Chicken | Simple By Cindy

Chicken Piccata

Apr. 4
2019

You can make a dish a dozen times, and each experience can be totally unique. In my opinion, it is half of the fun of cooking! When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.

Traditionally, chicken piccata is made with boneless, skinless white-meat chicken breasts. I understand that it is typically made this way, however, I really do not like white meat chicken. Luckily, you do not need to use white meat if you don’t like it. Just substitute dark meat and it’s all good. That’s what I did, and I loved how this dish turned out. You could also use flavored breadcrumbs, which might make it a little easier.

Cooking should be a fun and creative activity, not a chore! So, change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.

This dish is so light and lemony. The breadcrumbs give it a wonderful texture and the sauce tops it off with a smooth, buttery and citrus deliciousness. It is definitely a crowd-pleaser.

This recipe will serve 4 people who will be dying to know your tips and tricks for your perfect Chicken Piccata.

Ingredients for Chicken Piccata:

4-6 skinless boneless, chicken thighs (depending on how many you are cooking for)
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
1/2 teaspoon paprika
1 teaspoon kosher salt
3 large eggs, beaten
1/2 teaspoon freshly ground black pepper
3/4 cup unseasoned bread crumbs
3 tablespoon olive oil
3 tablespoons unsalted butter, at room temperature, divided
Juice of 2 lemons
1/2 cup (or more) of good, dry white wine
Lemon slices of 1 lemon
Lemon slices, for serving
Chopped parsley for serving

Preheat oven to 400°F.

Line baking pan with parchment paper.

Place the chicken breast in a plastic bag and pound to 1/2-inch thick.

Season both sides with salt and pepper.

Mix the flour, garlic powder. onion powder and paprika in a shallow bowl.

Beat the eggs in a shallow bowl.

Place the breadcrumbs on a plate.

First, dip the chicken thigh in the flour.

Shake off the excess.

Dip the chicken thigh in the egg and then the breadcrumbs.

Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the chicken thighs and cook for 2 to 3 minutes each side until golden brown.

Place them on the baking pan and bake them for 10-15 minutes, depending on how thick they are.

Wipe out the saute pan with a paper towel, making sure to clear away all of the breadcrumbs.

Over medium heat, melt 1 tablespoon of the butter, and add the lemon juice, wine, some of the lemon slices, salt, and pepper.

Cook until boiling, let it reduce to half, about 2 minutes.

Add more wine if you do not have enough liquid.

Take pan off the heat and add 2 remaining tablespoons butter.

Spoon the sauce over the chicken thighs and serve with a slice of lemon and parsley, if desired.

It’s that simple!

Crispy Mustard-Roasted Chicken

Dec. 3
2018

While preparing holiday feasts, I like to take the time to teach my nieces the correct way to cook. There are so many things to learn and it is never too early to start! One of my nieces asked me to do a post on how to cut an onion. While she knows how, she explained that many of her young friends did not know. She learned it by cooking with her mother and me, so I was surprised to hear that they had not. Of course, now people can go on youtube to learn everything. But if you don’t know there is a specific way to cut an onion, you probably are not searching for it.

One of my friends was watching me prepare dinner one day, and when she saw how I peeled garlic (by hitting it gently with a knife) she said “that’s how you do it?”. I was shocked, since I know she cooks for holidays. That day, she learned something that would cut her cooking time in half.

I have learned not only from my mother, but by making many mistakes in the kitchen. I hate having to do something twice. So, I am a quick learner. Many meals went into the garbage until I had some experience. Learn best by doing. And if you make a mistake that’s okay. If you don’t know how, look it up. I would love for you to tell me about your mistakes in the kitchen. Please share and we can all have a good laugh!

Onto the recipe. This is an outstanding dish. The chicken is first dipped in a Dijon mustard-wine mixture that is creamy with a crisp tang to it. It is then rolled in a yummy garlicky breadcrumb mixture. The result is perfectly crispy chicken that is as delicious as it is beautiful. Put this one on your “must try” list now. You will be missing out if you don’t.

This is another superb recipe from Ina Garten (aren’t they all?). It will serve 3-4 people who will obsess over every piece.

