Avocado Salsa & Chicken

 

Cayenne-Rubbed Chicken With Avocado Salsa

Yes, giving this recipe a try. Buttery avocado is perfect with the heat from the cayenne seasoning.

Recipe from Martha Stewart visit Here.

blessings, Linda

Chicken-and-Wild Rice Casserole

Perfect for a large gathering or cut in half for a family dinner. 

1 (2.25-oz.) package sliced almonds

2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4-oz.) cans cream of mushroom soup

2 (8-oz.) cans chopped water chestnuts, drained

1 (8-oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

• 1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
• 2. Prepare rice mixes according to package directions.
• 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
• 4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
• To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.
• Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.
• Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.

This recipe had outstanding reviews. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make 1 11x7 dish.

Chicken Cutlets With Sun-Dried Tomato Cream Sauce

 

This recipe is filled with bold and amazing flavor. Ingredients you probably already have on hand, this dish is to pull together in a short amount of time.

4 (3-oz.) chicken breast cutlets (about 1/2-in. thick)

¾ tsp. black pepper

1 tsp. kosher salt, divided

2 Tbsp. olive oil

⅓ cup sun-dried tomatoes (from 1[8 1/2-oz.] jar), thinly sliced

¼ cup finely chopped shallot (from 1 large [2 oz.] shallot)

½ cup dry white wine

½ cup chicken stock

½ cup heavy whipping cream

1 oz. Parmesan cheese, grated (about 1/4 cup)

½ tsp. crushed red pepper

Thinly sliced fresh basil

Sprinkle chicken evenly with black pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium. Working in 2 batches, cook chicken until browned and a thermometer inserted into thickest portion of meat registers 165°F, about 2 minutes per side per batch. Transfer to a plate. Do not wipe skillet clean.

Add sun-dried tomatoes and shallot to drippings in skillet. Cook over medium, stirring often, until fragrant, about 1 minute. Add wine and stock to skillet; cook, scraping bottom of skillet to loosen browned bits. Bring to a boil over medium-high; boil, stirring occasionally, until liquid has reduced by two-thirds, about 5 minutes.

Reduce heat to medium. Stir in whipping cream, Parmesan, crushed red pepper, and remaining 1/4 teaspoon salt. Return chicken and any accumulated juices on plate to skillet. Bring to a simmer over medium. Simmer over medium, stirring and swirling skillet occasionally, until sauce thickens slightly, and chicken is heated through, about 2 minutes. Garnish with basil, and serve.

A Southern Living Recipe found here

Photo Credit PHOTOGRAPHER: ALISON MIKSCH / FOOD STYLIST: MELISSA GRAY / PROP STYLIST: CHRISTINA BROCKMAN

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Lemon-Barbecue Chicken

 

Wow, this crispy chicken looks delish. Quick and easy marinade that can be made up in advance. The crispy charred skin from the grill makes this chicken stand out. Hint, starting the chicken skin-side up on the grill allows the skin to dry out, making it less likely to stick once flipped. Marinade the chicken for only 4 hours, any longer the acid from the lemon could change the texture of the chicken.

1 cup olive oil

½ cup fresh lemon juice (from 3 lemons)

2 teaspoons dried basil

2 teaspoons onion powder

½ teaspoon dried thyme leaves

1 garlic clove, smashed

1 tablespoon plus 1½ tsp. kosher salt, divided

2 (3½- to 4-lb.) whole chickens, cut lengthwise in half, backbones removed

Lemon halves, for garnish (optional)

Fresh basil, for garnish (optional)

Whisk together olive oil, lemon juice, basil, onion powder, thyme, garlic, and 1 tablespoon of the salt in a large bowl. Add chicken halves; toss to coat. Cover; chill for 3 to 4 hours, turning chicken halves occasionally.

Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; discard marinade. Sprinkle evenly with remaining 1½ teaspoons salt. Place skin side up, on oiled grates, and grill, covered, turning occasionally, until a meat thermometer inserted into thickest portion registers 165°F, 35 to 45 minutes.

Transfer chicken to a platter; rest for 10 minutes before serving. Garnish with lemon halves and basil, if desired.

This is a Southern Living Recipe published in 1972

Find it Here

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Beer Can Chicken

 

Beer can chicken is a go-to grill recipe for summer grilling. You can rub the chickens with the spice mixture a day in advance before grilling. 

