Chimichurri Vinegar Chicken

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This chicken dish has many layers. It will be everyone’s favorite chicken dish. The chimichurri sauce at the end just makes this dish even more delicious.

Ingredients:

  8  chicken thighs

  I cup of canola oil

  ½ cup of sherry wine

Marinade for Chicken:

  Marinade Chicken for 20 minutes in a plastic bag with rub below.

Rub Seasoning for Chicken :

  1 tsp.  coriander

  1 tsp.  kosher salt

  2 tbl. paprika

  1/4 tsp. cayenne pepper

  1 tbl.  garlic powder

Marinade chicken thighs for 20 minutes in a plastic bag with rub.

Can be done a few hours in advance.

 While chicken  marinates, make the vinegar onions.

Vinegar Onions.

  2  diced Spanish onions

  1/2 tsp. kosher salt

  1/2 cup canola oil

 1/2 cup cider vinegar

  Sauté onions in oil for about 2 minutes over high heat . Reduce heat to medium until caramelized for another 10 minutes stirring while cooking.

** Reserve 1/2 cup of vinegar onions for Chimichurri sauce.

Heat ½ cup of canola oil in fryng pan.  Add seasoned chicken to pan. Sear outside of chicken about 10 minutes each side over high heat until browned.

Add 1 cup of sherry. Let cook for 2 minutes longer then add onions to the sautéed chicken.

 Cook chicken over low heat for 20 minutes. Covered.

Chimichurri Sauce

   1/2  cup of chopped parsley

   1/2  cup of chopped cilantro

   1/2  green pepper diced fine – if you want more spice use

   1/2  fresh jalapeño pepper- remove seeds

   1/2 cup chopped scallion

   1/2  tsp. red crushed pepper

    1  tsp. kosher salt

    2  garlic cloves diced

    1  tbl. oregano dried

    1  tbl. garlic powder

    1 cup olive oil

    1/3 cup of red wine vinegar

    1/3 cup of cider vinegar

   ** Add the ½  cup of cooked onions in vinegar **recipe above

Pour chimichurri sauce over each individual chicken before plating.

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Roasted Chicken with Sour Cherry Balsamic Sauce

balsamic sour cherry chicken

1- organic chicken (like Bell Evans)
2 tablespoons of olive oil
1 tsp of garlic powder
1 tsp salt
1 tsp minced onion
1/2 onion
1 sprig of thyme – fresh preferable or 1/2 tsp dried

Preheat oven to 400 degrees.

Rinse chicken well in cool water. Pat dry.
Place chicken in a roasting pan.
Place in cavity ** 1/2 onion with 1 sprig of thyme or dried.

Rub outside of chicken with olive oil. Rub the remainder of spices on top of the chicken. Place in the oven uncovered at 400 degrees for 30 minutes.

After 30 minutes, add sauce:

Sauce:
Whisk in a bowl.
1/4 cup sweet vermouth
1/4 cup maple vinegar
1/4 cup of Black Cherry Balsamic Vinegar
1/4 cup olive oil
1 cup of juice and sour pitted cherries

Chicken will be browned on outside.
Cut slits in chicken so sauce can be absorbed, approximately 10 slits.
Pour marinade over the chicken and let cook in oven for another 45 minutes. When chicken is cooked, the juice at bottom of pan will be a thick delicious glaze. Let chicken rest 10 minutes before serving. Pour sauce over each serving.

This is one of the tastiest chickens you will ever make. The seasonings over the chicken in the beginning give it an extra flavor. The chicken will be crispy on the outside and tender and juicy on the inside. It melts in your mouth..enjoy it!

Chili Chicken with Cashews

chile chicken

2- 6oz chicken breasts
4 organic vine sweet mini peppers
3 T chick pea flour
½ t salt
1 t garlic powder
dash of cayenne
3T olive oil
1/4 C of sherry
1/2 C of cashews
1t chile paste, like Sambal chile paste
salt to tast
2T sweet chili paste
1/2 C of vegetable of chicken stock

Mix together the chick pea flour, salt, garlic and cayenne in a medium bowl and set aside.

peppers

Slice the peppers lengthwise into thin slices and saute in a hot pan with 1T of olive oil until the peppers are softened. Remove the peppers and set them aside.

Dip chicken breast into the mix until they are completely covered in the dry mix. Add 2T of olive oil to the pan and add the chicken. Brown both sides over medium-high heat and then reduce to cook the chicken through.

