmer 30 minutes if using bone in, 10-15 if using skinless boneless pieces.
• Add corn and cook another 15-20 minutes until liquid is completely absorbed.
• Plate creamed corn, and top with chicken.
• Drizzle with lemon juice and sauce before serving.
• Garnish with thyme leaves and crisp bacon.

NOTE:** This recipe can be made with boneless skinless thighs for easy eating, BUT having the skin that gets crispy and golden does add a layer of flavor and texture that makes a GREAT presentation. When I use skinless, boneless chicken I dredge the chicken in an egg wash and Wonder flour to give the illusion of a crusty skin.

CORDON BLEU MEATBALL PASTA BAKE

 
CHICKEN CORDON BLEU MEATBALL PASTA BAKE serves 6-8 adapted from Twisted Food
1 pound ground chicken
1 egg beaten
½ cup FRESH breadcrumbs
½ cup finely grated Parmesan cheese
2 tablespoons FRESH chopped parsley
2 green onions, FINELY minced
2 cloves garlic, minced
1 tablespoon avocado oil
FRESH ground Salt and pepper
Cubed Tavern ham
Cubed swiss cheese

• In a large bowl, mix together chicken, egg, breadcrumbs, Parmesan cheese, parsley, onions, garlic, salt and pepper.
• Form into golf ball sized balls.
• Flatten each ball on your palm and place one piece of ham and a cube of Swiss cheese.
• Wrap and roll into a ball. Continue with rest of mix.
• Heat oil in a nonstick pan over medium heat.
• Pan fry meatballs until golden brown all around.
• Remove and wipe out the pan.

2 tablespoons avocado oil
3 tablespoons butter
3 cloves garlic, minced
5 tablespoons WONDRA flour
2 cups chicken stock
1 cup heavy cream
1 teaspoon dijon mustard
12 ounces penne pasta, prepared
1 cup grated Cheddar cheese, divided
1 cup grated Swiss cheese, divided
1 cup grated Mozzarella, divided
Salt and pepper to taste
¼ cup pasta water
Chopped parsley

• Preheat an oven to 350º.
• Add the butter and let it melt, add garlic and cook for 30 seconds.
• Sprinkle in the flour and cook for 1 minute.
• Gradually whisk in the chicken stock until combined and smooth then pour in the cream.
• Bring to a simmer and stir through the mustard.
• Cover with a lid and let thicken slightly.
• Season the sauce with salt and pepper.
• Add the pasta, half of each cheese and the meatballs. Stir to coat.
• Pour the pasta mix into a large casserole dish.
• Bake for 10 minutes and then grill for 5 minutes.
• Sprinkle with parsley and serve.

CHICKEN NORMANDY

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE
You are going to LOVE this wonderful classic, though updated, French chicken dish from France. Apples are quite prominent in the Normandy region of France and are quite good in both sweet and savory as you’ll see from this recipe.

2 pounds (4) boneless, skinless chicken breasts
1 tablespoons butter
1 tablespoon avocado oil
1 LARGE shallot, diced
8 ounces BEECH mushrooms
1 LARGE garlic clove, minced
¼ cup WONDRA flour
½ cup chicken stock (I prefer homemade)
1 cup apple cider
Juice of 1 LARGE lemon
¼ cup brandy
1 LARGE Granny Smith apple, washed, cored and chopped
¼ teaspoon FRESH ground sea salt and black pepper
¼ cup heavy cream

• In a small bowl combine lemon juice and just enough water to submerge the apple pieces.
• In a large skillet heat avocado oil over medium high heat.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sear over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside, keeping warm.
Add butter to the pan and reduce the heat to medium.
• Add shallots and sauté for 4-5 minutes, until golden.
Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
With a slotted spoon, remove onions and mushrooms from the pan.
• Add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
Add the stock to de-glaze the skillet, scraping up any stuck bits.  
Add the apple cider and brandy, blending well.
• Add the cream and blend well, turning the chicken to coat.
• Drain the apples.
• Return the chicken to the pan, nestling them among the onions and mushrooms.
• Nestle apple pieces into pan also.
• Adjust the salt and pepper to taste.
• Simmer, uncovered, for 20 minutes over medium low heat until the sauce has thickened to your liking and chicken is completely cooked through.

INSTA POT TUSCAN CHICKEN LASAGNA

INSTA POT TUSCAN CHICKEN LASAGNA (use leftovers from TUSCAN CHICKEN RECIPE) adapted from AMY & JACKY
8 oven-ready lasagna noodles
2 1/2 – 3 cups Tuscan chicken, shredded
2 cups shredded Mozzarella cheese
4 green onions, sliced thin
8 ounces thinly sliced mushrooms
¼ cup FRESHLY & FINELY grated Parmesan cheese
RICOTTA CHEESE MIXTURE
¾ cup Ricotta cheese
1 large egg
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper

• Shred leftover Tuscan Chicken with two forks.
• Mix the shredded chicken back into the leftover Tuscan Sauce.
• In a mixing bowl, beat one large egg, then add in Ricotta cheese.
• Season with Italian seasoning, salt and pepper, to taste.
• Spray 7-inch springform pan with non-stick cooking spray.
• Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.
• Layer ⅓ portion of the Tuscan Chicken on the lasagna noodles.
• Layer ⅓ of the Ricotta cheese mixture onto the chicken layer.
• Layer ⅓ of the sliced onions and mushrooms on top of the ricotta cheese layer and top with ⅓ of the shredded mozzarella cheese on top. Repeat this layering cycle twice.
• Add ¼ cup freshly grated Parmesan cheese on the very top.
• Wrap the springform pan tightly with aluminum foil.
• Pour 1 cup cold water, then place a trivet in Instant Pot.
• Create a foil sling and place the springform pan in Instant Pot.
• Close lid, then pressure cook at High Pressure for 26 minutes + 10 minutes Natural Release. After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.

OPTIONAL NOTE:
If you want to brown the Parmesan cheese on top:

• To brown the Parmesan cheese on top, preheat the oven to 425° while the Instant Pot is natural releasing.
• Place the cooked Tuscan Chicken Lasagna in a 425° oven for 6-7 minutesuntil the cheese is browned on top.
• For an easier release, use a paring knife to gently release the Lasagna from the springform pan. If you are using a pan with a removable bottom, you can place a mason jar at the bottom of the pan, then slide down the pan to take out the Lasagna.
• Slice and serve immediately!