Poultry Essentials Pan Fried Chicken Wtomatoes Recipes

EASY CHICKEN IN TOMATO SAUCE

Steps:

• Heat large skillet on medium high heat.
• While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
• Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
• Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
• Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
• Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
• Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE

Steps:

• Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
• Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
• Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

POULTRY ESSENTIALS: CHICKEN AND YUMMY TOMATO SAUCE

Steps:

• PREP/PREPARE
• To make this recipe, you will need a pan with a lid, capable of holding all of the ingredients.
• Chicken Stock, Wine, or Beer You have three choices for one of the ingredients in the base: Chicken Stock: You do not have any wine, or maybe you do not drink. Adding the additional stock, will give the base a very neutral, pleasing flavor. Wine: Adding wine brightens up the base and imparts a piquant taste. Beer: The inclusion of beer gives the base an almost earthy flavor, that goes quite well with the mix of tomatoes and spices. FYI: If you are going for the beer, do not use a dark one; use something lite. I plucked a Modelo Especial out of the walk-in and it worked great... Especially since I got to drink what was left.
• How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into "why" you want to do it, just simply "how" you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That would be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken... Time for a tall cold one. I went a step further and cut thru the breastbone giving me to halves. I used one for this recipe and vacuumed sealed and froze the other half for a future project. FYI: Spatchcocking is also referred to as butterflying.
• Gather your ingredients (mise en place).
• Prep your veggies and reserve.
• Combine the base ingredients in a bowl and reserve.
• Add the butter and oil to a high-sided pan and allow the butter to melt.
• Sprinkle the chicken with a generous amount of salt and pepper.
• Place into the pan, skin-side-down.
• Allow to cook until the skin crisps, about 6 - 8 minutes. Flip over and cook for an additional 6 - 8 minutes. Then remove from the pan and reserve.
• The chicken does not need to be cooked. We just did this to develop some additional levels of flavor.
• While the chicken is crisping, play about with the spices and add them to the base.
• Turn the heat down to medium low, add the veggies and sauté until they begin to soften, but not brown, 6 - 8 minutes should do the trick.
• Add the base to the pan and stir to combine.
• Add the chicken, skin-side-up, to the pan and scoop some of the sauce on top.
• Slowly simmer, covered, for about 20 minutes. Then remove the lid and continue to simmer until an instant-read thermometer inserted into the thickest part of the thigh reads 160f (71c), about an additional 15 - 20 minutes.
• If the sauce begins to get too dry, and additional chicken stock as needed. I wound up adding a few extra tablespoons.
• Tent and allow to rest for 5 - 8 minutes. During this time "carryover" cooking will raise the internal temperature to a "poultry safe" 165f (74c).
• PLATE/PRESENT
• Present whole and carve it at the table or cut it up. Up to you. Enjoy.
• Keep the faith, and keep cooking.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

SOUTHERN PAN FRIED CHICKEN

Steps:

• Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
• Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
• Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
• Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

POULTRY ESSENTIALS: PAN-FRIED CHICKEN W/TOMATOES

Steps:

• PREP/PREPARE
• To make this recipe, you will need a skillet large enough to hold all of the ingredients.
• I think we all have a bunch of fresh and frozen veggies lurking about our kitchens... Use what you have on hand. Chicken is versatile on what veggies it pairs with, so have fun.
• Two of my lockdown houseguests wanted breading; two did not. So, in the photos you will see images of a pan with breaded chicken, and some shots without the breading. This was not done intentionally; my housekeeper's daughter was taking the photos and switched from pan-to-pan. FYI: If you are not going to use the breading, the only change to the recipe is to leave out the flour.
• Do not have any cherry or grape tomatoes, no worries, just cut up a regular large one. Do not have a regular large one... just use about 8 ounces of canned tomatoes.
• Gather your ingredients (mise en place).
• Sprinkle the chicken with some salt and pepper, then dust with the flour (if using).
• Add the oil to a large skillet over medium heat, and then toss in the chicken breasts.
• Cook, turning them over every three-to-four minutes, until the internal temperature reaches 160f (71c), about 12 - 15 minutes.
• The recommended temperature for chicken breasts is 165f (74c). Once they reach 160f (71c), and are removed from the pan, they will continue cooking, and the internal temp will raise an additional few degrees. By the time they go back in the pan, they will wind up at a fully cooked temp. FYI: The process of something continuing to cook after being removed from the heat is called, "carryover" cooking.
• Remove from the pan, and reserve.
• With the pan still at medium heat, add the tomatoes, cut side down, and the olives.
• If you chose to flour the chicken, you might need to add an additional tablespoon of oil to the pan... Flour absorbs oil.
• Cook until the tomatoes begin to soften, about 3 - 5 minutes, then add the garlic, and cook an additional minute.
• Add the wine, and simmer for 2 minutes; while scraping the bottom of the skillet for fonds.Add the chicken stock, mix to combine, and then add the chicken back to the skillet.
• Simmer for about 2 minutes.
• Add the veggies, and continue to simmer until they are cooked, about 2 - 3 minutes.
• Brighten it up with a bit of lemon juice, and taste for proper seasoning.
• PLATE/PRESENT
• Add the veggies to a plate, slice up the chicken and lay on top, and serve. Enjoy.
• Keep the faith, and keep cooking.