Deglaze the pan with the sherry and add the chile paste at the same time to mix in with the liquid. Add the peppers back and toss. Add the cashews, salt, sweet chili sauce and stock, then cover the pan and cook over low heat.

chicken

After 10 minutes, uncover and it’s ready to serve with freshly cut pineapple cubes.

Horseradish Chicken

6oz of skinless chicken breast
3T vegenaise or mayonnaise
1t horseradish
dash of cayenne
1T olive oil

Preheat the oven to 350 degrees.

Combine the vegenaise/mayonnaise, horseradish and cayenne together in a medium bowl.

Slather the mixture over both sides of the chicken breast. Place the chicken in an oven-safe skillet with 1T of olive oil and place in the oven.

Cook chicken on one side for 15 minutes, then flip and cook for an additional 15 minutes.

Remove from the oven and deglaze the pan with ¼C of sweet vermouth and place back in the oven to cook for an additional 5-8 minutes.

Remove and it’s ready to serve! A really easy and delicious option for chicken.

Asian Chicken Wings with Sesame

chicken wings

4lbs buffalo-style chicken wings
3T hoisin sauce
¼C sesame oil
2t garlic powder
2T brown sugar
2T raw honey
¼C sweet vermouth
¼C light soy sauce

Preheat oven to 425 F with a large, flat, Teflon coated pan (not aluminum) to heat up. The hot pan will help to sear wings before they cook.

Rinse meat thoroughly and dry with a paper towel.

In a large bowl, combine chicken with hoisin sauce, sesame oil, garlic powder, brown sugar, raw honey, sweet vermouth and light soy sauce and toss until chicken is covered.

chicken wings

Remove pan from oven and place the wings on pan and spread apart so they are not touching.  They should all fit on one pan, so that they have room to cook and carmelize in the pan.

Cook for 30 mins, then remove from oven and turn the wings over and replace in the oven for another 15 minutes.

chicken wings

Serve warm.  You can also make them ahead and reheat when they need to be served.

Chicken 3 ways

Here are 3 different ways to dress up gluten free, breaded chicken cutlets.

chicken

To make the cutlets, you will need the following:

2 1/4 lbs of chicken
1/2 C almond flour
1/2 tsp garlic powder
2 pinches of cayenne powder
1/4 tsp coriander

Pound out chicken breast until flat and separate into 6, 6 oz pieces. Wash chicken but leave it a little wet to help with dredging. Combine dry ingredients into a large bowl and add chicken. You can also add a little bit of ground flax meal into the dry ingredients, if you want to add some additional fiber. Toss chicken to coat with the dry ingredients.

Over high heat, in a large, cast iron pan add 2 Tbl of olive, vegetable or canola oil and sear the chicken breast. Once cooked, deglaze the pan with 1 C marsala wine and reduce heat to medium.   When wine has cooked down, 1-2 minutes, separate chicken into 3 skillets 2 pieces in each.

Mango chicken

Juice of 1/2 orange
Pinch of salt
1/2 C vegetable or chicken broth
1/2 mango- scored and diced on top
2 Tbl mango pepper sauce
1 Tbl of orange zest

Add the above ingredients to the skillet, reduce heat to low and cook covered for 10 minutes.

mango

Spicy Tomatillo Chicken

Pinch of salt
Juice of 1 lime
Zest of 1 lime
1 cup chicken or vegetable broth
3 Tbl tomatillo sauce
5-10 chopped, pickled jalapenos, depending on how hot you want it
2 Tbl chopped, fresh cilantro

jalapeno

Add the above ingredients excluding the cilantro to the skillet, reduce heat to low and cook covered for 10 minutes.

If the chicken looks dry, you can add additional chicken or vegetable broth.

Prior to serving, add cilantro to the chicken.

cilantro

Chicken with roasted tomatoes and asiago cheese

1 pint of oven roasted tomatoes (16oz of cherry or grape tomatoes, cut in half seasoned with salt, 200 F cook for 1 hour)

tomatoes
1 C chicken broth
Pinch of salt
Pinch of oregano
2 sprigs of rosemary
2 Tbl of asiago cheese

Add the above ingredients excluding the rosemary and cheese, cover and cook over low heat for 10 minutes.

chicken

Prior to serving, add rosemary and asiago cheese to chicken.