1/4 cup kosher salt

1 tablespoon light brown sugar

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon black pepper

2 (3 1/2- to 4-lb.) whole chickens

2 (12-oz.) cans beer 

Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.

Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.

A Southern Living Recipe

CREDIT: ANTONIS ACHILLEOS; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

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Slow-Cooker Chicken Buffalo Dip

Slow-Cooker Party Dip with bragging rights, same big flavors but with fewer calories and less fat.

Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces)

1 cup buttermilk

1/3 cup hot sauce, such as Frank's

1 tablespoon all-purpose flour

1 teaspoon Worcestershire sauce

3/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup parsley leaves, chopped

1/4 cup crumbled blue cheese

Celery and carrot sticks, for serving

Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder, and onion powder in a slow cooker, and stir to roughly combine.

Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm, and serve with celery and carrot sticks.

Recipe from Food Network

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Lemon Chicken and Asparagus Foil Packs

Lemon chicken & asparagus foil packs are easy and delicious in 30-minutes.

Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.

Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.

Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.

Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

Southern Living Tiffany

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Chicken Enchilada Casserole

Easy, fast, and super delicious. Chicken, taco seasoning, cheddar cheese, and salsa verde. The aroma is an amazing and new favorite.

3 cups shredded, cooked chicken

1 pkg taco seasoning

2 cups salsa verde

9 fajita-size flour tortillas

1 can (15.5 oz.) refried beans, warmed in microwave

8 oz. sour cream

2 cups shredded cheddar cheese

Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water, and salsa verde in skillet. Simmer on medium heat for 10 minutes.

Coat 13 x 9 pan with cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and sour cream.

Sprinkle half the cheese over the beans and sour cream, and cover with remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25-28 minutes, until bubbly.

This is a super easy, super fast, and super delicious recipe. It is from a friend of Melinda's and Stefanie's growing up. Her name is Lacey Fleckenstien-Bourne. Thanks Lacey

Photo by Recipe Girl

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Fast and Easy Chicken Pot Pie

Chicken breast, carrots, peas & potatoes in a creamy chicken sauce with a flaky crust.

1/2 lb 3/4 lb boneless chicken breast cut into 1-inch pieces

1/2 bag sliced frozen carrots

1/2 bag frozen peas

1 can cream of chicken soup

2 small potatoes cut into 1/2 inch pieces

salt & pepper to taste

Hot Sauce for flavoring

Pillsbury frozen pie crust, 1/2 of 1 package

Spray frying pan with Pam and cook chicken till no longer pink or boil chicken till no longer pink.

Spray 9 inch Pyrex dish with Pam. Put chicken in dish, cover with carrots, potatoes, and peas. Mix soup with 1/2 soup can of water, add a few drops of hot sauce. Sprinkle chicken and veggies with salt & pepper and pour soup mix on top. Cover with pie crust, folding in edges. 

Cook at 425 degrees for 15 minutes, and then turn the heat down to 375 degrees and continue to cook for 45 minutes. 

It sometimes needs a little longer to cook potatoes all the way through. Serves 4

This recipe came from my friend Susan Colasanti. She made this for my family it was so good. Thank Susan.

Photo Big Oven

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Air Fryer Chicken Wings

 

Crispy Wings without the Extra Fat

And full of flavor.

Nonstick cooking spray, for the basket

2 pounds chicken wings, split at the joint and tips removed

Kosher salt

4 tablespoons unsalted butter

1/2 cup hot sauce, such as Frank's RedHot

Ranch or blue cheese dressing, for serving

Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. 

Pat the chicken wings dry and sprinkle generously with salt. 

Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.

Meanwhile, 

warm the butter in a microwave-safe bowl in the microwave 

until melted, about 1 minute. Whisk in the hot sauce.

Toss the wings with the butter mixture

 to coat in a large bowl and serve with dressing on the side.

A Food Network Recipe Here

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Other Air Fryer Recipes

Other Poultry Recipes

Skillet Chicken Pot Pie with Leeks and Mushrooms Recipe

 

Comfort food and your skillet. This Chicken Pot Pie with leeks and mushroom is creamy and full of flavor. A whole chicken is slow-cooked in a crockpot or if you are pressed for time, chicken breast and/or thighs will do. Carrots and onions that go in the crockpot can be eliminated if you are going to saute chicken breast or thighs. Celery can be added to the skillet when cooking the potatoes. 

