Slow Simmered Chicken Recipes

SALSA SIMMERED CHICKEN

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

SLOW-SIMMERED CHICKEN

Steps:

• Blanch chicken in boiling water 6 minutes, skimming any scum from the surface. Drain well.
• Rub it inside and out with the salt and stuff with a mixture of the ginger, crumbled stock cube, onion and gherkins.
• Put the stuffed chicken in a flameproof casserole with 5 cups water.
• Bring to the boil; then put the casserole in the oven, preheated to 180 C.
• Cook for 1 hour 20 minutes, turning the chicken once. Take the chicken out and arrange the cabbage wedges in the liquid place the chicken on top.
• Return the casserole to the oven and cook for a further 40 minutes, Serve straight from the casserole or from a large warmed tureen.

SLOW-SIMMERED CHICKEN VINDALOO

Steps:

• Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
• Process red onions and garlic in a food processor until minced.
• Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
• Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
• Let cool a bit before serving.

SIMMERED CHINESE CHICKEN

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

SIMMERED CHICKEN

Steps:

• Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
• Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
• Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
• Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.

SLOW SIMMER CHICKEN AND DUMPLINS

Steps:

• In a large pot, bring chicken broth liquid to a boil. Add chicken, plus 1 tsp of salt & onion, celery, bay leaf & parsley into the pot. Reduce heat to a simmer & cook the chicken uncovered for 2 hours. The chicken liquid will reduce by about 1/3rd. (I used my crock pot and it worked very well).
• When the chicken has cooked, remove it from the pot & set aside to cool. Strain the stock to remove the veggies & floating scum, what you have left is the stock & chicken. I saved the celery and carrots and put them back into the broth. Discard all else.
• Pour 1 1/2 quarts (6 cups) of the stock in a smaller pot (save the balance for another use & it can be frozen). Add pepper, the remaining salt, & the lemon juice. Reheat the stock over medium heat while preparing the dumplins.
• Combine flour and ingredients in a medium bowl. Stir well till smooth, then let dough rest for about 10 minutes. Roll out dough on a floured surface to approximately 1/2 inch thick. Dough is very wet and sticky. Add extra flour as needed to roll it out.
• Cut dough into 1/2 inch squares & drop each into the simmering chicken stock. As the pot gets crowded, move dumplins out of the way with a wooden spoon as you carefully drop the rest of the dumplins into the simmering broth. Use all the squares. The dumplins will swell at first & then slowly shrink in size as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes till thick. STIR OFTEN.
• While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the meat into bite size pieces & drop it into the pot. Discard the skin & bones. Continue to simmer for another 5 to 10 minutes, do not stir vigorously or the chicken will shred & fall apart. We want to strive for big Chunks at the completion of our recipe.
• When the thickened soup has reached the desired consistency, serve hot.