Ingredients for Crispy Mustard-Roasted Chicken

4 garlic cloves
1 tablespoon minced fresh thyme leaves
2 cups panko
Kosher salt and freshly ground black pepper
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard
1/2 cup dry white wine
1 chicken, cut into eights

Preheat oven to 350°F.

Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced.

Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes.

Pour the mixture onto a large plate.

In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels.

Sprinkle generously all over with salt and pepper.

Dip each piece into the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere.

Place the chicken on a sheet pan crumbs side up.

Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes.

Raise the heat to 400° and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

Serve hot, or at room temperature.

It’s that simple!

Jenna, Aaron and Macy
Thanksgiving morning!

Chicken Scarpariello

Sep. 13
2018

Whoa! Summer has come and gone so fast! Just as you get used to having the warmth of the sun on your skin, it’s gone and it is September already. September and October are now usually rather warm months. Although many future brides still prefer May and June, I think September and October are perfect wedding months. When my boys were growing up, May and June were beautiful. Spring these past few years have been colder. You wait in excitement for the beginning of spring to bring warmth, but it seldom has.

These past couple of years the return to school months have beautiful days and nights. Of course, we don’t get to enjoy them as much. I used to tell everyone that September through June is a roller coaster ride. Then you get off the roller coaster and absorb the beautiful days of summer, never wanting it to end. I remember my mother and aunts telling me time goes by so much faster as you age. How right they were.

Fall and winter brings back school and holidays. Getting the kids up, shopping, entertaining, and cleaning up is a lot of work. I have some advice for the young mothers out there. Try to be in the moment. See the laughter and joy in every minute with your children. Before you know it, they are off to college. You will look back to their younger days and wish you could have it all back. Then, you make peace with it. But time races on, faster than it did before.

Speaking of the holiday season, I thought this recipe would be perfect for a main course. If you do your mise-en-place (prep) it doesn’t take that long to do. The chicken and sausages are browned and caramelized which lends a blissful sweetness to it. The cherry peppers pack the perfect amount of heat to contrast it without overpowering the other flavors. I love this recipe and will be making it for the holidays this year.

This recipe is loosely adapted from another recipe. I researched to find the author, but I couldn’t. If anyone recognizes this, please let me know. I would love to give them the credit they deserve. This lovely main dish will serve 10-12 people who will relish in its unique combination of flavors.

Ingredients for Chicken Scarpariello:

8 boneless, skinless chicken thighs, sliced
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 cup all-purpose flour
1/4 cup good extra-virgin olive oil, divided
4 garlic cloves, chopped
4 ounces (about 3) portabella mushrooms, roughly chopped
4 beef sausages, casing removed and sliced into 1-inch slices
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
3 hot cherry peppers from a jar, drained and chopped
8 fresh basil leaves, julienned or chopped, plus. 4 for garnish
3/4 cup good white wine
1 (28-ounce) can tomatoes
1 pound orzo, or couscous, cooked according to package directions

Preheat oven to 350F.

In a medium bowl, mix flour with 1 teaspoon of salt and 1/2 teaspoon pepper. Place chicken slices into the flour and toss to coat.

In a large skillet, heat half of the olive oil.

Place chicken slices in and cook over medium-high heat until just browned on both sides.

Take off heat and place in cast iron pot or extra-large baking dish.

Add remaining olive oil to the skillet and heat.

Add the mushrooms and cook until they have released their liquid and all the liquid has cooked out, about 5 minutes.

Stir in garlic.

Cook for 1 minute.

Place the sausage slices into the skillet and saute for 4-5 minutes, or until you see them just turning brown.

Season with remaining salt and pepper.

Toss in the red and yellow pepper, onion, cherry peppers.

Saute for 5 minutes until the vegetables start to wilt.

Stir in chopped basil.

Pour in the wine and let it cook down, about 5 minutes.

Stir in the canned tomato.

Take off heat and add mixture to the chicken.

Place in oven and let it bake, uncovered for 25 minutes.

Serve over couscous.

Garnish with basil leaves.

It’s that simple!

Chicken Agrodolce

Dec. 4
2017

Another weekday dinner to plan!

I did my research and found this wonderful recipe, courtesy of Giada De Laurentis.