2 tablespoons olive oil

5 teaspoons kosher salt, divided

1 1/2 teaspoons paprika

1 1/2 teaspoons chopped fresh thyme

1 3/4 teaspoons black pepper, divided

1/4 teaspoon cayenne pepper

1 (4 1/2-lb.) whole chicken

1 lemon, halved

4 garlic cloves

4 small yellow onions (about 1 lb.), quartered

2 large carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1/4 cup water

1 1/2 cups peeled and diced russet potatoes

1 1/2 cups chopped leeks

1/2 cup chopped carrots

8 tablespoons unsalted butter, divided

8 ounces sliced cremini mushrooms

2 teaspoons chopped garlic

1 cup frozen green peas, thawed

2 1/2 tablespoons all-purpose flour

1 1/2 cups chicken broth (or reserved strained stock)

1/4 cup heavy cream

1 tablespoon hot sauce

1 10-inch square puff pastry sheet, thawed

1 large egg, 

Stir together olive oil, 1 tablespoon salt, paprika, thyme, 1 teaspoon black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.

Place 2 inverted shallow ramekins in a 6-quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on HIGH until a thermometer inserted into thickest portion of breast registers 165°F, about 3 1/2 hours. Transfer chicken to a cutting board, and let rest 15 minutes.

Preheat broiler to HIGH with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4 to 6 minutes. Set chicken aside.

Heat 2 tablespoons unsalted butter in a 10-inch cast-iron skillet over medium and cook potatoes, chopped leeks, and chopped carrots until slightly softened, about 8 minutes. Add mushrooms, 2 teaspoons kosher salt, chopped garlic, and 3/4 teaspoon black pepper. Cook until potatoes and mushrooms are tender, about 8 minutes, adding water, 1 tablespoon at a time, if vegetables stick to skillet. Stir in 12 ounces shredded, skinless Chicken and thawed green peas; remove from heat.

Melt 6 tablespoons butter in a saucepan over medium heat and whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in chicken broth (or reserved strained stock); cook until thickened, about 6 minutes. Add heavy cream and hot sauce. Stir cream mixture into chicken mixture. Place the thawed puff pastry sheet over filling, letting corners drape over edge. Brush lightly with egg wash (from 1 large egg), and cut 3 to 4 slits in top of pastry sheet. Bake in preheated oven until golden brown and bubbly, 20 to 22 minutes. Let stand 15 minutes.

A Southern Living Recipe HERE

By Paige Grandjean

CREDIT: VICTOR PROTASIO; FOOD STYLING: TORIE COX; PROP STYLING: KAY E. CLARKE

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Chicken Cacciatore

A warm comfort dish. Chicken in a rich tomato, mushroom, bell pepper sauce that is served over pasta. 

1 whole chicken cup up or 5-6 chicken breast cut into small pieces

1 medium onion

1 teaspoon black pepper

1 large can tomato sauce

2 medium caned diced tomatoes

1 small can mushrooms

2 green bell peppers

1 can unmarinated artichoke hearts, chopped

6 tablespoons olive oil

2 cloves garlic

1 lb. spaghetti or fusilli works well

1 tablespoon of salt

1/2 teaspoon oregano

2 pinches of sugar

Heat olive oil and place chicken in fry pan. Cook about 30 minutes. Slice your onions and green peppers julienne style, then add garlic, and other spices. Stir in your tomatoes, cover and simmer for 1 hour. Serve over boiled spaghetti or rice. It also comes good with diced potatoes in it. Watch for small bones if you use a cut up chicken.

This recipe comes from my Authentic Italian Cooking Costa's Deli Cookbook. A great cookbook. This is also one of our favorite warm and cozy foods.

Photo by Curtis Stone

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Grilled Chicken Kebabs with Arugula Pesto

 These tasty chicken kebabs come together in 30 minutes. If you’ve never added baby arugula to homemade pesto, prepare for a real treat.

