New England Chicken Recipes

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WICKED CHICKEN (BBQ NEW ENGLAND STYLE)



Wicked Chicken (Bbq New England Style) image

New England twist on a saucy southern favorite; a hint of maple makes this BBQ wicked fingah lickin' good!

Provided by kclime

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 chicken quarters, 2 serving(s)

Number Of Ingredients 7

2 chicken leg quarters
1 cup catsup
1/2 cup maple syrup
1 tablespoon horseradish sauce
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°, spray 9x13 baking pan with cooking spray.
  • Combine catsup, male syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
  • Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
  • Smother with remaining sauce.
  • Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160°.

Nutrition Facts : Calories 656.7, Fat 20.9, SaturatedFat 5.8, Cholesterol 138.6, Sodium 1690.9, Carbohydrate 88.4, Fiber 1.1, Sugar 77.3, Protein 32.8

NEW ENGLAND CHICKEN POT PIE



New England Chicken Pot Pie image

Make and share this New England Chicken Pot Pie recipe from Food.com.

Provided by L-Burden

Categories     Savory Pies

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 1/4 lbs boneless chicken breasts
4 cups chicken broth
12 white pearl onions
1 1/2 cups potatoes, diced
1 cup celery, diced
1 cup frozen peas
1 cup diced carrot
1 tablespoon butter
5 tablespoons flour
1/2 cup light cream
1 dash cracked pepper
1/2 teaspoon tarragon
1/2 teaspoon salt
1 premade pie crust

Steps:

  • Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
  • Preheat oven to 400°F.
  • Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
  • Add onions and celery and simmer for 5 minutes.
  • Add potatoes and carrots. Simmer 10 minutes.
  • Drain veggies and save broth. Put broth into separate pot and bring to simmer.
  • Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
  • Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
  • Top with premade pie crust. Poke holes to avoid spillage.
  • Bake at 400°F for 30-40 minutes.

Nutrition Facts : Calories 524.4, Fat 25.8, SaturatedFat 8.9, Cholesterol 78.8, Sodium 998.5, Carbohydrate 43.5, Fiber 5.5, Sugar 8.1, Protein 29.4

NEW ENGLAND CHICKEN CORN CHOWDER



New England Chicken Corn Chowder image

Make and share this New England Chicken Corn Chowder recipe from Food.com.

Provided by jkoch960

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 lb bacon, diced
1 cup onion, chopped
1/2 cup celery, chopped
4 cups chicken stock or 4 cups broth
2 cups potatoes, peeled and cubed
1 (10 ounce) package frozen corn
1 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups chicken, cooked and diced
1 cup heavy cream
oyster crackers (optional)

Steps:

  • Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
  • Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
  • Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
  • Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
  • *Cook time does not include the time to cook the chicken.

Nutrition Facts : Calories 560.6, Fat 38.3, SaturatedFat 18.9, Cholesterol 108, Sodium 1201.5, Carbohydrate 42.7, Fiber 4.1, Sugar 6.4, Protein 14.7

NEW ENGLAND MAPLE CHICKEN SALAD



New England Maple Chicken Salad image

Make and share this New England Maple Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 cups cubed cooked chicken breasts (left-over roast chicken works well and also rotisserie chicken)
1 cup cubed cooked chicken thigh pieces (left-over roast chicken works well and also rotisserie chicken)
1 cup chopped celery
2 tablespoons chopped red onions
1/2 cup dried cranberries
1/4 cup chopped flat leaf parsley
1/4 cup chopped walnuts, toasted
red leaf lettuce, leaves
1/4 cup mayonnaise
2 tablespoons maple syrup (preferably medium grade)
2 teaspoons honey dijon mustard
1/4 teaspoon curry powder

Steps:

  • Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
  • In a smaller bowl, whisk together the dressing ingredients.
  • Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
  • Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
  • Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.

Nutrition Facts : Calories 316.4, Fat 16.6, SaturatedFat 3.1, Cholesterol 77.3, Sodium 190.3, Carbohydrate 14.2, Fiber 1.7, Sugar 8.3, Protein 27.7

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