Poultry Archive

Tasty orange flavored chicken

Posted 01/02/2012 By vLivres

Tasty orange flavored chicken

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

A sunshine filled chicken meal to brighten our table.

Poultry and citrus often produce very interesting combinations  and are always very tasty. This recipe is no exception is also a snap to cook.

As always, the quality of ingredients is the main factor in the success of this recipe. Some grain-fed chicken and freshly squeezed orange juice are the best guarantors of the final flavor of this dish.

You can use almost any chicken pieces (not the wings) but it is important to keep the bones to get a maximum of flavor.

Tasty orange flavored chicken

Chicken (thighs)  – [4]
Orange juice – [2 cups]  (500 ml.)
Orange zest – [2 tablespoons]  (30 ml.)
French Shallots  – [3]
Garlic cloves – [2]
Olive oil – [4 tablespoons]  (60 ml.)
Cilantro (Coriander) seed – [1/2 teaspoon]  (3 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)

1- Peel and mince the garlic and shallots.
2- Salt and pepper the chicken pieces.
3- In a large skillet, heat oil over medium heat.
4- Add the garlic, shallots and herbs. Mix well and cook for 1 minute.
5- Remove the pieces of garlic and shallot. Set aside.
6- Add the chicken pieces in the skillet.
7- Cook to brown the surfaces (about 5 minutes on each side).
8- Put the garlic and shallot back in the pan.
9- Add the orange juice and zest. Stir and bring to a boil.
10- Simmer half covered for 30 minutes.
11- Remove the chicken pieces and put them in the oven to brown (1-2 minutes at broil setting).
12- Adjust the seasoning of the sauce.
13- Serve over white rice.

White curry chicken pie

Posted 12/11/2011 By Francois

White curry chicken pie

Production: 6 – Serving
Preparation: 10 Minutes
Rest time: 20 Minutes
Cooking: 45 Minutes

Inspired by the traditional meat pie of the holiday season, however this version is prepared with chicken. The addition of a tiny bird pepper gives it just a touch of hot spice. The white Curry, meanwhile, gives a subtle exotic flavor while the whole cranberry, bursting under the tooth, adds a pleasant fruity flavor that reminds us of a classic of the holiday season. Leeks, supply a delicate scent of hazelnuts and, mix with onions, add a soft texture that helps to moisten the chicken meat.

In short, a success on the table during your Christmas dinner.

Note 1: White curry of Sri Lanka is perfect with poultry and fish. Neutral in color, unlike most curries, it does not color the dish.

Note 2: The bird pepper can be replaced by two crushed Piquin chilies or 1/2 c. teaspoon (3 ml) of regular crushed chili.

White curry chicken pie

Ground Chicken meat – [1 1/4 lbs.]  (569 g.)
Leek – [1 cup]  (250 ml.)
Onion (medium) – [1]
Garlic cloves – [2]
White Curry from Sri Lanka – [1 teaspoon]  (5 ml.)
Hot bird pepper – [1]
Salt & Pepper to taste – []
Frozen Cranberries – [3/4 cup]  (190 ml.)
Olive oil – [3 tablespoons]  (45 ml.)
Pie crust – [2]

1- Preheat the oven to 375F (190C).
2- Wash and slice the leek into rings and measure 1 cup (250 ml).
3- Mince the onion and garlic. Finely chop the pepper.
4- In a large skillet, heat oil over medium heat.
5- Cook the leeks and onions for 3-4 minutes.
6- Add the garlic, chop chilli and curry powder. Mix well.
7- Add the chicken and cook until browning of the meat.
8- Remove from heat and add cranberries. Let cool 20 minutes.
9- Pour into a pie shell.
10- Cover with remaining pie crust.
11- Bake 45 minutes.

Turkey loaf with cranberry and bacon

Posted 02/09/2011 By Edith

Turkey loaf with cranberry and bacon

Production: 8 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

We revisits a classic combination of turkey and cranberries under a new form.
Despite appearances, this dish is relatively thin because the bacon is used primarily to prevent meat from becoming too dry during cooking.

Delicious with small green vegetable and mashed potatoes.