2 cups packed baby arugula leaves

1 cup loosely packed basil leaves

1/4 cup pine nuts, toasted

2 small garlic cloves, coarsely chopped

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

5 tablespoons extra-virgin olive oil, divided

1 small zucchini, cut into 1⁄4-inchthick slices, then cut into half-moons (about 1 1⁄2 cups)

1 small yellow squash, cut into 1⁄4-inch-thick slices, then cut into half-moons (about 1 1⁄2 cups)

1 small Vidalia or other sweet onion, cut into 8 wedges and separated into pieces (about 1 cup)

1 teaspoon sherry vinegar

1 1/4 pounds chicken breast

Place arugula, basil, pine nuts, garlic, lemon juice, salt, pepper, and 4 tablespoons of the oil in the bowl of a mini food processor; pulse until smooth, about 10 times, scraping sides of bowl occasionally.

Place zucchini, squash, and onion in a medium bowl; toss with vinegar, 2 tablespoons of the pesto, and remaining 1 tablespoon oil. Place chicken pieces in a separate bowl, and toss with 2 tablespoons of the pesto.

Preheat grill to medium-high (about 450°F). Thread chicken and vegetables alternately onto each of 8 (6-inch) bamboo skewers. Place kebabs on oiled grates; grill, uncovered, until chicken is cooked through and vegetables are tender and lightly charred, about 4 minutes per side. Serve chicken-and-vegetable kebabs with remaining pesto.

Southern Living 

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Best Friends Marinade

Use this marinade for beef, chicken, or pork to make kabobs. Works well with London Broil or Flank Steak. This recipe was given to me by Kit Marsac, longtime school friend, and maid-of-honor.

Published in Crystal River Christian Church Cookbook

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 tsp ginger

3/4 cup of Canola Oil (cooking oil)

Mix together all ingredients except oil till well mixed. Then add oil and mix again. Let meat marinate in a covered dish or a large Ziploc bag for at least 4 hours.

I use a Ziploc bag it makes clean up much easier.

Picture by Food Network

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Honey Garlic Grilled Chicken

 

Very tasty and keeps the chicken moist. My new fav. 

1/4 cup honey

2 lemons juiced

2 garlic cloves, minced

1/2 cup olive oil

1 tablespoon of salt

1 teaspoon  of black pepper

2 lbs of chicken boneless thighs

Pour into a Ziplock bag, add chicken, seal the bag, and massage to coat the chicken. Marinate for 1 hour in the refrigerator or sit at room temperature for 30 minutes.

Preheat a greased grill or grill pan to med-high heat. Remove chicken from the marinade. Season both sides of the chicken with salt & pepper. Grill chicken until nicely browned on both sides, flipping occasionally.

I have also used chicken drumsticks and added a few other spices to my marinade. I've even substituted the lemon juice for lime juice. My outdoor grill runs a little on the hotter side so we had to lower the temperature and really had to watch it. 

This is a popular marinade, I've seen many different versions.

Picture Credit John Seymore/Food Network

Recipe Credit Food Between Friends Cookbook

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Chicken Salad, Avocado and Cheddar Panini

 

For an unforgettable lunch or dinner serve this chicken salad with grapes, pecans, cranberries, avocados, tomatoes, apples & almonds. It is screaming fresh and healthy.

4 croissants, halved horizontally

3 cups Leftover Billie's Houdini Chicken Salad, recipe follows

2 cups arugula

2 avocados, sliced

2 tomatoes, sliced

4 slices Cheddar

Salt and freshly ground black pepper

 

Billie's Houdini Chicken Salad:

4 boneless, skinless chicken breasts

1 1/2 cups low-fat plain Greek yogurt

1/2 cup seedless red grapes, preferably Concord, halved

1/2 cup slivered almonds

1/2 cup finely chopped pecans

1/4 cup dried cranberries

2 small Granny Smith apples, finely diced

1/2 small red onion, finely chopped

Salt and freshly ground pepper

Toasted bread or crackers, for serving

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.

Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.

Billie's Houdini Chicken Salad:
Yield: 4 servings
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

Recipe Credit Trisha Yearwood

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Keto Breaded Chicken Cutlets

 

Keto Breaded Chicken Cutlets

Crispy fried chicken can be yours — and almond flour helps make it possible.