This is one of my family’s favorite meals. It is simple and tasty. Who knew that “agrodolce sauce” could be so easy! It may sound intimidating, but trust me it is not! Agrodolce sauce is an Italian sweet and sour sauce. “Agro” means sour and “dolce” means sweet. It is made by cooking down, or reducing sweet and sour ingredients, such as the vinegar and honey in this recipe.

You can serve it with rice or potatoes. Just make sure to put a little bit of glaze on anything you make with it, because it will be delicious on those as well.

Her original recipe was made with pork chops. Feel free to make it with those. I substituted chicken bottoms and it was was delightful.

Giada never disappoints. Her recipes are always dependable and fantastic.

Add this one to your list of “must make”. It really was wonderful! This recipe will serve 4 people who will love this delicious sauce!

Ingredients for the Chicken

1/4 cup of olive oil
3 chicken bottoms, (thighs and legs attached)
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1 tsp. pepper

Ingredients for the Glaze
(Agrodolce Sauce)

1/2 cup balsamic vinegar
1/2 cup honey
3 garlic cloves, minced
3 scallions, pale green and white parts only, chopped
1 tsp. fresh rosemary, chopped
1/2 stick of unsalted butter (4 tbsp. cut into 1 inch cubes at room temperature
1 tsp, kosher salt
1 tsp. pepper

Preheat oven to 350.

In a heavy, oven-ready skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, and sprinkle with the red pepper flakes.

Place chicken bottoms (skin side down) in the skillet and set your timer for 7 minutes. After 7 minutes, thighs should be golden brown. Turn thighs over and set your timer for an additional 7 minutes.

Place pan in oven for about 15 to 20 minutes.

Take out of oven and set aside.

Glaze:

In a small saucepan, bring the vinegar, honey, garlic, scallions and rosemary to a boil over medium-high heat.

Stir occasionally until honey has dissolved.

Simmer for 9 minutes (set your timer) until mixture is slightly reduced.

Remove the pan from the heat and whisk in the butter until smooth.

Add salt and pepper.

Arrange the chicken thighs on a platter and drizzle with the glaze.

It’s that simple!

Chicken Thighs in Tomato and Olive Sauce

Mar. 6
2017

I was first introduced to Michael Symon when he had to cook a Passover meal in a strict, kosher kitchen on a TV show. He was hilarious, and I have been a big fan of his since then.

He has such a big personality and always seems genuine. I have been enjoying his recipes for many years now.

This recipe is adapted from his book, 5 in 5. He used boneless, skin-on chicken thighs for this recipe, but I chose to use bone-in, skin-on thighs instead. I just like them better, and didn’t want to pound the thighs too thinly, as he instructed to do in his recipe. I also used chicken broth instead of water. Basically, the ingredients are the identical, but because I used bone-in thighs, the cooking time had to be adjusted. You can get the original recipe here.

This recipe is wonderful. The rosemary, garlic and olives give it a deep, rich flavor which tastes like it has been cooking all day, whereas, in reality, it was prepared quickly. The tomatoes, orange zest and juice forms a luscious combination and the red pepper flakes give it that delightful “kick”.

I will definitely make this recipe again, especially when I need to make dinner quickly.

This recipe will serve 4 happy, dark meat chicken lovers.

Ingredients for Chicken Thighs in Tomato and Olive Sauce

1/4 cup olive oil
4 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 garlic cloves, sliced
2 tbsp. fresh rosemary, chopped
1 (14-ounce can crushed San Marzano tomatoes with juices
1 cup kalamata olives, chopped
1/2 cup of chicken broth
Zest of 1 orange
Juice of 1 orange
Pinch of crushed red pepper flakes

Put a large Dutch oven over medium heat. Add the olive oil.

Season both sides of the chicken thighs with kosher salt and pepper.

Put the chicken thighs skin side down in the pan and cook until golden brown, about 7 minutes.

chicken thighs tomato chicken browning in pan

Turn the chicken over, add the garlic and rosemary and cook for 4-5 minutes.

Add the chicken broth and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan.

Add the tomatoes and juice, olives, orange zest and juice and the red pepper flakes.

chicken thighs tomato rosemary olives and zest

Cover and cook until chicken is cooked through, about 20-30 minutes.

Taste and adjust the seasoning, adding salt and pepper as needed.

Remove from the heat and serve.

It’s that simple!