Turkey loaf with cranberry and bacon
Chopped Turkey meat – [1 lbs.]  (454 g.)
Onion (large) – [1]
Celery – [1/2 cup]  (125 ml.)
Bacon (slices) – [12]
Frozen Cranberries – [1 cup]  (250 ml.)
Eggs (large) – [2]
Dried thyme – [1 teaspoon]  (5 ml.)
Dried Herbs – [1 teaspoon]  (5 ml.)
Dry mustard – [1/2 tablespoon]  (8 ml.)
Breadcrumbs – [1/4 cup]  (65 ml.)
Salt & Pepper to taste

1- Chop the onion and celery. Set aside.
2- Finely chop 2 slices of bacon.
3- In a small saucepan, melt a little butter and cook the bacon pieces over medium heat 2-3 minutes.
4- Add 1/4 cup of the chopped onion and all the cranberries. Simmer 10 minutes.
5- In a large bowl, combine all uncooked ingredients except bacon.
6- Line a loaf pan with the bacon. Place the slices back to it on side and they project a few inches. They will be used to coat the meat loaf.
7- Pour half of mixture of meat/vegetables in the pan and pack down well.
8- Create a space in the center and along the entire length, to accommodate the stuffing.
9- Insert the stuffing with cranberries in the space provided at the center of the mixture meat/vegetables.
10- Pour the stuffing and cover with remaining meat/vegetables mixture.
11- Fold the bacon to properly wrap the meat.
12- Bake at 350F (180C) for 60 minutes.

Chicken marinated with dried tomatoes

Posted 31/08/2011 By Edith

Chicken marinated with dried tomatoes

Production: 4 – Serving
Preparation: 10 Minutes
Rest time: 30 Minutes
Cooking: 25 Minutes

A very simple recipe that produces a tasty and juicy chicken breast.
Sundried tomato marinade, paprika and Aleppo pepper add beautifully to the taste of chicken and keeps all the juice of the meat despite the absence of skin.
In short, a tasty and healthy meal.

Note: For fans of chili, you can double the amount of paprika and/or Aleppo pepper to make every bite even more biting.

Chicken marinated with dried tomatoes
Chicken breasts – [4]
Garlic cloves – [2]
Dry Tomatoes – [6]
Paprika – [1 tablespoon]  (15 ml.)
Aleppo pepper – [1 teaspoon]  (5 ml.)
Olive oil – [4 tablespoons]  (60 ml.)
Salt & Pepper to taste
Lemon juice
  – [1]

1- Peel and mince the garlic.
2- Cut the tomatoes into thin slices.
3- In a large bowl, combine garlic, tomatoes, paprika, pepper and oil.
4- Place the chicken breasts (without the skin)  in a baking dish. Add salt and pepper.
5- Pour marinade over the chicken. Cover and let stand for 30 minutes.
6- Heat the oven to 400F (200C).
7- Cook for 20-25 minutes, basting with marinade after 10 minutes.
8- Just before serving, spread the marinade over chicken and sprinkle with lemon juice.

Chicken Vol au vent with Buttered Leeks

Posted 22/08/2011 By Francois

Chicken Vol au vent with Buttered Leeks

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

A delicious quick meals to help “use” the remains of the previous day’s chicken.
You can easily vary the vegetables in the sauce and side dishes as well as the spices.

For us it is with sea salt, Madagascar pepper and fresh nutmeg that we like it.

Chicken Vol au vent with Buttered Leeks

Vol au vent crust – [2]
Cooked Chicken – [1 cup]  (250 ml.)
Carrots – [1/2 cup]  (125 ml.)
French Shallots  – [1/2 cup]  (125 ml.)
Leek – [1]
Flour (all purpose) – [3 tablespoons]  (45 ml.)
Olive oil – [3 tablespoons]  (45 ml.)
Milk – [1 cup]  (250 ml.)
Butter – [1/2 cup]  (125 ml.)
Ground Nutmeg – [1/4 teaspoon]  (1 ml.)
Pepper  – [1/2 teaspoon]  (3 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Paprika – [1/2 teaspoon]  (3 ml.)

1- Cut the carrots into small cubes and chop the shallots.
2- Cut the chicken into pieces.
3- Cut the leeks into rings.
4- In a medium saucepan, heat oil and cook the carrots and shallots over medium heat.
5- When the shallots are turning clear, add the chicken and keep warm over low heat.
6- In a medium saucepan, place half the butter and melt over medium heat.
7- Add flour and stir with a whisk while heating to cook the flour.
8- Add the milk, stirring constantly until thickened. Add milk if the sauce is too thick.
9- Pour the chicken, carrots and shallots mixture in the sauce and mix well.
10- Add salt, pepper and nutmeg. Keep warm over low heat.
11-  Wipe the skillet and melt remaining butter in it.
12- Cook the sliced ​​leeks in the butter for 3-4 minutes to soften.
13- Put a vol au vent crust on each plate and pour the chicken sauce in it.
14- Place half the leeks on each plate.
15- Decorate with paprika.