1 1/2 pounds thinly sliced chicken breast

Kosher salt

2 cups almond flour

3 large eggs

1/2 cup grated Parmesan

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

Ghee or avocado oil, for frying 

Lemon wedges, for serving

1. If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
2. Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.  
3. Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
4. Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken. 
5. Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
6. Food Network Recipe found here
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Instant Pot Chicken Thighs

 

This brilliant recipe makes tender, well browned chicken thighs and a light and lovely sauce all in the Instant Pot—no extra pots or pans required! As the chicken cooks, steam some rice and prepare a quick vegetable side dish such as roasted carrots or broccoli, and dinner’s done! The recipe calls for bone-in, skin-off chicken thighs—you can remove the skin yourself, or buy them with the skin already removed. Just make sure the chicken is bone-in, which has the most flavor. - Southern Living

8 (5-oz.) bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1 tablespoon olive oil

1 cup chicken stock 

1 tablespoon cornstarch

1 tablespoon cold water

1 teaspoon lemon zest plus 1 tsp. fresh juice (from 1 lemon) 

1 1/2 teaspoon chopped fresh flat-leaf parsley

1 1/2 teaspoons chopped fresh chives

Step 1
Select SAUTÉ setting on a programmable pressure cooker (such as Instant Pot). (NOTE: Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting and allow to preheat 3 minutes. Meanwhile, remove skin from chicken by slipping fingers under the skin and pulling it off; discard skin, and pat chicken dry. Stir together salt, pepper, and oregano in a small bowl; sprinkle evenly over all sides of chicken. Add oil to cooker. Working in batches, add 3 or 4 chicken thighs to cooker. Cook until golden brown on bottoms, about 5 minutes; flip and cook until other side is browned, about 3 minutes. Transfer thighs to a plate. Repeat process with remaining thighs.


Step 2
Add stock to cooker, stirring to loosen browned bits. Place metal wire steam rack in cooker. Place browned chicken thighs on steam rack; pour any accumulated drippings from plate into cooker.

Step 3
Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 8 to 10 minutes for cooker to come up to pressure before cooking begins.)

Step 4
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 4 minutes.) Remove lid from cooker.

Step 5
Transfer chicken to a platter. Remove steam rack from cooker. Select SAUTÉ setting on cooker; select HIGH temperature setting. Let stock mixture come to a boil. Stir together cornstarch and cold water in a small bowl; whisk into boiling stock mixture. Cook, whisking constantly, until mixture thickens, about 1 minute. Stir in lemon zest and juice, parsley, and chives. Pour gravy evenly over chicken thighs.

A Southern Living Recipe

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Instant Pot Chicken and Dumplings

 

Southern Style Chicken and Dumplings and when you are in hurry lets make it in an Instant Pot. I always say if it's Southern and Living approved it's gotta be good. 

4 (4-oz.) boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon kosher salt, divided

1 tablespoon canola oil

3/4 cup peeled and diagonally sliced carrot (about 1 medium carrot)

3/4 cup coarsely chopped yellow onion (about 1 small onion)

3/4 cup diagonally sliced celery (about 2 stalks)

3 large garlic cloves, finely chopped

3 tablespoons all-purpose flour, plus more for work surface

3 1/2 cups chicken stock

1 small (4 oz.) russet potato, peeled and cut into 1/2-inch pieces

1 1/2 cups (about 6 oz.) self-rising flour

3/4 cup whole buttermilk

1/2 teaspoon pepper

1 tablespoon chopped fresh thyme

Sprinkle chicken with 3/4 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL.

Stir together self-rising flour and remaining 1/4 teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.

*I normally use a can of biscuits for my dumplings

Recipe Credit Southern Living 

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Tuscan Chicken

Perfect summer skillet dinner. Creamy fettuccine, spinach, bacon, and chicken tenders topped with Parmesan. Ingredients that are so loved in our home.

Kosher salt and freshly ground black pepper

12 ounces fettuccine 

4 slices bacon, chopped

1 pound chicken tenders, cut into 1-inch pieces

2 cloves garlic, minced

4 plum tomatoes, chopped

1 cup heavy cream

5 ounces baby spinach

3/4 cup grated Parmesan

3 tablespoons chopped fresh basil

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.

Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon. 

Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.

Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

Picture and Recipe Credit Food Network

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